Hours: Lunch & Dinner (Daily)
Originally opened in 2008, the once-tiny Monza pizzeria survived and thrived through the considerable, decade-long transformation of what is now Upper King Street. Seeing how said street has morphed over the years, a similar transformation of the original eatery was arguably in order. Thus, in late October 2018, adjacent sister restaurant Closed for Business permanently called it a day. Restaurateurs Tim Mink and Brooks Reitz, the powerhouse duo behind Leon’s, Melfi’s, and Little Jack’s Tavern, spearheaded the overhaul. After tearing down the walls between the two establishments, they reconfigured the space, added a full bar, and modified the menu. In summary, where the original Monza was narrow and cozy, the ‘19 edition feels spacious and modern. There are still holdovers like the antipasta platter and butterbean salad, plus newbies like the ricotta meatballs, which are surprisingly tender, presumably thanks to the otherwise indiscernible cheese. Mildly flavored with visible fennel seeds, three substantial meatballs are bathed in a delicate red sauce, teeming with fresh tomato flavor. Accompanied by “naked pizza” — airy, wood-fired dough dusted with olive oil and parmesan — it’s a straightforward, shareable app that works. —Vanessa Wolf (Dish, Summer 2019)
Neapolitan style pizza cooked in a wood-fired oven and served in a stylishly casual setting.