Baby Pizza

Overview

With Asian juggernaut Chin Chin as your older sibling (and with Society, Grill Americano and Kisume a part of the same family), sometimes it's easy for Chris Lucas' other venture, Baby Pizza, to shrink into the shadows.

The Italian brainchild of one of Melbourne's most talked about restaurateurs took over the space on Church Street, Richmond in 2013 and has been a steady addition to the growing empire.

A blend of rustic furniture, intimate booths and a familiar touch of neon, Baby Pizza's fit out and fare are designed to share. And while there once was a no bookings policy, you can now plan ahead and skip any walk-in queues.

Serving over 13 variations of pizzas, we recommend going for one with the housemade mozzarella. In other words: all of them. The Polpette is one of the standouts, made with creamy fior di latte (mozzarella), meatballs, juicy San Marzano tomatoes, pecorino, fresh basil and chilli. As for the San Daniele Prosciutto with fior di latte, Reggiano, rocket and San Marzano tomatoes – Mamma Mia! The bases are thin and light, made with special flour from Naples to recreate traditional Italian pizza.

Baby's best rests on the element of simplicity and the spaghetti al pomodoro with tomato, chilli and Reggiano shines, despite the deceivingly basic ingredients. Of course, no hearty European meal should be had without a glass of wine and luckily, there's no shortage of the good stuff here.

The quality of the food and bevs is undeniable; the Lucas legacy is in full flight. Nobody puts Baby in the corner.