In the days leading up to Valentine’s Day, co-owner, and executive chef Tyler Fenton of Reilly Craft Pizza and his siblings are spreading the love with a new name and concept for their Oro Valley location.
Please join us in welcoming Fentonelli’s Pizzeria & Bar to the local culinary scene — a name inspired by a family love story dating back to the late 1970s, and will officially open on Thursday, February 9 at 7262 N. Oracle Rd.
The brand-new name is a nod to what Fenton calls, “a New York, red sauce joint, Italian-American vibe.”
Origins of “Fentonelli”
As the story goes, when Fenton’s parents began dating 40 years ago, his Italian mother worried that her grandmother would disapprove of a non-Italian suitor. In a way to appeal to her nonna, she claimed that his last name was Fentonelli. The story remains a laughing point for the family and its playfulness of it lends itself to the spirit behind the restaurant.
Also, we need to make it clear that Reilly’s flagship location on Pennington Street downtown will remain unchanged and is not part of the re-brand.
New pizzas on the menu
The renamed and renewed restaurant will replace Reilly’s 12-inch pizzas with larger, 16-inch pies (perfect for sharing). Fenton’s signature long fermentation dough renders a crust with a crispy exterior, and a fluffy, somewhat chewy interior with a slight char.
“Our goal is to make food that is fun and nostalgic for our guests,” said Fenton. “Our larger pizzas are great for groups and family-style sharing.”
The larger pies also have a longer bake time with a slightly lower oven temperature, resulting in added structure delivering a familiar yet different final product that is greatly improved in its takeout quality. A gluten-free option will also be available, as will four house-made dipping sauces ranging from a creamy ranch to an herby pesto.
The Fentonelli’s menu will feature six staple pies, with an option to build your own from a list of toppings.
More than just pizza
In addition to the pizzas, scratch-made rigatoni and spaghetti will also take center stage, along with gluten-free penne. In addition, guests will be encouraged to design their own pasta dishes from a line-up of proteins and savory sauces, including marinara sauce, vodka sauce, Sunday gravy (meat sauce), creamy alfredo, and shrimp scampi.
Our ‘pick-a-noodle, pick-a sauce’ pasta concept lets our guests build what will make them most happy,” said Fenton.
Other east coast-inspired staples on the menu include chicken parmesan, mozzarella sticks with marinara sauce, cheesy garlic bread, and parmesan-truffle crinkle fries, as well as salads and sweets. And in what Fenton calls a “not so subtle wink to Reilly,” his Brussels sprouts with hot sauce and pecan brittle that quickly earned a cult following status from Reilly’s opening day in 2012 will stay on the menu.
“And our minimal tweaks to the restaurant space itself intentionally preserve its familiarity for returning guests while improving their experience,” said Fenton. Some of the added changes to the space include the addition of a new television in the bar area, new dining chairs, red checkered pillows scattered throughout, and four beer taps.
Fentonelli’s bar side of the menu spotlights five categories of cocktails, including three distinct expressions of the Spritz, three Negronis, three Old Fashioneds, two Margaritas, and two Mules. Wines include a sparkling, three whites, and four reds from California and abroad with several domestic and imported beers.
Lunch debuts a menu of pizza by the slice, salads, and the addition of Italian hoagies. The lunch special features a slice, a simple salad, and soda for $12.
A children’s menu is also available featuring mini pizzas and pasta.
Hours of operation & Happy Hour
Lunch is available Tuesdays – Sundays from 11:30 a.m. – 2:30 p.m. The restaurant is closed from 2:30 – 4:30 p.m. so staff can enjoy a team meal together and prepare for dinner service. Happy Hour runs Tuesdays – Sundays from 4:30 – 6:00 p.m. Dinner service remains on Tuesdays – Sundays from 4:30 – 9:00 p.m. The restaurant is closed on Mondays.
Fentonelli’s Pizzeria & Bar is still located in Oro Valley at 7262 N. Oracle Rd., next door to Tap & Bottle North. Keep up with the latest by following Fentonelli’s on Instagram and by visiting fentonellispizzeria.com.
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Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
