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- Hours:
Mon-Thu 11:30 am - 9:30 pm
Fri-Sat 11:30 am - 10 pm
Sun 11:30 am - 9 pm
- Takes Reservations:
- Yes
- Accepts Credit Cards:
- Yes
- Parking:
- Private Lot
- Attire:
- Casual
- Good for Groups:
- Yes
- Good for Kids:
- No
- Price Range:
-
$$
- Delivery:
- No
- Take-out:
- Yes
- Waiter Service:
- Yes
- Outdoor Seating:
- Yes
- Good For:
- Dinner
- Music:
- Background
- Best Nights:
- Fri, Wed, Sat
- Happy Hour:
- No
- Alcohol:
- Beer & Wine Only
- Smoking:
- No
- Coat Check:
- No
- Noise Level:
- Quiet
- Good For Dancing:
- No
- Ambience:
- Romantic
- Has TV:
- Yes
- Wheelchair Accessible:
- Yes
126 reviews for Pizza e Vino
Review Highlights
"...appetizers, especially their garlic bread, are fantastic."
(in 17 reviews)
"...the best crispy-thin Neapolitan pizza in Orange County."
(in 10 reviews)
"...the classic margarita, chicken pesto with goat cheese and..."
(in 8 reviews)
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125 reviews in English
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Review from Michelle F.
Irvine, CA
1/26/2012 2 Check-ins Here
Since moving to RSM very recently, I am happy to have found a pretty decent restaurant, actually, a very good restaurant, with a casual relaxed atmosphere that I like very much. I am a pizza lover, let me rephrase a lover of napolitano style pizza. Pizza E Vino has just what it states, good pizza and good wine. I know judging pizza comes down to personal preference. Personally, the pizza dough at this place comes in second to Pizzeria Ortica for me, just stating pizzeria's in the OC. However, their margarita, in my humble opinion, tops that of Pizzeria Mozza. Again, this comes down to personal preference. The first time I came here I made the mistake of ordering the special, and it just didn't do it for me. Now I stick with a margarita, a fennel sausage pizza, and a caesar salad. Their salads are very fresh and delicious. Wines by the glass, although a bit pricey, are a generous pour. If you like garlic bread, their garlic bread is very garlicky and very fresh!
The service is inconsistent, but always good. I go here with the expectation to sit for a while...like an hour...but the last time I came, all my food came out quick and at once. I was surprised. Either way, the service is good and they are pretty attentive for the most part. It's a small place, so it is nice when they remember you and your favorite NFL team.
Unless you live in the area, it is a trek to get to. Since it is very close to me, I'm slowly becoming a regular :)Listed in: Cute waiter alert.
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Review from Stephen W.
Aliso Viejo, CA
Updated - 1/24/2012
Yes, I am updating my 5 star review with another 5 star review.
Every time I come here, it is always SO good. I love the atmosphere (small restaurant with only a few tables), I love the pizza (we had the mushroom, garlic and thyme pizza this time... SO good), I love the salad (get the antipasto, sans meat), and they have a killer wine by the glass list. They keep their wine at the right temperature (cooler than room temp) and it is always fresh by the glass because it's all 'on tap' in a way. I had the Querciabella, Mongrana 2009 (Toscana), my wife had the AR Guentota, Malbec 2008 (Argentina). They were both delicious.
We just finished a three week new year's cleanse where we didn't have any dairy, gluten, alcohol, caffeine, added sugar, or processed food. This was the restaurant we chose to go to first to break the cleanse, and it hit the spot, as always.
If you haven't tried this place, you must.Listed in: Best Restaurants of Orange…
1 Previous Review: Show all »
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3/6/2011
Never had a bad experience here, although I am sad that it seems to be getting some poor reviews for… Read more »
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Review from Hebron S.
Los Angeles, CA
12/2/2011
This is as real as it gets when it comes to Italian pizza in the USA; From NYC to Florida, to CT all the way to CA, Pizza e Vino is the real deal and there are, perhaps, three or four others in this country that could be said to be in the same category, but that's about it.
For Italian pizza, this is probably my favorite in the USA.
For Italian American style there are many more choices, and I also love that style of pizza as well, but this is a fantastic experience and closer to Italy than virtually anything I've had outside Italy.
Can't recommend it more. -
Review from Karen H.
Rancho Santa Margarita, CA
1/23/2012
I love this restaurant! It is so small and quaint and the atmosphere is awesome. The pizza tastes just like the one I had in Venice! It is super thin and delicious!
I also recommend the tomato soup. It is unlike any tomato soup I have ever had!
While the restaurant is small and cute, it can get crowded and unfortunately there really is not a bar where you can sit and have a drink while you wait. So if you plan on going on a Friday or the weekend after 7 definitely suggest making reservations! -
Review from Mike M.
10/31/2011
I have been hearing about the Pizza Nazi for two years. For those interested, some of the older reviews are flat out hilarious. Customers screaming for a seat, begging for a knife, fighting for a reservation, getting kicked out, arguing with the hostess. Total classic Seinfeld-type hilarity.
I tried coming here about a year ago but they were closed for lunch. I ended up at Carmelita's next door and had a very memorable lunch. ROTD worthy, in fact.
Anyway, the reviews for Pizza e Vino have been much tamer without the aforementioned drama. They are now open for lunch so I finally had an opportunity to give it a try. A business lunch with a customer and a supplier so no need for the overpriced wine. Just a tiny outside table, some shade, 3 pies and 3 drinks.
