Opening Soon



Pezzo will open in September 2017.

In August 2016 Guy Grossi introduced the “pezzo” (pronounced “pet-zo”) to the menu at Ombra Salumi Bar.

These are gourmet pizza-pockets; buns made from his 48-hour-fermented pizza dough are baked, halved and stuffed with everything from meatballs to baked eggplant.

In February 2017, Grossi announced he would open a standalone pezzi restaurant, most likely on Flinders Lane. It’ll be called Pezzo and will offer eight to 10 versions of its namesake, filled with everything from fried calamari to spit-roasted pork with sauerkraut.

Pezzi are perfect for takeaway, but considering the rest of Grossi’s plan, you’ll probably want to dine in. Aside from pezzi there will also be a full drinks list, antipasti and a range of sides including vegetables (pumpkin, cauliflower) roasted in the pizza oven.

Desserts will be simple Italian classics – bombolini, cannoli, tiramisu, gelato, and likely a sweet pezzo.