Ecco Pizzeria & Bar

Specialties

A passion for soulful Italian food and an obsession with true Neapolitan pizza.

Ecco serves fresh yet soulful Italian cuisine using locally farmed ingredients, traditional and modern cooking techniques delivered in a relaxed and fun atmosphere

To serve simple, Italian-​inspired dishes that bring out the best of what nature has already put in — nothing experimental or overworked; just pure, flavorful ingredients with an emphasis on organically grown and locally sourced ingredients delivered to your table.

At Ecco, you’ll dine in a relaxed, open atmosphere with a neighborhood vibe that encourages mingling and interaction, both among guests and with our staff.

History

Established in 2010.

What’s in a name?

During our travels through Italy, we frequently heard chefs pronounce the word ecco while presenting food at the table. Ecco literally means «here it is» or «lo and behold,» a testament to the quality of food and the confidence of the chef. And here it is, around the table where some of the best memories in life happen with good friends, flavorful food, and great wine.

Bring your friends. Or make some new ones.

Walking into Ecco is like visiting a Naples pizzeria or your favorite local tavern. It’s the perfect place to enjoy a memorable meal or to share a drink with friends. You can hang out and mingle with the guests and the staff. We serve lunch, dinner and a late afternoon intermezzo.

Meet the Manager

Kris K.

Manager

Kris Kirk graduated from USC with a degree in communications and began working at an ad agency. He soon asked himself, «What am I doing? I want to be cooking!» He considers attending the Culinary Institute of America Hyde Park one of the best decisions he ever made.

After graduation, Kris honed his skills at Wolfgang Puck’s Spago (Beverly Hills), Charlie Palmer’s Aureole (Las Vegas), and was on the opening team for Michael Mina’s Aqua (St. Regis Monarch Beach Resort). His next culinary move was as chef de cuisine for the opening of Sage on the Coast (Newport Beach). For six years, he worked along side chef/​owner Rich Mead to create farmer market driven cuisine with an emphasis on unique seasonal ingredients.

Now Kris has taken the helm as executive chef at Ecco Restaurant. «I take great pride in cooking with sustainable and organic ingredients, not only does it taste much better,» he explains, «but it will help our future generations.»