Rock’n’roll ! Rainsux, thanks for sounding the horn on Bacco’s owner, who started Pizzeria Biga a few weeks ago. This trendy place mostly is for the Country Club set (ref. all the brand new Euro sports sedans at valet), but superb pizza transcends “The Haves” versus “The Have Nots” (assuming a “Have Not” can at least scrape up $13 for a thin crust 12” pizza…). www.pizzeriabiga.com
Anyway, after a 15-20 minute wait for a table in this already bustling, loud space, we were cheerfully seated and got right down to business with a tasty meatball starter, a “signature” saffron risotto rice ball starter (very attractive and good, but not quite as sublime as advertised), and a delicious fresh artichoke gorgonzola chopped salad. Next. Time for a reasonably priced chianti and a pizza.
Their pizza’s dough is quite interesting to my understanding, in that its yeast was wildly harvested and fermented/maintained, rather than coming from a freshly opened industrial package for each new batch. But, here is a slightly different take on biga, and one that may be more reflective of this restaurant’s actual practice than what I stated: http://en.wikipedia.org/wiki/Biga_%28...
Regardless, my precious pizza had the Margherita red sauce. Simple and not messed up. Also included was excellent fresh basil and buffalo mozzarella. I added lardo (mild paper-thin translucent sheets of pig fat…which surprisingly turned out to be somewhat tough, and thus maybe not the best choice…particularly since duck prosciutto also was on offer), and a mushroom ragu. I might have added pistachios, too, but I was already failing to “keep things simple.”
Yes, this place, and its (supposedly 900F---don’t believe it) wood burning brick oven, deserves to be in the argument for best, even if not most lovable, pizza place in town. It may not win the argument more than 1 in 5 times, given all the Supino’s, Loui’s, Crust, and Tomatoes’A’Pizza die-hards, but it is a very legitimate new contender in that argument. Kudos to Rainsux.