We shared the margherita, a fennel sausage and a parma ham. All three were wonderful and, yes, were served with a knife for sharing. How daring.... a real knife! My, how things have changed.
The waiter was very professional and we had a comfortable meal. No drama...no knife throwing... Just a very good pizza. The crust was perfect, the toppings were of very fine quality. The price was high but not ridiculous for the area or the quality.
Overall??? A-OK Will I be back? Probably for lunch. Dinner, to fight for parking, pay for wine, etc.. Meh...... Too far for this Huntington Beach dude. I'd prefer the ambiance of Pizza Ortica. -
Review from Robert H.
12/23/2011
Wow what great pizza! Very high quality ingredients and great preparation. The overall presentation is very nicely done. Service was very friendly as well. Really enjoyed this place and will come back. It is a little pricey though.
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Review from Keith B.
Tampa, FL
10/26/2011
Disclaimer: I have loved VPN (Verace Pizza Napoletana) for the last 10 years, so I'm a little positively biased going in the door.
Setting: It's location is in a strip mall, but it is set out of the way, in a courtyard overlooking a small lake. Very nice. They also have outdoor seating & a heater. It's in the mid-60's this evening, so that works out well. I'm on a business trip, so the romantic setting doesn't do much for me tonight.
Service: Very friendly. It's a Wednesday night, so it's usually light for them, but they were slammed tonight. Not a table was empty. That caused a slight back-up, but it looks like they called in extra help, so I think they did a great job adjusting to the the unusual customer volume. Anyhow, the servers were great & the pizza oven cook ensured my order was exactly how I wanted it (since I asked for modifications to the standard pie).
Food: This is what a VPN pie is all about. Sauce: San Marzano Tomatoes with cracked red pepper added. Crust: Thin, hand spread out, with a whisper of ash on the outside of the pie, exactly how a neo pizza should be. Cheese: Mix of Mozzarella and the special Mozzarella di Bufula (from water buffalo); Proscioutto, arugula, & olive oil added on top. Every bite is a special treat. I would eat 2-3 more if I wasn't so full.
It's so good that I'll likely be back on Friday to sample another specialty before I have to leave for home. If I ever get back here this will be one of my first stops. -
Review from Sabina P.
Mission Viejo, CA
9/13/2011
Love this place. Great little find that's close to home. Perfect for a girls' night / get-caught-up dinner or a romantic, casual birthday dinner with the husband.
I've been twice now (for the aforementioned events) and definitely plan to go back. The Quattro Formaggi pizza is my fav (Hint: add the fennel sausage for an extra kick) - goes great with the 2009 Au Buon Climat Pinot Noir they sell by the glass. The chocolate cannoli is a great way to finish off the meal. -
Review from Sean S.
Rancho Santa Margarita, CA
9/14/2011 1 Check-in Here
Pizza e Vino is far and away my favorite restaurant in RSM. The quality of the food there simply cannot be beat and rivals that of high end restaurants in Newport and LA. Their pizzas are unlike those you will find at your local chain or delivery. These are true, traditional Neopolitan style with ingredients straight from Italy. I can't even offer a favorite as I've had almost every one and love them all. Also a can't miss is the carpaccio appetizer, one of the best I've had and I've had a LOT of carpaccio. Their wine list is top notch though I must admit the prices are not for the faint of heart. Great beer list as well if that's your thing.
Give them a try once and I bet you'll be returning again and again. -
Review from Colin O.
Laguna Hills, CA
9/19/2011 1 Check-in Here
Great food and great ambiance! When we arrived the manager of the restaurant was very patiently dealing with a customer and his wife out on the patio that were very drunk and acting very belligerently. The manager profusely apologized to my girlfriend and I and we actually thought it was funny watching people my parents age act like drunk teenagers.
Anyway, throughout all the "drama" our waiter/the manager was amazing. He was funny, talked us through the menu, and pointed us to a great wine.
Best most authentic pizza you will find in So Cal. -
Review from Eden O.
10/23/2011
went here the other night. i had not ventured to RSM for a long while and it made me realize why, it really is FAR. the restaurant is located in the far corner of a shopping plaza, near some type of lake? (it was night time)
walking up to the restaurant you notice a cute outdoor patio area with large fire columns and plenty of people watching for those entering the packed javier style mexican place next door. we, however, opted for inside which is very tiny so i would recommend making a reservation on weekends.
we were greeted by our service quickly and often, i got the sense we had another party coming in and they needed us in and out. we started out with the garlic bread. which is a must if you are a garlic lover. it isn't your traditional garlic 'bread' it is really their pizza crust brushed with olive oil and MOUNDS of garlic, very yummy. if it's a first date, i would probably avoid...
we tried three of their pizzas, the classic margarita, chicken pesto with goat cheese and the crimini mushroom. all were delicious. the style of pizza is more authentic italian, hand rolled and baked in the oven, light on the sauce.
so final answer, would i drive all the way back here for this pizza...probably not, but if you live within a 5 mile radius you should definitely pop in. -
Review from Andrew K.
Aliso Viejo, CA
4/7/2011
I like to think that I am a pretty well balanced individual, unlike most of my meals. I don't sweat the small stuff but this restaurant totally grinds my gears.
Full disclosure...when the right pizza chef is working, the pizza is very good, they have a decent selection of wine and they actually store it properly which is more than you get out of most restaurants.
