oMeat the Ball is the newest concept from Stefano Fabbri, the man behind Pomo Restaurant Group’s Pomo Pizzeria, Luna Gelateria and Mora Italian. Meat the Ball is a mini restaurant with a big personality, centered on the quintessential meatball and its street food friends. Made-from-scratch recipes are prepared with locally sourced and organic products which celebrates today’s healthy dining, Italian style.
The 1,500 square foot Meat the Ball is a full service eatery with a retro theme and touches of pop-art reminiscent of a ‘50s diner. Priced in line with casual dining, it is the perfect place for those who want to escape while choosing front row seats along the kitchen-bar combination counter to converse, watch and be served directly by the chef who is cooking the meal and the bartender shaking the drinks.
General Manager Jared Schwartz and bartender Robert Mitchell joined us for Barguments with two great cocktails!
Passion Fruit Mojito Become passionate for rum again with this twist on the traditional mojito. Don Q Crystal rum, Passoa Passion fruit liqeuer, lime juice, Rekorderlig, Passion Fruit Cider.
Meat the Ball's Aperol Spritz Traditional Aperol, Prosecco, Sprite