Red Tomato Artisanal Pizza

March 13, 2013

Sleek as a new Ferrari but way more affordable, the year-old Red Tomato Artisanal Pizza in East Norwich runs on more than just its well-crafted pies. Naples-born owner Lello Messina, a partner at Messina Market next door, ingeniously maximizes his restaurant's wood-burning oven to bake bread, roast eggplant and turn out pasta dishes.

Credit: Doug Young

Red Tomato restaurant in East Norwich. (March 5, 2013)

Credit: Doug Young

Red Tomato restaurant in East Norwich is usually hopping with families. (March 5, 2013)

Credit: Doug Young

Red Tomato's contemporary decor creates a sleek, urban vibe. (March 5, 2013)

Credit: Doug Young

Large black-and-white photos of tomatoes, mozzarella and other foods hang on the walls at Red Tomato. (March 5, 2013)

Credit: Doug Young

Red Tomato has an open kitchen and counter dining as well as table seating. (March 5, 2013)

Credit: Doug Young

Red Tomato in East Norwich and more Long Island restaurants serving great soup.

Credit: Doug Young

House-baked ciabatta, done with pizza dough, is the bread used for Red Tomato's Italian BLT, with prosciutto, arugula and Roma tomatoes. (March 5, 2013)

Credit: Doug Young

Red Tomato's pasta dishes, including gnocchi classico, are placed in cast iron skillets and popped into the wood-burning oven to cook. (March 5, 2013)

Credit: Doug Young

Among Red Tomato's dessert offerings is a rich, airy ricotta cheesecake. (March 5, 2013)