Little G is a family affair. George Diacos decided to take his passion for pizza and open right next to his sister Danielle’s café, Gertrude and Mabel, on Gladstone Road. The Diacos’ mother, Sylvia [Belessis], also works at the restaurant, while sous chef Alex Ung has followed George to every establishment he’s worked since the now-defunct Italo-Greek La Via in Southbank.
Little it is. The pizza shop is slotted into the narrow space of a former coin-operated laundry, so Diacos had to get creative and cut a hole in the wall, air-conditioner-style, to accommodate his oven. Otherwise, the fit-out is straightforward: white walls, breezeblocks and a couple of small benches for customers to dine in. Outside, a series of larger picnic tables line Gladstone Road.
The tiny eatery has already been set upon by eager locals since opening Thursday week ago. Diacos underestimated how busy he would be. “We had to double our dough production after selling out on Friday night,” he says.
Parking can be an issue and it’s sometimes hard to grab a table, given Little G doesn’t take bookings (hence a focus on takeaway). Customers are welcome to BYO if they sit at one of the picnic tables out front.
The menu sections are simple and concise: "Pizza"; "Not Pizza"; "Sweet"; and "Drinks". Classics like the margherita; prosciutto and pear; and pizza e funghi (or “Garlicky Pizza” as Little G likes to call it) join modern and relatively brave creations such as the macaroni and lardo.
Two choices of arancini – mushroom and sage or macaroni – are a welcome addition. Both are rich and perfectly crumbed. The Greek influence shines through with cross-cuisine favourites such as calamari fritti and fried octopus. To finish, the Nutella arancini is a playful variation on the theme – a little over the top, but completely divine.