Pie-tanza serves up old-world pizzas

A local physician’s interest in a Washington, D.C., area restaurant led to a Columbia location of Pie-tanza.

What’s good here?

The wood-fired pizzas baked — up to 12 at a time — in an enormous oak-fired oven situated in the middle of the open kitchen is what keeps customers coming back to Pie-tanza, according to manager David Cruz Vega. There are 36 toppings to choose from, plus the restaurant has a listing of specialty pizzas that takes the guesswork out of creating a custom combination

Besides the gourmet wood-fired pizza, the restaurant offers other Italian fare. One of the popular dishes is the sweet tomato cream penne, which features shaved rosemary chicken, penne noodles and fresh sauteed spinach in a sweet tomato, garlic and parmesan cream sauce.

What else?

Everything is homemade in-house. A local baker often supplies the fresh breads. Cruz Vega said that the warm rustic garlic bread includes minced fresh garlic, olive oil, fresh parsley and parmesan-crusted rustic bread and is served with homemade marinara. Portions are ample, especially where calzones and salads are concerned. There are also sizeable subs, including meatball and parmesan, prime rib and cheddar, and roast turkey and sweet tomato club.

How did Pie-tanza get its start?

Co-owner Ed P. McKee, a restaurateur for many years, said he took a year off to focus on a new baby and to research and write a menu for the Pie-tanza concept. The word pietanza, in Italian, is a casual expression that essentially means to meet at a good place for something to eat. The owners decided to hyphenate it to make it easier for customers to pronounce and recognize.

“It took months looking at authentic Neapolitan recipes and figuring out what would work and what wouldn’t.,” McKee said.

The restaurant, which has two locations in Virginia, opened at Polo Towne Center at the corner of Polo and Mallet Hill roads in November. Columbia orthopedist Kevin Nahigian, an investor in the new Polo Towne Center, has two brothers who live in the D.C. area. “He was familiar with Pie-tanza. He convinced us to open up in Columbia,” McKee said.

What does the place look like?

Pie-tanza’s architecture and interior is a blend of new world and old. Its Italian influences are in its brick arches, rustic colors, a full-size wall mural of a Venetian scene and open pantry with authentic Italian goods. These elements are coordinated with modern appeal: Italian blown glass spotlights and futuristic elements around the bar and open-kitchen area. Inside seating for 80-plus winds around the centerpiece kitchen, while the patio area seats at least 50.

Who eats here?

Many sports teams practice at the recreation center on Polo Road, so families flow over to Pie-tanza after practices. Plus, neighborhoods in the Northeast are discovering the sophisticated family-friendly restaurant..

McKee added that Pie-tanza also is becoming a “go-to” place for fundraising events, church get-togethers, teacher appreciation nights and other special events. Pie-tanza donates 10-15 percent of the meal’s ticket back to the church, school, sports team or organization a group chooses. Plus, there are discount nights for soldiers and kids in sports uniforms.