Tomato sauce, mozzarella cheese, rock shrimp Calabrian chilies, Aleppo pepper

Shrimp Fra Diavolo

Tomato sauce, mozzarella cheese, sausage, ham, pepperoni, mushrooms

Eva Supreme

Rotating Pizza

Mozzarella, parmesan, gorgonzola, ricotta, apple, arugala, truffle oil (veg)

Four Cheese

Tomato sauce, fresh mozzarella, basil, olive oil (veg)

Margherita

Shallots, garlic, lemon, butter, white wine, cream sauce, fresh herbs

Creamy Garlic Mussels

Quinoa, roasted sweet potato, Tuscan kale, harissa dressing, labneh, crispy shallots.

Grain Bowl

Ragout of pork, beef and veal, rigatoni pasta, grated Parmesan cheese

Bolognese

Swiss and mozzarella cheese, buttered sourdough, cup of tomato soup

Grilled Cheese & Tomato Soup

Seared rare tuna, spicy mayo, old bay, tomato, mesclun greens, ciabatta

Tuna Sandwich

Roasted chicken, tomato, cucumber, tzatziki, pickled red onion

Chicken Pita

Cucumber labneh, pickled red onions, arugula

Lamb Burger

Pressed angus burger, toasted brioche bun, confit garlic aïoli, grilled onion, dill pickles, american cheese

Eva Burger

House made falafel, Red pepper labneh, tomato, feta, onions

Falafel Burger

Heirloom carrots, chickpea, kale, za’atar, kalamata olives, golden raisins, banana peppers, labneh

Middle East Medley Salad

Chopped curly kale, diced green apple, Parmesan Regiano, shaved celery, caesar dressing, boquerones

Kale Caesar

Mixed greens, red onions, bell pepper, olives, diced cucumber, diced tomato, feta, pita croutons, red wine vinaigrette (veg)

Mixed Mediterranean Salad

Beef broth, cognac, swiss cheese, french bread

French Onion Soup

Tomato Soup

New England Clam Chowder

Spiced sardines, toasted brioche, dill pickles, pickled red onion, lemon wedge

Tinned Fish

Spinach Artichoke Dip

Served on lavash, roasted pepper labneh, pickled radish.

Kebab

Crispy Chickpeas

Thaw rock shrimp if frozen, pat dry with paper towels. Season shrimp with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

If using pasta, bring a large pot of salted water to a boil and cook pasta to 1–2 minutes shy of package al dente. Reserve 1 cup pasta cooking water and drain pasta. Keep warm.

Tear or slice fresh mozzarella into bite-sized pieces and set aside. Chop parsley and chiffonade basil. Zest half a lemon if using.

In a large wide sauté pan or skillet over medium heat, add 2 tbsp extra-virgin olive oil. When oil shimmers, add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until onion is translucent and soft, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Sweat aromatics

Stir in 1 tbsp Calabrian chili paste (or 1 tbsp chopped Calabrian chilies with oil), 1 tsp dried Aleppo pepper and 1/2 tsp crushed red pepper flakes. Cook 30 seconds to bloom the chilies in the oil.

Build heat

Pour in 1/2 cup dry white wine to deglaze the pan, scraping any browned bits from the bottom. Allow the wine to reduce by about half, 2–3 minutes.

Deglaze

Add the 28 oz crushed San Marzano tomatoes and 1 tbsp tomato paste. Stir to combine, bring to a gentle simmer, lower heat and simmer gently 12–15 minutes to concentrate flavors. Taste and add up to 1/2 tsp sugar if tomatoes taste very acidic. Season with 1 tsp kosher salt and 1/2 tsp black pepper; adjust to taste.

Add tomatoes

Stir in chopped parsley and basil chiffonade into the sauce in the last 1–2 minutes of simmering. Keep sauce at a gentle simmer while you cook the shrimp.

Finish sauce

In a separate large skillet over medium-high heat add 2 tbsp extra-virgin olive oil. When hot, add the seasoned rock shrimp in a single layer (work in batches if necessary). Sear for 1–1.5 minutes per side until just opaque and pink — do not overcook. Transfer shrimp to a plate.

Optionally, add a splash (1–2 tbsp) of the reserved white wine or sauce to the shrimp pan and scrape up any fond, then pour that into the tomato sauce for extra flavor.

