Corissa L.
Yelp
With all the rave reviews, I was expecting something pretty spectacular, and left slightly disappointed. It was a busy Saturday night and our waiter was great, but he had tables all over the place, so at one point I had to get up and go to the bar for salt and pepper. It's a pizza place, so I definitely don't mind and this is not why I'm giving it 3 stars.
We started with the fried calamari and shrimp, which I chose over the charcuterie board. When it arrived, it looked perfect. Lightly fried, and not heavily battered. But it was tasteless - hence the salt and pepper. It was served with a sweet chili sauce and my husband and I agree that there was no need to get fancy here. A standard marinara would do and that's what we asked for.
I had the Linguine Vongole, which was quite good. The tiny clams were delicious. However, I think the one at Gratzzi is better, as well as one I make at home based off a Thomas Keller recipe.
The pizza, which is all the rave, we expected to be phenomenal. The dough, which is fermented, was tasty, but the pizza was soggy - like the oven wasn't hot enough or they didn't cook it long enough. We make our own fermented pizza dough at home with a sourdough starter, and our oven does not get to 700 degrees, but our version is crispier. Also, we've had pizza in Naples, and this version did not come close to that.
It could have been an off night, but with so many other places to try, it will be a while before we are back.