Good Taste Monster
Closest Place To Get Pizza – XL cacio e pepe style where to go for New York slices, old school pies and Neapolitan pizza
With a large and attractive Italian community, it’s no surprise that there are many excellent pizzerias, including wood-fired Neapolitan varieties and places for Roman-style al taglio. Although not as popular as some regional styles (New York, Chicago, or Detroit), there is a somewhat similar type of pizza: a medium-thick crust filled with pillowy air pockets. , layered with sweet tomato sauce, thinly sliced mushrooms, pepperoni, green bell peppers and a generous heaping of melted mozzarella.
Closest Place To Get Pizza
Along with all the old-school styles and Neapolitan classics found all over the island, there are now newcomers offering everything from Manhattan bends to Sicilian piazzas. This card gives love to all.
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Established in the North since 1958, Da Bologna’s yeast dough, which also uses it for subs, has followers all over the city. The toppings are generous and often go beyond your typical dressing in a wild, savory way. For starters, the Mercedes Arrabbiata features spicy capicola, pepperoni and hot peppers marinated in olive oil.
The folks behind the three-year-old Italian joint put a premium on the seasonality of ingredients for their pasta and appetizer options, but when it comes to pizza, they know not to play around. There’s amatriciana, generously topped with mushrooms and mozzarella, or, for a fan favorite, there’s cacio e pepe, a spicy peppery wrap similar to the classic pasta dish.
After impressing with their pasta-making skills, Moccione’s team jumped into the world of pizza-making last fall. Expect 11 different pies, including potato, rosemary and crumbled mozzarella; the other is rapini, sausage and garlic. Additional menu items, such as an asiago-stuffed arancini appetizer and pistachio-orange-ricotta cannoli for dessert, round out the menu expertly.
Stefano Faita and Michele Forgione, the duo who helped define the quality of Italian food for Little Italy with Impasto, gave their neighborhood pizzeria six years ago — and it’s still one of the best in town. Diners can’t go wrong with any of Gema’s Neapolitan creations, but his take on the Hawaiian (with smoked mackerel soup, oven-roasted pineapple and mozzarella di bufala) is a must. Sister pizzeria Vesta, located in Villeray, serves pies with a more American bent and is also worth a visit.
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Head to rue St-Zotique for a power couple of pizza places you won’t want to sleep on. First up is Bottega Bar, which also whips up some of the best wood-fired Neapolitan pies (and some delicious calzones) in town. Next door is Cafe San Gennaro, which is al-taglio square every day. The latter is great for a quick bite (or a coffee and dessert), while the former is a white-fringed space perfect for wine-fuelled evenings. Bottega is second only to Laval, off the island.
Elio’s Pizza, located on the cul-de-sac of rue Bellechasse west of La Petite-Patri, is hard to pin down in terms of style: old-school delivery, not New York or Neapolitan. Elio’s only and has been since 1964. Large enough to cater for up to 700 (when you count the reception halls), yet equally welcoming, the Elio is a great bet for groups of all sizes.
In response to the “lack of slice culture” within, Pizza Bouquet opened in early 2018 behind the popular, LGBTQ-friendly watering hole Notre Dame des Quilles. Now a sought-after slice shop with its own high street location. Owner-operator Andre Theriault sells the most pizzas from soppressata to potato and rosemary – by the slice and the pie.
Since moving there in 1978, Segreta owner and pizzaiolo Richie Ourichian has spent most of his adult life in the shoe business, but he recently jumped the fence and came home with a Roman-style al taglio pizzeria at Parc-Ex. run. Segreta serves half-square slices on a short but delicate base, with Italian sausage, potato wedges, grated cacao cavallo cheese, or pepperoni with burrata.
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Magpi’s wood-fired oven – Tutto Bene Late, cut in St-Wiateur – whips up pizzas made with the finest basic ingredients: 00 flour, San Marzano red sauce and high-quality cheese. The margherita, covered in fresh basil leaves, is among the best in town, but most fall to the spanico pizza with feta, spinach, dill and parsley. Dig-in-friendly, oysters and hearty pasta dishes are also offered.