Add the cooked shrimp to the tomato sauce and stir gently to combine. Simmer together 1–2 minutes to marry flavors; shrimp will finish cooking in the sauce.

If serving with pasta: add the drained pasta to the pan with the sauce and shrimp. Toss over medium heat, adding reserved pasta water a few tablespoons at a time as needed to loosen and coat the pasta, until the sauce clings to the noodles, about 1–2 minutes.

Stir in the torn fresh mozzarella, allowing it to warm and soften into the sauce but not fully melt away — you want pockets of creamy cheese. If using, sprinkle grated Parmesan or Pecorino and gently toss once to combine.

Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice or a little lemon zest for brightness if desired.

Finish with a drizzle of extra-virgin olive oil, a few torn basil leaves, chopped parsley, and a light dusting of red pepper flakes or Aleppo pepper to taste.

Serve immediately with additional grated cheese and crusty bread on the side if not serving over pasta.

rock shrimp (peeled and deveined)

kosher salt

black pepper (freshly ground)

extra-virgin olive oil

yellow onion (finely diced)

garlic (minced, about 3 cloves)

Calabrian chili paste (or chopped Calabrian chilies in oil)

dried Aleppo pepper

crushed red pepper flakes

dry white wine

san marzano tomatoes (crushed, canned)

tomato paste

sugar (optional, to balance acidity)

fresh basil (chiffonade)

fresh flat-leaf parsley (chopped)

fresh mozzarella (small balls or torn)

grated Parmesan or Pecorino Romano

red pepper flakes (for garnish, optional)

extra-virgin olive oil (for finishing)

lemon (zested, optional)

pasta (linguine or spaghetti) or crusty bread

pasta cooking water (reserved)

In a small bowl, sprinkle the active dry yeast and sugar over the warm water. Let sit 5–10 minutes until foamy. In a large bowl, combine the flour and salt. Make a well, add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a spoon until a shaggy dough forms.

Activate yeast and mix dough

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on low-medium speed for 5–6 minutes.

Knead

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place for 60–90 minutes or until doubled in size.

First rise

While the dough rises (or up to a day ahead), heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, black pepper, and sugar if using. Stir, reduce heat to low, and simmer gently for 12–15 minutes until slightly thickened. Taste and adjust seasoning. Let cool to room temperature before using.

Cook sauce

If your sausage is raw, cook it in a skillet over medium heat until fully cooked, breaking it into bite-sized pieces; drain excess fat. If using links, slice into rounds. Sauté sliced mushrooms in a tablespoon of olive oil over medium heat for 4–6 minutes until they release moisture and become tender; drain any liquid. Slice or chop ham as needed and have pepperoni ready. Set all toppings on a plate.

Prepare meats and mushrooms

Place a pizza stone on a middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes. If you don't have a stone, use an inverted rimless baking sheet and preheat it.

Preheat oven and prepare peel/pan

Punch down the risen dough and transfer to a lightly floured surface. For a 12–14 inch pizza, shape the dough into a disk and stretch or roll it into a 12–14 inch circle, leaving a slightly thicker edge for the crust. Transfer to a lightly floured pizza peel or parchment paper on a baking sheet if you don't have a peel.

Shape dough

Spread about 3/4 cup of the cooled tomato sauce evenly over the dough, leaving the outer 1/2 inch bare for the crust. Scatter 1 3/4 cups of shredded mozzarella evenly over the sauce, reserving a small handful for finish.

Sauce and cheese

Distribute the cooked sausage, ham, pepperoni, and sautéed mushrooms evenly over the cheese. Sprinkle the remaining mozzarella and the optional 2 tablespoons grated Parmesan. If you like heat, sprinkle red pepper flakes sparingly.

Add toppings

Brush the exposed crust with about 1 tablespoon olive oil. Slide the pizza onto the preheated stone (or place the baking sheet in the oven). Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden and cheese is bubbly and slightly browned.

Brush crust and bake

Remove the pizza from the oven and let rest 2–3 minutes. Scatter fresh basil leaves over the top if using. Slice and serve.

Rest and finish

all-purpose flour

warm water (100–110°F / 38–43°C)

active dry yeast

olive oil

granulated sugar

salt

canned crushed tomatoes

garlic, minced

dried oregano

dried basil

black pepper

fresh mozzarella, shredded or torn

Italian sausage (mild or hot), cooked and sliced

ham, thinly sliced or chopped

pepperoni slices

mushrooms, sliced

grated Parmesan (optional)

red pepper flakes (optional)

fresh basil leaves (optional)

olive oil (for brushing)

In a small bowl combine warm water (about 105–115°F / 40–46°C) with the sugar and active dry yeast. Stir and let sit 5–8 minutes until foamy.

