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Popular Pizza Place Moves Up Green Street

By Jessie Fredlund ’07

Though it changed its name and moved up the way, Green Street’s popular pizza place remains a regular stop for many in the Smith community.

For many years, pizza and other oven-baked dishes from the restaurant formerly known as College Pizza, at 86 Green St., have been lunch and dinner for those in the Smith community.

Now called Pizza Amore, the restaurant still serves up pizzas, grinders and salads for lunch, dinner and in between, but from its new location a few doors up, at 18 Green St., where it took up residence in November.

Co-owners Harun Iyigel and Eyup Atmaca changed the restaurant’s name two years ago when they bought the business. They knew they would also eventually have to move the restaurant out of the Smith-owned building. The college announced plans in 2004 to clear space at the corner of Green Street and Belmont Avenue to construct a new building for engineering and the sciences, named Ford Hall.

Pizza Amore co-owner Harun Iyigel

With assistance from Smith College at every step of the relocation, the Pizza Amore owners conducted a smooth move, closing for only two days and recently re-opening the restaurant with a new look. Smith assisted the owners in preparing the new location (also leased from Smith), and in acquiring the necessary permits from the City of Northampton. Smith also helped finance the restaurant move.

“We are really part of Smith College,” says Iyigel, who estimates more than a third of the restaurant’s customers are from the Smith community. “We are proud to serve Smith College and the students. We try to help students in any way we can.”

One way the restaurant helps Smithies is through a 10 percent student discount on meals, which the restaurant began when it moved. The restaurant has expanded its menu, and soon plans to add more soups and lunch specials.

Iyigel is happy with his restaurant’s new location closer to West Street, which, he notes, is more visible to Northampton residents. The restaurant also gained a basement and opened the space to its kitchen so that customers can see their food being prepared, and even offer suggestions to the chefs.

Suggestions seem right in line with the restaurateurs’ friendliness. “We tried to create a friendly atmosphere,” says Iyigel. “We know [Smith] students and faculty by name.”

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