Owners: Paul and Michele Manousos
When did you open East End Pizza? Paul: We opened Saturday, April 23, at 5 p.m.
Were people lined up? Paul: We had a pretty nice little rush, which made us a bit nervous. I’m a guy who’s only made pizza at home. I’ve never owned a restaurant. Business has been much better than we thought it would be and it’s been a little overwhelming. We were selling out early every day.
What do you serve? Paul: Wood-fired, Italian-style pizza. We’re seasonally focused, so the toppings depend on what’s looking good in the vegetable stand. Everything is made fresh, by hand, every day. We get most of our ingredients here at the Marketplace — organic vegetables, organic meats from Baron’s. Worked for 3 and a half years at so our pizzas are a lot more adventurous cheese-wise. We might have goat cheese with the pepperoni or a nice smoked mozzarella. We regularly use a three-cheese blend of aged provolone, mozzarella and a milder type of parmesan.
Sounds sophisticated. Do kids like the pizza too? Michele: Shockingly, they like it. It’s not like when we were kids when cheese came individually wrapped in cellophane. Kids’ palates have definitely evolved.
How’s it been doing business in Alameda? Paul: We’ve had a great time doing business here so far. People have been fabulous. The only time we get upset is when we run out because we don’t like to disappoint people.
East End Pizza Company is open Tuesday -Sunday for lunch (12:30-2:30 p.m.) and dinner (4:30-7:30 p.m.). Pizza is available by the slice and partially or fully baked for take-out.