That noise you heard, the pink elephant in the room...my one star rating of this place... I'll tell you, indulge me:
I have eaten here several times and something has always kept me from writing a review. Mostly because I thought my experience was a fluke and the food was decent. Every time I have been there I have been slapped in the face by the ridiculous level of disrespect from the owner, Steve DIckus, to his patrons and employees. The wait staff is under qualified and slow but otherwise harmless. It is the owner who is an open sore on what could be a very good restaurant.
Incident 1: About a month and a half ago whilst dining a family sat near me with a small 5-6 year old child. They asked for a pasta with red sauce for their little girl and the waitress said, "No problem, we have a child's pasta." About 10 minutes later I overhear the owner, Steve Dickus, berate the waitress for not ringing up "the special" for the child's pasta. The special that night was a $15 penne pasta dish with red sauce. If you tried to charge me for the house special instead of child's pasta I would walk out of your restaurant.
Incident 2: Right after they opened for lunch I went in for a quick business lunch with a co worker. It was a nice day so we sat on the patio. After our waitress had got our drink order I saw the owner, Steve Dickus, yelling at her at full volume about to go menus. Trust me, I caught every detail of this conversation. I can't think of a less professional way to project yourself than to yell at an employee in front of customers.
Incident 3: If you frequent the Mercado Del Lago shopping center you know that in front of Carmelita's and Pizza e Vino there is a little fountain and some bistro tables for public use. Well Steve Dickus decided at some point that one of those tables belonged to him and moved it in to his patio. Thats right. He just took one of the tables from the fountain plaza and it is now in his restaurant.
I can honestly say that no matter how good the food is here it will never outweigh the horrible personal image of the man, Steve Dickus, that owns Pizza e Vino.
By the way...that isn't a made up name. Google it. -
Review from Marc L.
Rancho Santa Margarita, CA
5/9/2011
Let's all stop and admit to one simple truth that governs ALL pizza places, not matter how fancy: IT ALL COMES DOWN TO PERSONAL TASTE. One man's "Aldo's" is another man's "Pizza Hut."
So with that in mind I'll give you MY highlights:
1. PIZZA- Some great, some good. The pepperoni was spicy (which I love) and super flavorful. The mushroom-artichoke, really good. The crust was a bit thin so I ended up with a bit of the "sog effect" where there's too much "pizz" and not enough "ah." I'd go for a little thicker crust to balance out the tons of moist ingredients, but hardly a complaint.
2. SALADS- Awesome, awesome. The Parmesan was sliced fresh- no powdery crap here. Rocket arugula (currently all the rage): excellent. Caesar- good but needed more dressing and a little more bite to the dressing. Don't get me wrong, it was excellent, but not 5-star. I'm a sucker for a good, home-made Caesar dressing, and this was good, but not the best I've had.
3. OTHER STUFF- The Carpaccio was to die and go to heaven for. My favorite thing on the menu. Gossamer slices of prosciutto ham, crisp bread, beautiful, fresh lettuce drizzled with an awesome Italian dressing (think complex, not Kraft).
4. BEST THING- Best thing, hands-down was the fresh cream and berries. They comes tossed in Frangelico (a liqueur) though I opted for virgin. They are topped with what I'll call whipped cream, but was soooooo much more. The cream was something you might sell your mother for. Certainly your cat, though I'd give my cat away; but that's another story. That cream was (drum roll)...the best I've ever eaten. It was this delicate, vanilla-y creation with dark brown specs that was as smooth and silky as Katy Perry's cheek (pick one). In all seriousness, it was amazing and the berries perfectly fresh. A perfect finish to a very good meal.
Our service (four of us) was great. Attentive without being pandering or solicitous.
One thing I didn't like (like other fellow Yelpers): THEY DON'T SLICE YOUR PIZZA. Come on, people. This isn't Italy. It's ok not to serve it like we're wine-pressing peasants frolicking amongst the vineyards and tending to the hogs. It's not Medieval Times where you're supposed to be in 1655 and you're eating with your hands. This is Orange County, fer pete's sake. Cut the danged pizza already. And don't bring me a friggin' butter knife either. Either cut it for me or bring me a proper pizza cutter. I hate working for a meal when I'm not working for a meal.
All in all a very good place. Some definite winners, and I'll be back. I wouldn't repeat the pizza necessarily (call me droll), but that's just me. Because remember, it's all about the personal preference and nothing else. Certified Versace or not. -
Review from Lareina P.
Irvine, CA
5/13/2011
I came to Pizza e Vino on a date and wasn't very impressed :( you definitely don't get much "bang for your buck."
I like their pizza ideas and their other dishes seem good but I wouldn't recommend this place only because it seemed way overpriced and they aren't very generous with their ingredients. We ordered the prosciutto pizza and artichoke salad, both were pretty good except the portions are super small! I would only come here for their wine.
I'm sorry Pizza e Vino, I'm not feelin it. -
Review from Sean N.
Rancho Santa Margarita, CA
4/16/2011
Not sure why this place is so popular. Everyone keeps ranting about this Steve Dickus character, I have never seen him nor do I give a crap about him or his attitude, the food was plain overpriced.
I ordered the Margarita DOC as this is what I was told was "the best they had" by the staff. I also ordered a side of garlic bread.
