One of the better Italian places in Brisbane - it's hard to recreate the taste of real Italian pizza with our water, but it comes close. It's a nice place for a quick bite but isn't anything fancy.
I think it's absolutely astonishing that AJO has a 3.1 rating at the time I'm writing this. This is BY FAR the most authentic and amazing tasting Italian food I've had in in Brisbane. The pizzas are just mouthwatering, so amazing. I literally have dreams about the buffalo pizza. The boys are also great value and provide excellent, authentic Italian service. Ignore the rating, this is a 5 star joint!
This is absolutely the best pizza in Brisbane. Truly Italian 100% traditional. Size, dough, topping this is exactly as a super good pizza taste in italy.
I'm Italian as well and usually I never appreciate italian food abroad...but these guys made a miracle.
No weird toppings like pulled pork, mayonnaise or coleslaw. Once again this is the pizza I ate back home.
Pricewise super affordable around 15 dollars dor a pizza...because guys...when you pay 30 bucks for a pizza they are stealing your money!
Grazie ragazzi di Ajò...siete i migliori
Fast friendly service but you better bring cash. No EFTPOS here. The gnocchi was tasty and plentiful with a thin creamy pesto sauce. The garlic focaccia, or should I say garlic cheese pizza was good but not quite 5⭐
Best pizza in Brisbane! I rate this place over julius pizza and it's also lots cheaper. The staff are all very good people. Also accomodate for my pet dog 👍🏻
Stone Fired Pizza. So simple, so cheap. Surly waiters an entertaining extra.
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Pizza is top notch and staff are ace. Good spot and good times. Would recommend if you like eating pizza 🍕 and BYO 🍻. 10/10 would dine again 👌🏼
Meatballs And Beef Cheeks
+3.5
I've had AJO' Dimonius (good food) on my radar for several months as the four owners are from Sardinia, where half of my mother's family hails from.
The first time I stopped in they had stopped serving pastas and were only making pizzas. The second time I tried they were out of several items on the menu - they are small and popular, so occasionally they run out of things.
On this occasion they were open, were serving pasta and one of the two tables was free, so I placed my order and waited expectantly.
I went with the Ragu' AJO, a spaghetti with a simple beef and pork ragu sauce. It was only after I had ordered that I spied the packages of dried pasta and confirmed that the pasta wasn't freshly made. No matter, I was raised mostly on dry pasta, so this wasn't a deal breaker.
The pasta arrived, topped with grated Parmesan and garnished with thin pieces of Sardinian Flat Bread. The pasta was well cooked and the sauce had a good flavour, though it was a bit wet. The sauce was reminiscent of my grandmother's, though not as good, but something I would happily eat again. The Sardinian bread tasted stale and even dipped in sauce wasn't to my liking. The dish as a whole rated a 3.5.
As I was about to leave the chef asked me if I would be willing to try a complimentary dessert that he was testing out for the new menu. I agreed and was served a generous portion of Meringa, plated beautifully with powdered sugar and chocolate sauce. The layers of meringue were quite nice and this dish rated a 3.5.
Next time I will return to try the pizza and will share with them my connection to Sardinia (I did not mention that I would be reviewing them either).
I've been to AJO 2-3 times now, and admittedly have had the same dish each time: Funghi pasta. The reason I've had it repeatedly? It's amazing! I'm sure everyone knows that feeling of plowing through a massive bowl of pasta and the last few mouthfuls become a chore because you've had that one taste the entire time. I did not get that at all with this dish. It's fresh and light in flavour which balances well with the heaviness of a pasta with truffle oil. The service is great, and it feels so special being at a hole in the wall, eating there on the street yet having a beautiful delicious meal served to you with such great presentation and care for flavour. Last time I went my boyfriend bought a meat pizza and he was also very impressed, especially with how light and crispy the base and crust are. I don't live in Brisbane but I find myself thinking about AJO and trying to plan some way of returning again as part of a trip to the city.
This is tiny, West End hole in the wall. They make some pretty nice pizzas, but I'm not so sold on their pasta. Service is efficient and prices are reasonable.
Since I tried pasta and pizza in this place, I am not going to eat Italian anywhere else in Brisbane.
The quality of food is comparable just with best Italian style cuisine. The price is ridiculously low and the staff is very friendly.
I am starting going there to eat pizza once a week, because is delicious and very affordable with generous quantity of ingredients. Definitely deserves a 5 stars review!
Pasta and pizza are very delicious. I tried food in many Italian restaurant in Brisbane but Ajo' is definitely my favourite one ! Prices are low and size of meals are really great. I can't wait to go there again!
Genuine Italian Pizza! Good value and quality on all the pizzas I have tasted! The guys provide a good and kind service and are probably one of the best places to eat real Italian food! They do not sell alcohol but there's a bottle shop near by... Same for the fact that they only accept cash...there are plenty of ATM's near by! Will be back to try the pastas and other one-off specials that they normally offer! Well done AJO!
Juan David Giraldo Alzate
+5
Great real Italian Pizza at affordable prices. The crust is crunchy, homemade and true and real Italian flavour. Well priced dishes and most of the items that I have tried feel fresh which teletransport me straight to Italy
Small Italian cafe run by a few Italian friends serving some southern Italian flavors. Street side seating. Had the pasta Campidanese, which was done just right and full of flavor. Decent portions and very reasonably priced. Definitely bang for buck. If only they had some air conditioned indoor seating.
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