With a new makeover and a newfound love for house-cured meats, from-scratch recipes and Naples-approved ingredients, Vesuvius has all the trappings of the fancy pizza joints with none of the schmancy 'tude.If you haven't yet made it down Edgewood to pay this pizzeria a visit, here's your reason to do so: Vesuvius reopened this past summer with new recipes, updated digs and new owners (the same guys who blessed us with P'cheen, if you're wondering). With a newfound love for house-cured meats, from-scratch recipes and Naples-approved ingredients, Vesuvius has all the trappings of the fancy pizza joints with none of the schmancy 'tude. Which works out well for us, because we're not here to get a science lesson on what makes that crust so good (hint: it has something to do with that 600-degree oven)—we're here to kick back with a craft brew in an environment that feels more like a friendly neighborhood pizza-and-beer hall that just happens to serve pies so good, both New Yorkers and Napolitans alike would approve.
With P'cheen's Chef Alex Friedman at the wheel, Vesuvius's menu is all about putting a modern spin on classic Italian pizza recipes and keeping everything as fresh and from-scratch as possible. The dough is prepped each and every morning, the meats and cheeses are cured in-house and the ingredients have the nod of approval from Naples. Prime example: that perfectly tangy-sweet sauce is made with San Marzano tomatoes, the golden child of the tomato family grown in the shadows of Mt. Vesuvius itself. And the crust, whether you choose to go classic Napolitan or the slightly thicker New York-style, is baked to perfection in that woodburning oven, thanks to the skilled hands of pizza-master Al, who's been spinning pies for fifteen years. As for the pizzas themselves? I personally choose to carboload on the St. Helens, a smoked chicken alfredo pie that I could probably subsist on solely for the rest of my life. I'd question my allegiance for the Funghi, though, a rather luxurious and earthy concoction involving three types of 'shrooms, goat cheese, and white truffle oil. No, you're not hallucinating. Vesuvius really has gotten that good. My final recommendation? After you're done gorging on that gourmet 'za, go take a little gander at the bookshelf in the back. And we're not saying that because you need to brush up on your Faulkner. Just trust us.
Salumi and Formaggio, $10
St. Helens, $14
Bone Lick BBQ Pizza, $12 (small) - $17 (large)
Tues. - Sat., 11 a.m. - 1 a.m.
Sun., 11 a.m. - 12 a.m.