Who doesn’t like pizza?
Nobody doesn’t like pizza, even when some local fare can be indistinguishable from the box it came in. Not the case with Uptown Stock Island’s newest restaurant—Roostica—the latest venture from Bobby & Michelle Mongelli of Hogfish Bar & Grill fame.
With imported, wood-burning ovens blazing at 900 degrees, you won’t find a more authentic D.O.C. pizza this side of Naples. But what is D.O.C.? Well, if you follow Italian governments, you probably know politics is not their strong suit. But when it comes to food, let’s just say Italians know what they like and have specified exactly what merits D.O.C. status:
“Only soft-grain flour, fresh yeast, water and sea salt may be used for the dough. Only Italian plum tomatoes, mozzarella di bufala, extra-virgin olive oil and fresh basil or dried oregano may be used for the toppings. Fresh Garlic may only be used on the Pizza Marinara. All Neapolitan Pizzas must be cooked in a traditional wood-burning oven.”
So there you have it; simple, fresh ingredients and hotter-than Vesuvius ovens —Roostica’s recipe for a culinary trip back to the Old Country with some New World favorites like lemoncello wings and meatball sliders. An extensive wine list and craft beers will delight the thirsty while Michelle’s specialty desserts make sure everyone leaves feeling fat and happy. Daily from 11am
And don’t forget Sundays, Roostica opens at Noon with dinner Family style: spaghetti with meatballs & sausage served with fociacca bread & house salad.
Roostica Wood-Fire Pizza 5620 Macdonald Avenue, Stock Island 305 296.4999