Double Zero, a New York-based vegan pizzeria and wine bar that opened on July 9, brings innovative doughs and Italian-inspired recipes to Newbury Street. Beyond the pizza, the restaurant offers customers an inviting atmosphere, according to Cristopher Wagner, the vice president for development at Matthew Kenny Cuisine (MKC).
“Double Zero provides a familiar and approachable atmosphere, where most people enjoy gathering over pizza and wine,” he said.
Double Zero is Matthew Kenny’s first project in Boston. The plant-based celebrity chef’s company has holdings in 25 cities around the world, according to its website. Like the other restaurants belonging to the company, Double Zero invites in everyone, Wagner said.
“Our Double Zero brand and entire company are plant-based, and this was one of our first brands to be replicated in [multiple] cities,” he said. “It is something that someone with limited or no knowledge of plant based cuisine can relate to.”
The interior of Double Zero feels warm. Comfy chairs surround lengthy high top tables that seem to be built for congregating. Speakers booming rap music and an open kitchen create an energetic vibe inside. Panels of foreign and domestic bottles of wine that line all the walls, remind customers that they are in a wine bar. Nothing in the restaurant seems to be out of place, nor any of the menu items.
“The cuisine of Double Zero is Italian, with a focus on innovative pizzas,” Matthew Kenny said. “We draw inspiration from classic dishes but use our unique approach and technique to replicate flavors and sensations, but only using plant-based ingredients. We also offer pastas, calzones, salads, and incredible desserts.”
Double Zero prides itself on its signature dough and variety of pizza choices, Kenny said.
“We do not have a signature pizza, though we do have a signature dough, and I believe that is something that makes our pizza so unique and cravable,” Kenny said.
That dough is both light and crispy. The truffle pizza, featuring wild mushrooms, cashew cream, kale, and lemon vinaigrette, has an acidic tang to it. The best part? The pizza gives customers a unique flavor profile without that bloated feeling.
Kenny said The COVID-19 pandemic put a pause on the restaurant’s construction, pushing back its original grand opening. The restaurant has also kept its COVID-19 precautions, including QR code menus.
“As a company, we have made changes throughout the pandemic to provide a safer—and more sustainable—place to gather that we have included at this Double Zero location,” Kenny said. “Some of those include QR menus and ordering and enhanced delivery options.”
In the future, Kenny said he looks forward to offering more plant-based options in Boston, offering meat alternatives for both the city’s locals and visitors.
“We just want to thank the Boston area for such a warm welcome and showing the need for great plant-based options,” Kenny said. “We look forward to expanding more in the Boston area and bringing some other MKC popular concepts, along with some new and exciting brands under our company.”
Images by Anthony Yang / For the Heights