Last year a transplanted New Yorker on this board was searching for black & white cookies. Mary Ann Papandrea, who with her husband, John, owns and works hard at Parmesans Wood Stone Pizza, said while describing the contents of the dessert tray to us tonight, "and because we're from New York, black & white cookies, of course." Big cookles, $2.50 each.
The couple had a couple of "fine dining" restaurants in the Hamptons before opening Parmesans 18 months ago. Mary Ann said her husband learned to make pizza in Brooklyn; once here, he had to learn how to cut pizza into squares. (Of the four types of pizza Parmesan makes, only the Sicilian is cut square.)
Mary Ann said the five-ton stone oven which they brought from New York required Parmesans' floor to be reinforced. The furnance burns apple and cherry wood.
We had the 10" "Pesto Crust Ricotta Sundried Tomato gourmet pizza." Pesto instead of marinara is spread atop the crust and topped with clumps of ricotta and chunks of sundried tomatoes. It was good and might be even better without the sundried tomatoes. Their metallic flavor and slick texture didn't mesh with the other toppings, but the ricotta, pesto, and chewy crust sure harmonized.
Parmesans Wood Stone Pizza
10235 W. Lincoln Hwy. (US 30)
Next to Avanti Furniture one mile west of LaGrange Rd. (Rt. 45)
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