You get to watch as they stick a long wooden pole into a huge fiery furnace and turn the pizza, aside from this glamorous display of oven porn, the experience is extremely lackluster. The pizza was merely a crisp wafer with a thin layer of bitter marinara, 2 basil leafs, and no sign of the "buffalo mozzarella", just a little regular mozzarella melted over it.
I'm not ranting about the "sicilian" style, I know how the thin crust things works, the problem was that this thin crust "sicilian" style pizza was just bad. The garlic bread was just plain bread, nothing on it until you got to the center where they pushed in a little dimple and filled it full of crushed garlic with melted butter. This made no sense to me since 3/4 of the garlic bread was just plain bread.
Maybe I came at an off time of the day or maybe that majestic fiery oven hated me for some reason. I may return just to see if I can observe this Steve Dickus character shouting, I think that might be worth the $30 for the crappy flatbread mess. -
Review from Anthony A.
Rancho Santa Margarita, CA
4/30/2011 1 Check-in Here
I try to go into every new restaurant experience with an open mind, but I'll admit I was slightly biased against this spot before arriving. Some of the reviews I skimmed indicated that the dining experience wasn't great on a customer service level, and recently one of my friends had a major mishap with reservations he'd made that resulted in him storming off and not even eating here. So, needless to say, I went in with cautious optimism.
The spot was hopping on a Friday night, as is most any other decent restaurant in town, but we were able to score a seat outside with no problem. They have some awesome heating towers that look like a flaming bong to keep chilly diners warm & toasty. The outdoor seating area doesn't afford a great view of the lake because Carmelita's obstructs it, but you can still see enough to make it worth eating out there if the weather permits. Our server, who was friendly & attentive, came out to take our orders. Since the menu is a simple, single sheet the decisions came easy. I went with the BBQ chicken pizza. I know, I know... not the most authentic Italian pie on the menu, but I'm always looking out for whatever will give me a decent boost of protein in an otherwise carb-heavy meal.
The pizza came out in about 15-ish minutes. I didn't mind waiting for a crispy, authentically-cooked brick oven pizza. Mine looked more like an oval than a circle, but the real kicker is that they don't slice it up for you. I'm not sure if that's because it's in keeping with the traditional serving style or what, but my only options were to fold the entire 12" pie up like a taco and looked like a pig eating it, or I could mangle it with my only means of cutting: a butter knife. I opted for the latter, and I definitely had a bitch of a time keeping my toppings from sliding off the pizza as my dull knife made a feeble attempt at cutting off a slice. If you're not going to slice up my pizza - and I can't understand why the they wouldn't - at the very least, put a sharp knife or a pizza cutter on each table. If I'm paying $14 for a pie, I don't want to spend 14 minutes making it bite-sized.
But enough of my rant; it was a damn good pizza. Crisp, thin, crunchy and perfectly topped with the right amount of cheese, BBQ sauce, chicken and red onion. The taste was very fresh, nothing like that manufactured shit you get from Pizza Hut. Things are a little pricey here - the average pizza runs around $13 (they're individually sized) and salads are an alarming $11 for what looks like a plate of lettuce and some croutons. Don't bother with an appetizer, though, because the pizza is more than filling. I scarfed down my whole pie before the meal was over, but I also have a big appetite. Most diners will probably have something left over to take home. Total out the door with tip was $33 for delicious food and very good service.Listed in: The Wonders of RSM, Mmmmm... Pizza....
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Review from Gina C.
Coto De Caza, CA
11/7/2011
This may be my very favorite restaurant at the moment! When I want to show someone authentic Italian food I take them to Pizza e Vino. I think the food is just as good as the food in Italy. Yum! Insalata caprese appetizer is fantastic!..not your typical dish. All of the pizzas are wonderful as well. Prices could be a little lower though.
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Review from Chris D.
2/12/2011
I'm sad about my rating here..... this place could be mind blowing and per reviewers such as Mary R. and Robert P. it is but today wasn't. They just started opening for lunch last week and it appears the day crew doesn't have the same attention to detail as the night crew when the big boss is around. It just wasn't the "Best Pizza in Orange County" as labled by Orange Coast Magazine.
When walking into the restaurant the first thing you see is the wonderful wood fired pizza oven blazing away.... the rustic feel is quickly erased by the blasting techno house music. WTF.... House music in an Italian restaurant? We sat outside on the patio where it was nice and breezy.
We started with their wood-fired garlic bread which is made to order and topped with chopped fresh California garlic, extra virgin olive oil, and per the menu pecorino romano. I just realized reading off their online menu it had romano cheese, I didn't see or taste a single grain of it on our bread so I assume they forgot. The bread though which was pizza dough was cooked to perfection with nice burnt bubbles all around which is how I like it. The garlic aroma was wonderful as was the flavor. Would of been so frickin' good if it had the cheese it was suppose to have.
Donna and I shared two pizzas:
The "Prosciutto E Funghi" which is topped with their red sauce made from imported San Marzano tomatoes from Mount Vesuvius, mozzarella, parma prosciutto ham, and house roasted tomatoes. Also the Pesto pizza topped with mozzarella, chicken breast, goat cheese, and oven roasted tomatoes.
Both pizzas had a literal pool of liquid in the middle making the entire center of the pizza a soggy mess. It was like they were trying to recreate the Rancho Santa Margarita lake in our pizza for our enjoyment. Pizzas here are served unsliced and you're given a steak knife to cut the pizza up....when doing so all the toppings start to slide off the pizza and towards the steak knife and the mushy liquidy dough in the center just turns into a gummy mess. You can forget about picking up these slices to eat, you'll be using a fork until you get the the outer crust.
