Avero Craft Pizzeria lacked a certain something when it opened over the summer in Devon Square, acknowledges Scott Morrison. an owner.
It needed to be more trattoria and less pizzeria.
He and business partner Vincent Schiavone hired Christopher DeFeo, former chef de cuisine at Bar Savona after time at Blackfish and James.
Among his dishes:
A fall pizza with roasted butternut squash, turnips and extra-virgin olive oil emulsion as "the sauce" on the pie, topped with wood-oven-smoked short rib, caramelized cipollini onions, fresh burrata and pecorino romano.
Organic buttermilk ricotta cavatelli with guanciale, hard-seared cauliflower and Brussels sprouts and roasted pepper sauce
Lamb osso bucco with Barolo and dried porcini, finished with Art Linden locally foraged wild chanterelle, maitake and chicken mushrooms.
Menu is here.