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  • 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 to Gnocchi all Romana, to Colorado Lamb Double Chops to Wild Isles Salmon Nicoise 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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…My husband and I visited with friends who frequent the restaurant and love it. We did too. First, our server was one of the best we've ever had. It was very "European" because the server had been with the restaurant for decades. He knew the menu inside out and his recommendations were fantastic. My husband and our buddy had the Lane Snapper and really enjoyed it. My girlfriend had a shrimp dish and said it was delicious. There were several veggie options but I asked the server to have the chef pull something together and, boy, was I glad I did. The chef whipped up a lovely polenta and served it with sautéed mushrooms and THE BEST RATATOUIE I have ever had. The ambience is great. Totally recommend you try it….

Trip Advisor review, Lori, July 2017