Activate yeast

In a large bowl whisk together flour and salt. Make a well in the center.

Add the foamy yeast mixture and 2 tablespoons olive oil to the flour. Mix with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle with a bit more flour (up to 2 tablespoons).

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

Punch down the dough and divide if making more than one pizza. For one 12–14 inch pizza, shape into a ball and let rest 10 minutes before rolling.

While dough rises, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant, don't brown.

Add crushed tomatoes, dried oregano, salt, black pepper and red pepper flakes. Stir, reduce heat to low and simmer gently for 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven during preheat. If using a baking sheet, place it upside down in the top third of the oven to mimic stone contact. Allow 30–45 minutes of preheat for maximum heat retention.

Place a sheet of parchment on a pizza peel or an inverted baking sheet dusted with 1 tablespoon cornmeal. On a lightly floured surface, stretch or roll the dough into a 12–14 inch round.

Transfer the stretched dough to the prepared peel/parchment. Spoon 3/4 cup of the sauce into the center and spread evenly, leaving a 1/2–3/4 inch rim for the crust.

Evenly sprinkle 1 3/4 cups shredded mozzarella over the sauce, leaving some space for rotating topping sequence described below.

Arrange the chef’s selected toppings in a rotating pattern: start at one point and place pepperoni slices in a spiral outward to cover one third of the pizza. In the next third place roasted mushrooms in a spiral. In the final third scatter caramelized onions and a few basil leaves. The idea is visually 'rotating' segments of complementary toppings so each slice contains different combinations.

Sprinkle grated Parmesan evenly over the whole pizza and drizzle 1 tablespoon olive oil around the crust edge and a light brush across the toppings.

Using the peel, slide the pizza (with parchment if needed) onto the preheated stone or the inverted hot baking sheet. Bake 8–12 minutes, rotating the pizza 180° halfway through baking for even browning (this is the practical 'rotating' step). Crust should be deep golden and cheese bubbly with slight browning.

If you used parchment and it browns heavily on the bottom, you can finish directly on the stone by sliding pizza off the parchment after 6 minutes and continuing 2–4 more minutes directly on the stone for a crisper bottom.

Remove pizza from oven onto a cutting board. Let rest 2–3 minutes, then scatter remaining fresh basil leaves on top. Cut into 8 slices so rotating topping sections are distributed among slices.

Serve hot. Optionally provide extra red pepper flakes and grated Parmesan at the table.

If any leftover toppings remain, keep them refrigerated. Store leftover pizza slices in an airtight container in the refrigerator up to 3–4 days; reheat in a 375°F (190°C) oven or in a skillet to restore crispness.

warm water

sugar

red pepper flakes

mozzarella, shredded

roasted mushrooms

caramelized onions

fresh basil leaves

grated Parmesan

olive oil (for finishing)

cornmeal or semolina (for dusting)

flour (for dusting/work surface)

Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If you have a pizza steel, use that.

preheat

Lightly dust a work surface with 2–3 tablespoons (part of the flour amount) of flour. Stretch or roll the dough into a roughly 12" (30 cm) round, keeping an even thickness and leaving a slightly thicker rim for the crust.

Transfer the stretched dough to a piece of parchment paper or a well-floured pizza peel. Brush the outer 1/2"–3/4" rim lightly with 1 tablespoon olive oil to encourage browning.

Evenly scatter the shredded/torn mozzarella over the dough, leaving the oiled rim clear. Distribute spoonfuls of ricotta (about 1–2 tablespoons per dollop) in 6–8 small mounds across the surface so they melt into pockets.

Sprinkle the crumbled gorgonzola in small amounts around the pie to provide bursts of flavor — you do not want large concentrated piles. Finish by grating or sprinkling the finely grated Parmesan evenly over the top.

Slide the parchment (or use the peel) onto the preheated stone/steel. Bake at 500°F (260°C) for 7–10 minutes, rotating once after 4–6 minutes if your oven has hot spots. Bake until the crust is golden and blistered and the cheeses are melted and just beginning to brown in spots.

If you prefer a crisper top, switch the oven to broil for 30–60 seconds, watching very closely to avoid burning.

