![]() The crust was flavorful, indicative of a long ferment, and had a good balance of bite and chew. The pies were cut into quarters, which were substantial enough to eat by hand, by folding, but pliable enough to make a knife and fork a good option. The narrow cornichone along the edge was evenly blistered with black spots, indicating that the pizza had been well tended to in the oven. The crust was blackened underneath, which is sometimes dubbed "leopard spotting," but this was a little more uneven, not really spotted, with separate black areas and white areas. I went here knowing that this is not "Buffalo pizza." It's wood-fired, using what I believe is a naturally leavened dough (a/k/a sourdough), and most of the pizzas on the menu are made with a thin crust. American Restaurants for Lunch in Kenmore.American Restaurants for Families in Kenmore. ![]()
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