One of the coolest parts about restaurant blogging is everything you learn about food. I have learned so much in my time and learned a lot more Tuesday night. What I learned about was Neapolitan pizza which is different than anything that can be found in Wichita.
It’s time to introduce Piatto Neapolitan Pizzeria to the city of Wichita.
My friends and I were fortunate to stop in before they open and try a bulk of their menu. They are officially set to open Wednesday, November 9th.
1706 E Douglas
Wichita, KS 67214
Open Tuesday – Thursday 5pm – 9pm
Friday – Saturday 5pm – 10pm
Sunday Noon – 6pm
Closed on Monday
Inside the restaurant is very elegant. There were 12 two-tops, 2 four-tops and six stools where you can watch the pizza being made.
There are actual rules to what can be considered a Neapolitan Pizza a lot of that is in regards to the dough. The dough can only be made with certain ingredients and prepared a certain way. There really is nothing like it in Wichita so when comparing Piatto to other places in town, it’s not comparing apples to apples.
Inside Piatto Neaopolitan Pizzeria is an authentic wood-burning oven that was made in Naples and shipped here to Wichita. The oven cooks the pizza in temperatures around 900 degrees (F) and takes roughly 60-90 seconds per pizza. (Take that Pie Five Pizza!).
Besides the big beautiful oven on display for everyone to see, one of the first things that will catch your eye is their menu. I’m not kidding. When you sit down, you’ll notice a wooden menu is placed at the table. How often do you see wooden menus? Very nice touch by Piatto!
At the moment, they do not have their liquor license but will soon. When they do, they’ll be serving wines from Italy and California. They will also have Kansas craft beers from your local favorites like Hopping Gnome and Central Standard Brewery among others. One of the owners told us that it’ll be only beers from Kansas.
In the meantime, we stuck with water. It was delicious and refreshing; something I’d definitely try again in the near future and highly recommend to the general public.
Next up, there were five of us and we didn’t know exactly what to order. I think my friends after all this time have figured out I prefer everybody to order a little something different instead of the exact same stuff. We went with seven different pizzas.
- Napoli (Salami Americano, oregano, fresh mozzarella, olio)
- Diavola (Spicy borsellino salami, fresh mozzarella, garlic, smoked sea salt, olio)
- ‘Nduja (‘Nduja, fresh mozzarella, fresh basil, olio,)
- Magherita (Fresh mozzarella, fresh basil, olio)
- Rucola (Speck Americano, arugula, grape tomatoes, fresh mozzarella, parmigiano reggiano, olio)
- La Dona (Spicy borsellino salami, olives, red onion, parmigiano reggiano, fresh mozzarella, olio)
- Manzoni (Berkshire prosciutto, lemon zest, fresh mozzarella, olio)
The dessert is certainly rich so that aforementioned water earlier? Savior!
For not being officially open yet, their servers did an incredible job of staying on top of everything. It was one of the smoothest pre-opening events I have ever attended.
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