Remove the pizza from the oven using the peel and transfer to a cutting board. Let rest 1–2 minutes before finishing.

While the pizza bakes, toss the arugula with 1 teaspoon lemon juice, 1 teaspoon extra-virgin olive oil, and a pinch of salt and pepper to lightly dress it. This will wilt slightly when placed on the hot pizza and adds brightness.

Thinly slice the apple. If you want them softer, briefly toss the slices in a bowl with a squeeze of lemon and let sit for 2–3 minutes; otherwise use raw for crunch and contrast.

After the pizza rests 1–2 minutes, arrange the apple slices evenly over the hot cheese, then mound the dressed arugula on top.

Lightly drizzle 1/2 teaspoon truffle oil over the assembled pizza. Sprinkle the sea salt and freshly ground black pepper evenly. Let sit 1 minute so flavors settle.

Slice into 6–8 slices and serve immediately. Offer extra grated Parmesan or an additional drizzle of truffle oil at the table if desired.

pizza dough (store-bought or homemade, ~12"/30 cm)

all-purpose flour (for dusting)

olive oil (for brushing crust)

ricotta (whole-milk recommended)

Parmesan (Parmigiano-Reggiano), finely grated

gorgonzola (or other blue cheese), crumbled

apple (firm variety like Gala or Honeycrisp), thinly sliced

arugula (baby arugula)

lemon juice (to dress arugula)

extra-virgin olive oil (to dress arugula)

truffle oil (white or black, for finishing)

sea salt or flaky salt

freshly ground black pepper

If using active dry yeast instead of instant, stir sugar into the warm water, sprinkle yeast over the top and let sit 5–10 minutes until foamy. (If using instant yeast, skip this step and add yeast directly to flour.)

Activate yeast (if using active dry)

In a large bowl or the bowl of a stand mixer, combine flour, instant yeast, and salt. Mix briefly to combine.

Add warm water and 1 tablespoon olive oil to the flour. Mix until a shaggy dough forms. If using a mixer, use the dough hook on low for 4–5 minutes until the dough is smooth and slightly tacky. If mixing by hand, turn onto a lightly floured surface and knead 8–10 minutes until elastic.

Form the dough into a ball, lightly oil the mixing bowl, place the dough inside and cover with plastic wrap or a clean towel. Let rise in a warm draft-free place until doubled in size, about 1–1.5 hours.

Punch down the dough gently and divide into 2 equal portions for two 10–12-inch pizzas (or keep whole for one large pizza). Let rest 10 minutes under a towel to relax the gluten before shaping.

If using whole canned tomatoes, crush them by hand in a bowl or pulse briefly in a blender for a slightly chunky sauce. Pour about 1 cup into a small saucepan.

Add minced garlic, 1 teaspoon olive oil, salt, pepper, and optional dried oregano to the tomatoes. Warm over low heat for 8–10 minutes, stirring occasionally, just to combine flavors and remove the raw tomato taste. Do not simmer hard—sauce should remain fairly bright and slightly loose. Remove from heat and let cool slightly.

Place a pizza stone or an inverted heavy baking sheet in the oven and preheat to 500°F (260°C) at least 30 minutes before baking. If you have a pizza steel, use that. If your oven won’t reach 500°F, preheat to the highest temperature available.

On a lightly floured surface, stretch or roll one dough portion into a 10–12 inch round. Transfer the shaped dough to a pizza peel or a sheet of parchment dusted with semolina or cornmeal to prevent sticking.

Spread about 1/2 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust.

Tear or slice the fresh mozzarella into 1/4-inch slices or 1-inch pieces and distribute evenly over the sauced dough, leaving some open red spaces for a classic Margherita look. Aim for about 4 oz of cheese per pizza portion (adjust to taste).

Drizzle about 1/2 tablespoon olive oil over the toppings and sprinkle a light pinch (about 1/8–1/4 tsp) of coarse sea salt if desired.

Slide the pizza onto the preheated stone or baking sheet (use the parchment to transfer if needed). Bake at 500°F (260°C) for 7–10 minutes, rotating once halfway, until the crust is golden and blistered and the cheese is melted and bubbling.

Remove pizza from the oven. Immediately scatter fresh basil leaves over the hot pizza so their aroma releases and leaves wilt slightly. Drizzle with the remaining 1/2 tablespoon olive oil and finish with a light sprinkle of flaky salt.