• About Mezza

    We are a neighborhood restaurant offering dinner six nights a week in three different environments: our bar and lounge where we have a musical happy hour four nights a week and where children can make their own pizzas at our wood fired oven from 5-6:30 everyday; our covered patio where guests can sit outdoors protected from the elements; our main dining room for those who like their evening meal to be a little bit more formal.

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  • Mezza Menu

    Chef Justin Schreiber brings to Mezza an infectious enthusiasm for good food. Good food starts with good ingredients and sourcing quality becomes of paramount importance. His culinary influences lean towards Spain and France, but he has not forgotten Mezza’s Italian heritage. From lamb meatballs with polenta and steamed mussels in a smoked tomato cioppino broth, to Rosemary Basted Colorado Lamb Rack and Mayport Shrimp Arrabbiata, the menu offers fresh seasonal creations with diversity. We also offer an assortment of nightly specials. No menu is complete without desserts and owner Nancy Falloon’s cakes, homemade ice creams, and bread pudding make an irresistible ending to a meal.

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  • Nightly Specials

    Mezza's regular menu is supplemented weekly by a pizza of the week and daily by soup, appetizer and entrée specials. They are all created with the freshest ingredients available. There is also a cheesecake of the week and special desserts on the weekend. All these specials are posted daily on this web site.

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“A Gem in a Seaside Setting” My wife and I decided to try the Mezza based on a friend's enthusiastic recommendation. We were both VERY pleased. The food was excellent, and the restaurant's sommelier recommended the perfect wines to pair with our meal courses. Make a reservation early in the day -- the restaurant and bar fill up by 1900 -- they usually answer the phone by 1500. But if you call earlier than that, one can leave a message that includes a call-back number and the maitre d' will return your call to establish your reservation. Bon appetit! Visited February 2017

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