Azzurro Pizzeria Restaurant Review: Many who visit Napa don't want the expense or time commitment of fine dining meals. The question is always where do the locals eat? One correct answer: Azzurro Pizzeria. Chef-owner Michael Gyetvan mastered the art of wood-fired pizza at Tra Vigne and took that knowledge downtown, where most evenings the line is out the door with locals patiently waiting for a table or their take-out order. The menu boasts thoughtfully prepared, artisanal thin-crust pies like the fragrant fennel sausage and red onion, or rich bianco with Gorgonzola, rosemary and caramelized onion. Go a step further and try the salad on a pizza---wood-fired crust on the bottom, a tease of olive oil and cheese, and a topping of crisp spinach salad tossed with a house-made citrus vinaigrette. Assorted pastas include an ample baked rigatoni with hot Italian sausage. Servers know their customers and get right down to business. The wine list shows a few local favorites, but the bottled beer offering outshines it. |
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RESTAURANT AWARDS 2013
Check out the 2013 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.
