And to top it off, we had 4 slices to take home and enjoy one more time. We thoroughly enjoyed the selection of meats, cheese and scant sauce on this Big Apple pie. My wife, me and the pizza a trilogy of dramatic hunger, voracious consumption, and rapt satisfaction. We liked the crust and loved the meat and cheese flavor which was enhanced by an application of finely grated parmesan. Hot and "stringooey", we made 4 slices disappear as fast as the molten cheese would let us without causing roofie blisters. Not a whole lot of waiting before we had our meat lover's pizza presented on a server that raised the pizza almost to eye level. no namby pamby veggie and peppers or margherita type pizza for our tastes! It was very reassuring to see the cook washing his hands in a sink next to the work station counter top, soaping all the way up to his elbows before he began dough kneading which included a couple of deft aerial tosses of the spinning pizza dough. With that in mind we opted for the NY style Quatro Carni, a four meat pizza which I figured was sure to satisfy the hearty carnivore types that we are. However, with an ever expanding waistline, I have come to appreciate the NY style thin crust a bit more (as if changing crust types versus not eating pizza at all will assist in weight maintenance). There’s no limit to your number of toppings, so go wild! The combinations are endless and so will the number of our visits.I used to love the bread overload of a deep dish pizza. You can choose between 3 types of crust, 4 different sauces, a variety of cheeses, AND over 40 different toppings. What better pizza than the one you create yourself? Urban Bricks lets your creative side run wild to build and enjoy your own pizza at an incredible price. Last but not least, Urban Bricks at The Rim. Some of their other toppings you can add to your pizza include: fried egg, spanish chorizo, caramelized onion, avocado and more! Save room for dessert, because they also have a gelato! SoBro’s knows how to balance their pies with great flavors. Another one of my personal favorite pies is their Bacon and Pears: bacon jam, mozzarella, gorgonzola, Asian pears, smoked pancetta, and arugula. Above is the FIGJAM pizza: sweet figs, house mozzarella, tangy gorgonzola cheese, prosciutto and arugula. SoBro Pizza Co located at 1915 Broadway near the Pearl have a number of unique pizzas ready for multiple visits. Pro Tip: deep dish pizza requires more time in the oven, so you can call Amigo’s ahead of time (30-40 minutes prior) and they’ll have it ready by the time you come in! Amigo’s serves a delicious Chicago style deep dish pizza where your choice of toppings are instead stuffed inside the pie alongside gooey mozzarella and topped with tomato sauce. Next, you don’t have to travel to Chicago to try this special pie. We added some oak roasted mushrooms to the party, because why not? Dough specializes in napoletana pizza, has an imported brick oven from Italy and sources all of their ingredients from local farms, so you know they mean serious business when it comes to making pizzas. ![]() Above is the seasonal pizza: Smoked pancetta, asparagus, spring peas, Calabrian chiles, roasted garlic, fontina garlic panna, and fresh rosemary. Some of Stella’s other pizzas include: Bee Sting, Pancetta Pear, Quattro, Ratatouille among others unique combinations.ĭough Pizzeria is making vegetables cool again. It’s soft, creamy texture matches so well with the arugula and prosciutto. ![]() The burrata (a fresh cheese made from mozzarella and cream) is my new favorite topping. Therefore, we had to order the Prosciutto & Arugula pizza which also included: burrata, house mozzarella and cherry tomatoes. When I came in for lunch, I spotted a group of fresh arugula plants ready to be plucked and served atop a pizza. Stella Public House prides itself on “farm to table pizza,” and rightfully so. We searched for the best pizza pies around town and chose five of our favorite spots listed below in no particular order. So many variables equals an endless combination of sauces, toppings, cheeses and even drizzles.
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