In the restaurant world, nothing’s written in stone. Disappearing ink would be more like it. Four months after it opened, Luzzo’s Coal Oven Pizza Napolitana in Westbury (the LI offshoot of Luzzo's in Manhattan's East VIllage) morphed into Scottos Wood Fired Pizza Restaurant and Lounge.
What does this mean? Simply that the partnership between Luzzo's Naples-born creator, Michele Iuliano, and Long Island restaurateur Gino Scotto was dissolved: “Luzzo’s was a different format, geared more to Manhattan," said Scotto. "I adapted myself to Long Island with more traditionally American Italian style food; he [Iuliano] was trying to be very much Neapolitan.”
Because the Luzzo pizza recipe was part of the partnership agreement, Scottos has had to alter it somewhat. "But it's very similar," Scotto said.
These days, the menu is longer, the prices lower than before. Other changes: The pizza oven is fueled solely by wood, no coal involved. All pizzas are now topped with buffalo milk mozzarella (on the original Luzzo's menu, a costlier option than cow's milk mozzarella). While some dishes from the earlier incarnation remain, others have been cut. Panini are out; heros are in. Bid arrivederci to both the octopus salad and the ribs; say ciao to baked clams and chicken wings Amalfi. Thankfully, a personal favorite, the “Napoli rettifilo” (a long thin house-baked loaf filled with a choice of stuffings — I loved the sausage-mozzarella-roasted red pepper) stays on.
Scottos Wood Fired Pizza Restaurant and Lounge is at 1195 Corporate Dr., Westbury, 516-222-1042.
Newsday Photo/John Dunn