CHELSEA — An “artisanal pizza salon” that offers New Yorkers an alternative to the folded slice is setting up shop in the neighborhood.
Pizza Rollio, which currently serves its pizza rolls at the Plaza Hotel Food Hall, plans to open a second outpost at 261 W. 18th St., near Eighth Avenue, co-owner Miyuki Tajonera-Talwar said.
The family-owned parlor is known for its “super-thin,” arugula-topped pizza — made with ingredients from scratch and served in long strips that patrons can roll up, she said.
Tajonera-Talwar's brother has been serving a similar dish at her family’s eateries in the Philippines for years, she explained.
“It’s a different, unique concept,” she said. “At first, we were kind of uncertain how the market [was] going to take the concept, but we’ve gotten many good reviews and customers.”
In addition to its classic margherita pie, Pizza Rollio serves specials like “The Godmother" topped with fig, gorgonzola and mozzarella; the “Eggs Benedict” topped with Canadian bacon, fresh egg, chives and hollandaise sauce; and the “Mushroom Truffle Madness,” with mushrooms, truffle oil and mozzarella.
The eatery also offers apple cinnamon and banana “dessert pizzas” with Nutella and hopes to serve craft beers and wine at the new location, Tajonera-Talwar said.
Her mother, artist Mariko Jacinto, is designing the sit-down space to make it “very homey and comfortable,” she added.
The family hopes to open the outpost within the next two months, she said.
“We want it to be where friends and family can sit — how we do it at home,” she added.
