Coming Soon: Aiello's Back Door Pizzeria
The folks behind Aiello's are getting a head start on their next restaurant.
In about three weeks, says Myrah Aiello, they'll start serving fresh, hot New York-style pizzas baked in a clay-bottom oven -- available only to go. (She and her chef husband Joe owned an Italian eatery in Manhattan before eventually settling down in Phoenix, so I can only imagine how much they crave NYC pizza.)
And they'll only make 50 pies a night. Basically they're waiting on a shipment of special bricks to convert their existing pizza oven.
This is just a taste of what's to come, Aiello tells me. Currently, Aiello's Fine Italian Dining only occupies two-thirds of the building; the landlord will be vacating the other third on the first of the year. After that, they plan to use open a separate, more casual neighborhood restaurant for pizzas, pastries, and wine.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.