6 at Astor Pl.; F at Second Ave.
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This venue is closed.
Frederick Twomey has reopened his Solex space as Veloce Pizzeria, a Sicilian-inspired partnership with Porchetta’s Sara Jenkins—a fan, as is Twomey, of the versions served at Pinocchio’s in Harvard Square and Adrienne's downtown. After a fact-finding mission to Palermo, and some dough experimentation, the pair unveil their collaboration: a pizza place, tables aptly outfitted with checked tablecloths, specializing in twelve-inch pan-baked pies. Jenkins is reluctant to call them Sicilian—a style that doesn't really exist in Sicily, she says, except for the bread-crumb-and-anchovy-garnished sfincione (which she’ll be serving). Jenkins and chef de cuisine, Sebastian Jaramillo, make their dough with Caputo flour and—believe it or not—potatoes, and tops her pies with a drier, pizza-friendly mozzarella made by Lou DiPalo. In addition to pizza, there are meats, cheeses, fritti, salads, gelato, and panna cotta (enriched with ricotta). As at Twomey’s Bar Veloce, wine serves as drink and decor, and slants heavily toward Southern Italy.