The E Lounge

Ph: (03) 9429 6060; 409 Victoria St, Abbotsford 3067

pizzeria, $$ -
Open sat-wed 5-10.30pm Thu-fri noon-10.30pm; Licensed, BYO, Corkage $7 bottle; AE DC MC V

Mietta's Review
In Victoria St, completely surrounded by Vietnamese businesses, The E Louge, a pizza parlour, looks distictly out of place. However it works well - always busy sending out numerous thin-crust pizzas laden with all the usual toppings.

Other published opinions

The Age Cheap Eats 2008 "E lounge. It's a confusing name and an incongruous locale for what is essentially the sort of neighbourhood restaurant you'd search for in Rome"

The Age Cheap Eats 2007 "Intimate e lounge boldly swims against the tide on noodle-obsessed Victoria Street. The busy pizzeria is an exponent of the flat-base simple-toppings craze that has gripped the city since circa 2004."

The Age Cheap Eats 2006 push aside e lounge's cork curtain and you're in a tangerine-tinted corner of Italy, complete with wood-fuelled pizza oven and bar stocked with Cynar (artichoke liqueur).

The Age Cheap Eats 2005 "NO WONDER this tiny Italian bar stranded in Little Saigon pulls a crowd - check the quality and generosity of toppings on their crisp wood-fired pizzas."

The Age Cheap Eats 2004 "WHAT'S a contender for Melbourne's best pizza doing in Little Saigon? Thriving, that's what. Struggle through the veil of a thousand hangovers (a screen made from corks) and dive straight into an enticing menu"

The Foodies' Guide 2004,Allan Campion & Michele Curtis,'There's something different about this pizza shop,and it's not just the address of the heart of little Saigon.It's the fact that the owners believe in using as much organic produce as possible.The bases are made with organic flour and sugo,and the majority of toppings are organic too.'

Herald Sun, citystyle, Casual Dining, Donna Coutts, 27/5/03, Score 15/20. Some of the best pizzas in Melbourne are on offer, coupled with friendly and efficient service.

The Age, Epicure, 25/11/03, Matt Preston,'Another wood-fired spot where traditional pizzas...mix it with skinny-based gourmet 'biscuits''

The Age, Epicure, 21/10/03, Matt Preston,'pizzas have the thinnest perimeter of crust'