is another Stephen Starr
restaurant and like most Starr establishments it does not disappoint. The restaurant is large and spacious and located in one of my favorite areas of town. Directly behind the hostess stand lies the open concept pizza station where the chefs are busy rolling the dough, adding the toppings and placing in the brick oven pizza all in front of a crowd of hungry diners.
If you enjoy watching your food be made then ask for a seat facing the kitchen… you may learn a thing or two about making pizza from scratch.
We ordered three pizzas to share amongst a group of four. The Tartufo- a black truffle, egg and fontina pizza; the Spinach- oven-roasted tomatoes, pine nuts, mozzarella and baby spinach; and the Sausage- wood-roasted sausage, hot pesto, mozzarella and tomato sauce (see menu).
The sausage pizza and the tartufo were my two favorites of the night. Ground pieces of sausage sprinkled generously over a perfectly baked dough with fresh mozzarella, tomato sauce and pesto.
The Spinach pizza was covered in boiled spinach sprinkled with pine nuts, oven-roasted tomatoes and mozzarella. Very tasty and a healthier choice for those aspiring vegetarians.
The Tartufo pizza was covered with cheese, egg and truffle oil. For those who love truffle oil this one is for you. It is a delicious creamy blend that when mixed with the chewy dough lead to a perfect pizza.
Of course, dough is one of the most important aspects of the perfect brick oven pizza and this dough hit all the requirements. The crust was golden yet not burnt, it was chewy yet not too crispy and hard.