Sal's Cuba Street brings the rhythm of a New York slice shop to Wellington's pedestrian mall. The pizzeria occupies the restored shopfront of the historic Wellington Working Men's Club building, just above the Bucket Fountain, where guests can take a seat and watch Cuba Street between slices. Whole-pie takeaway and delivery sit alongside dine-in service, making the branch equally useful for a quick lunch, a late city-centre stop or pizza for a group at home.
The method traces back to Salvatore Leo's family pizza tradition in New York and the Little Neck pizzeria he opened in 1975; Sal's arrived in New Zealand in 2009. Its slow-risen dough uses hard spring wheat flour milled in New York to create a base that is crisp at the edge but light enough to fold. Tomato sauce is prepared daily from California tomatoes, while the mozzarella blend, pepperoni and oregano-seasoned meatballs maintain the pizzeria's deliberately New York-focused pantry.
Large 18-inch pies can be ordered by the slice, as a half pie or whole, so the menu works for one appetite as readily as a shared table. Cheese and pepperoni are the simplest introductions, while Nonna layers marinara, mozzarella, Parmesan, basil and garlic. Meatball, pork-and-fennel sausage, mushroom, vegetable and Buffalo chicken pies expand the choice, and bolder combinations add cupped pepperoni, jalapeño, hot honey, ricotta or black garlic.
The supporting dishes stay connected to the pizzeria format. Garlic knots use the same dough with garlic and olive oil, pepperoni wheels wrap meat and mozzarella, and Buffalo wings come with blue cheese or ranch. Mozzarella sticks and twice-cooked fries round out a group order, while cinnamon-sugar zeppole turn fried pizza dough into dessert with a dipping sauce. A plant-based pie and cheese substitution are available, as is a separate gluten-free base with appropriate cross-contact cautions.
Address: 109 Cuba Street, Te Aro, Wellington 6011, New Zealand
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