Anyone that knows me knows I live and die by pizza. Whether its breakfast or dinner, hot or cold, cheesy or covered in toppings, I can always find happiness in a slice.
That said, my standards are set high for my pies. Luckily, one of my favorite spots is tucked away in the Hampton Park neighborhood, only steps from our office.
Set in cozy, laid-back digs, Renzo is offering up a unique take on the classics with their ever-changing menu, paired with a carefully-curated natural wine program. Chef Evan Gaudreau and his team are serving up innovative + exciting wood-fired pizzas that break the mold of your typical crusted favorites.
While their eclectic menu offers up dishes suited to just about any palate, these three dishes are my go-to’s and are the perfect starting point for your first visit to this hidden gem.
At first glance, this simple dish can be deceiving. However, once you slather the salted butter on and take a bite, Renzo’s house bread is a whole lot more than your run-of-the-mill dinner roll. The crunchy edges and soft middle make this the perfect opening number for your meal.
To be fair, every pie I’ve had at Renzo has been delicious. But, if you’re looking for a unique spin on your standard fare, I highly recommend the Wrath of Kahan. The sweetness of the piquillo pepper sauce and dates pair perfectly with the little bit of heat from the chorizo to create a funky and flavorful pizza.
No meal is complete without dessert, and Renzo’s ice cream offerings are the perfect complement to the main course. My personal favorite is the fernet ice cream which captures the sweetness and bitterness of the spirit, offering an upscale take on the creamy treat. Pro tip: add on honeycomb crunch to give it some extra texture and round out your meal.
Honestly, you can’t go wrong with anything on the menu at Renzo. Between the excellent food, natural wines, and the friendly staff, this hidden gem has something for everyone. Make sure to add Renzo to your restaurant rotation and let us know what your favorites are. Cheers!
-Chris Bailey, Marketing Coordinator