Est
Editorial
Black truffle, prawn and provolone. Spike them with rocket, and you have not only recipe for good pizza, but promise of a not-so-ordinary pizzeria. With its sights set on players in the east side of town, Est (meaning 'east' in Italian) has established a charismatic presence in these parts. Around the corner from the Rundle Street brigade and opposite the lawns of Rymill Park, it sets itself apart by way of location and sophistication.
The perfecto pizzerias are the brainchild of owners Abdulla Daher and Haydn Fyfe, while the restaurant’s mother ship – a domed wooden oven – is governed by Haydn’s brother Alex.
In this intimate eatery you will find just a few small tables looking out its shop-front window (not conducive to lady-like sitting), a glossy floor-boarded level above with cool views of the parklands, and some sidewalk dining that is prime position for people watching. Est attracts east-end locals after sassy, simplistic dining, and even staff from neighbouring restaurants who have clocked off for the night.
Discerning punters are served a smart, casual and tasteful pizzeria experience with stylish Italian and Spanish influenced bevvies. Enter Mark Reginato – he keeps all on their toes with a finger-on-the-pulse wine selection. There is no set list – it is a moving beast of goodies. Suffice to say he delights in educating and finding that special something to float your boat.
Prawn, provolone and black truffle aside (if you can resist), the other six pizza’s toppings include organic spinach, cacciatore, smoked scamorza and buffalo mozzarella. Co-owner Abdulla is quick to praise the prime produce procured for Est’s wares. So he should.
Roz Taylor, February 2011
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