The Prosciutto E Funghi tasted great. It was a stellar 5 star knockout if it wasn't for the gloppy wet center. The prosciutto was sliced right off the leg to order and was the best of quality. The pizza sauce was one of the best I ever tasted, mushrooms paired up perfectly with the other ingredients and the outer crust was extremely tasty and cooked perfectly. Why couldn't they cook the entire crust as perfect? Why is there a pool of frickin' liquid in the center of my $16.50 personal pizza dropping the quality?
The pesto pizza too had the soggy gummy middle. The pesto itself which they make from scratch tasted great, you could really taste the pine nuts. I loved the taste of the oven roasted tomatoes but where are they??? There was three little sliver of tomato. That was it. Again, this is $16.50, could you not give me my money's worth of toppings? It was such a barren pizza with barely any chicken and a pathetic amount of tomato which is a shame given how tasty they were. Like the first pizza when cutting all the toppings just slid right off the pizza which in turn raised by blood pressure from rage.
The flavors were there, the quality of ingredients were there.... the cooking ability was not. I assume based off the reviews this was maybe the day crew not being as experienced as the owner and I'd definitely give the place another chance. Who knows, maybe a "Neapolitan Pizzeria" is supposed to serve soggy pizzas and I'm just ignorant in the preparation. Pizzeria Ortica in my opinion has the best pizza in Orange County. -
Review from Jayson O.
3/21/2011 1 Check-in Here
I've heard a lot about this establishment as of late and recently had the opportunity to go with a party of 9 people. It seems the consensus afterwards was a mixed bag of opinions, with the overwhelming feeling it was 'okay', but fell short of a unique experience.
The place is very small inside, and while they do have outdoor seating, you'll wanna try and eat inside for the slightly more rustic feel, but be warned, it can be a bit noisy and feel slightly cramped. TIP: Make reservations ahead of time.
The garlic bread is reminscient of Indian naan flat bread with plenty of roasted garlic and smoky taste of teh wood fired grill, but was pretty thin overall.
Salads are fresh with micro-greens and arugala and have a nice presentation and decent sized as well. I shared the 'berry' salad with a friend and it had plenty of fresh cut strawberries along with boysen and rasberries as well. The glazed walnuts add a nice crunch and compliment well.
My mother had the linguini, and it too seemed like a decent portion and tasted well enough, but our waiter said it was the 'last one', and it was only 6:30pm on a weekend which seemed odd. Made me wonder how fresh it was.
They serve premium bottled ice-teas and waters, and while this may seem like a conscious effort to elevate the experience of a premium pizza joint, it just felt overly expensive and pretentious for a strip-mall eatery.
Now here's the real meat of my review: the pizza. Pizza's are made as individual hand pulled pies baked in a wood brick over. The menu boasts somewhere between 15 and 20 different varities of both your typical and gourmet types. Prices range from $10 - $17 for a single individual pie, with most average $15-16!! While the pizza's do 'look pretty' when served, many of our party felt the taste was just 'meh' at best.....not really worth the premium price, especially when toppings are a bit on the 'scarce' side.
I had the Mona Lisa (sundried tomato, artichoke heart and kalamata olive). I was disapointed that there were only three (3) pieces of artichoke (!), a few strips of sundried tomato, and plenty of olives. I thought the saltiness of the cornocopia of olives overpowered everything else, and my crust was wafer thin. Not worth the $16 in my opinion.
The rest of my table had similar takes: toppings were a bit on the 'lean' side, crust was more like thin flat bread drizzled in olive oil, and nothing stood out as super flavorful other than the chicken pesto.
I'm willing to try it again, maybe something more traditional, but make sure you don't mind blowing a few extra dollars because you will here. -
Review from Ted V.
Santa Ana, CA
Updated - 2/21/2011
Okay...let me begin by saying I used to LOVE LOVE LOVE this place. It's evident in my previous reviews. However, I must say this place has declined dramatically recently. Let me explain...
Inconsistent Inventory
I drive 1 hour one way to get to this place and my favorite pizza is the Margherita DOC. The last 2 times they have ran out of it at 6:30pm both times....unacceptable. Such inconsistent inventory is going to cause any customer to not want to come back...especially customers that drive from far away. As a result, we had to order the regular Margherita and a Marinara.
Inconsistent Dough
The marinara was burnt on the outside and burnt on the middle of the pizza. I used to love their dough, it was one of the best parts of their pizzas. It was so badly burnt that the burnt taste just masked all the sweet and flavorful dough that I had come to love about this place.
The margherita was badly burnt on the outside like the marinara but unlike the marinara the middle was soggy as can be. The pizza was so limp when I held the slice of pizza it went straight down...ewwwww. I read some yelp reviews complaining about this but I didn't believe them because I had always had an awesome experience here...unfortunately the reviews are true.
The owner wasn't working tonight which I think may be the reason why we had such a horrible experience. On previous visits, I've witnessed the owner throw away pizzas that did not meet his standards.
I am deeply saddened by this experience because I thought my search for a great pizza had ended when I found this place. Now that their quality has declined so bad I am now back on the search. I hope the owner reads these reviews and implements some quality control procedures or hires a new chef because this will cause any business to close its doors.
