This Neapolitan-style pizza is what you can expect at Alex and Whitney Hall’s newest restaurant concept, Franka Pizzeria.
Writer: Karla Walsh
Since May 2017, St. Kilda has been spinning new twists on avocado toast—and restaurant concepts—to the metro. And now they’re doing it again. Yesterday, owners Alex and Whitney Hall announced they’ll be making a quick switch to transform the East Village St. Kilda Surf and Turf space into a new pizza concept. Opening Dec. 4, Franka Pizzeria will offer table service as well as online ordering for carryout or DoorDash delivery Monday through Friday, 10 a.m.-10 p.m., and Saturday and Sunday from 8 a.m. to 10 p.m.
We spoke with Whitney yesterday to get the dish about why pizza, and why now?
“We’ve always wanted to open a Neapolitan-style pizza restaurant since living in New York City,” she told us. “It’s the right time for St. Kilda Surf & Turf to transition into something new, especially during this unprecedented time.”
The Surf and Turf space will soon be decked out with a woodstone-fire deck oven to recreate the classic Neapolitan crust: about 12 inches, thin, soft and cooked quickly at a high temp to create a bubble and charred effect.
“The house-made dough will also include a gluten-free option,” Whitney says. “Shared plates, salads, desserts, a full bar with a curated wine list and weekend brunch will also be available.”
The menu—designed by a few of the current St. Kilda chefs and Whitney and Alex—will include appetizers like arancini with squash purée and sage. Pies will come with red or white sauce, and feature toppings ranging from sopressata piccante to meatball to traditional margherita.
St. Kilda Surf and Turf’s final day of operation will be Saturday, Nov. 28, but fans will be able to find some of the seafood menu MVPs like the lobster roll and fish tacos at other St. Kilda locations, Whitney confirmed.