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Tutto Matto’s New York-style pizzeria is a hit!

As soon as I walked into the kitchen I saw the makings of the pizzas I had been enjoying–imported canned plum tomatoes, fresh balls of dough, refrigerated pizza toppings, a spotless kitchen, and a brick pizza oven.

Olmes then explained to me why I like his pizzas so much. “I make my sauce from Italian plum tomatoes. Others use a tomato paste base, for example. And I never use frozen dough. Some places use par-baked crusts, but my customers know good pizza is worth the wait.”

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What our fans say

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  • Our favorite restaurant just got a little better, and I didn't think that was possible. If you haven't eaten here before you are truly missing out!
    Gringopost recommendation
  • The pizza, and garlic knots were amazing. The service, the atmosphere, and the pizza was thin crunchy crust, amazing sauce, Italian sausage, and all the other ingredients were so fresh, and tasty. We will definitely go back, and try the lasagna, etc. The prices are great as well.
    Rosemary Coffey
  • A delicious meal. Garlic knots, salad, and amazing Mexican pizza. My family and I can't wait to go back for another tasty meal!
    Jillian Jaramillo
  • Best Brooklyn style pizza I have had in a long time and I live in Brooklyn. I had to go all the way to Cuenca to get it! Highly recommend!
    Eric Hummer
  • The new hamburgers are fantastic. the meat is flavorful and juicy and the grilled onions were terrific. Will try a different one next time.
    Suzanna Ward
  • We love the Mexican pizza. The meat is well-seasoned, the vegetables still have nice crunch, and the jalapenos add the perfect amount of spice.
    Dawn Wolfe