so i finally went there last week after a solid three days after their grand opening. (I got there after 11pm on opening night and they had already run out of all their food for the day). But anyways found a seat at the pizza counter and sat right down. I already had a copy of the menu, so basically I knew what I wanted.
I ordered what I would get to really try out any new pizzeria, which is a simple cheese pizza or rather than the Pizza Margherita. Got that plus an order of the eggplant capanota, which the waiter described as more of a relish. The capanota was a really good relish, but I don't quite understand ordering it as a dish. It seems like it should arrive with a dish. And also no bread is there to serve it on. Anyways, I sat there eating my bowl of relish which was delicious though not excellent.
I watched the assembly line of workers laboring over the pizzas, it seems like the whole act was not officially together yet, but Nancy would add the finishing touches as the pizzas would come out of the oven, either she'd drizzle some of the pizzas with olive oil, or places slices of lardo on the already cooked pizza, or in my pizza's case cut up pieces of basil and place them on the cheese pizza. From the looks of the pizza as I was waiting, the pizza really did look to be very tiny, only about four small slices, a very tiny personal pizza. So most likely you won't be able to share one unless you're ordering as an appetizer possibly.
After a hefty hour or so, the cheese pizza arrived. It had a nice crust a little too puffy (like tandoori bread or tanoor bread) and had some nice blackened bits but it really didn't speak pizza to me. The sauce was mild and so was the cheese so once again I guess it's all about the bread and crust here, but I do believe they are giving short shrift to the cheese and saucing. Maybe it's due to Nancy's heavy involvement with artisanal breads over the years. Go figure. The pizza seemed to be a cross between an old Spago pizza and maybe one of those things you get Caioti Pizza Cafe with a tadbit of Italy thrown in. This is not New York pizza nor is Chicago pizza nor is it New Haven pizza, we can probably just call it Silverton pizza. But I will return to try the pizza or rather "bread" again. I curious to see in the long-run what Batali's function in the whole entreprise will be, as of yet, they do not carry the lamb procsiutto from Seattle's Salumi.
After polishing off the pizza, I was still tremendously hungry (and I definitely didn't want to wait another hour for what amounts to a slice of pizza and on secound thought should have ordered the already famed duck legs) so got a copy of the dessert menu and ordered the budino after deliberating between that and the chocolate one. The butterscoth budino that arrived was good not great, it was a little too sweet, but the creme fraiche helped a lot to bring the sweetness down to earth (at least a little bit, the fraiche here is also better than the stuff they use on the buttercotch at BLD) and the rosemary cookies on the side though interesting sounding were just ordinary cookies on the way to biscotti. I did finishe the dessert, it wasn't bad afterall.
I'll definitely have a return visit though not at the rate of other hounds (just helping out a fellow hound so you won't have to wait as long in the future). Lastly, the service is very efficient (I think the waiter must have refilled my water bottle more than a few times when it was going to run low). Also, the olive oil gelato may be on the menu in a few months from now, when they get their gelato machine.
Even though the items on the menu are reasonable, everything adds up real fast.
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