Pizzeria EttoreRight here — tap any dish below, or ask me anything.
Hi — I'm Pizzeria Ettore host. Ask me anything about the menu, hours, or anything else.
Planning something? Tell me about it and Sal will call you back with a plan.
The whole room, one long table — 38 seats · buyouts Sundays and Mondays
The oven doesn't travel — you come to it. Counter parties for eight at the stools, any night we're open.
Programs
Experiences
Pizzeria Ettore is named after the oven, not the owner. Ettore — three tons of brick, built outside Naples by a family that's been making ovens for five generations — crossed the ocean in 2017; Sal built the room around him and has fed him wood every day since. Dee runs the dough: two nights of cold sleep before any ball meets the fire.
The menu is short because the oven has opinions. Ninety seconds per pizza, no slices, no shortcuts. If a dish has a story, tap it — I know most of them.
Know someone who'd love this place?
Ask in any language.
Honest by design — an AI host that can make mistakes, but won't guess at what only the kitchen can answer. For a serious allergy, your server confirms with the kitchen.