, in Crosstown Concourse, now has an opening date: Tuesday, October 16th.
It was originally set to open in June.
The restaurant will adhere to the Neapolitan standard, which dictates what tomatoes and cheese are used and extends to the flour for the dough. Cooking times and temperature are also key for an authentic Neapolitan pizza.
The restaurant exported its pizza ovens — pizzas are cooked in 90 seconds — from Italy. The ovens will be cured before the restaurant opens.
In addition, Elemento will serve buratta dishes — centering around Italian buffalo milk cheese made from mozzarella and cream.