Why does the mushroom always get invited to pizza parties? Because he’s such a fungi.
But seriously folks, good pizza is no joke. And no-one knows that better than Amy and Eddie Demaj, whose new pizza restauarnt, Pizza One http://www.pizzaoneny.com in Scarsdale, occupies the premises of what was previously a bubble tea café.In business for over 20 years, the Demajes, who were originally from Albania, also own a restaurant on Arthur Avenue in Little Italy of the Bronx, called Luna Café, which offers a mix of Italian and Albanian cultural foods. Their other restaurant, Bella Pizza in Queens, specializes in Sicilian and “combination” pizzas.
Here in Scarsdale, from a menu that is longer than your arm – or possibly both your arms – you can take your pick from assorted appetizers, soups, salads, wraps, wedges, garlic knots and pasta. And, of course pizza – lots of it. There are 20 varieties of “Grandma” pizzas alone and 18 “Gourmet” pizzas, so while there may be something for everyone, choosing what to have is going to be an issue.
With a nod to their new locale, salads and wraps get local designations. For instance, the “Greenburgh” salad features romaine, goat cheese, sun-dried tomatoes and chicken, while the “Edgemont” goes vegetarian (and fall-like,) with mixed greens, cranberries, apples and walnuts. “Scarsdale” pasta – your choice of pasta – comes in a “light pink sauce” with prosciutto, which seems fittingly upscale for Scarsdale.
“Overall, the move involved transitioning from a vibrant urban setting with a strong cultural identity to a more suburban environment with a broader range of influences and a different pace of life,” said Eddie Demaj, commenting on the cultural differences between his places in the Bronx and Queens and the new Westchester setting. “Little Italy of the Bronx,” he said, “is the center of Italian-American culture and has a vibrant local economy. Conversely, Westchester provides a more suburban environment with a blend of rural and urban parts.”
Referring to the competitiveness of the pizza market, he noted that a large number of companies fight for a piece of it. “Restaurants need to differentiate themselves by introducing unique toppings, crust styles, and service offerings, because (pizza restaurants) are all so similar,” he said, adding that “a new pizzeria can thrive by emphasizing a few key elements.” He said using fresh, high-quality ingredients can help a restaurant stand out from the competition and draw in clientele. “Creative or unique menu items, such as gourmet pizzas, handcrafted crusts, or limited-edition toppings, can help establish a unique brand identity.”
Decoration, often overlooked in pizza joints, is also taken seriously at Pizza One. Wall art features futuristic installations and a mesmerizing transparent timepiece, while comfortable, velour-covered chairs outclass the usual stackable plastic variety. In addition to the indoor seating areas, a few outside tables make eat-in an agreeable option to take-out or delivery.
Not by coincidence, the Demajes said they rated providing a comfortable and welcoming environment as the biggest step to making a pizza restaurant work. Encouraged by a positive local response to the new restaurant, and not quite out of pizza concepts yet, Eddie Demaj also intimated the couple would be coming up with some unique new ideas for expansion.
As for the difference between a good pizza joke and a bad one, well – it’s in the delivery.