After the success of Falafel Onion in Mile End, owner Onion Amir used the name for another venture a few doors down. Pizza Tony’s menu consists primarily of New York-style pizza in classic flavors like pepperoni, margherita and marinara, with prices ranging from $26 to $31 for an XL 20-inch pie. Fresher for the menu are the sweet cherry pie (with goat cheese, sun-dried cherry tomatoes and a drizzle of honey), the Triple P (with provolone, pepperoni and pickled jalapeño) or the so-called ‘mother’. ” style, thicker, chewy, rectangular slabs will encourage repeat visits.
Chris Skodras made his first pizza at Amelios with his wife Aristia and brother George in 1985, and life for McGill students (and other Milton Park residents) has never been the same. The original Amelios overcame bankruptcy a few years ago and promptly reopened as Amelias.
Moleskine’s upstairs section (helmed by chef Frédéric St-Aubin) has attracted many in the city, but the downstairs offering, especially the pizza, is just as beloved. Wood-fired, puffed crusts mix crispness and delicacy, and there’s a vacillation between classic and inventive (see Morning Pie). The pizzeria also operates a popular food counter at Time Out Market for those looking for a bite to eat downtown.
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Downtown is a little light on good pies, but Il Focolaio’s wood-fired, thin-crust pies have been fighting that shortage for more than 30 years. At 77 feet long, the menu at this Square Phillips location has everything you could want, from beef to ratatouille (eggplant, eggplant, green pepper, fresh tomato, onion, mozzarella). Vegetarian and gluten-free options are also available.
This reliable Italian dish is known for its classic antipasti, such as meatballs and fritto misto (a mixture of fried ingredients) and excellent pasta plates, but its ovens also prepare excellent pies in sauce and small quantities in sauce (“bianca”) types, making it a pizza staple. Downtown, Mile End and Little Burgundy are all lucky to have their own post.
After moving from Sicily six years ago to open a cafe in the Garment District, the family behind Cafe Gentile also runs a pizza parlor in Westmount (with a second cafe) and it pays to pay. Pies come in large 16-inch pies and each week there is a special pizza to try. There are also Sicilian pizzas and a few classics from the original location, including lasagna, Italian subs and buffalo fried chicken burgers. The mosaic-tiled dining room at Atelier Zebulon Perron, a pizza parlor created by local talent, successfully channels nostalgia for the 1980s, but also offers delivery.
When Tony Campanelli opened his no-nonsense St-Henri slice joint in 2015, he was the first to champion New York-style thin-crust pizza. But the goal wasn’t to be a particular fad; at the time, Campanelli said he wanted Adamo’s to be “an old-school place that’s been around for 100 years, not just another cool place to look.” The takeout counter serves pizza or slices with calabrese salami, or toppings like ricotta, rapini and mozzarella, among the favorites from the Sud-Ouest neighborhood.
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Nora Gray’s partners Emma Cardarelli and Ryan Gray, along with Mar-Sniatowski, have received rave reviews since opening their doors in 2018. The restaurant’s elegant interior, natural wines and complimentary Italian fare make it a great late-night spot, but wood-fired pizza is at the heart of the offering. Try the M. Fungu (wild mushrooms and taleggio) or its alla palla, with tomato sauce, straciatella cheese and a generous dusting of parmesan.
NDG’s newest pizza purveyor scores points for being both traditional and unexpected. The take-out and delivery area is dedicated to handmade Roman-style rounds (tonda) and squares (al taglio) with Dr. Greenthumb (with pesto and za’atar) and Le King Julian (Margeita) and pepperoni standards. Madagascar green pepper with bechamel, preserved lemon and sausage). Pizza is available ready-made or warmed to provide the freshest experience possible.
Named after the mother of its two owners, this Verdun pizzeria may be fancier than dining at your Nonna’s place, but it’s certainly worth it.
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