Mezza Luna Pizzeria

Category: Pizza restaurant in Eugene, Oregon

Address: 933 Pearl St, Eugene, OR 97401, USA

Phone: +15416848900

Opening hours

Sunday: 12–8PM

Monday: 11AM–8:30PM

Tuesday: 11AM–8:30PM

Wednesday: 11AM–8:30PM

Thursday: 11AM–8:30PM

Friday: 11AM–9PM

Saturday: 11AM–9PM

Reviews

Susan Rapetti

Aug 14, 2022

Springfield location. Very sparse toppings. Almost none. Dry crust. Can't even bite into it. My wine glass was filthy. Things stuck to the outside and inside. And pricy. Will never go there again!

Breazia Bourg

Jul 12, 2022

The pizza was the best I've had in a long while and the garlic knots were to die for! The service was fast and extremely friendly! The restaurant was clean and lively.

Wayne wood

May 8, 2022

Excellent pizza and flavorful salads. Friendly Staff. They seem to be a little inconsistent but I'll keep going back. Best NY Pizza in Eugene and Best NY Pizza I've had in the NW since I moved here. Don't be deterred my some of the negative reviews. They are really good and affordable for the quality and portion, I think.

Evette

Apr 17, 2022

We had the create your own calzone with roasted garlic, kalamata olives, house recipe italian chicken sausage and artichoke hearts with sides of marinara sauce and it was excellent. It was so much food we had enough left over for lunch the next day. Luv it!

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Questions & Answers

What are the Covid safety practices like here?

Anonymous | Aug 20, 2022
Forrest Beesley | Aug 20, 2021

6' spacing, carry out only

Do they still have pool tables?

Micah Glenz | Aug 21, 2019
Luis Rodriguez | Aug 21, 2019

No

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Do you know if the gf crusts are backed on the same equipment as the gluten crusts?

April Hartley | Aug 21, 2018
Bodhi Durant | Aug 21, 2018

It is all baked in same oven but it looks like they have 1 specific spot the stick the GF pizzas.

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Is the gluten free pizza celiac safe?

April Hartley | Aug 21, 2018
Clay Krantz | Aug 21, 2018

The gluten free pizza is not made on site and comes into the store. There is a slight chance of cross contamination due to the high amount of flour in the building but the staff does their best to prevent any contamination.

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