p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: “Times New Roman”; }div.Section1 { page: Section1; }Bring on the fried cauliflower, the Italian-style pot roast and the pumpkin agnolotti! Based on customer request, Mia’s Pizza at 4926 Cordell Ave. in Bethesda is adding fried appetizers, Panini, pasta and entrees to its successful Neapolitan wood-fired pizza menu.
To execute the dishes, owner and chef Melissa Ballinger ordered new cooking equipment, such as a deep fryer and grill, which she hopes will be in place next week. Look for a different entrée special each night of the week, plus fried fingerling potatoes with aioli, caponata-stuffed mushrooms, linguine shrimp fra diavolo and spaghetti with house-made meatballs. Ballinger has been running the new items as specials for the past two months, and says they have sold well and that she has received “numerous favorable comments.”
And for those who like pizza for breakfast, this summer, Mia’s will be offering a Saturday and Sunday brunch menu with breakfast pizzas (pancetta, potato and egg) as well as breakfast pastas (spaghetti with bacon, mushrooms, herbs and eggs).
