Had a margarita at Pizza Delfino this afternoon, and it was perfection. Nice chewy crust with the charred spots one expects from a wood burning oven, intensely flavored tomato, just the right amount of excellent mozzarella.
A couple of weeks ago I had the much hyped margarita at Tony's Pizza in North Beach. Tony's margarita was undercooked (no char spots) and almost soggy in the middle. Worst of all, there just wasn't much taste to it. It need more or more flavorful tomatoes. I'm sure the mozzarella was of a high quality, but the taste was so subtle there was no there there.
My only complaint about the Delfino pizza was that I only got three or four whole basil leaves, and they were added while the pizza was still in the oven. As I remember, Tony's spread fresh basil around the pie, which works better for me.
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