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The original Ernie's, which opened in this spot in 1943, served pizza. So does the Ernie's opened by Larimer Associates in 2009. But this East Coast pie palace, helmed by chef Sean Kelly, also pimps an impressive antipasto board featuring sweet and sour figs, Gorgonzola-stuffed queen olives, cherry peppers stuffed with provolone and prosciutto, and balsamic cippolini onions. And that's just the start of the innovations here. The thin-crust pizzas, blotted with handcrafted mozzarella and topped with everything from prosciutto and Italian sausage from local sausage company Polidori to arugula and white anchovies, offer bite after bite of satisfying chew. More than sixty bottled, canned and draft beers, as well as an all-Italian wine list, two daily happy hours, a game room with Skee-Ball and pool tables, a 22-foot-long community table and a fireside lounge tricked out in leather and Victorian antiques round out the experience.