Talk about embarassing.....I was walking past Il Mondo, and went in to check out the slices out. The sight of slight charring on the edges got me so excited, I ordered a slice before I even checked to see if I had any money in my pocket. Yikes!!
A pocketful of assorted change later (not quite enough, but they're nice there, too) I was biting into a searingly hot, double-wide slice of cheese with fresh chopped basil on it...As far as I can tell, they've solved the undercooking problem Pig's used to have...Each of the pies on the rack seemed to have a spot of char here and there, tho not on the bottoms. The crust was thin, and crisp, but not crackerlike; it still had enough bend to fold well...Some moisture and good bubbles, that dough was well-rested...The edges rose, but weren't too puffy. The sauce was well-seasoned, I could actually taste some garlic and pepper, maybe oregano...This was a lighter slice, not tons of cheese (a good thing, in my book, not gloppy)...And fresh basil!!!
Not as many unusual combinations, but I can forgive that, because the crust quality has gone way up...There's a potato, rosemary, bacon and scallion(available vegetarian) that has my name all over it, tho...
One slight thing gave me pause, tho....They were selling baklava, and Greek salads, and there was a friendly looking Greek guy there who may have been one of the new owners...I just had a chilling fear they might start doing Greek-style pizza if we don't all go in and support this new incarnation..NNNOOOOOOOOOO!!!!!!!!!!
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