When you first walk into this industrial-looking building, you'll notice Amore, San Marco and Felice. No, those aren't names of the waitresses — they're V Pizza's wood-burning ovens.
The staff at V proclaims that they use only fresh, all-natural ingredients and no artificial preservatives. It's a simple setup: Walk up to the counter, order and pay, then take a seat as your pizza is created.
After scouring the dozen styles of pies available, I selected the pizza capricciosa ($16) — there's only one size, rendering eight slices or so — with artichoke hearts, black olives, prosciutto di parma, San Marzano tomatoes, extra virgin olive oil, fresh mushrooms
and egg. V's style of pizza is Neapolitan, meaning the pliable crust is made from a special type of wheat flour, yeast, salt and water. (There's an option to build your own pie, too, which starts at $13 and then tallies
up $1.50 for each topping.)
The wood-oven-roasted chicken wings ($12) were juicy and packed with flavor, thanks to a marinade that blended lemon juice, olive oil, rosemary, salt, pepper, carmelized onion and garlic.
I also ordered a prosciutto di parma panini ($9). The rustic bread the panini arrived on was chewy yet crunchy, which made an excellent casing for the thick slab of mozzarella, juicy tomato slices, prosciutto and basil leaves. A nice drizzle of quality olive oil varnished the contents.
For the perfect ending, opt for cannoli ($4) or tiramisu ($5), traditional Italian desserts that are sweet but won't weigh you down.
Open for lunch and dinner seven days a week, V Pizza runs a $9.95 lunch special from 11 a.m.-3 p.m., which includes a choice of beverage, personal pizza with two toppings, panini, chicken wings, calzone with two toppings or a salad.
Beer and wine are available, but if you've got time, head next door, through a door in the back wall, to neighboring bar Sidecar for a handcrafted cocktail.
V's owners are planning a second location in … More