Author Topic: What I've been up to.  (Read 19396 times)

0 Members and 1 Guest are viewing this topic.

Offline Matthew

  • Supporting Member
  • *
  • Posts: 2263
Re: What I've been up to.
« Reply #25 on: September 24, 2011, 01:27:46 PM »
Matt,

The setting looks great, very inviting.

Peter

Thanks Peter!  It's quite small (1600 ft2), the plan is to expand in the New Year doubling our capacity.

Matt


Offline Pizza Napoletana

  • Registered User
  • Posts: 1378
  • Location: San Diego, CA
    • A Philosophy of Pizza Napoletanismo
Re: What I've been up to.
« Reply #26 on: September 24, 2011, 02:12:04 PM »
A couple of shots of the interior.

Nice setup! I love the white marble bancone and bar. Thank you!
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24224
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: What I've been up to.
« Reply #27 on: September 24, 2011, 02:14:42 PM »
Matt,

The setting looks absolutely stunning!   :)

Norma

Offline Matthew

  • Supporting Member
  • *
  • Posts: 2263
Re: What I've been up to.
« Reply #28 on: September 24, 2011, 02:24:25 PM »
Thanks Omid & Norma.  Although it's hard to see from the photo, the marble was leathered & antiqued which gives it a really cool texture.

Matt

Offline Pizza Napoletana

  • Registered User
  • Posts: 1378
  • Location: San Diego, CA
    • A Philosophy of Pizza Napoletanismo
Re: What I've been up to.
« Reply #29 on: September 24, 2011, 02:33:00 PM »
Thanks Omid & Norma.  Although it's hard to see from the photo, the marble was leathered & antiqued which gives it a really cool texture.

Matt

I actually noticed it . . .  That is why it is an object of my admiration!
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline Matthew

  • Supporting Member
  • *
  • Posts: 2263
Re: What I've been up to.
« Reply #30 on: September 24, 2011, 03:43:20 PM »
I actually noticed it . . .  That is why it is an object of my admiration!

Good eye! 

Offline Essen1

  • Supporting Member
  • *
  • Posts: 3724
  • Location: SF Bay Area
Re: What I've been up to.
« Reply #31 on: September 24, 2011, 03:53:53 PM »
Very nice setting! Very classy.

Happy for you, Bro.  :)
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline andreguidon

  • Registered User
  • Posts: 1169
  • Age: 35
  • Location: Sao Paulo
  • Hot WFO always !!!
    • www.andreguidon.com
Re: What I've been up to.
« Reply #32 on: September 24, 2011, 03:59:30 PM »
thats nice Matt!!
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline thezaman

  • Lifetime Member
  • *
  • Posts: 2051
  • Age: 61
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: What I've been up to.
« Reply #33 on: September 24, 2011, 05:07:55 PM »
 matt, that is beautiful all that in 1600 sq feet? we need to talk!!


Offline Pizza Napoletana

  • Registered User
  • Posts: 1378
  • Location: San Diego, CA
    • A Philosophy of Pizza Napoletanismo
Re: What I've been up to.
« Reply #34 on: September 24, 2011, 05:08:00 PM »
Dear Matthew, my eyes just do not get enough of viewing your beatific Pizza Margarita. It looks so flawless to my eyes: soulful cornicione, quantitatively balanced (moderate) toppings, vivacious red tomato sauce, animatedly melted bufala mozzarella. . . This is a pizza with character, simply sublime! If I lived in Canada, I would have loved to work there.
« Last Edit: September 24, 2011, 10:29:00 PM by Pizza Napoletana »
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline RobynB

  • Lifetime Member
  • *
  • Posts: 656
  • Location: Scotts Valley, CA
Re: What I've been up to.
« Reply #35 on: September 24, 2011, 05:22:11 PM »
Wow, really nice!!  Love all the marble, and the red leather stools.  The lighting is good, too - much better than what is usually seen nowadays.  Definitely classy and welcoming.  Combined with those pizzas - whew!!

Offline Matthew

  • Supporting Member
  • *
  • Posts: 2263
Re: What I've been up to.
« Reply #36 on: September 24, 2011, 06:05:13 PM »
Dear Matthew, my eyes just do not get enough of viewing your beatific Pizza Margarita. It looks so flawless to my eyes: soulful cornicione, quantitatively balanced (moderate) toppings, vivacious red tomato sauce, bufala mozzarella animatedly melted to life. . . This is a pizza with character, simply sublime! If I lived in Canada, I would have loved to work there.

Thanks Omid, The invitation is still open.  It would be an honor to work side by side with someone as skilled and passionate as you.

Matt

Offline Matthew

  • Supporting Member
  • *
  • Posts: 2263
Re: What I've been up to.
« Reply #37 on: September 24, 2011, 06:26:31 PM »
Wow, really nice!!  Love all the marble, and the red leather stools.  The lighting is good, too - much better than what is usually seen nowadays.  Definitely classy and welcoming.  Combined with those pizzas - whew!!

