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  • The travel gods were really smiling on me today! First, I dodged the bullet on having to sit next to the world's most annoying preschooler on the plane. Next, I scored a double upgrade at the car rental place and am driving a little 3-series for the next few days. Finally, I was referred to this place by a couple of Phoenix Yelpers who were kind enough to respond to my request on the local talk page. I started with a beautifully fresh salad of locally-grown greens with a delicate dressing. The star of the show had to be the three olives I found under the greens. Each one was a slightly different color and flavor. All were delicious and they were so tender! Apparently they are from a distributor in California the chef selected based on the quality of their products. In my humble opinion it was a great choice. The salad was bg enough to split so I just ate half to save room for the pizza. Bread service with a really impressive olive oil that also comes from the same distributor in California. None of that wimpy light-colored olive oil here. This place is bringing out a richly green olive oil with a fragrance and taste similar to what is found in Europe. I controlled my bread-loving impulses and limited myself to just one piece to ensure I had plenty of room for the pizza. Next up... the main event! The pizza arrived with a sage word of advice: let it sit for 1 minute before digging in. Based on my view of this pie, that minute probably ranks among the top ten hardest minutes of my life. I so wanted to dig right in but I hate biting into a pizza too soon and burning the skin off the roof of my mouth. After feasting, I grilled my server to be sure I really understood the experience. He has been with the owner for 18 years and is a partner in the restaurant so he nailed every answer to my questions with a phenomenal amount of detail and enthusiasm! Here are the highlights: - Sea salt in the dough is responsible for the slight saltiness of their crust. It is crunchy and chewy at the same time. Slightly bubbly around the edges and very thin in the middle. - The wiseguy does not include sauce (olive oil instead - odd in a pizza with sausage and caramelized onions on top of it) but they use a variety of their house-made mozzarella that they smoke in their oven. If you find yourself inhaling slightly before taking a bite you will pick up the smokiness immediately. Pretty amazing! - The sausage is locally produced using a recipe the chef/owner devised. Lots of fennel here... always a good omen for an Italian sausage being served to a native Chicagoan. They split them, dress with a little olive oil and then into the oven they go. After they cool, they are sliced and used to top the pizza such that they go through the oven a second time and pick up a slight crispness around the edges. The result is sausage like you rarely find on pizza and pure perfection if you can open your mind to other than bulk sausage appearing on top of your pie...not that I have anything against bulk sausage. - The Margarita pizza involved a finely-blended fresh tomato sauce that goes on raw and cooks in their 800-degree oven. - The basil comes from a local farmer who let's it grow until it resembles a bush before harvesting, thus producing leaves that looked to be about twice the size of the basil I grow at home. They were very generous with those large leaves and that just served to make the pie that much better. I was really impressed, Phoenix. This place would be in the rotation if I lived here. I'm also glad that I tried their expansion joint instead of the original place because I received far more patience with my questions than I'm sure I would have received at the downtown location. Sadly, the flourless chocolate cake eluded me - I was just too damn full and happy to eat another bite.
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