Ariano's, it's HERE! Well, almost. I had the distinct pleasure of being invited down to the restaurant to look around and have a taste of the menu. I've never said "outta this world" and "pizza" in the same sentence, until this weekend.
The vibe of the place is the first thing you notice when you walk through the door. Excellent setup, great lighting, space and aromas that let you know you're in for something spectacular. You may be thinking formal dining with pizza? Which really doesn't go well in the same sentence either, but elegant dining with the best pizza you've ever tasted just might. Don't believe me? Just you wait. Err, uh, just wait a little longer, it's not officially open yet.
What makes this food stand out is the remarkable way in which it's done. It's the thinnest crust you can get and cooks in a wood oak fired oven. We timed it, the pizza goes in/out and is cooked in less than 120 seconds. What's neat is that they have a chef's counter where 6 to 8 people can sit, eat and watch the food being cooked.
We got to taste the whole menu. Chicken pesto pizza, margarita pizza, filet pizza, mussels and pizza, mozzarella/basil and perhaps my favorite, portabello and roasted peppers. There were a few other varieties too. For dessert, nutella/strawberry pizza and home made gelato.
The second floor is open with a third floor balcony. A great setup for large parties. It looks like the doors to the outside will open too, which will make for a great ambiance in the warmer months. Of note, is the mural on the ceiling which tells a story of the owner's heritage. Word is it took over a year to paint it.
It's BYOB and will be open in the morning for what I hear is the best cappachino around.
Congratulations to owner Anthony Bellapigna and his crew. With his other very popular, Fellini's Cafe Trattoria, this in another great addition to Media!