Dining Out At The Pizza Place

The Hamptons have such a rich variety of restaurants to choose from, and at times where to eat can be quite an overwhelming decision. That is why Arts & Living has stepped in to help make choosing a little easier.

This week, Bridgehampton was in our sights when we visited The Pizza Place to find out some of the most notable items on the menu.

The Pizza Place

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Chef’s Favorite: Gluten Free Personal Pizza; entrée; $12.

Most Popular: Grilled Chicken Salsa Verde Pizza; $4.50 a slice

Signature: Meat or Vegetable Lasagna; entree; $17.95.

After 20 years in business, The Pizza Place owners, the husband-and-wife team of Jed and Leslie Feldman, said that they are confident they have their customers’ needs down pat.

“We are a pizza place but we also like to cater to vegetarians and health-conscious eaters,” Ms. Feldman said during a visit to the restaurant on Friday.

That is why they developed the 10-inch Gluten Free Personal Pizzas. These chef’s favorite personal pizzas are made with a thin cracker-like crust and a variety of gluten-free toppings, the traditional choice being fresh mozzarella, tomato and basil

“It is important to us that we appeal to every member of the family,” Ms. Feldman said. “From the young pepperoni slice lover to the more health-conscious parent.”

Although naming the most popular item was a tough choice, Ms. Feldman said the Grilled Chicken Salsa Verde Pizza seems to be causing a buzz. Freshly diced tomatoes, cheddar cheese, mozzarella and fresh cilantro combine nicely with salsa verde, made in house with tomatillos, cilantro, jalapeños and garlic.

“The salsa just really knocks your socks off,” Ms. Feldman said laughing. “People can’t get enough.”

As for the signature dish, the Feldmans could not ignore the restaurant’s longest standing menu items, the Meat or Vegetable Lasagna. The traditional meat version is made with ricotta, mozzarella and marinara sauce and the vegetable features bechamel sauce, grilled eggplant, mushrooms and spinach. Either dish is served a la carte or with soup or salad and freshly made buttery garlic knots.

“This dish has been requested by fans for the last 20 years,” Ms. Feldman said. “It’s a great tasting dish for a great value.”