Like many dishes, New York style pizza is best enjoyed hot and fresh from the oven.īetty’s will be open Tuesday through Friday from 4 p.m. ![]() Customers can dine-in or carry out owners are evaluating whether delivery will become part of the program in the future. It was just what we wanted everyone was comfortable and having a good time.”īetty’s Pizza and Pasta will be open for dinner service only weekday lunch service, including sale of individual slices, is planned for the future. “Everything went smoothly and there was never a feeling of panic. “It all went better than we thought it would,” said Guenthner. Guenthner said he and his team were worried about the kitchen serving a dual purpose for the first time, but service at their sibling establishment did not suffer with Betty’s pizza ovens fired up and customers in the dining room. The new eatery shares a kitchen with Kettlestrings Grove, located just around the corner. ![]() The arugula and quinoa salad with apples, blue cheese and bacon proved to be a popular choice during the soft opening seatings. The menu features four pasta dishes including wild mushroom fettuccine with garlic cream sauce as well as salads in small and large sizes. In addition to pizza Betty’s offers appetizers like meatballs, mozzarella sticks, garlic knots. Guenthner was pleasantly surprised at the popularity of Betty’s garlic and zucchini pie-the white pizza features herb butter, sliced summer squash, mozzarella, parmesan, and fresh thyme.īetty’s meatballs with Arrabiata sauce pack a spicy punch while the house salad boasts banana peppers and a sweet onion vinaigrette. ![]() A quartet of specialty pizzas like Buffalo chicken, are also on the menu. Toppings were thoughtfully distributed across the pie and leftovers reheated beautifully in a hot oven. Our pie featured properly cupped (if only slightly charred) pepperoni and crumbled sausage. A regular pie features whole milk mozzarella and up to two toppings. The bottom of the crust is crispy while the top remains fluffy and soft. The pizzas, available in the traditional 18-inch size, are pie cut into eight generously sized slices. “It turns out its pretty complicated to get right, but I think we’ve accomplished it.” “I love pizza and our partner Wil Greenwald helped me realize that New York makes a purposeful style of pizza,” said Guenthner. Dan Swartz, operations director, and consulting chef, Tanya Baker worked to develop Betty’s pizza recipe and broader menu from the ground up. establishment is decidedly Italian-American. While the restaurant’s name pays homage to the founding British matriarch of Oak Park, Betty Kettlestrings, the menu at the South Blvd. Proper New York Style pizza is both crunchy on the bottom and soft enough to fold. Expect traditional red and white checkered tablecloths and traditional red cups to evoke a throwback vibe. The fun and unfussy vibe is meant to reflect the pizza joint co-owner Rob Guenthner remembers frequenting as a child. Marion St., Betty’s Pizza and Pasta completes the Kettlestings’ trifecta.Įarlier this week owners welcomed friends and family to a duo of private dinners designed to serve as a soft opening for the family friendly restaurant. Oak Park Ave., and Kettlestrings Grove, 105 S. The highly anticipated restaurant opens to the public Thursday, June 16.īrought to life by Wil and Justine Greenwald, Rob Guenthner and Katie Ashton and Pete and Fran Lisnic co-owners of Kettlestrings Tavern, 800 S. No matter how you prefer to eat your pie, Betty’s Pizza and Pasta, 1003 South Blvd., Oak Park, is poised to bring a taste of the Big Apple to the Pleasant District. Anti-folders keep their meal a two-handed affair likely preferring to double the number of bites it takes to finish their coveted slice. Some folks do it to avoid the dreaded “flop,” while others collapse the crust to keep the cheese from sliding off in a gooey avalanche. To fold or not to fold? It is debatable whether extra-large slices of New York style pizza should be folded in half before eating.
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