NOTE: This establishment has closed. This page remains for historical records.


Day Hours
Sunday noon to 9 p.m.
Monday 11 a.m. to 9 p.m.
Tuesday 11 a.m. to 9 p.m.
Tuesday 11 a.m. to 9 p.m.
Wednesday 11 a.m. to 9 p.m.
Friday 11 a.m. to 9 p.m.
Saturday 11 a.m. to 9 p.m.

Restaurant Details

Detail Status
Cuisine Pizza
Delivery No
Outdoor seating Yes
Party room No
Reservations accepted No
Kids menu Yes
Occasional live music No
Payment Options Accepts credit cards

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Right around the corner for us top o’ the hill folks, we thought Banker’s Hill Pizzicato to go would be just the ticket for a quiet night in. We’d strolled past on that sizzling Earth Day, to see a clean and well polished storefront with overheated Earth Day fairgoers cozied up to the windows, sipping cold bottled beer and nibbling on colorful pies and salads. Impressed, we grabbed a takeout menu for just such a night as this. The voice on the other end of the phone was pleasant and helpful, and recommended the Chinese Chop salad—if we like cabbage. We do, and ordered a small side for $4.25 that easily feeds two. The chop was consistent in texture, but lacking in dressing and skimpy on peanuts. I had to hastily whip up a peanut and rice vinegar concoction to coax any taste out of it!

As pescatarians or ‘vegequarians’ who eat veggies and fish only, our choices were between the “Verdura” pizzas, with a base of garlic, olive oil and mozzarella (Precious brand), and “Frutti de mare,” which consists of three different pies topped with shrimp. This time we went for the wild mushroom pie, which boasted “oven-roasted shiitake, portobello and oyster mushrooms, chevre, roasted peppers, roasted garlic, roasted onions, and fresh thyme.” A large costs $22.50, almost the same as one loaded with meat, but we thought hey—why not splurge on better produce?

It should have been called the “BELL PEPPER pie,” as unfortunately, this cheaper vegetable dominated to the point of suffocating the other flavors save the thyme, which cloyed, having no one to talk to but itself.

The fresh chevre was very unevenly dotted over a thin layer of mozzarella—mind you, there is no sauce on this white pie, and each slice had the equivalent of a quarter sliced mushroom—again, heavy on the cheaper portos (really criminis) and light on the anticipated oyster and shiitake.

The roasted garlic cloves were not as sweet (read fresh) as they should have been, and cast a bitter pall over the ensemble, when they should have happily shook hands with the absent roasted onions. The overall effect of both salad and pizza was just bland.

My partner felt the one successful feature of this pie was the “authentic peasant” crust. I like a little brown toastiness on my crust, whatever the rating on the rustic meter. A second glance at the menu while actually eating revealed that the pleasant voice on the phone had forgotten to give us the option of taking our pie home half-baked, to finish up in our own oven. Regardless, this would not have helped Pizzicato carry out its enticing promise of oven-roasted mushroom goodness.

'Third time pays for all,' as the saying goes. Or more appropriately, Pizzicato has struck an unexpected home run on the third swing. Our second order from Pizzicato was also a strike, with horrid rubbery shrimp on a bitter shrimp pie. However, a paucity of good takeout in Banker's Hill led us to try them one last time.

The enthusiastic gentleman on the phone urged us to try the Caesar salad, as it was a "classic" version sure to please. We chose the four cheese pie, thinking that skimping on ingredients could not possibly be an issue this time, and we did not think unkindly of the crust the last two orders.

The Quattro Formaggi delivered--though it should be called the Tre Formaggi, as no Gorgonzola (as described on menu) could be detected. However, generous meltings of chevre, mozzarella, and fontina were delicious on the well-browned crust, and the garlic cloves were fat, creamy and mellow--none of the aforementioned bitterness due to stale product. The sprinkled chiffonade of basil (nice knife skills!) added color and sweetness.

The Caesar was fantastic, not quite as garlicky as promised on the phone, but actually a perfect balance of lemon, anchovy, and garlic on freshly prepped greens. We needed add only a couple of grinds of pepper over both pizza and salad to finish--delicious eaten together.

Thank you Pizzicato for redeeming yourself with us. We'll be back, at least for these two dishes.

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