Openings: Potenza Centrale on Avenue B

Photos and reporting by Stacie Joy 

Luigi Iasilli debuted Potenza Centrale, his pizza-focaccia takeout spot, last Tuesday at 38 Avenue B near Third Street (arrival first reported here). 

This is despite the fact Con Ed had to shut off gas to the building earlier this fall. Luigi says it will probably be months (lousy news for neighbor Asian Taste) before it's restored.

He explains that he's waiting on Con Ed and the fire department to sign off on the work so gas can be restored. In the interim, he's using electricity to cook.

Menu items include the unusual purple potato focaccia...

Coming soon: an eggplant parm dish and fresh pasta to make at home. 

Also, I have it on good authority that if you ask Luigi, he will sell you some of his famed, highly hydrated, and fermented dough so you can try your hand at pizza at home. 

Fresh mozzarella made in-house and housemade sauce are also available. 

Luigi was the owner of the well-liked Max restaurant, which closed 10 years ago at 51 Avenue B,

Hours: 11 a.m. to 11 p.m. Sunday through Thursday, with a 1 a.m. close Friday and Saturday.

You can follow them on Instagram here.

The owner of Max restaurant is returning to Avenue B with a new pizzeria

Photos and reporting by Stacie Joy 

Luigi Iasilli, owner of the well-liked Max restaurant, which closed 10 years ago at 51 Avenue B, is back on the block with a new venture — Potenza Centrale. 

The pizza shop, coming soon to 38 Avenue B (site of the former KC Gourmet Empanadas) between Third Street and Fourth Street, is named in honor of the town in Italy where he was born and raised.

The pizzeria will feature square slices from a rectangular pie, as well as round pizzas, notably different from the Roman style due to the extra fermentation process. Iasilli said it takes up to five days to ferment the highly hydrated dough, and it's folded and worked to be airier and lighter than traditional dough. 

Iasilli, who's no longer involved with Max, which had several locations, also wants to add baked gnocchi, pastas like lasagna or rigatoni, and eggplant parm topped with housemade mozzarella. Each day will feature specials — one meat and one vegetarian, listed Italian-style on the chalkboard walls. 

In addition, Iasilli plans to sell his homemade sauce to go (he welcomes folks to bring their own jars that he can fill) and balls of fresh mozzarella. He's currently working on focaccia and other styles of bread. When I asked him about the possibility of dessert, he mentioned reprising the famed tiramisu from Max. 

As for an opening, he has yet to set a date; the space is waiting on ConEd approval and the meter installation. 

Here's Iasilli with Chef Alex Chavarria ...

As for returning to this block of Avenue B, he says: "I am coming full circle."