Chattanooga may have plenty of pizza places, but the latest, Pizzeria Venti, offers something different. That’s what we’re always looking for when needing a change from dinner routine.
The Chattanooga location of Pizzeria Venti is one of more than 30 franchises either open or opening soon around the Unites States. Vonore, Tenn., also has a location, and five are scheduled for the Atlanta area.
THE MENU
Pizzeria Venti puts a twist on tradition with many of the menu items expected at a modern-day pizza parlor.
The Timpanini, which comes in several varieties, is similar to a calzone in that it’s a sandwich-style stuffed pizza crust. But this is different. For instance, the Chicken Venti looks like a mini pizza, but it’s stuffed with chicken, artichoke hearts and mushrooms, then topped with Alfredo sauce.
Ingenious ideas like this make Pizzeria Venti a step above an average pizza parlor.
The order (for two): One Bocce Ball (Italian meatball surrounded with pizza dough, baked and topped with fresh tomato sauce); one slice “The Everything” pizza (sausage, pepperoni, mushrooms, green pepper and onion); one slice basil and tomato pizza.
The Bocce Ball, a trademark item at Venti, was good. Very different. I like the idea. However, ours tasted as if it had been baked in advance and reheated in the microwave. Even so, the meatball was flavorful, and the tomato sauce was as fresh-tasting as I’ve had of late.
Here, pizza is served by the slice or as a whole pizza made in a rectangular pan. Again, we’re talking different here. The crust, made with imported Italian water, is thin and yeasty, and the toppings are very fresh. Altogether, I’d rank this pizza as one of the best in town.
Families get a break on Wednesday nights when, for $20, you get a bottomless salad bowl; your choice of cheese, sausage or pepperoni pizza; and a nonstop supply of Coke. Throw in an extra five bucks for a large bowl of one of the various pasta dishes — big enough to feed about four people. I’d think you’d need a take-out box when all is said and done.
Best bets: Pizza, of course; tuna and white bean entree salad; seasonal soups; Timpanini.
Vegetarian selections:
Three-cheese and herb Timpanini; field green and apple entree salad; spinach and herb Timpanini; various pizzas; cheese ravioli.
Something different (for a pizza place): Herbed mussels; Bolini pepperoni (stuffed pie shaped like a breadstick).
THE SERVICE
Place your order at the counter. Take a number, get your drinks from a nearby station and find a seat. Your food will be delivered to your table. Our wait was no longer than 10 minutes for everything to be delivered.
Room for improvement:
Nothing to report.
THE SPACE
I was amazed at the transformation of what was the old ACT Business Machines building. What was once a rather sterile-looking, business atmosphere has been transformed into a restaurant with warm, charming decor.
There’s a fireplace flanked by sofas on one side of the restaurant. Glass cases display the day’s offering of pizza, Timpaninis and salads are at the ordering counter. A separate room, complete with Italian-inspired fountain, holds an overflow crowd and is perfect for large parties.
Parking is available in the rear. Though there is a parking lot in front, maneuvering in and out is rather awkward. Just go to the back.
THE VERDICT
It seems like every time I review a North Shore restaurant, I question whether the area can afford another eatery. Appears my fears have been put to rest. Business was brisk on the day of my visit, as it was at most other restaurants in the area. Competition seems to be good for business.
IF YOU GO
Where: Pizzeria Venti, 121 Frazier Ave.
Phone: 648-0620. Web site: www.pizzeria venti.com.
Hours: 11 a.m.-10 p.m. seven days a week.
Price range: $2.50 (one Bolini pepperoni) to $23 (Del Giorno pan pizza); $3-$4.50 (pizza slices)
Payment: Cash and major credit cards.
Alcohol: No.
