Powered by Google
Home
Listings
Editors' Picks
News
Music
Movies
Food
Life
Arts + Books
Rec Room
Moonsigns
- - - - - - - - - - - -
Personals
Adult Personals
Classifieds
Adult Classifieds
- - - - - - - - - - - -
stuff@night
FNX Radio
Band Guide
MassWeb Printing
- - - - - - - - - - - -
About Us
Contact Us
Advertise With Us
Work For Us
Newsletter
RSS Feeds
- - - - - - - - - - - -
Webmaster
Archives



sponsored links
- - - - - - - - - - - - -
PassionShop.com
Sex Toys - Adult  DVDs - Sexy  Lingerie


   
  E-Mail This Article to a Friend

Pizzatalia
Join the take-out revolution
BY LIZA WEISSTUCH
Previous Columns

Once upon a time, take-out joints specialized. Maybe it was due to space constraints, but you knew you could call up your favorite take-out joint and someone would dependably take your order for falafel or wings or pizza, and post it in the kitchen with all the other orders for falafel or wings or pizza. But Pizzatalia is not an old-fashioned take-out spot. Its modest checkerboard-tile waiting area is deceptive; the kitchen stretches back and covers 1000 square feet. (Plus, there’s an additional room behind the kitchen that owner Bauram Karagul plans to fill with tables.)

In that kitchen on any given day, five cooks rush, reach, skid, and scramble between the fryer, fridge, sandwich-stuffings bar, and oven in response to the perpetual influx of orders. And given the extensive menu, it’s little wonder these guys slip, slide, and execute hairpin turns with the concentration of a hockey team in overtime.

While one of the cooks sprinkles goat cheese on a fluffy spinach salad ($5.75), another is busy assembling tuna salad, artichokes, olives, tomato slices, and American cheese on a giant disk of pita bread, which he then proceeds to roll up, wrap-style ($5.95). Yet a third is busy at the grill scrambling onions, which will eventually appear on someone’s chicken-kebab plate ($7). The one station not on view is the pizza table, where the 18 specialty pies and calzones — from Philly cheese steak ($7.95/small; $10.95/large) to Buffalo chicken ($7.95/$10.95) — are crafted. If one of the kitchen’s custom designs doesn’t suit you, you can mix and match from 40 scrumptious options — including seven different cheeses ($4.95/small; $7.95/large; $1/topping on small; $1.50/topping on large).

Dessert, you ask? With close to a pint of soft-serve frozen yogurt fetching only $2.25, it’s the most cost-effective frosty treat for your money.

Pizzatalia, located at 618 Shawmut Avenue, in Boston, serves food daily, from 11 a.m. to 11 p.m. Call (617) 541-4040.


Issue Date: May 28 - June 3, 2004
Back to the Food table of contents
Back to On the Cheap archive
  E-Mail This Article to a Friend
 









about the phoenix |  advertising info |  Webmaster |  work for us
Copyright © 2005 Phoenix Media/Communications Group