I was in Giardini's in Carroll Gardens on Sunday night; I hadn't been in a while, & was disappointed that my favorite guy -- the one with dark hair who used to have the long ponytail -- wasn't working. Instead, it was under the dominion of the often-grumpy 40ish blonde guy -- who I believe is the boss. It had been at least a month since I last had a slice there, and I wasn't sure why, but the pizza tasted absolutely fabulous. Halfway into my second piece, I identified the difference -- a distinctly sharper, more acidic quality to the tomato sauce.
With some hesitation, I sidled my charming and curious self up to the counter and inquired: "What's new?" Blonde man looked suspicious. Sugar in sauce, I asked? More garlic? Less salt? Are you cooking it longer? His visage was stern. "We don't cook the sauce!" he intoned. Finally, I wore him down. "I'm using new tomatoes," he said. "They're imported, from Italy. They only come in 5 kilo cans, & I'm paying more for them." At this point, the vaguest ghost of a smile is lurking. I believe that I've won him.
The only point of this whole story is: if you've never been to Giardini, go now -- I can't say enough good things about their pizza. If you're already a fan, make SURE you tell them you noticed the new tomatoes.
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