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When he opened his LA PORTA in Northport Village this summer, owner Rob Simmons didn’t need to do any advertising.
Just the aroma of burning wood mixed with Italian flavors wafting onto Main Street had people pouring in.
They were “flooded” right out of the gate, he said.
“Our storefront has folding windows, so it opens up completely,” Simmons explained. “People would tell us they were walking somewhere else but the wood fires and Italian sauces and flavors they could smell in the air drew them in.”
“They came in because they really love that smell.”
Business has remained steady since, even as the new LA PORTA enters its first winter in the waterside village.
How it happened
For years, Simmons loved taking his young son to Northport.
Sometimes they’d spend an entire day in the village, wrapping it all up with a couple slices of pizza at LA PORTA — which then was just a slice shop.
On somewhat of a whim, and fueled by his love for the village, the film producer purchased the business with the idea of opening his own Italian dining spot, with Neapolitan-style pizza pies the star.
That was in 2022. Then came the zoning, planning and architectural review board processes.
Once that was all wrapped up, the work began.
And it was a lot.
“It was a massive undertaking,” he said. Construction involved gutting the existing pizzeria and what was a nail salon that shared the same ground floor — and then combining the two spaces into one.
In the nearly two years it took for the approvals and construction to finish, however, Simmons had been experimenting with doughs, sauces and cook times.
(He was fortunate enough to have a buddy in Queens he uses the same imported Italian brick oven as Simmons.)
“And of course the different tomatoes to get the perfect sauce and everything,” Simmons said.
What resulted was LA PORTA, with room enough for 60 to 64 diners at 61 Main St.
That doesn’t even count the popular outdoor dining component.
What’s in store
Long Islanders are creatures of habit. And some who walk into LA PORTA have been disappointed to learn they can’t grab a slice.
So Simmons and his crew have to educate them.
These are 12-inch pies cooked to order, and served piping hot out of the oven, they’ll explain.
They’re Neapolitan in style, but not floppy. They’re thin but crisp, more Roman in style.
“It’s kind of a blend between the two [regions of Italy]” he said.
Not only that, in the time it takes to heat up a slice at a pizzeria, which might have been sitting out for awhile, the La Porta crew can cook up a fresh pie, he and the staff explains.
It all takes about 2 and 1/2 to 3 minutes.
“And you’ve got the perfect pie,” he said. “And everything is made in house, our dough, our sauces, our mozzarella.”
If you go
There is a bar, for those looking to grab a beer, wine or cocktail.
LA PORTA also boasts an array of Italian dishes. There are even gluten-free options, such as the shrimp fra diavolo with gluten-free penne pasta
You could also load up on a perfectly crusted ricotta and shredded mozzarella calzone.
Follow their journey on Instagram, and feast your eyes on some more food below.
— reporting by Nick Esposito
— all photos from La Porta Pizza on Instagram and Threads
