Restaurants & Bars Mountain States Pizzeria

PIzzeria Locale

jms123 | | Feb 16, 2011 05:38 AM

Pretty good dinner last night...traveling out here for business...from the northeast

Salameria plate was piece of the mortadella was the dry slice from the end...they should be careful about that...everyone has one of those old fashioned hand cranked slicers now...

Margherita pizza was a good solid B...more basil, sauce (just San Marzano know in Italy and inNew haventhey always cut ther San Marzano with a Roma Plum) tasted salty...but was OK...just needed a little more char...I liked it. Oven needs to will come.

Butterscotch Bouidin...OK...but the caramel needs to really be get a true butterscotch was good but bland...good whipped cream.

I noticxed some simalarities with Mozza in LA...Mario Batali's place...toomamny similarities to think someone didnl;t spend some time there...dough was the same, atmioshphere similar, and he sells Butterscotcxh Boudin...with the salt and caramel...

Wine by the glass was good...but to be honest...this is a pizza shop...the wine list is just way too much...are these guys affilated with the place next door? I read the whole thing...learned alot...

Some great stuff but I just donlt see needing to pay hundreds of dollars for a wine to pair with food that in most parts of the world you eat standing up in casual clothes.

They are in day 23 I think the server told me...way too many service staff all trying hard...if one more person offered to pour me water...but staff was great and they call you by name...funny that I noticed because they ask you when you come in and type it onto the computer...well...when the dishwasher is calling out "Goodby Mr is a little much

It just needs to relax a little...mayeb a few biker waitresses with a little attitude would calm the place down so it doesn;t feel so stuffy

I would go back...maybe even buy one of those expensive wines.

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