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G-Ho's getting Neapolitan pizza
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G-Ho's getting Neapolitan pizza
We've just received very early word on Anima Napoletana, a Neapolitan-style pizza joint that'll be opening in the Graduate Hospital/Southwest Center City area in the coming months. How early is early word? The chef/owner — Jonathan Petruce, former sous chef at Mémé — hasn't even signed a letter of intent for a space yet, though he's in more-serious-than-chatting negotiations for a few spaces (think south of South). Petruce is heading to Italy in early May to get some hands-on experience for the restaurant ("The Soul of Naples"), which will be simple — BYOB, with pies made in a wood-burning oven, farmers' salads and gelato. He hopes to open Anima by "late summer."
UPDATE: Petruce, who's currently at Little Fish, just checked back in with a few more details. His menu at the 30-or-so-seater will feature six pizzas — four Neapolitan classics (think margherita, bianca) and two pies that will rotate seasonally. The plan is for everything to be priced under $15. He'll bring back his oven and gelato-making equipment with him from his spring trip to Naples. "From the outside looking in, you can't really tell how much work and care goes into all of it," Petruce, whose great-grandmother was from Salerno, says of the pizza-making process. "It's another challenge for me."
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