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| - Now that they're touting a gourmet menu that goes way beyond any Italian pie joint in the vicinity, every review before 2015 should be ignored. You'll be doing a disservice to yourself going the traditional route of a sausage and mushroom pizza.
"Radicchio" kicked off our meal with shaved root vegetables, herbs, and vinaigrette. The plate wowed in its mix of color, delightful crunch of garden greens, and a bitter, acidic finish that I found surprisingly refreshing. I could see how the bitterness could be off putting for some though. This pummeled any lame lettuce, tomato, salad with dressing from a jar that the average pizzeria pushes out.
"Coniglio con Conchiglie", basically a rich kid's mac and cheese, is filled with braised rabbit, sugo di formmagi, shell pasta, zucchini and coriander. It's what initially piqued my interest to check out RCP again, and it'll be the dish that will have me coming back. I resisted the urge to mix everything together to get more rabbit flavor, but that ended in mere minutes since the cheese sauce was so damn good. I'd brush my teeth with that shit.
The calamari was also delicious. The tender rings of sautéed squid with herbed parsnip puree, eggplant and crispy shallots went marvelously together.
Instead of going with dessert, we finished with pizza slices (oink). I so badly wanted chicken oysters which were only available as a pizza topping. That needs to change! Chopping up the best part of the bird isn't the ideal way to serve this. Chicken oyster entrée, please?
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