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Pizza D.O.C. Revisited

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Restaurants & Bars

Pizza D.O.C. Revisited

Akatonbo | Feb 7, 2004 05:22 PM

Last night we went to Pizza D.O.C., which is two blocks from our place, and so qualifies as our neighborhood pizza joint. We had a very good meal, but as some of you know, eating at D.O.C. can be a crap shoot. We noticed that there have been some changes to the menu - the Pizza Boscaiola is now offered with the option of tomato sauce (!) and they have added a veal dish to their secondi, and a few new pastas. Our friendly waiter told us that since they were featured on "Check Please," they've been flooded with new customers who expect all pizzas the have tomato sauce, and ask for pepperoni on them. The original owner (Ceasare), is only a silent partner now (he owns Bocca). The influx of pizza-orderers has crowded other dishes out of the wood fired oven - the bruschetta are no longer toasted there, nor are the vegetables in the Antipasto Misto, and the tagliatelle (sp?) (the delicious steak broiled in the oven, sliced thin, and served with a rosemary-infused olive oil)was dropped long ago because not enough people ordered it.

We have always felt that the pastas are the better (and more consistant) choices at D.O.C. (tho I love the Pizza Napoli - the anchovy one). Last night I got a half order of a new menu item - a risotto with truffle paste and white truffle oil - delicious, and not at all runny - as was the last risotto I had there. I also got another new thing, gnocchi made from ricotta and served in a tomato-cream sauce. Very tasty, but with a flabby texture, which I supoose is inevitable in a gnocchi made from ricotta. My husband ordered two half-orders of two different pastas he loves that have what the menu calls "Italian bacon" - guanciale - that I find a bit strong. Finished off with a dessert in the tiramisu family, but layered with zabiglione, and some house Grappa. A good experience - this time.

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