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| - I like Mojo's - I like them a lot. They're clearly making an effort to go beyond the basics and it shows
The antipasto salad is HUGE! Plenty to share among 2-4 people. Effort is taken with the presentation in making little rosettes out of the meats and cheeses, and I'm always a sucker for giardiniera. I wish they'd change out the canned black olives for better ones - it's a small thing, but I think it would make a world of difference
Moving on to the pizzas...they're good! VERY good! The white pizza is a solid 10! The blend of garlic, butter, ricotta and mozzarella works incredibly well. It's rich, flavorful, the crust is chewy and it's all very, very tasty. I wish the crust was a little more crisp, but I'm assuming it's deliberately not, in order to achieve the New York fold thing
I've also had the chance to try two of the house specialty gourmet pizzas. The first was the Shrimp Fra Diavalo, with spicy sauce. The sauce is amaaaaaaazing! I tried to pinpoint exactly what the heat source/taste was and still don't know, but it's wonderful!!! Usually pizza sauces marketed as "spicy" don't live up to their names - this one does! It is absolutely heat-spicy, but not so hot as to lose all the flavor to the heat. I'd buy jars of that sauce alone and use it on a lot of things! Hell...I'd buy jars of that sauce and eat it with a spoon! The shrimp on the other hand were a little disappointing. In other restaurants, shrimp is often overcooked to the point of never-ending rubbery chewiness - the shrimp on my pizza were on the other end of that scale, and weren't quite opaque enough. I'd actually like to see a different way of introducing the shrimp to the pizza - maybe sauté them in a pan first to get a quick sear and a little bit of caramelization around the edges, and then toss them on top in the last minute of the oven, just so they adhere to the cheese. It would take a good pizza - and make it a GREAT pizza!!!
The Funghi pizza, on the other hand, is a complete success!!! The sweetness of the mascarpone in the cheese blend, is offset by the earthiness of the roasted mushrooms and onions, the peppery notes of the arugula, and then finished off with a hit of acid in the Fig Balsamic reduction. Again, I'd love a teeeeeeny bit more crispness in the crust, but it really is a wonderful, wonderful, wonderful pizza!
On my last visit, after seeing many people mention them, I tried the Zeppolis for dessert. Served piping hot in a brown paper bag filled with powdered sugar...they're a fun way to finish a meal. And, as with the antipasto...it's a VERY generous serving and much more than one person can tackle on their own. Again, as a personal preference, I wish there was some sort of acid offset to the sweetness (lemon...raspberry...), but hey - when has fried bits of dough, rolled in sugar EVER been a bad thing? Never, right?
Overall, like I said - I like Mojo's! I like them a lot!!! And I'm not alone, so I have my fingers very tightly crossed they stay successful and become a staple in our little town, for a VERY long time to come!!!!
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