Michael and Rosa Fiorillo have delivered a new pizzeria to Scranton.
Pizza Avenue at 303 N. Keyser Ave. opened in December, and the husband and wife behind the business bring their combined experience in the food industry to the new venture. Patrons keep coming back for items such as the Lasagna layered with skill and pizza made from scratch.
Chef’s Table chatted with Michael Fiorillo about the eatery and its affordable menu.
Q: What is the history of the restaurant?
A: My wife and I have worked in the restaurant industry most of our lives. I grew up on West Mountain. When the building went up for sale, we were lucky enough to be able to purchase it and open up a pizzeria. It is family-run with our two kids who love to be involved whenever they can.
Q: What kind of food do you serve, and what is available for people with special diets?
A: Our food is traditional pizzeria fare. We pride ourselves on serving fresh food. None of our toppings are canned. (We have) fresh mushrooms and roasted peppers. We make our own dough and sauce. We use fresh chicken for our Boneless Bites, hoagies and dinners. We also use fresh-cut fries. All of these items can be modified to fit various diets.
Q: What are your most-ordered menu items?
A: So far our most-ordered items are pizza, Boneless Bites, fresh-cut fries and Lasagna. We think our customers can tell that these items are fresh, not frozen, and that they are all made in-house. It really makes a difference in the taste.
Q: How did your menu come to be?
A: We’ve always eaten fresh, homemade food at home, and that’s truly the inspiration for our menu. We’ve learned to stir a great sauce, layer a Lasagna and toss fresh dough from our families who really appreciate food. We not only appreciate food but our customers as well. We believe that they should be eating food that is held to the same standards we uphold in our own families.
Q: How would you describe the restaurant’s atmosphere?
A: Casual dining.
Q: What type of seating do you offer?
A: We do have seating, but of course it’s currently at 50% (capacity) due to the ongoing pandemic.
Q: What kinds of promotions do you offer?
A: We usually offer a daily special for lunch and dinner and showcase a menu of quality items at really great prices. We feel as though our prices are very reasonable to start. For example, we would offer an Italian hoagie and a can of soda for $6.99, plus tax (as a lunch special). For dinner, we would serve a baked Lasagna dinner with garlic bread and the choice of a soup or salad for $9, plus tax.
Q: Do you offer catering, event space, etc.?
A: We don’t have a specific catering menu, but we have catered small parties already from our current menu.
Q: Are you currently offering delivery, takeout or curbside pickup?
A: Currently, we are offering takeout and are open for indoor dining but at 50% capacity and only for quick service (meaning they would order their food at the counter). We are not offering (waited) table service at this time.
Q: Where do you see the restaurant headed in the future?
A: We’re really happy with the welcoming response we’ve received from the community and hope to become a staple in this area that to us is home.
Laura Rysz is the features copy editor and calendar editor at The Times-Tribune and runs the Talk of the Times column, which focuses on local fundraisers and other events. She also writes Chef’s Table that profiles restaurants around the region. Additionally, Laura curates events online on AccessNEPA.com. Laura is involved in the special Mother’s Day edition and curates occasional features Marry Memories and Times Travelers. She is a graduate of Haddonfield Memorial High School, New Jersey, and earned an English professional writing degree with a minor in mass communications from King’s College, Wilkes-Barre. She also earned a certificate in Social Media Marketing from Rutgers Business School. Contact: firstname.lastname@example.org; 570-348-9100 x5228.