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Pirozzi is an Italian restaurant in Corona del Mar. Alessandro Pirozzi's newest place is the chef's most personal restaurant. The menu is full of his greatest hits, simmered down to the basics. The dining area is seemingly half the square footage of the other two restaurants, but it's also the most accessible and visible of them all, open on one side to PCH traffic and boasting patio seats that locals seem to covet more than the ones inside. The meatballs are the most popular, delicate orbs whose structural integrity is retained only until touched. Nudge one with your fork, and it surrenders under just the slightest pressure, as though it's made of freshly packed snow. As an appetizer, you get three of them draped in burrata cheese, oozing as though they're melted camp marshmallows, with an ambrosial ragu; and sprinkles of basil. His signature butternut squash ravioli is as sweet as ever, slicked with browned butter and decorated with fried sage. His litany of salumi and cheeses is still head-spinning, and his panna cotta still jiggles.