OTTO Pizza Reopens Harvard Square Location After Minor Fire | News – Harvard Crimson
Harvard Square pizza mainstay OTTO Pizza reopened after closing due to a fire.
OTTO Pizza reopened in Harvard Square this past Friday after a hood-vent fire over the summer forced the restaurant to close temporarily.
The fire, which caused no injuries, had forced OTTO to shutter its Square location for four months to repair the resulting damage. In celebration of its reopening, OTTO will be randomly offering 1,000 “free slice” cards to patrons in Harvard Square.
Since the reopening, OTTO Pizza has not seen any major changes in foot traffic, according to shift manager Skyla Zo.
“We have had a lot of new customers come in and mostly our ritualistic customers, which has been wonderful for us and for them,” Zo said. “Everyone seems to be very excited that we have opened back up.”
The Harvard Square Business Association worked to highlight OTTO’s reopening when it planned its Oktoberfest event this past weekend, according to HSBA Executive Director Denise A. Jillson.
“I made it really, you know, a real conscious decision during setting up the map for Oktoberfest, not to put anybody in front of OTTO Pizza,” Jillson said.
Jillson added that when businesses have issues with their property or their machinery and are forced to close, the HBSA “takes its cue from the business” when evaluating how best to assist the store.
Along with the updated space, OTTO patrons can also look forward to new Italian specialties on the menu.
“We’ve added some new pies, we’ve added some new salads, and now we even offer tiramisu,” Zo said.
Though OTTO is resuming its operations, the Square continues to see considerable commercial turnover. In the past four months, other Square hallmarks including Out of Town News, Flat Patties, and Black Ink have all announced that they will close by the end of the year.
OTTO Pizza supervisor Steve Smith said he is excited to return to work after the temporary closure.
“I like being back at work honestly. I know it sounds weird to say that,” Smith said. “But I enjoy the people that I work with. It’s nice being back here.”
— Staff writer Ellen M. Burstein can be reached at [email protected] Follow her on Twitter @ellenburstein.
— Staff writer Sydnie M. Cobb can be reached at [email protected] Follow her on Twitter @cobbsydnie.
This tabletop pizza oven is our new cooking obsession – The Dallas Morning News
If you’ve ever tried to recreate at home the kind of crisp, crackly, golden brown pizzas served at popular restaurants Cane Rosso, Pizzeria Testa and newcomers 400 Gradi and Partenope, you know how maddeningly difficult it can be.
Why are your pies so pale and flavorless, you wonder, when you’ve followed the same basic recipe of flour, water, salt and yeast, turned the oven up as hot as it will go, and employed a fancy ceramic baking stone that promised to turn your oven into a bread-baking furnace?
The answer, it turns out, is simple: Those restaurants bake their pizzas in a wood-fired oven that reaches 900 F, which allows their pizzas to bubble and blister in just 90 seconds. Your home oven? Even the best struggle to get to 550 F, which means your pizzas never have a shot at turning into the leopard-spotted beauties those wood-fired furnaces produce.
The folks at Ooni, though, may have solved your problem. Their $275 tabletop outdoor Ooni 3 Wood Fired Pizza Oven is pure genius. Fueled by the same inexpensive wood pellets you feed into Traeger and Camp Chef pellet grills, the compact, portable steel oven quickly reaches more than 900 F, which is plenty hot to turn out the kind of magically delicious wood-fired pizzas, roasted meats and vegetables you’ve always wanted to make at home. Of course there’s a learning curve to master, but at least the mistakes will be delicious. ooni.com.
My Favorite Pizza Topping Is Just More Carbs – Bon Appetit
This is Highly Recommend, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy.
I get the cult of black olives, the pep cup Stans, and the longtime anchovy lovers—all the heavy hitters in the very opinionated world of the tastiest pizza toppings. But have you tried breadcrumbs?
Let me explain. Imagine a pizza, specifically a pillowy Sicilian square drenched in a fragrant tomato sauce, flecked with granules of salty Pecorino Romano, and baptized in grassy olive oil. And then imagine that this particular pizza comes loaded with a generous dusting of teeny tiny breadcrumbs. Some still burnished and crunchy from the oven, but not so dry that eating turns into a cinnamon challenge. Some partially soaked into the sauce for a comforting pappa al pomodoro effect. That is the Broadway Breadcrumb slice at Prince St. Pizza, the famed slice joint in New York City and the place that forever changed what defines a pizza topping for me.
It’s a riff on the classic sfincione, focaccia spread thick with an anchovy-charged tomato sauce and milky caciocavallo cheese and apparently invented by Sicilian nuns. But here at Prince St. Pizza, they do things a little different. The sauce is much more tomato-forward, with an onion-y sweetness. The Pecorino subs for caciocavallo, and the anchovies are nowhere in sight. But the breadcrumbs, tossed with the usual Italian seasoning (oregano, basil, rosemary, thyme) and floating atop the sauce, are a must.
This has been my go-to slice at Prince St. Pizza for years, and I always call ahead before I plan to go (hot tip!). That’s so I can grab a slice right when it’s out of the oven; if the pizza is sitting out in the glass cases, the breadcrumbs can get gloopy and lose their crackle. Plus, Prince St. Pizza doesn’t bake the Broadway Breadcrumb every day, which, again: calling is crucial. I probably call way too often—nearly as often as I ring my parents, so weekly. But I like to think of this as just a gentle reminder that some of us niche pizza topping lovers just want to be seen. And by seen, I mean consistently enabled to gobble down a crispy-topped, saucy-layered, soft-textured pizza stat.
