New Haven Register (New Haven, CT)
South Windsor's Oakland Pizza Co. is a pizza love story
“A pizza guy fell in love with a waitress” is how Dave Noad and Camille Malaspina describe the origin of their relationship. The couple met while working at the pizzeria now known as Lisa’s Luna Pizza in Simsbury, and went on to have three children and open two pizzerias of their own.
They opened their first restaurant, Camille’s Wood-Fired Pizza in Tolland, in 2013 and followed it with Oakland Pizza Co. in South Windsor five years later. Each restaurant features thin-crust pies, coupled with seasonally-inspired salads, creative small plates and a few comforting pasta dishes.
“We’re just trying to innovate on what has been the standard pizza menu of yesteryear,” Noad said. “We try to make great pizza and everything else that tastes good, and offer as much fun, chef-inspired food as we can.”
The food: Oakland’s artisanal pizza menu ranges from traditional “stadium cheese” and pepperoni (kicked up with chopped chili peppers) to more inventive, gourmet presentations. A Billy’s Bianco, with pistachio, garlic cream sauce, ricotta, goat cheese, red onion and truffle honey, is Noad’s tribute to former boss and mentor Billy Grant of the Bricco restaurants in West Hartford and Glastonbury. The “Instagram” pizza, featuring a white base with grilled chicken, garlic, fresh mozzarella and pancetta, is topped with lemondressed arugula. A spicy sausage and kale pie gets some heat from chili flake oil.
Small plates include snacks like olives, fried mozzarella and garlic bread, along with a popular fried buffalo cauliflower topped with bleu cheese crumbles. Crispy Brussels sprouts are Asian-inspired, with soy, lime, caramel and peanuts, and boneless chicken strips are brined and buttermilk fried, with a sweet and spicy Nashville hot honey sauce.
Noad said Oakland’s sliders have been a hit, featuring meatballs, cheeseburger, pulled pork, chicken parmesan and buttermilk fried chicken with a sriracha aioli and pickles. Guests also love pasta dishes, he said, like a baked penne a la vodka, meat and cheese lasagnas, eggplant parmesan and classic spaghetti and meatballs.
“We want everyone to feel comfortable. It should be OK for date night, for families, for [friends] getting together over the holidays or sitting in the bar watching a football game,” Noad said.
Eat in or take out: Oakland does a brisk takeout business, but offers a fullservice dining room and bar seating. The restaurant has a full bar, with an emphasis on Connecticut craft beers, curated by Noad’s brother and general manager Dennis Noad. Cocktails include a rye Old Fashioned, a blood orange margarita, a Tito’s vodka lemonade with seasonal fruit flavors and an espresso martini featuring beans from Manchester’s Silk City Coffee