Porta Napoli's Cocktail Shake-Up
By John Bruno Turiano
The good word on Porta Napoli’s artisan pies has gotten around. The owners Sandra and Roger Cappucci have respect for the craft of pizza-making, using Caputo flour, Ciao tomatoes, Galloni prosciutto di Parma, and mozzarella made in-house. The 900-degree Stefano Ferrara wood-burning oven pumps out rounds that are so delicious, one might (mistakenly) neglect to order a craft cocktail from bartender Giovanni Barbieri.
Lots of fresh herbs and house-made syrups, plus a bunch of artistry, go into his $11 creations, which in most cases achieve layers of flavor. There are classics like a Negroni and a Manhattan, but also more distinctive choices displayed in the following slideshow.