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Pizza, So Hot Right Now!

11.02.12
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We’re always up for trying a new pizza joint, especially if it’s all about fresh ingredients, made from scratch recipes, and in the case at NEApolitan Pizzeria & Birreria opening Saturday in Laguna, it boasts a revered Stefano Ferrara oven imported from Naples that can heat up to 900 degrees

The word on the street is that this oven can churn out Neapolitan-style pizzas that purists live for. However the oven will only be as good as the chef behind it, so we’re thrilled that NEApolitan, is the brainchild of Frank de Loach, formerly the sous chef at Playground. His six-course omakase-style dinners at Playground were legendary, so we can only expect this culinary genius will make NEApolitan’s foodies swoon.

On the menu you can choose from pizzas such as autumn Guanciale with pumpkin, ricotta, pecorino, and agrodolce; or New Haven
little necks with garlic, Calabrian Chile, pecorino and mint; or this sounds spectacular, blackberry spiced jam with ricotta, bacon and arugula. And enjoy, small plates such as roasted octopus Dutch baby potatoes, orange, lardo, and Castelvetrano oives, or Sicilian Jidori wings with Calabrian chile, rosemary, and caramelized onion; and veal meatballs al forno San Marzano with grana padano, marjoram and ricotta. Let’s not forget the “birreria” at NEApolitan, select from a well-edited craft beer menu, beer cocktails and handcrafted cocktails.

NEApolitan at 31542 S. Coast Highway in Laguna Beach. 949.499.4531
 

 

 

Scary Good Pizza

In celebration of Halloween, the award-winning Pizzeria Ortica in Costa Mesa is serving up a freakishly delicious cocktail all week, The Demon Martini with freshly muddle apples, limoncello, vanilla vodka and cranberry juice.

And tomorrow, Chef Justin Miller will debut an amazing seasonal porcini menu available nightly along with the regular dinner menu for fall.  Dishes include mustard greens with porcini, soft boiled egg and guanciale sherry vinaigrette $13; porcini risotto with acquerello carnaroli rice, smoked stacchino cheese and whole roasted shallots $16; and shaved porcini pizza with crushed San Marzano tomatoes, buffalo mozzarella and basil is $18.

Open for lunch from 11:30 a.m. to 2 p.m. Wednesday to Friday; open for dinner from 5 to 10 p.m. daily.

Pizzeria Ortica is at 650 Anton Boulevard in Costa Mesa.
714.445.4900.

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