There is a “I Love Cold Pizza” Facebook group. Serious Eats also loves cold pizza. Perhaps neither group has tasted Stella Rossa’s pizza right out of the oven. Chef Jeff Mahin (previously of L2O) has a non-Neapolitan, non-NYC, non-Chicago, pure Mahin, levain pizza dough that is a bit tangy and wondrous. Now the pies are available as early as 10 A.M. Saturday and Sundays. The full liquor menu will also be available so everyone can pair a breakfast pizza (prosciutto & farm egg with mozzarella, gruyere and pecorino) with a hoppy IPA. Some of the new brunchy dishes available are listed below, new hours begin October 20th.
Breakfast Tartines on house-made bread
Fried Eggs & Tomato Jam with caciocavallo cheese
Pulled Pork with butter beans, smoked bacon and herb aioli
Baked Bread Pudding with rum raisins, orange caramel and creme fraiche