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| - I'd never been before but a friend constantly raves about the place so when visiting this time, we made this the final gathering place for the trip. The staff was very friendly and helpful and saw to it that we got a great seat for our party of 10.
First stop? The bar while waiting for the rest to arrive. The wine list is somewhat limited with only a few whites by the glass. Fortunately my favorite white was on the list. Pinot Grigio. It was nice and dry, not sweet, with a fruity linger. Very good stuff.
The server in the bar was friendly and when he asked us if we wanted "water" I knew immediately he wasn't from Las Vegas. I pegged him from New York. Brooklyn even. He told us he was from Brooklyn so I asked him to say water again just so I could hear it. Where I come from when you say water, you're speaking a different language.
As our party arrived and we moved into the main dining area, we were promptly seated without a reservation. They were very accommodating and friendly. Service was impeccable and she provided a nice flow to the whole situation. If I could give just the server a star rating, it would be 5, no doubt.
I started off with another glass of Pinot to go along with my salad. We shared a beet salad and the Insalata Grande, which in my opinion was the better of the two. This might have been one of the best salads I've ever had: Mixed Greens, Fresh Tomatoes, Artichoke Hearts, Roasted Mushrooms, Olives, Pine Nuts, Cracked Pepper, Shaved Parmigiano Reggiano, Balsamic Vinaigrette.
Pizza? Yes Pizza. On rare occasions I'm willing to violate my glutard status. We didn't know until after arriving that you have to ask for gluten-free a day in advance because that's what they need to prepare it. I think they're pickier than I. At any rate, we had the Margherita DOC: Crushed Tomatoes, Fresh Buffalo Mozzarella, Basil, Parmigiano Reggiano, Extra Virgin Olive Oil. I think in order to truly enjoy this pizza you have to be a fan of the crust. This stuff was ultra thin and a bit chewy. I'm not saying I didn't like it, I'm just saying you would have to be a fan to truly enjoy it. It's not something you can pick up and bite but something you have to eat with a fork. For a lot of pizza aficionados, that's practically sacrilege.
In the end and for me: The dining experience gets 5 stars, the service 5, and the pizza 4. Sooo, I'm going to give it 4 stars because you just have to go and check it out for yourself. Is it yea or nay on the pizza? That's what Settebello is all about, the pizza. I will say here though, that the VPN (Vera Pizza Napoletana) certification is impressive. The requirements are as follows: The VPN charter requires that members use only specific raw ingredients to create the pizza dough, that the dough be worked with the hands, never using a rolling pin and that it be cooked directly on the surface of a bell shaped pizza oven that is fueled solely by wood. The charter also requires specific types of tomatoes be used and only the use of fresh milk or buffalo milk mozzarella is acceptable. Settebello is one of only 5 pizza establishments in the country to be certified by the Napolitana pizza police from Italy. I guess that says a lot.
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