Stefano Fabbri, owner of Pomo Pizzeria, says the idea for his latest restaurant concept came to him from his customers.
"We are a pizzeria, but everyone eats meatballs. It's the Number 1 seller after pizza," he says.
So he's giving the people what they want. On Thursday, March 21, Fabbri will open Meat The Balls, a casual spot at Biltmore Fashion Park in Phoenix. In addition to meatballs made of veal, pork and chicken, the lunch and dinner restaurant will serve meatballs made from more unexpected ingredients, such as cauliflower and quinoa.
The restaurant's name is a bit of a self-deprecating joke about Fabbri's thick Italian accent.
"What does it sound like when an Italian says 'meatball'? Meat-the-ball. It was kind of a mistake of my language," he says. "I thought it was funny."
'Mini concept with a big personality'
The entire restaurant provides a dose of whimsy.
At 800 square feet, Meat The Balls stands to be the small, colorful sibling to Fabbri's other restaurants. The list includes:
- Three locations of Pomo Pizzeria in Scottsdale, Phoenix and Gilbert, considered one of the best places for pizza in Arizona.
- Two locations of his gelato shop, Luna Gelateria, both adjacent to Pomo restaurants.
- Mora Italian, the hip restaurant he co-owns with celebrity chef Scott Conant in central Phoenix.
"Our concept is a mini concept with a big personality," Fabbri says.
The decor blends a mid-century design aesthetic with pop art influences and a bright color palette. The space, which formerly was home to Wink 24, already was built around a large bar, so that remains the central focal point of the restaurant.
But more important to Fabbri is the open kitchen and kitchen bar. If he opens future Meat The Ball restaurants, he would get rid of the bar to add more seats with a view of the culinary action. It's part of his dedication to transparency when it comes to sourcing and preparing ingredients.
"Eating meat is really tricky right now," Fabbri says.
That's why he wants Meat The Ball diners to know that all the meat used at the restaurant will be antibiotic-free and organic whenever possible. The menu and staff will offer customers additional information about ingredient sourcing.
Italian fare, not an Italian restaurant
Fabbri also wants guests to understand that while Pomo is certified for serving authentic Neapolitan-style pizza, Meat The Ball is far from authentic.
"It's not an Italian restaurant. But it's an Italian-fare restaurant," Fabbri says.
Much of the menu centers on meatballs, which, contrary to popular belief, are not Italian but were popularized by Italian-American immigrants in the late 17th and early 18th centuries.
Meat The Ball will serve meatballs in trios or as entrees with a side dish. For example:
- Beef and pork meatballs with tagliatella.
- Short rib meatballs with mashed potatoes.
- Cauliflower meatballs with curry tomato sauce.
The menu also will offer antipasti, including caprese, a salumi board and bruschetta. Four salads will be available along with two soups and sandwiches, including a meatball sandwich, meatball sliders and a meatball calzone.
Five types of fresh pasta will come with sauces, including mac and cheese carbonara, mandilli pesto and pappardelle mushroom. Dinners will have the option to add any of the restaurant's meatballs to the dish.
Even desert will come in spherical form. There will be "dessert meatballs" made from chocolate mousse, bomboloni (Italian doughnuts) and tiramisu.
On the beverage side, expect a list of local beers from Huss, Four Peaks, Papago Brewing and others, plus wine and cocktails.
Meat The Ball
Where: Biltmore Fashion Park (next to Sephora), 2502 E. Camelback Road, Phoenix.
Opening: Thursday, March 21.
Details: facebook.com/meattheball.
Reach the reporter at lauren.saria@azcentral.com. Follow her on Instagram at laurensaria, on Twitter at lhsaria and on Facebook at facebook.com/lsaria.
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https://www.azcentral.com/story/entertainment/dining/2019/03/08/pomo-pizzeria-owner-opens-meat-ball-restaurant-phoenix-biltmore-fashion-park/3069244002/ 2019-03-08 12:00:00Z
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