Mezza Via Italian Cuisine

Service wasn’t that great.
We were asked if we had a reservation (there were a lot of vacant tables and it didn’t get too packed) and when we said no it seemed the attitude of the waiter soured (??).
We asked for table water with our order and were given two empty glasses, eventually I asked another waiter for a bottle of water.
The two mains came out about five minutes apart, so my companion sat there watching their food to go cold while we waited for mine.
The food itself?
The Italian bread was disappointing. When you see olive oil and balsamic vinegar on the menu you expect to be dipping bread into it. Instead it was a big stack of toasted bread with a bit of oil and vinegar drizzled over the top. I.e. dry toasted bread with very little to flavour it.
The king prawn risotto was fairly bland.
The penne carbonara was quite tasty, although it was a bit surprising to see actual cooked egg whites in the sauce.
For the quality, portion sizes and the atmosphere, the prices are a little on the high side.
I won’t be returning although I might try one of their pizzas sometime (delivered).

You must check this place out. It’s the people /​owner that make the experience that much better. Pizza was awesome as well

Two round: 6 and 8 pm. When we arrived at 6:40pm, that’s the first thing we heard. So one star is deducted. Da Vinci pizza was good: like the combo of dun dried tomatoes, bacon, onion, sliced potato n rosemary. Fried calamari was excellent, fresh n crispy.

See the word ‘rules’ anywhere near a restaurant and you usually have me suppressing a shudder of digust. I get that dress codes and appropriate behaviour is expected and courteous in fancier joints but please, have a little faith that your customers understand social conventions rather than spelling it out like we’re idiots. Mezza Via however has rules not for the customer but for themselves. And what a testament that is to their mission for greatness!
Only the finest Italian «00» flour.
Only Italian whole peeled tomatoes.
Only Italian Fior Di Latte and Buffalo Mozzarella.
All pizzas must be hand-​stretched to order.
(no rolling pins or dough rollers)
No pizza will ever be pre-​made.
All pizza makers must be trained in Italian technique.
And it pays off in the way of delightfully thin and crusty pizza bases with fluffy crusts. Mezza Via sticks to the Italian tradition of doing things simply but well, not overloading their pizzas with mounds of toppings. The Margherita DOP is without a doubt the best I’ve tasted outside of Italy, and the only place where the buffalo mozzarella hasn’t been overcooked to the point where it’s yellow and rubbery and you can no longer tell that it’s fresh mozzarella. No, it’s still white and moist and glorious!
The table next to us almost had me in fits of jealousy when I saw their 2 metre pizza get carried to their table like a roman emperor. It looked beautifully cooked with nary a soggy crust in sight, which can be all too commonplace in other pizzerias that serve long pizzas and fail in the mammoth task of cooking such a large pizza properly.
I’ll be back again with a larger group and a stretchier pants.