Dante Pizzeria Napoletana – OPENS TODAY!!!
The much awaited opening of Dante Pizzeria Napoletana is happening tomorrow. And your friends at the Weekly Grind couldn’t be more exited. I mean, where else are you going to be able to play indoor bocce ball while eating phenomenal pizza?
THE LOWDOWN:
Naples-inspired and locally owned, Dante is a sophisticated casual Italian restaurant and bar featuring a menu inspired by traditional Italian culinary, specializing in authentic VERA certified Neapolitan wood-fired pizza.
Dante’s pizzas are prepared in the same way they were a century ago, cooked in an Italian designed Mugnaini brick oven with fresh mozzarella and dough made daily in-house. Chef/Owner Nick Strawhecker’s continually changing menu includes a broad selection of Tuscan and Southern Italian entrees, small plates and salads. Chef Strawhecker is proud to feature ingredients from farmers and growers throughout Nebraska and Iowa in his cooking.
LOCATION:
Shops of Legacy at 168th and Center, Omaha, NE
HOURS of OPERATION:
Friday, December 11: 4pm – 1am
Saturday, December 12: 4pm – 1am
Sunday, December 13: 4pm – 11pm
After Sunday, December 13
Sun – Thurs: 11:30 am – 11:00 pm
Fri – Sat: 11:30 am – 1:00 am
FIND US ONLINE:
DantePizzeria.com
Facebook: http://www.facebook.com/pages/Omaha-NE/Dante-Pizzeria/150828298289
FOOD:
Wood-fired Pizza: Dante’s 12 inch, VERA certified pizzas are prepared in the same way they were a century ago, cooked in an Italian designed Mugnaini brick oven with fresh mozzarella and dough made daily in-house, and San Marzano tomatoes (grown in the rich volcanic soil of Mt. Vesuvius). Seasonal, locally procured toppings will include roasted mushrooms, organic artichokes as well as fennel sausage from a recipe handed down from the Chef’s Italian great grandmother. They are served with classic presentations, artisanal ingredients and a crisp-thin wood-fired crust.
Entrees:
The continually changing menu includes a broad selection of Tuscan and Southern Italian entrees, small plates and salads. Nightly specials, in-house made pastas and proteins feature ingredients from farmers and growers throughout Nebraska and Iowa, adhering to Dante’s Slow Food Association membership.
The Oven:
Omaha’s only wood-fired oven by Mugnaini was constructed from special clay only available from the hills above Florence, Italy and naturally quarried material that has the characteristics of absorbing heat, evenly distributing it and then retaining it for long periods of time. The oven’s heat reaches 800 degrees, cooking pizzas in only 90 seconds.