I would have given this place 1 star but gave it an extra star because of how it good it used to taste. Pizza e Vino I hope you the best of luck because I won't be coming back unless I start seeing some 5 star reviews and if I ever do come back you better have my DOC.2 Previous Reviews: Show all »
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11/9/2009
Just came back again last week because I was craving it so bad. I can now say it is better than the… Read more »
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Review from Kevin M.
Orange County, CA
10/27/2011
The pizza here is great. So is the garlic bread. The name is not misleading. They really have a menu that is pretty much limited to pizza. It is pricey for pizza (they even charged me extra for parmesan cheese once), and they can get pretty busy considering the small size of the restaurant. The atmosphere is nice. It was a great place to share a great meal with my wife.
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Review from Janelle C.
Rancho Santa Margarita, CA
10/26/2011
Pizza e Vino has fantastic food! The pizza's are so yummy. They really only have pizza and wine. It is expensive for pizza, but it is worth it. I recommend you call and get a reservation since it is so small and often they have a very long wait.
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Review from Paul C.
Costa Mesa, CA
3/7/2011
Pizza e Vino serves old world, brick oven, pizzas. They're tasty, simple, and made with quality ingredients. There's no secret here, if you buy some type 00 flour, basil, italian tomatoes (canned), and some fresh mozzarella, you can make very similar pizza at home. All you're missing is the brick oven.
We ordered three pizzas to share at the table: a margherita, misto salumi, and funghi. Everything was good (I'm partial to the simplicity of the margherita), but nothing worthy of the title 'best pizza in Orange County'.
My favorite part of our meal was the caprese salad starter. The burrata practically melts in your mouth. Highly recommended.
Unfortunately for Pizza e Vino, getting listed as the best pizza in Orange County is going to force everyone to hold them to a high standard. In my book, it's good, but not great... and certainly not the best.
I'm torn between 3 and 4 stars, but leaning toward 3 as the service was sub-par, especially for a slow mid-afternoon. -
Review from Zorro J.
Los Angeles, CA
4/6/2011
BEST PIZZA I'VE HAD ON THE WESTCOAST!
Only reason why this gets a 4 star and not 5 is the prices. The lowest priced pizza is $12 and it's pretty small.
Price aside, the pizza is AMAZING. It's done in a brick oven. The closest you'll find to real Neapolitan pizza in SoCal. This restaurant imports much of their ingredients from Italy and you can taste it!
The Margherita pizza is the best. Thin crust was charred and crisp, but soft on the inside. The center of the pizza melted with yumminess.
Only issue I have with this place is the seating. It's pretty crammed indoors and out.
*Tip- skip the salads and the flavored pizzas. Just go with the Margarita pizza. I got the sausage and the fungi pizzas, which barely offered more toppings and flavor to justify the extra 3-5 bucks you'll spend, and the salads are very basic light greens, not worth price AT ALL.
Please open a happy hour! And more locations!! -
Review from Josh S.
Updated - 9/13/2011 1 photo
Just came here again, 15th + time at least. Never a fail. Always find something great to eat. Amazing pizzas. Great amatriciana special the other night. I recommend this place to every friend I have in OC and none has disagreed once they came here. Best restaurant/pizza in OC.
Listed in: Highly Scientific OC Pizza…, Best of South OC
3 Previous Reviews: Show all »
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10/26/2009
I hate to beat a dead horse but this was my third visit last night and the third time I had an… Read more »
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Review from Nichole T.
Ladera Ranch, CA
3/20/2011
I'm sorry to learn Pizza e Vino's been inconsistent from reading the other reviews. I have had nothing but great experiences and great pizza here over the last six months since I started going. My husband and I go whenever we have a real craving for pizza, and they have never disappointed.
So far, I have tried the margharita, quattro formaggi, pesto, salsiccia and funghi. The pesto is my favorite because the basil and pine nuts of the pesto complimented the silkiness of the goat cheese; it truly was a great pizza. I wish, however, they would add some spice to the sausage in the salsiccia and some variety to their wine list.
I am also disappointed Nick is no longer there. He was fantastic and fun, and knew the menu and wine list inside and out. The waitstaff is good, but I miss Nick. -
Review from Craig R.
9/23/2010
Possibly the best crispy-thin Neapolitan pizza in Orange County!
Located in the heart of Santa Margarita, next to a lake, Pizza e Vino brings authentic, Neapolitan Italian pizza to Orange County.
The menu is predominantly pizza and wine. They focus on quality, not quantity, which is refreshing. Their pizza is baked at 900 degrees in a wood burning oven imported from Italy. The crust is hand-formed from dough, which is made daily from Italian flour. The sauce is made from tomatoes grown only in Italy. Toppings include Mozzarella di Bufala and a variety of meats & vegetables.
*This has become a staple for me when I'm in the area despite warnings from my local friends to be wary of bad customer service. I have not personally experience this because I always take-out. Therefore I can only say that the pizza is stellar.
*Stop whining about prices people! Prices are on the menu before you order and keep in mind the zip code...it's no mystery! -
Review from John M.
Irvine, CA
11/4/2010
Just returned from my first and last dinner at Pizza e Vino.
Ever watch an episode of "Kitchen Nightmares" where a restaurant has it's grand re-opening only to see it crash and burn due to management problems? This was like that.
While I admit we didn't make reservations, while looking at the reservation sheet there were only a handful of reservations this evening totaling 16 people.
