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Inferno Pizzeria Napoletana Claimed. Closed today: See all hours. All photos What is Certificate of Excellence? TripAdvisor gives a Certificate of Excellence to accommodations, attractions and restaurants that consistently earn great reviews from travelers. Ratings and reviews 4.

Inferno Pizza - Picture of Dante Pizza, Dublin

Certificate of Excellence - Winner. Italian, Pizza. Special Diets. Vegetarian Friendly, Vegan Options. View all details meals, features, about.

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Location and contact. Can a gluten free person get a good meal at this restaurant? Yes No Unsure. Is this restaurant a hidden gem or off-the-beaten path? Is this a fast food place? Does this restaurant offer highchairs for toddlers? Is this restaurant wheelchair accessible? Does this restaurant have parking? Does this restaurant have tables with seating? Does this place accept credit cards?

Testissä Inferno-pizza (Lidl)

Does this restaurant offer takeout or food to go? Thanks for helping! Share another experience before you go. Reviews Write a review. Filter reviews. Traveler rating. Excellent Very good Average Poor 3. Terrible 7. Traveler type. Time of year. Language English. All languages. English Show reviews that mention. All reviews margherita pizza prosciutto soft serve ice cream tasting menu brussel sprouts salad truffle meatballs cakes amazing pizza wood oven this place serves an appetizer worth the wait fresh ingredients limited menu long wait.

Ratings and reviews

Selected filters. Updating list Reviewed 5 days ago Burnt little flavor pizza. Date of visit: October Thank BettyF Thank sweem Ricardo G. Reviewed 1 week ago Ran out of Dough. Thank Ricardo G. Reviewed August 19, I think the place is over-rated Date of visit: March Thank x D. Reviewed August 6, Not the pizza style for me. Date of visit: July Thank winindc. Thank LolaGo1. Reviewed June 27, Pasta tasting - June Date of visit: June Reviewed June 16, Amazing pizza!

Wood Fired Brick Oven Pizza

Date of visit: May Thank L B. Reviewed April 3, via mobile The appetizers! Date of visit: April Thank maureenl Thank anm Observing Tony Conte in his open kitchen gently using his knuckles to coax a resistant ball of dough into the shape of a pizza makes the case that his life, as he likes to say, has come full circle. The year-old chef garnered multiple-star acclaim during an eight-and-a-half-year stretch at the Oval Room, the Washington, D.

Prosciutto pizza with tomatoes, arugula and buffalo mozzarella. The tables are made from reclaimed walnut.

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Some of the walls are the color of lobster bisque; others are made of overlapping stone slabs. Rimmed porcelain pizza plates were made locally by Amber Kendrick of Cloud Terre pottery. Other serving vessels are from Bernardaud, maker of fine French china. Though he excelled in the rarified world of fine dining, he recently chose Tony over tony, like the philosophy professor in Atlas Shrugged who shifts to making hamburgers. Another advantage of giving up the big city rat race: Conte, his wife, Kim, and their two boys live only two miles from the pizzeria. Those roots are what make this chef tick and are the real source of his passion.


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The menu at Inferno is brief—five appetizers, seven pizzas and three desserts. They would pass muster in any highbrow eatery.

A piled-high salad of shaved winter vegetables yields a new discovery with each bite. Triangles of butternut squash mingle with ribbons of kale and chard, shreds of Brussels sprouts, and slices of parsnip, celery root and Asian pear, all dressed in a zesty charred serrano pepper vinaigrette and topped with toasted pumpkin seeds.

Dine Review: Inferno Pizzeria

A seasonal salad of shaved winter vegetables. The cheese is crowned with slices of persimmons, some pickled and some caramelized, and an arc of dried speck smoked prosciutto. The depth, textures and richness of the dish, with the speck adding a smoky note, provoke smiles. Sunchokes, otherwise known as Jerusalem artichokes, are popping up on many a menu of late. They taste somewhat like artichokes but are actually tubers from a species of sunflower. Wood-roasted sunchokes. In addition to their sophistication, these dishes show ingenuity; Conte does all the cooking with the pizza oven and a combination steamer and convection oven.

Conte has applied for certification for his pizza as Vera Pizza Napoletana true Neapolitan pizza through VPN Americas, an organization with strict guidelines. Pizza must be cooked in 90 seconds or less in an to degree wood-burning oven. Only certain types of wheat flour, yeast, tomatoes, cheese, salt and olive oil are acceptable.

He still strives to perfect his dough, limited to four allowable ingredients. The end.