Double Zero Pie & Pub — Restaurant in Paradise

02 February 2025 As might be deduced from prior reviews of mine, I am a sucker for chef mashups. Double Zero hosted the "Let’s Get Pink & Juicy: An Ada’s Takeover" ($45 + 20% $9 autograt) with lead sommelier Kat Thomas and Pastry Chef Stephani Gonzalez of Ada's Food + Wine Tivoli Village. As the experience included (4) wine tastings and (3) desserts, I realized it would be logical to pop into 00 a bit early for belly-cushioning pizza first. Hostess was very accommodating so I was able to grab a corner seat at the bar.

But of course, had to start with some alcohol; chose the Lemon Sour ($8 x2): cool, mild pucker factor. For pizza was convinced by barman Will to order one of the new ones, Bianca ($24) and, because restraint is foreign to my nature, followed up with the Salami Rossa ($23). Pizzas: Estimated at 9" rounds. Puffy-rimmed crusts had great char; bottoms buckled and flopped under the weight of the copious toppings. Each were delicious and had one component which hijacked the taste buds (in a good way; Bianca the garlic blossoms, Salami Rossa the roasted tomatoes). Had plenty of takeaway.

Takeover: Wines-Thoughtful selections, very decent pours, and friendly exposition from Ms. Kat. Desserts: Individual portions yet large enough to split, light flavorful creations, simple but lovely presentations from Chef Stephani.

Value: Pretty good to me, even for the pizzas as I got several meals out of them.

Atmosphere: Loud and energetic.

Service: Professionally engaging at every level.

05 June 2024 Dinner at the bar for the 05 June's Industry Only x Big Noise Takeover at Double Zero. This was a pretty interesting meal incorporating the dishes created by chefs hailing from California, plus alcohol. Base price was $75, plus $15 autograt. For that one received: Two appetizers (one of which had three plates) --Crudo course from Chef Brian Bornemann: Fish pieces were fresh and thick, and packed with sharp distinctive flavor. --Quesadilla course from Chef Jeff Strauss: Crispy tortilla which managed to keep its crispiness and temperature very well, and hold the hearty cheese, meat, and peppers within the thin shell. Diavola Bianca Pizza plus Cucumber & Farro Salad from Chefs Daniel and Caitlin Cutler --Pizza: Full Double Zero size; I was already full, ate one piece and boxed the rest for later. Not the typical diavola bianca, not as spicy as I had anticipated, great charred crust. --Salad: Pretty garden presentation, perhaps a touch more dressing than required, very bright and refreshing. Bone-in Rib Roast from Chef Milton Arredondo and Erika Herrera: 12oz beast without the bone, managed to eat about a third, which was meltaway tender. The BBQ sauce, using Big Noise beer, was intense. Basque Cheesecake from Janet Leger: Fluffy, airy on the tongue, compote well made to lend zesty contrast. One Oybar cocktail: Citrusy, good counterpoint to the crudo course. Two 12oz Big Noise beer: OK alone, better with food, best as BBQ sauce. Value - There was a LOT of incredible food. Well worth the buy-in. Atmosphere - Loud and energetic. The bar eschewed the red light district glow that night, the better to view the food. Chairs are still uncomfortable and difficult to shift into place. Service - Pretty good for being crazy busy. Double Zero definitely knows how to put on a big...

I wish I could do Half ratings because the 3 stars feels dishonest or dramatic. I've eaten at this restaurant about 6 times and I will continue to dine here because the margherita pizza is solid, but that being said there are several things that bug me. I think for the prices they're charging the service could be way better. I normally try to sit at the bar because the table service is so inattentive. It's a small restaurant and it's usually not very crowded, so how inattentive the service is frustrates me. Often wait staff walks right past me and my guests and very often it seems like staff and management are just chatting. Maybe it's something really important. But the primary business of serving customers drinks and pizza should come first. After service, the next annoying thing is the bar selection. There's a heavy emphasis on whiskeys, bourbons, and amaros, none of which pair well with pizza. To me it screams pretentious bartender culture taking precedence over having a decent beer and wine selection which actually pair with pizza. The last thing that bugs me is that the pizza options are very limited and the only really authentic italian option is the margherita, which is awesome and I highly highly recommend but it's kind of disappointing to me that little thought or attention was made on adding one or two other authentic choices that, as a business owner, I would definitely include because the prep is easy and the impact and markup could be really high. The response from ownership might be something about not trying to be authentic Italian but it seems to me like most of the people I've talked to who really enjoy this place, enjoy the authenticity of their representation of the Neapolitan style. In fact the whole Japanese angle seems like a total afterthought and completely unnecessary, which is fine because honestly if the pizzas were heavily influenced by fusion ingredients like miso, curry, or tuna or something I probably wouldn't come here anymore. Anyway, definitely try the pizza...

For those lucky enough to have experienced a Pizza from Michael Vakneen at The Plaza it is obvious the man has talent, and at ØØ Pie & Pub that skill set is paired to exemplary customer service led by Victor Mercado of LEV Group and recently named GM Erica Bell.

Recently opened in The Center at Spring Mountain, 3853 Spring Mountain Road just steps from Golden Tiki, the space features milled double zero Flour fermented 72-hours to yield high elasticity and easy digestibility common to the best Pizzas in Naples.

A consulting gig for the world champion, with staff including Head Chef Addry Cordero-Davis manning the wood-burning oven, ØØ Pie & Pub keeps its menu concise with a focus on flavors benefited by imported Ingredients plus produce from Kerry Clasby.

Currently open for dinner Wednesday through Sunday, though lunch and late-night are reportedly coming soon, Craft Beers and Japanese Whiskey bolster a list of well-priced Wines by the glass including assertive Prosecco that pairs well to Roasted Artichoke Hearts or White Anchovies atop a pile of Olives and Peppers.

Also offering Salads and creamy Burrata with uncured Pork, that same Speck served atop a Pie featuring White Sauce, Pecans, Fig Jam and Saba, it is clear Vakneen isn’t focused on arbitrary certifications like “VPN” but rather making the best Pizza in town.

Leopard-spotted with char across the cornicione, each of three Pies cooked almost perfectly with a wide-open crumb, ØØ’s center trends less “wet” than most whether topped as a traditional Margherita or in the case of Diavola featuring the Chef’s own spicy Sausage recipe.

Further differentiating itself with Pepperoni featuring “Chili Crunch” atop Vodka Sauce Desserts include traditional Tiramisu plus a Burnt Caramel Budino, and occasionally Burrata Panna Cotta as an...