Antonietta Pizzeria: A Second Life for the Rosemont–La Petite-Patrie Spot

Since April 2026, Antonietta, the well-known address in Rosemont–La Petite-Patrie, has been writing a new chapter. Without turning its back on what it’s built since opening in 2019, the restaurant is now refocusing its offering around pizza, already a strong presence on its menu. A natural pivot, but a thoughtful one, that lets the address carry on in a different way by leaning into what it already did very well: honest Italian cooking, driven by the pleasure of welcoming guests.

Anthony Bottazzi and Massimo Zuccheroso are still the ones steering this new direction. The name Antonietta, in fact, is a tribute to their grandmother, a symbolic presence that still gives the place a family dimension. It’s with that story in mind that the team is approaching this new chapter.

When it opened in June 2019, Antonietta first made a name for itself as a small neighbourhood Italian restaurant, elegant without pretension, the kind of place you’d come for fresh pasta, seasonal cooking, and a singular sense of hospitality. At Antonietta, you always had the feeling of stepping into a place that was truly lived in, where the service, the kitchen, and the welcome were carried by the people who make it run.

Running a restaurant today also means knowing how to adjust. Anthony explains it candidly: between rising costs and labour shortages, the last few years pushed the team to rethink the formula to make it more flexible, more affordable, and better aligned with the reality of the moment. The original model, demanding both in the kitchen and on the floor, was becoming difficult to sustain under the same conditions, without compromising either the experience or the team’s balance. Rather than clinging to a formula that no longer quite fit the current context, Antonietta chose to reinvent itself.

Antonietta Reinvents Itself, One Slice at a Time

The restaurant now runs on a counter-service model, which requires a smaller team. With around twenty seats, the proposition is meant to be more accessible, both in service and in price. Pizza becomes the heart of the project, served in two styles: New York and Sicilian. A return to the essentials, in a way, since the space was originally Massimo’s parents’ pizzeria. So we’re still in an Italian universe, but with an approach that might suit the energy of the neighbourhood even better.

Among the standouts on the pizza side, the pepperoni and cheese is the house classic. Among the favourites is the “Franky P,” a white pizza inspired by Frank Pinello, the famous pizzaiolo behind Best Pizza in Brooklyn. Antonietta offers its own interpretation, without the sesame crust to avoid allergy issues, topped with mozzarella, caramelized onions, Italian sausage, and whipped ricotta. Polenta fries also have their place on the menu alongside the Caesar salad, two classics that pair well with this new formula. A handful of desserts round things out, including the much-loved house-made cannoli and the tiramisu.

The products are still chosen with care, in keeping with the restaurant’s philosophy: working with beautiful ingredients, mostly local in season or imported from Italy when the product calls for it. The dough is made in-house, with a biga pre-fermentation and a cold fermentation of 48 to 72 hours. The same rigour goes for the toppings, notably with a richer mozzarella made from grass-fed milk, a small detail that speaks to a real attention to craft.

Beyond the counter, Antonietta also serves slices through the window and plans to lean more into catering, particularly for events or office meals. The pizzas are available on delivery platforms as well; to avoid the fees, takeout remains the option to favour. In summer, a few seats will be added to the back terrace, to make the most of the warm months.

The drink menu follows the same logic. A few wines by the glass, more affordable, around $12 to $14. The cocktails stay simple, efficient, Italian-inspired: a Peroni, an Aperol Spritz, or a Campari soda, just what you need to go with a slice of pizza without turning the meal into a big night out. It’s less ceremonious than before, perhaps closer to what many people are looking for right now: a good neighbourhood spot, easy, lively, where you can drop in on a whim.

Changing the Tempo, Keeping the Momentum

In this new version, Antonietta Pizzeria changes its tempo without losing its personality. The approach is more direct, the experience freer, but the intention remains the same: to offer something good, well-crafted, and sincere. By tightening its formula, the restaurant finds a more nimble way to inhabit its era, while staying true to what’s made it endearing from the start.

With this shift, Antonietta Pizzeria is making an honest choice: that of a restaurant that looks reality in the face and accepts the need to transform in order to keep going. The setting, the family story, the desire to do things well, and the pleasure of Italian cooking are all still there. The form has changed; the spirit endures.

Written by Jean-Philippe Tastet
Photography by Alison Slattery

Updated on May 11, 2026

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