new opening: epolito’s pizzeria
As yet, we have been unable to identify the exact reason behind our love affair with the Italian staple, is it the crusty bread component? Perhaps it’s the stringy, melty cheese that has permanently captured our affection in its savoury embrace or maybe, it’s the all-round flavour extravaganza that is pasata – the slow-cooked tomato sauce that gets our mouths watering at the mere mention. Hoping to settle this quandary once and for all, when we got word that a certain New York native was bringing the city’s signature thin-crust pies that spotlight the three aforementioned areas of our obsession, we took it as a sign from god and engaged in hot pursuit.
ailing from a small town in New York, Chicklena Rose, a fourth generation Italian native of the Big Apple, has been making pizza since she was 13, having learnt the art from Carlo Rovetto, a Sicilian friend of the family. In fact, the foodie passion runs so deep that both her and her brother have gone on to unveil their own pizzerias, with Chicklena choosing discerningly to put roots down on our humble shores, previously doing so in One Tree Hill before settling on Richmond Road. New York style pizza is perhaps most well known as the thin-crust creations sold in wide slices to-go. Light on the tomato sauce atop a crispy yet pliable crust, the toppings are usually placed above the cheese layer so that when it’s folded in half to eat, the delectable ingredients are fastened securely in cheese-y quick sand, unable to escape devouring.
Unsurprisingly, not aiming to fix what ain’t broke, at Epolito’s, the focus is on New York style pizza made the way it’s always been made, featuring hand-stretched bases dressed on wooden peels and baked on blazing oven stones, with Chicklena at the helm making everything from dough to sauce with fresh ingredients sourced locally, adding a generous dose of family secrets when it comes to the quintessential meatballs and Sicilian-style sausage toppings. From the classic pizzas with either cheese, meatball, sausage or pepperoni to the house pies – from crowd-pleasing Margherita to the palate igniting Bianca that features roasted garlic, rock salt, oregano, parmesan – well worth a mention is the East Side, with its artichoke, lemon and parmesan forming a powerful union not unlike the Holy Trinity.
So, in conclusion, who of the irresistible temptation of bread, cheese or tomato sauce is to blame when it comes to our illicit relationship with the Italian oven-fired stallion you ask? We’ve deduced that more research and testing is required to reflect our immense dedication to the cause. So no doubt, we’ll see you at Epolito’s where we’ll be hard at work, stuffing our faces with pies streaming from the kitchen. We propose you do the same.
Open Tues – Sat, 5pm till late.
Comments are closed.