Doc Pizza And Mozarella

Ph: 9347 2998; 295 Drummond St, CARLTON SOUTH 3053

DOC, $$ -
Open Mon-Sat 5.30-11pm Sun noon-11pm; Licensed, BYO , Corkage $6 bottle; MC V EFT
Chef Michaela Uschi (5-12-08) Owner Tony Nicolini (5-12-08)

Mietta's Review
The two reasonably uncomfortable rooms which once housed Vue de Monde now host a large pizza oven, lots of mozarella and a swarm of mature age, pizza aficionados from the hyper-trendy terraces of Carlton. What's on offer is a small selection of anti-pasti, mozarella and pizzas with 'authentic Italian' toppings washed down with a glass of Chianti from a small list. The pick of the food is the finely sliced selection of salami and prosciutto. The mandatory thin, crisp base pizzas are lightly flavoured with lashings of molten, creamy mozarella. Everything reads well and looks good. Prices are as expected - pizzas around $20. Service is a bit hit and miss from Italian accented waiters with varying degrees of competence. The place, which takes no bookings, is noisy, busy and very popular. Prepare to wait.

Other published opinions

Age Good Food Guide 2009 "Welcome back to simple Italian food' proclaims the paper menu at this fast-paced pizza and mozzarella bar just a block behind Lygon Street. Simple - and Italian - certainly. A dozen pizzas, several focaccia, plus a few specials"

Herald Sun Extra Food, 29-07-08 Score: * "Expect pizza magic at this deliciously authentic place in the heart of Canton"

Herald Sun Eat, Bob Hart, 22-09-07 "trust Tony Nicolini who has just opened this deliciously authentic and ingenious little place in Carlton's Mafia Central. Trust him, because Tony - who was born in 1969, the year his father Vito opened the seminal 's pizzeria on the Gold Coast - cut his first teeth on a pizza crust. He knows things ... ... The crusts were impossibly thin, cautiously scorched and blistered in the Vesuvius-hot Moretti pizza oven regarded, according to Nicolini, as "the Ferrari of pizza ovens" and very nearly as expensive."

The Age Matt Preston, 5-11-2007 "This place is pumping. There's been little publicity but DOC has been packing them in since it opened a couple of months back in spite - or perhaps because - of a no-bookings policy. The reason for the crowds is that DOC is the latest venture from Tony Nicolini, and his return to selling pizzas"