Lauded for its unique blend of Neapolitan tradition and vibrant Mexican flavors, Leña has received great publicity in the Magnolia State and beyond.
Since its opening, Leña has become a beloved spot for residents and visitors. It showcases the rich cultural fusion that defines the Mississippi Delta’s evolving food scene.
Chef and co-owner Marisol Doyle, trained in Naples, Italy, has created a menu reflecting her diverse background and culinary expertise.
According to the New York Times article, Leña offers classic Neapolitan pizzas like Margherita and pepperoni. Still, the inventive creations inspired by Doyle’s Mexican heritage truly stand out.
The al pastor pizza served with a side of pineapple, and the Sonoran pizza, topped with refried beans and roasted jalapeño salsa, have become local favorites.
Leña was listed with 21 other pizza restaurants in the United States, helping reimagine what the traditional pizza place can be.
Here is a list of the 22 pizza places highlighted in the New York Times article.
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