Hey Mambo Italiano's "Center of the Universe" Pizza – Downtown

By on September 28, 2010

Wondering where lunch was coming from (I was stood up for lunch so I was on my own), I looked out my office window and spotted a block north of “The Center of the Universe” the just opened restaurant “Hey Mambo Italiano”

“Hey Mambo Italiano”, owned and operated by Scott Moore, features a true wood fired brick oven. The heat from the pecan wood can reach temp approaching 800F. That means you get your pizza fast with a crispy crust.

I received a recommendation to give the “Center of the Universe” pizza a try and asked if they can make that by the slice. Jennifer was quick to please and had the order in.

The “Center of the Universe” pizza slice consists of house made mambo pesto, artichoke hearts, pepper bacon, sliced prosciutto, roma tomatoes, and feta. What a great combination. I had many pesto artichoke pizza’s but this one was a notch above the rest with their version of the pesto sauce, pepper bacon, and sliced prosciutto. What’s a pizza without its crust? Well, this crust is also top notch. Add that to the pecan wood fire, you even pick up a slight smokiness to the pizza slice. I’ll definitely have that slice again. The second slice I tried was pepperoni and sausage. The pepperoni was average, nothing bad at all, but the sausage was CRAZY GOOD. Later learned their sausage in made in house. Gotta have more of that sausage also.

Next time you’re thinking pizza, give “Hey Mambo’s Italiano” a try.

Hey Mambo Italiano
114 N Boston Ave
Tulsa, OK 74103

Lunch Dinner Exception
Mon-Fri 11am – 2pm 5pm – 10pm Fri & Sat to 2am

Joe Price joesburgersearch.com:

I’m just a not so average Joe that loves his burgers. This is my search for the perfect burger. My mission is to search and inform one burger at a time.

A burger consists of ground meat with a bun, condiments and toppings. From that the whole burger world is a journey.

I love all types of burgers, all thicknesses, different cheeses, prefer mayo on top to pair with the cheese and sometimes mustard on bottom to enhance the meat. I normally go with an american or cheddar cheese but will sometimes completely blow the whole taste experience and go with a blue cheese (which I love). I prefer grilled or broiled for thicker burgers while the griddle works best for thin. Must have a good sear. If the burger is medium or thick then juiciness is a must which is partially determined by the fat content (minimum 80/20 blend) and the degree the meat is cooked. If the meat or restaurant is of high quality I will go with either medium or medium rare doneness. The bun must be fresh and prefer toasted but any type of bun works for me. I love onions on my burger (grilled or fried) but normally skip the lettuce and tomato (if I wanted a fricking salad I’d order one).

Drop me an email or leave a comment on what you think about this blog, if you have any suggestions of locations that I should hit, or anything else on your mind.

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