Carmelo’s Pizzeria serves up Italian classics in a cozy atmosphere

Carmelo’s Pizzeria serves up Italian classics in a cozy atmosphere

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Carmelo’s Pizzeria serves up Italian classics in a cozy atmosphere

Joe and Cindy Tringali have cornered the market on King and Malaga streets in downtown St. Augustine with their popular pizzeria, Carmelo’s Pizzeria. What started out as a small gas station named Conner’s Shell 25 years ago has grown into a booming business comprised of a gas station, an upscale marketplace and a pizzeria.

New York-style pizza is cooked in a brick oven at temperatures between 550-600 degrees. Sicilian pizza is also on the menu. Calzones, strombolis, spaghetti and meatballs and other traditional Italian entrees are served as well as salads, subs and a sprinkling of appetizers. Don’t miss the homemade desserts.

There are plenty of areas to eat in the 50-seat restaurant, outside, inside the restaurant proper, at the counter or in the takeout area. Beer and wine are served.

Manager for a little over a year, Margaret Martens feels like she has been brought into the Tringali family fold. The restaurant is very much a place for friends and family to gather and eat in a warm and unpretentious atmosphere.

Q&A WITH GENERAL MANAGER MARGARET MARTENS

How would you describe the restaurant’s atmosphere?

Happy, family- and team-orientated — striving to do better every day. We try to make everyone’s day better. We are updating the restaurant little by little. The brick ovens are in the takeout area, where there is a smaller seating area, and it tends to be faster paced than the restaurant.

What is your food philosophy?

I ask the staff, would you serve that to your grandmother? That’s my standard. We all eat with our eyes. Love, passion and inspiration go into our cooking. My family used to spend summers in Malta where my grandmother owned a restaurant called La Preluna. It was there that my aunt taught me how to cook.

What types of cuisine do you specialize in?

New York-style brick oven pizzas and traditional Italian dishes. The pizzas come as large as 22 inches. Cut eight ways, that makes it the biggest slice in town. The homemade calzones are popular, and our salads are excellent as well.

What is your signature dish?

We have the best pizzas in town and the biggest slices. Nothing is skimped on, we use Grande Mozzarella cheese, the best. We use only the freshest and highest quality ingredients. The dough is hand-tossed and made fresh daily.

What would you recommend for a first timer?

Wings, a slice of pizza and the calamari. Our jumbo wings are made with a homemade datil pepper sauce available in hot, medium or mild and are served with blue cheese or ranch dressing. A slice of pizza will hook you on our specialty, and the calamari served with homemade marinara sauce is a favorite.