Hi — welcome to Pizzeria Ettore. The full menu's just below — and if something's not right, or something made your day, tell us privately.
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.
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