Perhaps this is why the owner, dressed ultra-casually in a t-shirt and just standing by the bar, felt it necessary to leave early as his establishment was getting busy. Tables were not being bussed, people were left to wait and the staff was slowly getting in the weeds.
After an hour of waiting outside our party of 4 were finally sat at a table.
By this point, the restaurant was slammed. A hostess who clearly was not use to being something other then a hostess was bringing water to tables 1 glass at a time, wine glasses were empty and food wasn't coming out of the kitchen.
After 40 minutes of being sat, we finally placed our orders. Three of us had the Caprese and I had decided to give the carpaccio a try.
Another 45 minutes later the three caprese had finally arrived, and my carpaccio was no where to be found.
At this point I asked for some bread, because quite frankly, after an hour and forty minutes I was getting pretty hungry. And with olive oil on the table, call me crazy but it shouldn't be a problem.
Big problem. Our waiter told us it would be at least 30 minutes for bread.
I had to step outside, for a breath of fresh air from this spectacular meltdown.
Upon my return, my carpaccio had finally arrived (35 minutes after the rest of the appetizers). The quail egg was a well done puck, the pancetta vinaigrette was completely devoid of pancetta and the crostini was a black toast.
Finally, 20 minutes later our pizzas arrived. Uninspiring, undercooked soggy messes that made the evening all the more painful.
Overall what should have been a simple dinner was a three hour ordeal.
While I can keep going about the rest of the evening, the fact of the matter is I don't blame the staff on duty or the kitchen one bit.
This is a clear example of an owner who has no business as an owner. As your establishment was getting busy, glasses were left empty, tables weren't bussed, the kitchen was slammed and your servers were also forced to play bartender as well and yet you stood by at the bar talking to a few people and decided to call it an evening.
You sir, are clearly in the wrong business. This is how you not only get unhappy patrons like myself but eventually unhappy employees.
While I can forgive an establishment for bad service or a meal, I can't forgive them for bad owners.
Oh and we never did get that bread. (Neither did anyone else at the place)
I give them 6-12 months.
PS- You might want let Pizzeria Ortica know that YOU have the only wood fire Neopolitian Pizzeria. -
Review from Don B.
San Clemente, CA
1/22/2011
Orange Coast Magazine named this best pizza in Orange County, so being aficionados of all things Italian and Neapolitan pizza, off we went.
Bruschetta was quite good, very tasty. The pasta special of the day, linguine with tomato and sausage sauce was also quite good.
The pizza is very authentic, but it is not as good as Izza Pizzeria in San Clemente, another wood oven Neapolitan place which opened about a year ago.
We thought it very strange that Izza wasn't even named in the OC Coast magazine's top 20, the pizza is just outstanding.
But back to Pizza e Vino. Restaurant is very tiny, be sure to make a reservation, wine was very good, nice glassware.
Service on the night we visited was very bad, inattentive staff, details were lost.
Were it not for Izza in San Clemente, we might go back to Pizza e Vino, but there is really no compelling reason to do so. -
Review from Sharon C.
Aliso Viejo, CA
12/16/2010
Let's face it, everyone has their favourite type of pizza. Some people like 'em thin, some like Chicago style, some like deep dish, some like Pizza Hut. It's all subjective. This place makes my favourite type of pizza. It reminds me of Pizzeria Ortica. It's simple, it's thin, it feels less greasy and more fresh. Since it's my favourite type of pizza, I naturally liked this place. Throw in some wine (it's in the name) and it's a little slice of heaven in the hard-to-get-to RSM.
I came here for my friend's birthday and it was a small place. Service was pretty good that night and we all had fun with wine and pizza. What more could I ask for? -
Review from Chris M.
Rancho Santa Margarita, CA
1/16/2011
Great food, great wine but definitely overpriced. This would be a regular stop if it weren't for the exorbitant wine prices. Service was good but somewhat slow and the ambience was pretty typical (except for the music...waaaaay too loud).
I was also surprised by the rather limited wine selection. For a place that's supposed to specialize in pizza and wine, they sure don't dig deep when it comes to variety. I suppose this helps explain the prices as they only seem to select the most expensive wines for the menu. Again, this place really had potential to be high on my list of favorites but it absolutely isn't special enough to justify the spend again any time soon. -
Review from Steve K.
Mission Viejo, CA
4/18/2011
GREAT Pizza - Salads are BIG. If it's dinner for 2 - get one small pizza and a salad - that way, you'll make it to dessert.
Lots of great flavors.... -
Review from Glenn C.
Ladera Ranch, CA
9/12/2011
Great pizza and salads here. The ingredients they use are first rate and their dough is great. I love going here.
Kinda pricey, but well worth it. -
Review from Del C.
Irvine, CA
1/30/2011 2 Check-ins Here
Oh why, oh why are you all the way in RSM Pizza e Vino? Why, oh why, are not no located in Irvine so we can come to visit more often? Oh that's right, because Irvine is the black hole of all things good and authentic.
The thing that I noticed when I walked in is the quaint feeling of this restaurant. Small, yet not tiny, with a patio outside that overlooks the lake [man made but still a lake]. The other thing I notice is the certification that this is an authentic Neapolitan pizza place that gets it all right when it comes to the pie. It's a good size for 2, let alone just 1. It comes uncut so you can slice it anyway you'd like. We had the following pies:
Pizza Marghertia D.O. C.
