Piero's PizzaVino

Piero's PizzaVino Restaurant Review:

When a pair of side-by-side art galleries closed shop, the owners of nearby Ristorante Mamma Gina seized the opportunity to open another restaurant. In a way, Piero's PizzaVino recalls the spirit of the space’s former occupants, with chef Robert Wepplo using his kitchen as a studio to toss and sculpt his canvas of dough. The Neapolitan pizza features a crust that is somewhat pliable, a bit chewy and invitingly thin, with slightly charred edges creating a frame to hold whatever is placed on top --- everything from prosciutto and fresh figs to smoked salmon and capers. Chef Wepplo uses tomato sparingly and bakes each pie at a scorching 850 degrees. Piero’s also offers antipasti, such as burrata with oven-roasted tomatoes and pancetta-wrapped asparagus. The selection of wines by the glass and both beer on tap and by the bottle is surprisingly large and diverse for a pizza joint. The dining room has a small collection of tables; patio seating is available, too. All day happy hour --- and we do mean all day --- takes place in the snug bar fronting the exhibition kitchen.