Updated May 1: Getting your DiAnoia’s pizza fix is about to get easier.
Pizzeria Davide, the Strip District eatery’s to-go window, opens Friday at 11 a.m. and will operate Tuesday through Sunday from 11 a.m. to 9 p.m.
Three signature pies — Old World, Marinara and Margarita — will be available along with special editions such as Cacio e Pepe, Prosciutto and Hot Soppressata in 12- or 20-inch sizes. Customers can also grab a slice of cheese or pepperoni pizza. Orders are taken in-person or by phone. Folks who can’t make it down to Penn Avenue can order delivery through Grubhub.
Fans of DiAnoia’s Old World-style pies, rejoice! Their outstanding pizza will soon be available for takeout at Pizzeria Davide, a small, separate operation located in the back of the Strip District eatery.
The announcement was made on social media on Feb. 9, National Pizza Day. They plan to open the side business in late-March or early-April.
Right now, the popular menu item is only offered at DiAnoia’s for lunch and is available for takeout Tuesday, Wednesday and Thursday from 11 a.m. to 9 p.m.
Customers have been asking for more consistent pizza takeout and requesting delivery service ever since Dave Anoia and Aimee DiAndrea Anoia opened the restaurant in November of 2016. Yes, it’s that good.
The couple renovated an 800-square foot storage space at DiAnoia’s and installed a kitchen with a gas oven and pizza window, where customers can grab their eats and go.
“I’ve always had a passion for pizza,” Dave Anoia says. “We have it at DiAnoia’s, but we don’t have enough room to do it at dinner. We were getting a lot of great feedback on the pizza and wanted to branch out and do it as a different concept.”
When the new enterprise launches, folks will be able to access their favorite slice Tuesday through Sunday from 11 a.m. to 9 p.m.
In addition to the Old World-style, Pizzeria Davide’s chef Alex Blinn will make Marinara and Margherita pies, several appetizers such as garlic knots and salads, fried dough with anchovies, and meatball bombs, which are meatballs wrapped in provolone cheese and pizza dough and then baked in the oven and dipped in marinara sauce. A dessert pizza and DiAnoia’s tiramisu also will be on the menu.
Dave Anoia says he plans to eventually sell six-packs and wine from Pizzeria Davide and set up picnic tables out back.
