Chef Matt Reijnen and Jessica Washburn offer an exceptional experience at Pizzeria Madre, bringing a contemporary local twist to Italian-inspired cuisine. The Malagutti fired pizza oven turns out pizzas with perfect crust and a variety of authentic, seasonally-inspired dishes.
Situated in a 130-year-old building in London’s recently revitalized SoHo neighbourhood, this licensed, contemporary resto is casual yet sophisticated and nicely appointed with high ceilings, tile floors, picture windows, whitewashed walls and a partially-open kitchen. The custom-made bar and tables are made of local pine. Service is genuinely warm and intelligent.
Menus are spiked with seasonal ingredients. The Green Bean Salad with roasted corn, arugula, pecorino and the lemon-chile dressing was a harvest season dish. Also highly recommended from the Sharing/Small Plates Menu are Warm Castelveltrano Olives and Roasted Peppers with almond oil and the Romaine Salad with pecorino, cavalo nero, cured egg yolk, breadcrumb and a smoked balsamic dressing. The ever-changing “Pizze” Menu offers amazing flavour combinations that change with the seasons, each with a perfect crust made from naturally-leavened sourdough pizza dough. Recent pizzas have included:
• Marinara with tomato, garlic, oregano, pepper and olive oil;
• Nduja with tomato, fior di latte, roasted corn, Parmigiano and breadcrumbs;
• Carbonara with cream, black pepper, shaved onion, guanciale and pecorino.
• Patata with shaved potato, Fontina, cream, rosemary, chile and Parmigiano.
Carnivores, vegans and vegetarians will find appealing options, and any pizza can be modified upon request.
Don’t forget to leave room for dessert! Warm Zeppoli with lemon curd cream and a deconstructed Tiramisu show off the kitchen’s diverse strengths.
Farm-to-Table Italian Pizzeria
111 Wellington Street (between Hill & South Streets)
TUES–THURS 5 pm–10 pm
SAT & SAT5 pm–late
Naturally-Leavened Sourdough Pizza Crust
Rotating Local Craft Beer Selection
16-Seat Seasonal Patio