Perry Vidalakis spent 10 years conceptualizing Trattoria Neapolis, traveling around the country and to Italy for inspiration. On July 10 his vision becomes a reality and the denizens of Pasadena gain a new Calitalian addition on S. Lake Ave. Trattoria Neapolis is a Hatch-designed hybrid eatery which draws influence from both California and Italy, and as one might expect, traditional Neapolitan plates are composed of local/seasonal produce and proteins. Front and center is a 7,000 pound wood-fueled oven right behind the dining bar, and as for other fancypants equipment Trattoria Neapolis also boasts a custom wood burning grill, a smoker, and that shiny red prosciutto slicer by the bar. And speaking of cured meats, straight past the bar is a built-in salumi case to store chef Bryant Wigger's house-cured creations.
Bread and pasta is all made on site in a dedicated "dough room," and via a window in the dining room guests can take a peek at the process.
But let's talk about drinks because there's a stellar crew lined up. Beer chick Christina Perozzi curated the list of brews, 14 on tap and more by the bottle with a focus on LA and Italian craft brewers. Her partner, Hallie Beaune, will serve as the in-house cicerone. As previously mentioned, Copa D'Oro's Vincenzo Marianella worked out the crafty drink list, a mix of American and Italian classics, bespoke intoxicants, and even a reserve cocktail list. Diego Meraviglia, a 4th level sommelier and VP of the North American Sommelier Association, designed the wine program, of course a mix of Cali and Italian wines. And lastly, coffee. Trattoria Neapolis brews Stumptown beans using a La Marzocco GB5.
Hours of operation to run 11 a.m. to 10 p.m. Sunday through Thursday, and 11 a.m. to 11 p.m. Friday and Saturday.
·All Trattoria Neapolis Coverage [~ELA~]