Pizza Misto Salumi
Pizza E Funghi
Pizza Giardino [with cheese added]
Pizza Calaprese
All were made really, really well and the crust is as it should be in Italy, thin and crispy. A well crafted menu that has a long list of pizza, but doesn't try to fuss too much with other Italian favoriates like spaghetti or lasagne. You come for the pizza and Pizza e Vino does that really well. It doesn't try to be the end all and be all of all Italian restaurants. Happy days.
P.S. They'll open for lunch starting on 2/2/11. -
Review from E G.
Tustin, CA
3/5/2011
Simple, wonderful food that has an emphasis on authenticity well executed as opposed to a long menu.
I truly enjoy this place, though it is still dealing with some minor growing pains, this restaurant is quite worth it.
Do try the parma ham and arugula, brilliant and the wine list is again, well thought out, short and simple. -
Review from Kelly G.
8/16/2010
I'm kicking myself for not trying this place sooner. It's tiny and so warm and inviting inside with lovely white lights on the tiny patio. It's packed...for good reason. Even though our meal was delayed due to the brick oven over heating the staff was so nice and attentive updating us and gave some amazing fee tiramisu at the end so I didn't even care about the wait!
Tried a special salad of the night with mixed greens, cranberries, candied walnuts, apples and champagne vinaigrette...I could have done that with a glass of cab and be done for the night. BUT, do not miss out on the amazing pizza! We had the four cheese pizza that I believe had motza, gorgonzola, and I forget the other two. It was amazing. Go here, go here! Next time I get to choose a date night this is where I'm coming. Great spot after a great meal to walk around the RSM lake. -
Review from Pam K.
Dana Point, CA
9/23/2011
First time diners here and we loved it! We called for reservations, which I would recommend as the restaurant is quite small. Service was great, pizza was amazing, we will be back!
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Review from Em W.
Mission Viejo, CA
7/7/2010
Their funghi pizza is amazinggggg. The sauce is actually the best part, it tastes really fresh and tomatoey! Ask for extra sauce :)
My roommate had the funghi with prosciutto and it was was also pretty tasty, the prosciutto is sliced SUPER thin, which was nice because I usually think prosciutto is way too salty for my liking.
The service on the other hand, wasn't that great. He forgot our straws, didn't know what a crimini mushroom was, and was altogether pretty useless. The hostess though... she was pretty hot, so it evens out.
Ill definitely be back, its a cute little spot right near the lake and you can walk around and see all the ducks. Dont feed them bread though, apparently its not good for them. I wonder how many ducks Ive inadvertently killed? I just thought they looked hungry so Id always bring them bread.... FAIL -
Review from jonathan s.
Orange County, CA
6/23/2011
had high expectations since a buddy talked this place up as the be some of the best thin crust pizza around.
misto salumi pizza fulfilled my expectations.
possibly the best thin crust pizza that i have had. would order the same thing again.
$17.50 for a pizza that I easily ate all by myself is a bit steep, but well worth it. -
Review from Lois M.
5/5/2011
Throwing in the towel. Just can't do all the pizza joints plus Hubby getting a bit chunky. Anyway, top of the class according to the OC Magazine list of top 20 pizzas. This is supposedly one of the few 'certified' Verace Pizza Napoletan (only 39 in the US) - certification says that this is authentic Naples-style artisan pizza.
We came for lunch. I ordered the traditional Margherita and Hubby went for the Misto Salumi. The pizzas are all individual, and do not come sliced. We requested a knife from our server who informed us that this was the traditional way to serve Naples-style pizza - we could fold it or tear it apart.....Uh, no, I want a knife so that Hubby and I could share. I didn't want to fold, spindle, or mutilate a certified pizza! Reluctantly the knife was brought after a 5 minute wait. Hmmmmmm.......Pizza had good aroma, nice finish, and the crust had a smoky taste. However, the wait for the knife allowed the pie to cool, and maybe we missed the experience of "tearing" into the pie by performing the sacrilegious act of cutting it into bite-sized pieces! So, why only an "A-OK" for the number 1 pizza place? It wasn't that memorable or great. For the prices charged ($12 for my pie and $16 for the misto-pie!) and all the hype about the certification, I expected to be transported to Naples! Instead, it was quite ordinary. It was comparable to the other top 20 pizza places we visited that were serving artisan style pizza. It's no wonder the picture of the owner in the magazine shows him grinning - he's making a fortune by overcharging for a so-so pizza. Not worth the trip or wait.
So what did we learn on this truncated quest? Just because OC Magazine rates a place as top-notch, it's really a personal taste and convenience of the location. With the exception of Nick's Pizza in Costa Mesa, we can get good pie (all styles) much closer to home and for much less. Location and/or hype seems to make the pies smaller and pricier (e.g. Andrea in Newport Coast and Stella's in Dana Point). Pizza for most of us falls into the convenience/comfort food category. For the human garbage disposal (aka our son), artisan appetizer pizzas just don't cut it. Sitting front of the TV watching football or basketball, one needs a "manly" thick crust, chewy pizza with cheese and meats. The delicate, albeit sometimes tasty treats with truffle oil, fresh imported veggies, exotic cheeses...just doesn't play well with the bowl of chips and dip and beer. Not to say that franchise pizza places make great pizza - the best ones are those made by the hole-in-the-wall (e.g. Nick's).
So, pass the parmessan and chili peppers, extra napkins (to soak up the oil on top), give me a knife to cut into manageable slices...and gosh darn it, give me enough for cold left-overs the next day!
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