| The pioneer in downtown Phoenix’s restaurant revolution was this lovely little pizzeria. Housed in a wood-floored bungalow built in 1913, this palace to 'za and wine bar oozes charm by way of small, cozy dining rooms, wood-trimmed doorways, original built-in cabinetry and exposed brick. Most nights, customers jostle around the u-shaped bar in the main room, drinking Italian wine and locally brewed beer while waiting for a crack at the wood-fired pies. Guido Saccone, a native of Naples and pizzaiolo by trade, turns out thin-crusted pizza that's slightly crisped and chewy with a faint taste of char. Given Italian names, his authentic 12-inchers are topped with combinations that might include prosciutto, bresaola, anchovies, fresh tomatoes, roasted red peppers, mushrooms, basil or arugula. The menu, which has always featured first-rate antipasti, lively salads and calzone, has been expanded to include rustic sandwiches (wrapped in pizza dough and baked) at lunch and specialties such as lasagna and gnocchi on Thursday nights. Dessert crêpes filled with fresh fruit and whipped cream or Nutella and banana make a light, luscious finish. |
RESTAURANT AWARDS
We just published the 2012 edition of our annual restaurant issue, featuring the Top 40 Restaurants in the U.S. and much more. Check it out!
