Settebello’s Napoletana pizza is well known as the real deal among the exclusive enclaves of Newport Coast and Laguna Beach, but have you tried their Sunday brunch?
With an inviting open-to-the-sky patio and bar area, Settebello Pizzeria in Crystal Cove Promenade is an excellent choice for meeting up with friends or a family brunch complete with handcrafted cocktails. The new brunch menu is offered on Saturday and Sunday from 11 a.m. to 3 p.m. and, with breakfast pizzas, calzones, salads and antipastos – enough choices to please even finicky eaters.
After a proper Bloody Mary – or Bacon Old Fashioned, in my case – we skipped traditional breakfast fare for the Uova in Purgatorio which features an egg baked over spicy tomato sauce with red onion and Spanish chorizo. It is served with a side of fresh green salad and plenty of grilled ciabatta – the better to sop up every bit of saucy deliciousness. Our second round of cocktails included their Bottomless Mimosa (with Prosecco because it’s Italian!) and a Ginger Bellini featuring house ginger syrup, white peach puree and Prosecco garnished with Luxardo cherries – the only kind of cherries that should grace a cocktail, thank you very much.
Preferring savory breakfasts over sweet, I surprised myself by declaring the Wood-Oven Baked Buttermilk Pancakes – dusted with powdered sugar with fresh fruit and a mixed berry coulis alongside, it was the standout dish of our midday repast. There are fluffy pancakes, and then there are these hot cakes – light, puffy rounds with crisped edges and a subtle flavor of cornmeal – they reminded me of a cross between a Johnny Cake and Dutch pancake. My husband is the pancake maker in our family and he would LOVE these, I think they’ll be bringing many guests back again and again!
Settebello is owned by former USC quarterback Brad Otton and partners Michael Brooks, Tim Otton and executive chef Carmine D’Amato. Settebello who made it their mission to bring authentic pizza from Napoli, Italy, the birthplace of pizza, to its customers. There are eight locations: Newport Coast, Marina del Rey, Pasadena, Oxnard, Las Vegas, Henderson, NV, Salt Lake City, and Farmington, UT.
Pizza Napoletana is made with a soft dough and takes about one minute to cook in a wood-burning oven. Because of this, Pizza Napoletana has several distinctive characteristics. Pizza in Napoli is soft and foldable and can be considered “wet” by American standards, for this reason the people in Napoli generally eat their pizza with a knife and a fork. Blackened char spots on the pizza crust is a tell-tale sign of Pizza Napoletana that has been cooked in a blistering hot, wood burning oven. Each pizza is an individual work of art.
Settebello is proud to source the finest Italian products to make the most authentic pizza Napoletana possible. When importing is not a possibility we search for the highest quality American products to complete our pizzas. Below is just a sampling of where some of our products come from.
Flour – Napoli, Italy
Prosciutto Cotto – Parma, Italy
Tomato – San Marzano (Napoli), Italy
Prosciutto Crudo – Parma, Italy
Parmesan Cheese – Modena, Italy
Pancetta – Salumi, Seattle, WA
Salame – Fra’ Mani Berkeley, CA
Finnochiona – Salumi, Seattle, WA
Settebello’s features craft cocktails including their own barrel aged spirits, an excellent wine list, and a respectable selection of craft beers on tap.
Cheers from Settebello’s patio – even more lovely at night when the trees are outlined in twinkly lights. PC: Patty Mitchell
7864 E. Coast Hwy.
Crystal Cove Promenade
For more information, visit settebello.net.