You know a place is special when you find yourself visiting it four times within a couple of months. Located on Australia Street in Newtown, Sydney, Westwood is the place that keeps calling us back with irresistible wood-fired pizzas crafted from the finest local and seasonal ingredients.

July, Wednesday, 4pm. We met Mitch, the owner, and Jack, the head chef behind the scenes. Or do we just say “in the frontline”?

Here’s the backstory: when Mitch started the business, it was a true one-man show. With an open kitchen, he could effortlessly manage the dough, the oven, and the counter while staying close to the customers. The setup made perfect sense for a solo operation. But as word spread, it only took four weeks for him to realize he needed a sidekick. Enter Jack, a longtime friend and a talented cook, who jumped on board without hesitation.

The kitchen setup stayed the same, maintaining a transparent, you-can-see-it-all feeling. Walking into Westwood, you immediately witness the magic happening in the kitchen.

The storefront retains a blue vintage ice cream facade that has become iconic over the years. Inside, the pizzas are crafted with Australian flour from Gunnedah, and the toppings are a symphony of different flavors — hot Spanish salami, smoked eel, potato and rosemary, nduja and ricotta, and their showstopper, the famous fermented garlic honey pizza — a daring, but surprisingly powerful combination that just works.

The restaurant opens in 10 minutes, at 6pm, and there’s people already coming in.
It’s easy to understand why everyone’s willing to queue outside once you’ve tasted their short but delicious menu, featuring just seven pizzas and two salads. The menu evolves with the seasons, and we hope we can come back next season for another bite or two.