Wednesday, June 8, 2011


A tablescape at Double Zero Pizza

The restaurant carries a number of beer (including local Alberta favourite Alley Kat)

Tables set for diners at Double Zero

The mushroom (in the form of duxelle) pizza with basil and fontina

This colourful pig is one of many (his brethren are blue, etc.) strewn throughout the restaurant as decoration

Chris Molyneux, owner, serves up the rapini pizza with pine nuts, garlic and ricotta

The restaurant also features decoration based on pizza's most famous ingredients (olive oil, tomatoes, flour)

A look inside kitchen

Jon Molyneux, owner

A waitress with pizza ready for eager guests

In the space formerly occupied by Tangerine, Double Zero Pizza offers a menu of pizzas, starters including marinated beet, beef carpaccio and meatballs, panini and offerings from the grill. Another great offering are the 5 dollar bar snacks that pair nicely with the restaurant's extensive list of beer (wine is also on offer).

Brothers Jon and Chris Molyneux and have teamed up with Justin Leboe and Kai Salimaki who consulted on the menu, to create a dining experience that is casual and eclectic. An open kitchen near one of the dining areas makes for interesting viewing while dining.

00 is a big score.

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