Lazerpig Pizza Parlour
The only nod to Little Italy you’ll find at Lazerpig is the red-chequered tablecloths. The restaurant and bar is more tavern/ranch/disco than it is trattoria.
Inside the circa 1868 Victorian building, there's taxidermy and mounted horns on the red-brick walls, dripping candles stacked on the long wooden bar, a smouldering fireplace and a disco ball hanging from the lofty ceiling.
The disco ball comes in handy from Thursday night through the weekend, when DJs rev their engines from 6pm. A private dining room seats about 20 around two big California redwood tabletops.
Lazerpig’s wood-fired oven yields pizza with a light, crunchy crust, made with five-year-old sourdough culture. The knockout mushroom pizza, aptly called The Fun Guy, piles thick slices of portabello and shimeji mushrooms atop a puree of portabello mushrooms cooked with thyme and confit garlic. It’s topped off with truffle oil and dollops of mascarpone.
The simple Queen Margherita shows off the in-house passata – a fresh tomato puree. For a spicy kick, add the homemade roasted fennel and chilli oil. Pizzas range from $9 to $22, but at lunchtime every pizza is $15.
The wine-list is Australian-only. Drinks such as the Pineapple Express, a concoction of grilled pineapple, Frangelico, spiced rum, maple syrup and finished with a cinnamon-sugar rim, make things that bit more fun.
Owners Maurice Manno and Dan Zeidan cut their teeth on a number of other ventures including The Grace Darling Hotel around the corner, and St. Andrews pizza joint, A Boy Named Sue. In 2015 they opened Mavis the Grocer in Abbotsford.