I love the use of lemon zest to lighten up a pizza especially as the weather gets warmer. There was a light sprinkle of it on my clam pie even though it was not mentioned in the menu and it was also on the shrimp pie as well as the olive oil gelato in a candied version.
The clam pie was a little disappointing - I was hoping for something like the ones I've tasted in NYC. Clams are such subtle things that more needs to be used and I would not mind paying a few more dollars for that.
Our disappointment was quickly redeemed by the wonderfully refreshing and balanced flavor of the shrimp pie. The combination of perfectly cooked crunchy shrimp, basil, chili flakes and lemon zest set off fireworks on every part of my palate. It's something I would definitely go back for.
The pizza crust has a great contrast of crunch as well as chewiness which reminds me of the crust at Mozza in LA but it does not have the complexity in flavor of Chris Bianco's. Bianco's probably uses a starter dough that has developed that amazing flavor due to over a decade of use. That's tough to beat.
The olive oil gelato has a nice creaminess to it but tasted more like sweet cream base with a hint of lemon than olive oil. My only problem with it was my expectation to taste olive oil but now that I know it's more about the texture, I think I like it more.