"The menu board includes classics such as pepperoni and mushroom, as well as a vegan pie and a white pizza with fennel sausage. Both Gutierrez and Fiorelli wanted their dipping sauces to stand out, so the Long Island-native chef created a slate that includes ranch, spicy ranch, black olive butter, and hot honey. Fiorelli's keeping things simple otherwise, with tinned fish, locally made burrata, and a chopped chicory Caesar;"
"lamb bolognese pasta, meatballs fried in olive oil and tomato sauce, and a warm toasted sourdough round out the menu. Keep an eye on the seasonal specials, like the octopus sandwich inspired by Bari, Italy, where Fiorelli's family hails from. Gutierrez and Fiorelli designed the sky-blue 750-square-foot space with the main indoor dining area accommodating seven diners, room for eight on the patio, and three at the chef's counter."
Fiorelli Pizza opened November 5 on West Third Street adjacent to Joan's on Third, run by Liz Gutierrez and chef Michael Fiorelli. The menu focuses on appetizers and pizzas that blend New York and Neapolitan styles, including pepperoni, mushroom, a vegan pie, and a white pizza with fennel sausage. Fiorelli created distinctive dipping sauces: ranch, spicy ranch, black olive butter, and hot honey. Other dishes include tinned fish, locally made burrata, chopped chicory Caesar, lamb bolognese pasta, olive-oil fried meatballs in tomato sauce, and toasted sourdough. The 750-square-foot sky-blue space seats guests indoors, on the patio, and at a chef's counter, plus offers retail take-home items and seasonal specials such as an octopus sandwich inspired by Bari.
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