Thanks Robyn, My associate designs boutique style restaurants for a living & went all out on this project.  The bar front is real cowhide & the walls and ceilings are finished in marmorino.  The lights were brought in from Milan, we are also very proud to be the only pizzeria in Canada with a Stefano Ferrara oven built on site.  We have the the Berkel prosciutto slicer shown below equipped with a blue carbon steel blade that slices prosciutto flawlessly.  The off white scale in the bar area is 150 years old & was picked up in Venice.  It is a letter scale which we are having converted to weigh out the salumi.  We are really excited and can't wait to open the doors.  Apart from the pizza and appetizers our menu will feature a meat, a pasta, and a fish that will change daily.

Matt

Offline Tman1

  • Registered User
  • Posts: 219
Re: What I've been up to.
« Reply #38 on: September 24, 2011, 06:34:46 PM »
When is the opening?  :pizza:

Offline Matthew

  • Supporting Member
  • *
  • Posts: 2263
Re: What I've been up to.
« Reply #39 on: September 24, 2011, 06:39:02 PM »
When is the opening?  :pizza:

We are hoping to do a soft opening in 2 weeks, after that we should be ready to roll.

Matt

Offline JConk007

  • Registered User
  • Posts: 3771
  • Location: New Jersey
  • Lovin my Oven!
    • Flirting with Fire
Re: What I've been up to.
« Reply #40 on: September 24, 2011, 06:42:39 PM »
Its Beautiful!! I will have to live vicariously through you. Best of luck . But its really a no brainer with pies like that!!
John
« Last Edit: September 24, 2011, 06:57:45 PM by JConk007 »
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline Matthew

  • Supporting Member
  • *
  • Posts: 2263
Re: What I've been up to.
« Reply #41 on: September 24, 2011, 06:47:43 PM »
Its Beautiful!! I will have to live vicariously through you. est of luck . But a no brainer with pies like that!!
John

Does this mean that we will finally meet?
Next picture will show off your tools.  The stand is beautiful, I'm going to pick one up for myself.

Matt


Offline JConk007

  • Registered User
  • Posts: 3771
  • Location: New Jersey
  • Lovin my Oven!
    • Flirting with Fire
Re: What I've been up to.
« Reply #42 on: September 24, 2011, 07:00:13 PM »
Maybe I can run some goodies/supplies up there  for Fred sometime. I agree with the omid the on the marble. You are going with the VPN status right?
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline Matthew

  • Supporting Member
  • *
  • Posts: 2263
Re: What I've been up to.
« Reply #43 on: September 24, 2011, 07:03:30 PM »
Maybe I can run some goodies/supplies up there  for Fred sometime. I agree with the omid the on the marble. You are going with the VPN status right?
John

Now we're talking.  Nope, no need for VPN status.

Matt

Offline Matthew

  • Supporting Member
  • *
  • Posts: 2263
Re: What I've been up to.
« Reply #44 on: September 24, 2011, 07:05:19 PM »
A shot of the outside.  In the new year we will begin our expansion & will be occupying the whole area that's lit in the photo below.  We will also have a patio in the area above. In case I didn't mention it, the restaurant is called 7 Enoteca as depicted by the door handles. Our sign will be ready soon, I hope.

Matt
« Last Edit: September 24, 2011, 07:11:20 PM by Matthew »

Offline wheelman

  • Lifetime Member
  • *
  • Posts: 849
Re: What I've been up to.
« Reply #45 on: September 24, 2011, 11:30:52 PM »
matt, the place looks amazing!  and the pizza looks to live up to the promise of the spot.  i want to come visit! 
bill

Offline TXCraig1

  • Registered User
  • Posts: 16009
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: What I've been up to.
« Reply #46 on: September 24, 2011, 11:33:31 PM »
Words can't do justice to how cool that is.

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Matthew

  • Supporting Member
  • *
  • Posts: 2263
Re: What I've been up to.
« Reply #47 on: September 25, 2011, 04:53:37 AM »
matt, the place looks amazing!  and the pizza looks to live up to the promise of the spot.  i want to come visit! 
bill

Bill,
Please do, It would be great to meet you in person.  I'm glad that you're happy with the oven.  I'm sure that you'll be thrilled on how it performs one the project is complete.

Matt

Offline Matthew

  • Supporting Member
  • *
  • Posts: 2263
Re: What I've been up to.
« Reply #48 on: September 25, 2011, 04:54:37 AM »
Words can't do justice to how cool that is.

CL

Thanks alot Craig, Perhaps a little inspiration for your garage?

Matt

Offline Matthew

  • Supporting Member
  • *
  • Posts: 2263
Re: What I've been up to.
« Reply #49 on: September 25, 2011, 04:57:17 AM »
Thanks Mike, Andre, and John for the kind words.

Matt


 

pizzapan