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Beloved Leesburg pizza maker goes ‘Solo’

Said Mehinni at his new pizza shop, set to open Monday.
Said Mehenni is a humble, hardworking man who has a faithful group of followers who love him. After 25 years of working at a pizza restaurant in Leesburg, he has decided to open his own restaurant called Solo Restaurant and Pizza.

Located off Battlefield Parkway at 700 Fieldstone Drive, in the former Pizzerella space, Solo is set to open its doors Oct. 9 at noon.

Opening Solo is a dream come true for Mehenni, who said he has worked hard for the past 25 years to support his family and save for this opportunity.

“I started working from the bottom as a dishwasher and worked my way up to chef and pizza maker,” Mehenni said.

Known for “putting on a show” for his customers by throwing pizza dough high in the air, Mehenni connects with people with his personal, yet professional style.

Mehinni and his wife Fadia, along with their son Adam, are excited to welcome the community to their new place, which “has always been a dream,” he said.

The 55-seat restaurant will be serving 100 percent Italian cuisine – including pasta bolognese, pizza, calzones, salads, bruchetta, calamari, signature sub sandwiches, and dinner entrees. There will also be special desserts such as cannoli, tiramisu and one of Mehenni's favorites – nutella pizza.

There is a full bar area and seating at booths and tables.

Mehenni said he believes in giving back to the community and paying attention to the customers and their needs.

“I have grown to love this community and most importantly, the people. We can't wait to share with you our love and passion for the food we prepare for you and your families,” Mehenni said.


Lot’s of competition in the pizza space. I hope he brings something unique to the table.

Is that the guy from Giovanni’s? He made great pizza!
Don’t worry Giovanni’s, we’re not leaving you.

Leesburg already has a half dozen pizza joints that put out just average pizza. Pizzarella was one of them.  Not sure what he’ll do to be better than the others.  Actual NY pizza is better because the water there makes for a better crust.  I have heard of places going through the trouble of having the dough made in NY or transporting water from there to make the dough.  Using local water will just make pizza like all the rest.  I wish him all the best though and hope that a year from now he won’t be just another place in the Loudoun County restaurant graveyard.

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