REVIEW | Betta’s Italian Oven

• 5 out of 5
• FOOD: Wood-fired pizzas are what speak to my soul, but they also have a wide variety of Italian favorites like homemade lasagna, Chicken cutlet Milanese and a signature Chicken Filo.  If you go though, you gotta get a pizza, at least to try.
• SERVICE:  this night, our waitress was personable and assertive – 2 things that are nice to haves when trying to herd cats…also known as waiting on the Pitocco family.
• AMBIANCE:  Filled with Italian paraphernalia. Kitsch with class. My favorite is the Betta’s logo woven throughout the restaurant. It’s carved into the back of each chair and I adore the tile mosaic on the pillar.  The logo is inspired by the town from which the DeLuca family is from in Italy – Pietramelara   

• Margherita pizza: Perfect in it’s imperfection – the way a good pizza should be. A non-uniform shape, some “burnt” edges and a flavorful crispy crust. The simplicity of the fresh mozzarella cheese and tomato is beautiful.  I order this every time.
• Councilman’s Favorite pizza: Sausage, pepperoni, green olives and onion.  Satisfies those meat cravings, while still allowing the wood-fired char to shine.
• Betta’s Super Sub (baked): Mix of Italian cold cuts and cheese. Can be accompanied by hot relish, Italian dressing, mayo.  Order it the “Pitocco” way, with Betta’s marinara and get it baked.  This was my standard order.

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