Fans of downtown family-style favorite Osteria via Stato
aren't seeing double. Executive Chef David Degregorio recently took the immediate bar area of his restaurant and re-christened it Pizzeria via Stato, a less formal, no-reservations version of the main dining room with a menu focused on Roman-style thin crust pizzas featuring artisanal and seasonal ingredients, an all-Italian wine list, a smoke-free environment and casual seating for up to 75 people. The dark, well-oiled oak bar still curves around the kitchen area, providing plenty of elbow room for customers waiting for wine director/mixologist Adam Seger's "mad scientist" concoctions, like a "honeycrisp apple gastrotail" martini made from sage, black pepper, lime, white wine syrup and baconcello (vodka infused with bacon) that's sure to be a hit with the ambitious drinker.
The pizzas here are priced affordably, topping off at $13.95 for one made with prosciutto, arugula and parmesan cheese. DeGregorio does have a couple of small-plate options on the menu, like a caprese made from oven-roasted tomatoes, basil and bufala mozzarella. If you just want a salad, there are a handful of selections for diners to choose from, all priced at $5.95 each.
Average cost: $10-$20
Centerstage Reviewer: Chuck Sudo