Grand Opening: Lampo Neapolitan Pizzeria

Today is the day, Cville. Lampo Neapolitan Pizzeria is now open, serving up good eats from 11am to 12am, Monday through Saturday.

This past Friday, the tables and chairs arrived just hours before the soft openings began. But these seats were filled and the tables were loaded, as the four man (and two waitress) crew wined and dined guests.

Welcome to Belmont!

The menu focuses on shared plates, from antipasti or insalate to, obviously, pizze. Local vendors include Timbercreek Organics (those meatballs, ya’ll), Twenty Paces Dairy, Floral Artisanal Cheese, Champion Brewery, Down Branch Farm, and Forrest Green Farm.

From the Antipasti menu: Polpettine Al Forno – Timbercreek Organics pork and beef meatballs, marinara, pecorino, basil.

Local artisans also contributed to the renovation and design, including hanging light sculptures by Rebekah Graves and the sign lettering by Corry Blanc of Blanc Creatives.

The desire for authenticity is evident in everything, from the ingredients to the architectural materials.

Sitting next to us during dinner was Stephanie Williams, the architect behind the renovations and renowned local caramel vendor of La Vache Microcreamery.

“There’s no faux, no fake,” added Stephanie. “To these guys, walnut is walnut, soapstone is soapstone.”

View from the back.

The dining room space was full, but never crowded. The cozy (and warm) interior maximizes space and creates an atmosphere of shared experience and community.

“[I’m sure it helped that] they had a food lover for an architect!” added Stephanie.

Congrats to the Lampo crew, from L to R: Andrew Cole, Ian Redshaw, Mitchell Beerens, and Loren Mendosa.

Stay tuned for an outdoor dining area when warm weather returns. In the meantime, cozy up inside Lampo with a friend or two, or grab a freshly baked Pancetta sandwich or pizza to go!

Welcome to Belmont!

EAT

View from the back.

Andrew Cole serving up spirits, such as the classic Aperol Spritz.

Andrew Cole serving up spirits, such as the classic Aperol Spritz.

Aperol Spritz

Soft opening guests, such as Nadjeeb Chouaf, owner of Flora Artisanal Cheese.

View from the front.

From the insalate menu: Insalata Verde – little green lettuce, anchovy vinaigrette, parmigiano fuico.

From the Antipasti menu: Polpettine Al Forno – Timbercreek Organics pork and beef meatballs, marinara, pecorino, basil.

From the Antipasti menu: Polpettine Al Forno – Timbercreek Organics pork and beef meatballs, marinara, pecorino, basil.

Loren Mendosa prepping the dough. The pizzaiolis (pizza makers) will make VPN, or Vera Pizza Napoletana, certified Neapolitan pizzas, using only the finest ingredients.

The Neapolitan style pizza will be cooked in a 3-ton brick oven that was shipped over from Naples.

The crew at Lampo had to gradually heat up the brick oven by burning wood inside of it for two straight weeks, until the temperature reached 1,000 degrees.

Loren Medosa and Ian Redshaw

Order up!

Don’t forget about dessert!

Congrats to the Lampo crew, from L to R: Andrew Cole, Ian Redshaw, Mitchell Beerens, and Loren Mendosa.

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Posted in: food, New to Cville