Name: Doppio Zero.
Chef: Nick D’Elia.
Neighbourhood: Forest Hill.
Signature: Neapolitan pizza.
Open for: Lunch and dinner Monday to Friday, dinner on weekends.
In an area relatively void of quality pizza, Doppio Zero is a welcome addition. The menu is fairly standard for an Italian restaurant: salads, antipasti, pasta, meatier fare and, of course, pizza. The 14 thin-crust pies, made with the restaurant’s namesake flour, are tomato-based or bianche, and then wood-fired in true Neapolitan style for a nice, chewy crust. The margherita is on par with some of the city’s other pizza giants. Ushering in the fall is the tortelli di zucca (pumpkin ravioli) in a butter and sage sauce; garnished with crushed amaretto cookies, it’s more sweet than savoury, but as a shared dish it’s a nice follow-up to the pizza. The atmosphere is warm, and the service is friendly but, if time is an issue, take-out is available.
- Complimentary focaccia with dipping oils and olives = free appetizer.
- Waiters that call the ladies bella without coming off as creepy.
- Take-out pizza.
- Gluten-free crust option.
- The acoustics—currently not supportive of quiet conversation, but they’re sorting it out.
- It’s just a few doors down from 7 Numbers, which may prove to be steep competition in terms of pasta and meat dishes.
Bottom Line: Affordably priced, quality pies in a neighbourhood short on pizza options.—Rebecca Fleming
530 Eglinton Ave. W., 416-488-0088, www.doppiozero.ca