SORRENTO ITALIAN RESTAURANT PIZZERIA — Restaurant in Scottsdale

A Slice of Naples Arrives in North Scottsdale's Culinary Landscape

In the ever-evolving gastronomy scene of North Scottsdale, where upscale dining establishments seem to materialize as frequently as summer monsoons, it takes something truly exceptional to capture this veteran critic's attention. Sorrento Italian Restaurant Pizzeria, nestled in the Sprouts Shopping Center at the intersection of North Scottsdale and Pinnacle Peak Road, has done precisely that, bringing an authentic slice of Naples to our desert community.

As someone who has chronicled the Valley's culinary evolution for two decades, I've witnessed countless restaurants claim authenticity while cutting corners. Sorrento, however, demonstrates an unwavering commitment to genuine Italian craftsmanship that's increasingly rare in today's dining landscape. The restaurant's crown jewel - a specialized Neapolitan pizza oven imported directly from Italy - promises to deliver traditional pizzas with that distinctive char and pillowy crust in a mere 90 seconds. Though the oven awaits final permitting from the City of Scottsdale (approximately two weeks from my visit), the anticipation among local gastronomes is palpable.

The devotion to authenticity extends far beyond the impressive machinery. Chef-owner Matteo Schiavone sources his flour and mozzarella directly from Italy, understanding that superior ingredients are non-negotiable in creating genuine Italian cuisine. This philosophy manifests brilliantly in their current menu, which I had the pleasure of exploring during a recent evening visit. Our culinary journey began with the Bruschetta Amalfi, a dish that transforms humble ingredients into something memorable. The house-made artisan bread, properly toasted and rubbed with garlic, provides a robust foundation for fresh mozzarella and pristine heirloom tomatoes, all harmonized by a thoughtfully applied balsamic glaze. This was followed by the Piatto Crudo e Bufala, featuring DOP-certified buffalo mozzarella paired with prosciutto di Parma and wild arugula. The quality of the imported mozzarella alone warrants a visit - its creamy texture and subtle complexity remind one of why this cheese has protected status in Italy.

The pasta courses proved equally impressive. The Tagliolini Nero e Mazzancolle showcases house-made black ink pasta in a refined white wine sauce, accompanied by succulent shrimp and fresh cherry tomatoes and zucchini. The interplay of seafood and pasta demonstrates a sophisticated understanding of regional Italian cuisine. The Gnocchi Zola Noci e Speck presents another triumph - pillowy house-made gnocchi bathed in a gorgonzola cream sauce, with walnuts providing textural contrast. Both dishes exhibit the kitchen's technical prowess and commitment to balanced flavors.

Dessert arrived in the form of Cannoli Siciliani - three delicate shells of fried pastry dough filled with sweetened ricotta cheese and chocolate chips, offering variations of pistachio, almond, and maraschino cherry. The shells maintained their crucial crispness, while the filling achieved that elusive balance between sweetness and richness.

A particularly charming touch concludes each meal - Chef Schiavone's complimentary offering of house-made cream limoncello, a gesture that embodies the genuine hospitality that sets Sorrento apart from its competitors.

While the pizza oven's debut is eagerly anticipated, Sorrento has already established itself as a serious contender in North Scottsdale's competitive dining scene. Its combination of authentic ingredients, technical expertise, and warm hospitality suggests this establishment will become a twice-weekly destination for many valley residents, myself included. In a region where Italian restaurants are plentiful but true gems are rare, Sorrento shines with particular brilliance.

Happy Hour ALERT!!! - They have a 3-HOUR Really happy Hour offering 25% OFF all drinks and dishes EVERYDAY...

We had a group of 8 for dinner on a Thursday night. I arrived a little early and was shown right to the table. No “we have to wait for the rest of your party” garbage. The host (who might have been the manager or owner) was incredibly friendly and nice. He took my drink order and very quickly brought me a large bottle of San Pellegrino. The restaurant was very beautifully decorated with a yellow theme throughout and nice pictures and mirrors on the walls. The pizzaiolo was in the middle of the room, so you could watch him work his magic.

The rest of party arrived and he took our orders. He was able to remember the orders of eight people without writing anything down – impressive. I’ve seen other restaurant servers try to do that and something always gets screwed up. Not here. All orders arrived as requested. Several of our party ordered the ravioli, which looked really good. No complaints from the recipients. The lady next to me ordered the burrata appetizer. It was a beautiful ball of burrata, some delicious looking tomatoes, a very flavorful pesto and wilted arugula. That was disappointing. They had a nice selection of pizzas and pastas, so it took a minute to decide between them. I eventually opted for a pasta – Tortelli Panna prosciutto e Piselli. The portion was plenty big and was very delicious. The cream sauce was not too thick or overpowering and the housemade tortellini were tender and delicious. The only issue was, as an Italian, I like to "fare la scarpetta" (mop up sauce with some good bread). Unfortunately, there WAS no bread served with the pastas.

Finally, we received the check. More and more restaurants are starting to charge “junk fees.” This one charges extra if you use a credit card. I’m sorry – most people use credit cards these days. The less than 3% fee is a tax-deductible cost of doing business. Charging this to the customer is incredibly tacky and was a sour ending to an otherwise...

I was really looking forward to this restaurant because I heard good things. Initially, the reservation system seems off because it said the restaurant was fully booked until 9:00, but when we showed up at 8:15 the place was empty and looked as if it had been fairly empty the past few hours. The minestrone soup was excellent. The minestrone had fresh vegetables, a savory flavor, just the right amount of spices and salt, and was served hot. It was a treat from the first bite to the last. The soup portion size was a bit on the small size. The mozzarella caprese was ruined by the tomato. The tomato was big enough but just terrible. It had no flavor and even looked like it had no flavor. I cannot believe that anyone would serve that tomato as opposed to a beefsteak or some other tomato with robust flavor as the centerpiece of the dish. The fresh mozzarella was tasty, not slimy, and had the right consistency but could not override the awful tomato. The balsamic was disappointing as well and tasted like it came from a large bottle bought from the food distributor. The Bufala pizza was above average. The crust was flakey and moist and tasted like authentic pizza coming out of an expensive oven, which it did. The pizza had large portions of tasty cheese mixed in with some fresh basil. The sauce was a bit bland so it turned the pizza from great to good. The service was average. They forgot to bring a soup with my soup and plates with the salad. Our waiter was professional, knowledgeable, and helpful otherwise. I am on the fence on whether I would go...