Posted: 7/25/2005 11:16:00 AM EDT
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Cruising GD and someone was talking about stromboli. ETA-link: www.jobrelatedstuff.com/forums/topic.html?b=1&f=5&t=373129 I want some now. I live in the Larryville/Duluth area. Any suggestions? 
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Best Italian food in the area, bar none, is Mona Lisa Pizzeria. www.monalisapizzarestaurant.com/ It's at 8420 Holcome Bridge in Alpharetta. The food is awesome. These folks are originally from the Bronx and it's the best Italian I've had outside of NYC. Also, their prices are pretty reasonable and the wait staff is friendly (mostly cute young college girls). Check it out. |
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You guys are all missing out. WE make the best stromboli around. My dad owns, and I co-manage, the Uncle Vito's NY Pizza at Hamilton Mill and 124. How can you really screw up a stromboli, anyways? By the way, I don't know how other places do their stuff, but we make our dough from scratch every day, we cook our stuff on Baker's Pride ceramic hearthed ovens, and we kick ass at pizza, strombolis, chicken/meatball/etc. rolls, sandwiches, and a few pastas. Traitors. I'm there from 1400 to close Weds, name's William. OH, OH, OH! and when it comes to waitstaff...ALL of ours are hot 17 year old girls from Mill Creek HS. |
 I will have to check out the stromboli and scenery!! That is what I like about this board, intel from the field!! |
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Actually, if you catch me when I'm the only manager (when my dad's not there), I can swing a discount. I'm not sure how much, but ask for William, and tell me you're from the arfcom GA forum. It was just a couple of us running the place tonight, and no one ordered a stromboli that I saw, so...where you was? We DID make at least one meatball roll, which is like the same thing, but with different stuff in it. Stromboli to us is dough, pressed out flat (by hand, of course), mozzarella, pepperoni, sausage (our sausage is a spicy sausage, and it's made by taking a normal long sausage and slicing it VERY thin), onions, and green peppers. You can always add things or subtract things. Chicken rolls and meatball rolls are basically the same thing, but substitute sliced meatballs or diced chicken breast for the meats. Veggie rolls have a bunch of veggies in there instead of meat. Wrapped up, three or four slits in the top, then thrown in the oven until golden brown. Our stromboli is more of the crispier, thinner bread type. I'm going to experiment with thicker, more doughy types, now that I've seen them. I'll have to do it when The Man isn't around, though. He's pretty particular about the way things get made. He didn't like it when we made a Buffalo Wing pizza. |
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Dude, everyone missed it tonight. I made the Stromboli of Doom. I took a doughball used for 20" pizzas, and used it to make the biggest, fattest stromboli ever. It was about the same diameter and length of an unsliced bologna. Normally, we use a 12" pizza doughball for strombolis, just to give you an idea. This thing was over 16" long, and was about 5-6" in diameter, and filled with mozzarella, pepperoni, sausage, and bacon. Then what did I do? I fucking left it there when I closed tonight, and never even got to bite into it. My heart is so sad right now. It's sitting out on a rack, in a 16" pizza box, diagonally inside it to fit. The box wouldn't close on it, either. It won't be any good in the morning. Damnit, I'm hungry. That was to be my dinner. |
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Another place I just had a monster stromboli at: Ippolito's Family Style Italian Restaurant (770) 663-0050 Address: 11585 Jones Bridge Rd Alpharetta, GA 30022 www.ippolitos.net They have 3 other locations. I never had stromboli before; most Chicago places have calzones. Pretty much the same IMO. My favorite is spinach, ricotta and roasted garlic & a nice red wine. Mmmmm.... |