About our rating systemIt takes an Italian to make a truly good pizza—so good thing chef Franco “Ciccio” DeVal at the Spritz is from the Friuli region of Italy.
With breezy deck seating and a view over one of the canals of the Sandyport development at the west end of Cable Beach, this is the place to tuck into a good pizza at dinner.
That’s right: I said “dinner.” Admirably—in the face of a tourist crowd that probably expects pizza 24/7—Spritz sticks to the Italian tradition of firing up the pizza oven only in the evening—plain, alla diavola (with spicy salami, hot pepper oil, pecorino, and arugula), the namesake Spritz (sausage, artichokes, sundried tomatoes, and shaved parmigiano), or popular ai frutti di mare (with shrimp, scallops, calamari, and mussels).
At lunch, you can enjoy the other half of the menu—the salads and hamburgers, panini and sandwiches (try the salsiccia, with Italian sausage, onions, and peppers on French bread).
And, of course, there is the pasta, which you can top with chicken or shrimp to make more of a meal of it—though why you would need to add more to, say, orecchiette with pancetta, cherry tomatoes, arugula, and shaved parmigiano is beyond me.
And, of course, there is the pasta, which you can top with chicken or shrimp to make more of a meal of it—though why you would need to add more to, say, orecchiette with pancetta, cherry tomatoes, arugula, and shaved parmigiano is beyond me.
