So in the past few months, Victor and I have finally been to a few of the trendy new pizza places in town--spots that boast 800 degree coal- or wood-burning ovens that produce authentic Neopolitan pizza.
Trendy and new? I'm afraid we are rather behind the curve. They were trendy and new; they are now a Chicago institution.
Closest to us is Sapore di Napoli, which was the first one we tried. We ordered a Margherita pizza and liked it: particularly the tasty sauce. Not NYC pizza, but a nice alternative.
My painting class was very close to Spacca Napoli, so I went there once without Victor and had a pizza marinara (no cheese), which I thought was delicious. But yesterday evening Victor and I tried the Margherita and the one with mushrooms and sausage--we loved the crust, which was nice and chewy, but the tomato sauce and cheese were surprisingly bland.
And a couple of weeks ago, we checked out Coalfire, which recently made some list for best Chicago pizza. Our verdict: okay. Nice crust, but the sauce (again) didn't turn us on.
Wanted to love these places, but just...didn't.
On the bright side, we'll be in NYC this weekend, and I'm sure we'll be eating some real pizza.
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