At Vespa Pizzeria, they bake their hand-tossed Neapolitan pies in a big Italian Mugiani wood-fired oven till the thin crust is crisp and slightly charred. You can get them topped with Benton’s bacon and Vespa’s housemade sausage or loaded up with shrimp, feta, and lots of arugula. For starters, there are bowls of mussels in three flavors (basil, bacon, or diavolo) and crisp arancini, rice balls filled with mozzarella and prosciutto and fried a dark golden brown. There’s Peroni and the house’s Vespa IPA on tap and a small slate of salads, sandwiches, and pasta dishes, too. Like the motorcycle that inspired its name, Vespa mixes classic style with a retro-futuristic vibe. Add to it a focus on fresh, high-quality ingredients and you’ve got a recipe for some pretty impressive pizza. —Robert Moss Dish (Winter 2013)
Seasonal menu. Authentic wood-fired oven pizza plus pasta, soup, chicken parm, and a sloppy joe.
Features: Lunch, Dinner
Hours: Lunch and Dinner (daily)
Mon.-Fri: 11 a.m.-10 p.m.
Sat: 12-10 p.m.
Sun: 12-9 p.m.