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New Forest Hills Bistro To Serve Pizza Topped With Hard-Boiled Eggs

By Ewa Kern-Jedrychowska | April 29, 2014 6:59am
 OvoSodo is slated to open on Tuesday at 110-60 Queens Blvd.
OvoSodo is slated to open on Tuesday at 110-60 Queens Blvd.
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DNAinfo/Ewa Kern-Jedrychowska

FOREST HILLS — A new Italian bistro has hatched a unique take on pizza by selling pies by the inch — and topping some with hard-boiled eggs.

The owners of OvoSodo, slated to open Tuesday at 110-60 Queens Blvd., said they saw the concept of selling pizza by the inch in Italy and customers seemed to like it, so they decided to introduce it in Forest Hills.

They also said the name of the new restaurant is a hint that eggs will play a special role in the menu. Ovosodo is also the title of a 1997 Italian comedy, which was translated into English as "Hard-boiled Egg." 

In addition to more traditional options, like margherita, mare (with mozzarella, shrimp, diced tomato and arugula) and capricciosa (with tomato sauce, mozzarella, olives, artichokes, mushrooms and ham), the restaurant will serve an ovosodo pizza with tomato sauce, mozzarella, bacon and egg.

Owners said the pizza is popular in several countries, including Australia, but is less common in the U.S.

“It will be a bistro, so we want to keep the menu light,” said Marco Del Peschio, one of the owners.

Customers who want to grab their slice to go can order a piece as small as two inches.

He said that at first the restaurant will be trying out various meat specials, and those which prove most popular will be later added to the menu.

OvoSodo, which will be open for brunch on weekends, also plans to serve wine and beer in the future.

Del Peschio and his partner Roberto Lamorte also own Tuscan Hills, an Italian restaurant seven blocks away from OvoSodo.

The restaurant, which is replacing Just Like Mother’s, a Polish restaurant that closed last year, will include both a sit-down and “from the counter” options.

“We will have a very rich breakfast menu, including many dishes with eggs, both American and Italian-style,” said Del Peschio.

Patrons will have a chance to try smoked salmon scramble ($9), Mediterranean omelette with spinach and feta ($7) and California omelette with peppers, ham, onions and cheddar ($7).

Those who like their breakfast sweet will have the option of banana fluffy pancakes ($8), brioche French toast ($7) and Belgian waffle ($7).

"To go" options will include Italian croissants, muffins, cinnamon bun and bagels, as well as espresso, cafe au lait and cappuccino.

Dinner menu will include a variety of salads, paninis, and pastas, as well as brick-oven pizzas sold by the inch. A 5-inch piece will cost $5, while a 25-inch piece will be $15.