When T’amerò first opened, it was envisioned as a place where families and locals can wander down for a bite and a beer – no fuss, no pretence, no bookings. The venue’s new owners Alex Ghazarian and Luke Coady, alongside venue manager Josh Love, have continued that promise with a local-centric ethos that underpins operations, from staff hiring to having local musicians serenading patrons on a Sunday afternoon. Between them Alex and Luke have been in the hospitality industry for decades and have owned multiple venues in and around Sydney as well as Toro’s Pizza in Palm Beach. One night, Alex was scrolling Marketplace and stumbled across a listing that caught his eye. Immediately recognising the potential of the suburban pizza joint, he made an offer and within 24-hours the deal was done. Visually, T’amerò looks the same, with its alfresco seating and namesake neon with ‘I will love you’ on the far wall, however, in a somewhat controversial move, the woodfired oven is gone. While there’s no denying flame-licked crust delivers a delectable char, the reality of constantly tending to it, rotating the bases with precision and maintaining the exact temperature consumed the chef’s attention. In its place, the owners have opted for a conveyor-style open flame oven that still gives all of the flavour of woodfired, with the added benefits of maintaining an exact temperature of 320-degrees delivering a consistent outcome, every time.

If you’ve dined at Toro’s Pizza before, the menu will look familiar. Alex has been refining this menu for the better part of two decades to deliver crowd-pleasing plates that includes an extended selection of starters such as arancini balls, truffle fries and crisp calamari fritta. The pizza selection has also expanded to include traditional tomato-based options alongside white-base options. The two standouts so far have been the Di Toro (tomato base, mozzarella, salami, onion, garlic, mild pickled peppers and parmesan) and the chilli prawn (tomato base, mozzarella, prawns, chilli, coriander, shallots, garlic and lime). When it comes to the base, they’re all about it, with 24-hour proofed pizza bases that have nailed the crisp to chew ratio. Accompanying the fare is a succinct clutch of cocktails including an espresso martini, a classic and jalapeno-infused margarita as well as a frozen slushy margarita. If you’re more of a wine sipper, you might be pleased to know it’s BYO wine. The team have big plans for the little restaurant, including live music on Sunday and all-you-can-eat nights.

For opening hours, roll over to our Stumble Guide.