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| - Trendy, warm little pizza place on a cold-ass night? Yes please. They specialize in authentic style pizzas with an innovative flare, to elevate pizza up a step from your average pizza joint. And they served it elevated too, on a little metal stand so that we could double-tier our pizzas all over the table. My dinner companions were visible above the landscape of lifted pizzas that overtook our table, and we tucked in with vigor.
Their space is a cozy little spot in a re-purposed gun shop. They've kept the gun motif in their decorations as a nod to the previous establishment, in a very tasteful way. (Gun rack wine racks, for example.)
We had a group of 7, and had 6 different pizzas. 5 of them were unmodified specialty pizzas directly off the menu, and 1 modified build-a-pizza of sorts. All were delicious, hot, crispy and well thought out. My favorite was the 'Goomba,' a mushroom and garlic based mix. But I thoroughly enjoyed the pork confit "Puerco" pizza, and the watercress and honey-touched 'Barberini' was a big hit as well.
We also enjoyed an appetizer of the pork confit, which was offered to us as a gift of the house while we waited for our pizzas, since it would take a while to have all 7 pizzas ready. An unexpected and unnecessary windfall, we gobbled it all up gratefully. and ungracefully.
At the end we also ordered a couple of their sticky ginger cakes, which I believe must have had a lemon cream topping, and these were also destroyed in short order. Warm, sticky, moist and creamy, they had a slight crisp to the edges in the very best sort of way. (We ordered these partly because of their open-view kitchen window, which can be viewed from the entryway and from a few of their tables. As we were all restaurant industry people, we were watching the kitchen with undisguised interest. We saw the chef plating the ginger cake, piling the whipped cream on the top artfully, after which he stuck the spoon into his mouth, cleaned it with obvious relish, and threw the spoon into the dish pit. You know when you see that, that the cream must be delicious if it's worth licking off the spoon every time.
For some reason it was difficult for the waitress to do 4 separate checks, but we did our own math with a pen she provided, and lucky for her we were able to figure it out without stiffing her. A less mathematically inclined group might have accidentally stiffed her.
They also offered us some mini orange macaroons at the end, which were the strangest, gooiest little macaroons I have ever had. That's not really a complaint, just an observation that they were unexpected in terms of the texture inside. Besides, who cares! Free candy!
We will be back, Grandpa.
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