Good news for all who like fine Italian staple foods, pizzas, and pastas in an informal and modern restaurant.
On June 30th, Pastizza located at 118 The Esplanade will open to the public.
The two-storied restaurant designed by modern architects and interior designers uses all the newest technological inventions, including a Dyson-designed combination of faucet and air dryer, the latest electric pizza ovens (traditional wood burning pizza ovens are now banned in Italy according tot eh owner of the restaurant), the most advanced pasta machines and a bar unique bar design grunted to delight people who like to sit at the bar and enjoy their drink. The restaurant will serve wines and beers only.
Chairs are all covered with fine calf’s leather. The adjustable lighting system reflects and enhances daylights.
The patio is furnished with comfortable chairs, and Italian-designed awnings.
Wine writers were invited to a pre-opening dinner with matching wines.
The reception started with a methode-champenoise sparkling wine from California specially blended for the restaurant, accompanied by five different thin-crust pizzas, sliders layered with wagyu-style sliced beef from the U.S.A, followed with a pasta enhanced with mussels, tagliatelle with a medley of mushrooms, braised beef, sautéed asparagus, chicken breast, planked salmon, and dessert.
All the wines of Pastizza have been blended according to the specifications of management by a California winery. We tasted – Pinot Grigio, 2012, Viognier, 2010, Tempranillo, 2010, Russian Vineyard Zinfandel, 2011, Estate Chardonnay 2010, and Pinot Noir, 2011.
The service was impeccable, polite, knowledgeable, and caring.
I am confident that when the restaurant opens with the finalized menu, all dishes will delight patrons and service will have them return often.
Note: Ample parking is available across the street.
There is also a take-out section for those who like to enjoy their meals at home but not cook.