Fiorelli Pizza, a top-tier wood-fired pizzeria, is getting settled in a new temporary home while its owners continue to look for a new permanent brick-and-mortar space in Venice for the concept.
Veteran chef Michael Fiorelli and partner Liz Gutierrez recently moved the concept to the Cook’s Garden in Venice on Friday, March 7, and will operate there Wednesday through Sunday from 12 p.m. to 8 p.m. until a yet-to-be-announced date in September, according to Eater Los Angeles. Fiorelli tells What Now Los Angeles that, eventually, the two hope to find a permanent space for Fiorelli Pizza in Venice. The temporary space will allow the duo to establish some roots in the neighborhood they hope to settle in; however, they will have to vacate as the site is slated to be developed into a hotel.
Fiorelli Pizza offers an innovative way to enjoy outdoor dining that requires no reservations, fancy table settings, or unnecessary fuss—just a wood-fired pizza oven and fresh, local ingredients. This concept provides a casual yet elevated outdoor dining experience, serving restaurant-quality dishes without the confines of a traditional restaurant. Drawing inspiration from Neapolitan and New York-style pizzas, Fiorelli combines elements to create a unique hybrid exclusive to The Cook’s Garden. The need for a brick-and-mortar proves the concept is beginning to outgrow the founder’s original idea of opening as a pop-up.
“When restaurant colleagues turned friends Michael Fiorelli and Liz Gutierrez decided to start a culinary project of their own, they wanted to find a way to offer a restaurant quality experience without the constraints of a brick-and-mortar space,” according to the company’s website. “The passionate pizza connoisseurs eventually came up with Fiorelli Pizza at The Cook’s Garden in Venice — a fully mobile pizza oven operation with all the makings of a full-service restaurant (locally sourced ingredients, proprietary pizza dough and sauce recipes, state-of-the-art equipment and a small but mighty team of hard workers and go-getters), but none of the limitations. The result is a dining experience that is truly one-of-a-kind.”
