Mom and I had lunch at the new Pizzeria Avellino on Lombard @ Lyon. It opened on Tuesday. Pizzamaster Ralph said he'd spent his pizza-making career in Spanish Harlem and the Lower East Side. The menu offers whole NY-style pies and slices and whole pizza napoletana. The new liquor license is still pending and the yellow building doesn't have a sign yet.
We tried the mushroom ($3.25), pepperoni ($3.25), and plain cheese ($2.75) slices. Cheese is whole milk mozzarella and applied with a judicious hand. The crust could have been a little mroe charred, but was evenly browned top and bottom with a crisp bite and nice chew. Both the sauce and crust could use more salt for my taste.
Particularly nice job with the mushroom, using sauteed, thick slices of fresh champignon. Lots of pepperoni on the slice. The cheese pizza seemed a little bland, but I was too lazy to walk inside to get the oregano and grated cheese to jazz it up.
This was a beautiful day to sit outside at a red tables. There's seating inside as well. Here are some photos.
2769 Lombard St., at Lyon St. (415-776-2500)
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