A4 Pizza, the casual neighborhood pizza shop from Michael Leviton, Michael Krupp and Jeff Pond of Area Four, officially opens today in Union Square (445 Somerville Avenue) - outfitted with a custom-built, wood-burning oven firing signature handcrafted pizza pies alongside unique takes on classic antipasti, all with the team’s seasonal, sustainable focus.
Somerville, MA; August 12, 2013 –
A4 Pizza, a reimagining of the familiar neighborhood pizza shop from
Michael Leviton, Michael
Krupp and Jeff Pond of Area Four, opens today in Union Square with a
custom-built, wood-burning oven firing signature handcrafted pies
alongside unique takes on classic antipasti, all with their signature
seasonal, sustainable bent.
Like
the Somerville neighborhood in which it’s located, A4 Pizza’s distinct
personality shines through in a straightforward and relaxed setting.
With only 36 seats inside (weather permitting,
a small patio will offer an extra 15-20 seats), the casual and inviting
space has the feel of an old-school neighborhood bar dotted with hints
of Dad’s garage workshop. A4 Pizza’s showpiece is the large “orange
wedge” dome of the 100% organic Le Panyol custom-built,
wood-fired oven dominating the back of the restaurant. A bar made of
compressed particle board, strung construction lights overhead and a
truck toolbox repurposed for the beer tap, along with framed records
referencing pizza & beer lining one wall all speak
to the restaurant’s laid-back vibe.
“We
wanted to approach A4 Pizza with the same fundamental ethos as our
previous ventures – a commitment to quality ingredients, proper
technique, attention to detail and hospitality designed
to take care of guests in a casual atmosphere,” explains Chef/Co-Owner
Michael Leviton. “At its core, A4 Pizza is simply a neighborhood spot
serving up straightforward food at an accessible price point.”
Anchoring
the menu at A4 Pizza is a selection of handcrafted wood-fired pizzas
served by the whole pie and available for dining-in or taking-out. Using
sibling restaurant Area Four’s 10-year
old sourdough starter, A4 Pizza offers an artisanal pizza program
highlighting house made cheeses & sauces (tomato, clam, mushroom and
others), as well as local, sustainable meats & produce. Pulling
from his favorite elements of various regional pizza styles,
Chef de Cuisine/Co-Owner Jeff Pond has created a pizza in entirely its
own category. Each hand-stretched A4 Pizza has the thin crispiness and
cooked sauce of a New Haven pizza with the charred crust of a
traditional Neapolitan pie, with highlights including:
·
Wellfleet Cherrystone Clam & Bacon with Pecorino, Hot Pepper & Parsley
·
White Anchovy, Castelvetrano Olives, Capers & Pecorino
·
Corn, Caramelized Onion, Arugula & Basil
·
Basil Walnut Pesto, Zucchini, Olives, Goat Cheese & Pecorino
Though freshly fired pizzas are only served by the whole pie, cold slices are available at half price from 11pm-1am nightly.
Seasonally-driven appetizers and salads ranging from
House-Made Mozzarella with Green Olives & Walnuts to Orzo & Wheatberry Salad with House-Smoked Bluefish, Red Onion, Scallions & Capersalongside nostalgic desserts like Hoodsies and Marino’s Italian Ice round out the menu.
In
much the same way that A4 Pizza’s menu celebrates the purity of the
perfect pizza, its beverage program takes a similar approach to
simplicity and artisanal craftsmanship. The beer list
will rotate seasonally with 24 brews (eight on tap) ranging from
small-batch craft to mainstream favorites. Wine drinkers will be able to
sip from a red or white on tap or a select list of bottles and
by-the-glass pours. Though cocktails aren’t on the menu,
A4 Pizza will serve a monthly changing whiskey and Fernet Branca.
A4
Pizza is a natural evolution of Michael Leviton’s philosophy on the
dining experience, stripped down to the basics with an undeterred
commitment to the best ingredients, techniques and preparations
within a modest, relaxed atmosphere. Whether bringing piadini (Italian
flatbread sandwiches) to the streets of Boston with A4 Truck or serving
up wood-fired pies in Cambridge and now Somerville, Leviton and co.
continue to educate the public about sustainability,
hoping to change the way we think about the origin of our food.
FACTS ABOUT A4
CONCEPT: A4 Pizza is a reimagining of the casual neighborhood pizza shop outfitted with little more than a custom-built, wood-burning oven firing signature handcrafted pies alongside unique takes on classic antipasti, all with a seasonal, sustainable focus. Like the Somerville neighborhood in which it’s located, A4 Pizza’s distinct personality shines through in a straightforward and relaxed setting.
