Mike Merendino knows a thing or two about making pizza having grown up in the kitchen of Italian restaurants and pizzerias on Long Island. He parlayed his knowledge into several Crust Simply Italian restaurants and “speakeasy” cocktail bars around the valley and now he’s focusing on NY style pizza with the opening of Crust New York Pizzeria. Two locations took over what were Artichoke Pizza locations on Baseline Rd. in Tempe and N. 16th St in Uptown Phoenix. The new concept features pizza, hoagies, calzone, pasta and wings in a modern neighborhood pizzeria.
“We are so excited to open these two new Crust Pizzerias in Tempe and the 16th Street corridor,” said Merendino, owner of Crust Restaurant Group. “The focus at these two restaurants is to serve the families and communities who live, work and play there. The menu features my family’s recipes, and we proudly serve them at an affordable price. We look forward to welcoming guests in and making Crust Pizzeria their new go-to.”
Eating & drinking at Crust New York Pizzeria
Crust New York Pizzeria serves hand-tossed pizzas and will a monthly pizza special with unique combinations such as the Manhattan Special made with meatballs, ricotta cheese, red onion, Calabrian chilis and fresh basil. Meaty sandwiches such as a meatball parm and Italian beef to go along with garlic knots, wings, etc. The full bar is where signature cocktails like the Aperol Spritz, Espresso Martini Big Gulp and Strong Island Iced Tea’s along with beer and wine will be served. Daily specials includes two slices and a drink for $8.50, a slice, salad and drink for $8.50, $6 glasses of wine until 6 p.m., a whole pizza and wings for $25 and a family meal consisting of a whole pizza, wings, garlic knots, salad and two cookies for $45.
Each location offers catering for office lunches, reunions and other group gatherings & events. Both locations open daily at 11 a.m. for dine-in & take-out and are at 1120 E. Baseline Rd. Tempe and 6031 N. 16 Street Phoenix.
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Sorry, Sandy, anyone who grew up in New York knows that there are no “hoagies” offered… that is a Philadelphia term. We’ve always called it subs or submarine sandwiches and the owner of the restaurant should know better.