Page 7 - Dining Out - April 25, 2021

A la Carte
Perfect pizza ‘rises’ again in Chinatown area
Story by DON ROBBINS
Photos courtesy CHRISTOPHER ROHRER
Detroit and Brooklyn styles are two exciting new of- ferings at recently opened Pizza Mamo in Honolulu.
The revamped pizzeria is in the former Brick Fire Tavern Chinatown space at 16 N. Hotel St., and is a great grab-and-go place with a few tables for dine-in seating.
Detroit style is a double-risen rectangular pan pizza with a cara- melized cheese crust using farm- fresh Wisconsin brick cheddar. This thick focaccia-like crust is fluffy and chewy on the inside with crisp cheese edges.
The Brooklyn style is a 16-inch New York/Napolitano hybrid thin- crust pizza, expertly melding the
finest attributes of American pizza and Italian tradition.
Ingredients are sourced from lo- cal farmers and producers across Hawaii, the U.S. and Italy. Dough is carefully made in-house with organ- ic flour. The menu features seven different pies with new creations in the works, and they range from
$21 to $28. Brooklyn-style individual slices are available from $5.50 each. Pizza Mamo is also launching de- livery to Chinatown, downtown and Kakaako with a fleet of electric bikes. With a passion for pizza, owners Matthew Resich, Danny Kaaialii and Jonny Vasquez opened the eatery, whose name was inspired by the swift mamo bird, representing how
well the pizza travels.
PIZZA MAMO
16 N. Hotel St., Honolulu eatpizzamamo.com Hours: 11 a.m.-8 p.m., Sundays-Thursdays;
11 a.m.-10 p.m., Fridays-Saturdays Instagram/Facebook @pizzamamo
Pesto and Sausage Detroit-style Pizza
Big Island Lamb Brooklyn-style Pizza
BUY 1 GET 1 FREE!
Order Online
swissinndressing.com
use promo code: FREESPICY (Hawaii only: Valid 4/25-5/2)
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