Tyler Anderson’s Square Peg Pizzeria opens today in Glastonbury, and there are arcade games – Hartford Courant
After opening upscale hotel restaurants in Hartford and New Haven over the past 18 months, Tyler Anderson is switching gears, opening Square Peg Pizzeria in Glastonbury, a project he calls “100 percent fun” — a pizza joint with red-sauce Italian dishes and arcade games.
The casual restaurant, in the Hebron Avenue space that formerly housed Piatti Restaurant & Bar, opens Friday at 4 p.m. for dinner. The opening menu features starters, salads, sandwiches, calzones, pastas and pizza.
With indoor seating for 92 and a sizable outdoor patio, Square Peg also features a large bar area, open cooking space that showcases a wood-fired Mugnaini pizza oven, and arcade games lining the back wall. Inspired by the pizzerias of his youth in Southern California, Anderson wanted to add the arcade component to the mix from the start.
“It seems like a fun thing, and our feeling is if you catch the right vintage of games, not only are those going to be games kids are interested in, because they can’t play them at home, but adults, too,” he says. Games include NBA Jam, Big Buck Hunter and Street Fighter, with the possibility of more to come.
The restaurant is a collaboration between Anderson and longtime business partner AJ Aurrichio; Dante Cistulli, formerly of Max Restaurant Group’s Savoy Pizzeria & Craft Bar; and Bruce Kalman, Anderson’s fellow “Top Chef” contestant from the Bravo competition show’s 15th season. Kalman, a California-based chef, specializes in Northern Italian cuisine.
“Bruce makes the best red-sauce food I’ve ever eaten in my entire life,” says Anderson. “To comfortably meld these things together with pizza … that’s how it all came together.”
FEATURED/NOTEWORTHY DISHES: “We want to keep [the menu] small, concise, because we want to do it perfectly,” Anderson says.
Appetizer plates ($6 to $12) include warm olives, pork meatballs in “Sunday gravy” sauce, mozzarella sticks, parmesan garlic bread and housemade mozzarella sticks. Prosciutto, served with housemade focaccia, giardiniere and olive oil, will be sliced tableside.
Pizzas are available in thin-crust “neo-Neapolitan” style ($11 to $15) or thick, square-edged Sicilian pies for a $4 upcharge, with classic Margherita, cheese and pepperoni toppings; fennel sausage with hot sweet peppers and eggs, burrata with sopressata and “hot veggie,” with seasonal vegetables, hot sweet peppers and smoked mozzarella. The “Prince of Paramus,” named for New Jersey native Kalman, is topped with pork meatballs and mushrooms.
Gourmet constructions include potato with guanciale, Brussels sprouts, smoked mozzarella and rosemary Parmesan cream; Bianco with garlic, fresh mozzarella, goat cheese, ricotta and Parmesan, and prosciutto, with fresh mozzarella and wild arugula salad. Create your own pie from a slew of additional toppings, with various meats, cheeses and vegetables on offer.
Sandwiches on Philadelphia-style hoagie rolls ($12 to $14) include chicken and pork meatball parm varieties, along with burrata with roasted peppers and arugula and “hot gabagool,” with mortadella, spicy capicola, sopressata and provolone. Baked rigatoni with ricotta, spaghetti with Sunday gravy or tomato basil sauce, and pasta alla vodka ($11 to $14) start with fresh pasta, which is crafted in-house at Anderson’s New Haven restaurant, Hamilton Park at the Blake Hotel.
Dessert options will be simple, Anderson said, with gelato, cannoli, zeppoli and affogato. Square Peg also plans to add gluten-free pizza crust and gluten-free pasta to the menu soon.
THE BAR: Square Peg’s full bar features Italian-influenced cocktails (an Aperol spritz with Cocchi Torino vermouth, grapefruit and prosecco; a negroni with gin, Gran Classico bitters and Cocchi Torino) and other classics, like an espresso martini with Irish whiskey, a margarita and a tiki-style Jungle Bird with rum, Campari and pineapple. Drinks are $6 to $12.
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Red and white wines by the glass and bottle ($9 to $14; $32 to $50) are also heavy on Italian selections, and beer options include local craft picks from Connecticut (Thomas Hooker, Two Roads, Black Hog, New England Brewing) as well as Miller High Life and Budweiser.
HOURS AND LOCATION: Square Peg is at 1001 Hebron Ave. in Glastonbury, and will be open only for dinner at first, Tuesday through Thursday from 4 to 10 p.m.; and Friday and Saturday from 4 to 11 p.m. (bar is open later.) The restaurant will expand its hours to seven days a week, and will add lunch, weekday happy hour and carryout options, in the next few weeks. squarepegpizzeria.com; instagram.com/squarepegpizzeria.
Blaze Pizza opening in Greensboro – Greensboro News & Record
GREENSBORO — Blaze Pizza opens at 11 a.m. Oct. 24 at 4522 W. Wendover Ave. at Wendover Commons.
Anyone who orders a pizza at the Greensboro restaurant through the Blaze app on Oct. 25 gets a free pizza.
It is the Triad debut for the California-based fast-casual pizza chain.
Blaze specializes in customized made-to-order pizza from its own scratch-made dough. More than 40 fresh toppings are available. Pizzas are baked in a 700- to 800-degree gas-fired oven in about 3 minutes.
The restaurant will offer keto, gluten-free and even cauliflower crusts.
The 2,360-square-foot restaurant seats 58 inside and 20 outside.
Atul Patel, franchisee of the restaurant, plans to open a second Blaze in Greensboro and one in Winston-Salem. Sites have not been selected for those locations.
Blaze has locations across the country, including 10 in North Carolina, mostly in the Charlotte and Triangle areas.
Blaze Pizza joins other Wendover Commons eateries that include Viva Chicken, Zoe’s Kitchen, Bad Daddy’s Burger Bar and Outback Steakhouse.