LOCATION: 445 Somerville Ave, Somerville
KEY PLAYERS: Michael Leviton, Chef/Co-owner
Michael Krupp, Co-owner
Jeff Pond, Chef/Partner
MENU: Anchoring the menu at A4 Pizza is a selection of handcrafted wood-fired pizzas available for dining-in or taking-out and prepared with painstaking attention to detail. Using sibling restaurant Area Four’s superlative, hand-stretched sourdough as a starting point, A4 Pizza offers an artisanal pizza program highlighting house made sauces & cheeses and local, sustainable meats & produce.
The pies borrow from various regional pizza styles, pulling Chef de Cuisine Jeff Pond’s favorite elements of each to create a pizza in entirely its own category. Like Area Four, A4 Pizza has the thin crispiness and cooked sauce of a New Haven pizza with the charred cornicione (crust) of a traditional Neapolitan pie. A 10-year-old sourdough starter, a blend of flours and 24-30 hours of fermentation give the pizza its distinctive flavor. The experience continues with daily handmade mozzarella, sauces made from scratch (tomato, clam, mushroom and others), house-cured & smoked meats and toppings roasted in the restaurant’s signature wood-burning oven.
A few notable pizzas options include:
- Wellfleet Cherrystone Clam & Bacon with Pecorino, Hot Pepper & Parsley
- White Anchovy, Castelvetrano Olives, Capers & Pecorino
- Basil Walnut Pesto, Zucchini, Olives, Goat Cheese & Pecorino
- Buffalo Chicken & Gorgonzola, Shaved Celery, Bacon Blue Cheese Dressing
Appetizers and sides include House-Made Mozzarella with Green Olives & Walnuts and fresh seasonal salads like Orzo & Wheatberry Salad with House-Smoked Bluefish, Red Onion Scallions & Capers alongside Roasted Garlic Hummus with Green Chickpea Salad, Marinated Olives & Made-To-Order Pita and a selection of Charcuterie.
Nostalgic desserts like Hoodsies and Marino’s Italian Ice round out the menu.
LATE NIGHT SLICES: Though freshly fired pizzas are only served by the whole pie, cold slices are available at half price from 11pm-1am nightly.
BEER & WINE: In the same way that A4 Pizza’s menu celebrates the purity of the perfect pizza, its beverage program takes a similar approach to simplicity and artisanal craftsmanship. A beer list of 24 craft brews (eight on tap) draws from mostly small-batch producers with a handful of mainstream favorites available as well. In addition to a red and a white on tap, wine offerings include a select list of bottles and by-the-glass pours. Though cocktails aren’t on the menu, A4 Pizza will serve a monthly changing whiskey and Fernet Branca.
DESIGN: Once again enlisting the talent of Joe Stromer (the design genius behind Area Four), A4 Pizza has the feel of an old-school neighborhood bar dotted with hints of Dad’s garage workshop. Building site elements fill the space with a bar made of compressed particle board, strung construction lights overhead and a truck toolbox repurposed for the beer tap. Framed records referencing pizza or beer line one wall and speak to the restaurant’s laid-back vibe. Walking in you can’t help but notice the large “orange wedge” dome of the Le Panyol wood-fired oven dominating the back of the space. The 100% organic pizza oven is made of “Terre Blanche” clay with unique insulative properties, which hold heat longer, consuming up to half of the fuel required by other ovens.
SUSTAINABILITY: Chef/Co-Owner Michael Leviton believes that it’s his responsibility as a chef to educate the public about sustainability. It’s only a natural fit then that he was named Chair of the Chefs Collaborative, a national network of chefs dedicated to promoting sustainability at their restaurants through consumer education and farmer relationships. In the fall of 2012, he traveled to Seattle to lead the Chefs Collaborative Annual National Summit to discuss the latest ways to get everyone thinking and eating local and sustainable. Whether he’s explaining the virtues of grass-fed beef to Dana Cowin of Food & Wine during the Summit or to a diner at one of his restaurants (Lumiere, a neighborhood bistro in Newton, which was named a Best New Restaurant in 1999 by bon appetit; Area Four, a casual bar/oven/bakery/coffeehouse in Cambridge; A4 Pizza, an Area Four spinoff in Somerville specializing in wood-fired pies), Leviton lives and breathes sustainability. He hopes his efforts to educate have a ripple effect to change the way we think about the origin of our food.
SEATING: 36 seats available in the dining room/bar
15-20 seats available on the back patio (weather permitting)
PRICING:
Pizza $12-$20
Salad/Antipasti $8-$25
Beer $4-$25
Wines $9-$12 (by glass), $28-$78 (by bottle)
HOURS:
Kitchen 4:00 PM – 11:00 PM
Bar 4:00 PM – 1:00 AM
CREDIT CARDS: All major credit cards accepted.
PARKING: Ample street parking is available.
TRANSPORTATION: Located on MBTA Bus Route 87.
HANDICAP ACCESS: Limited access.
ON THE WEB: www.areafour.com
TELEPHONE: 617-764-4190; Reservations not accepted; Take-out orders welcome.
SOCIAL MEDIA: Facebook: Area Four
Twitter: @area_four
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