We’re calling it—this might be the most stunning fit-out of the year. Guy Grossi, you’ve outdone yourself, as per usual.
Pezzo is Grossi’s latest pet project, a posh pizza pocket joint, tucked snug on Flinders Lane. Usually we’d jump straight to the stuff you can chew, but it’s worth pausing first to discuss the gorgeous interiors.
Zwei Architecture has done a number on this place. They’ve installed an Italian resin floor, swirled to resemble the rolling waves of the ocean, then paired it with pops of red and white. The whole restaurant looks like it’s floating inside a giant geode or something.
On to the food, people.
Grossi first introduced ‘pezzo’ at his Ombra Salumi Bar back in 2016. It obviously sold pretty well. Essentially it’s a fancy pizza pocket. You take pizza dough and ferment it for 48-hours, bake it, slice it and stuff it will all sorts of delicious Italian ingredients. Polpette meatballs with sugo and provolone. Lamb shoulder and rosemary potatoes. Even calamari, zucchini and white sauce. There are six combos on the current menu, and gluten-free bread is available for an extra $2.50.
Of course, Grossi’s repertoire extends beyond pizza pockets. You can also grab bite-size snacks like fried Arancini balls, spinach and ricotta Panzerotti (like a teeny, tiny calzone) and chips tossed in rosemary and garlic.
The drinks menu is tight, but it packs a punch. Think choc-hazelnut and vanilla shakes (you can add a shot of rum for $7.50) or a seasonal variety of sparkling, whites and reds. Pink grapefruit spritzes are also on the cards.
Well played, Mr Grossi.
Image credit: Annika Kafcaloudis