Flat disks of corzetti (a pasta with medieval origins) are greened with garlicky pesto.Ī cue ball of mozzarella dominates a Caprese salad, spattered with a verdant pesto and topped with sliced tomato, halved cherry tomatoes, arugula, and just enough balsamic vinegar to give it bite. A plate of tagliolini strings is swirled around sautéed wild mushrooms it’s buttery, fragrant, rich. Naturally, pizza is the star, though house-made pastas are a powerfully potent distraction. ![]() Noto’s regular menu is available, along with occasional rotating items. “Some of the customers joked that they were especially glad to see us, since they’d been unable to experience the food otherwise.” Customers order and pay online, then call when they arrive for curbside pickup. “We thought we’d try the pickup model to produce at least a small revenue stream, and, fortunately, people responded immediately,” says Noto Sieve. Then, in March, after restaurant dining rooms in Illinois closed to prevent the spread of COVID-19, Noto’s owners began strategizing. “Before the virus outbreak, we were turning the tables three to four times on Friday and Saturday, which was incredible.” “It was way busier than Wayne and I ever thought, especially on weekends,” says Noto Sieve. ![]() It’s a long way from The Hill, nestled in a rumpled quilt of farmland and subdivisions, and even farther from Naples, where its fire-breathing oven was built. After operating a trailer serving up Neapolitan pizza, Wayne Sieve and Kendele Noto Sieve didn’t know what to expect when they opened a top-shelf Italian pizzeria in St.
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