|Pizza Tonight Entrance|
The Pizza Tonight menu held an abundance of deliciousness. The wood-fired oven in the front is reserved for pizzas, but the oven in the back is for other dishes, like Charred Octopus with White Beans and Sugartoads with Bagna Cauda. We stuck to more of the basics for starters: Lamb and Pork Meatballs and Burrata with Caponata and Arugula. Neither nephew had tasted lamb before and, surprisingly, both tried the meatballs and wolfed them down. Big and meaty with a delicately spicy tomato sauce. The cheese dish had one nephew raving and the other one avoiding the dish at all costs. For myself, this was my favoprite dish. Of course, the creamy fresh ball of cheese is always delicious. The arugula added a slight pungency. The roasted red pepper caponata was the star. Dressed in just enough vinegar and tossed with capers - a perfected sweet-sour balance. One recommendation - offer an order of wood-fired or grilled rustic bread as an optional accompaniment.
But we were really here for the pizza and, yes, the pizza was delicious. We ordered a variety of pies - Margherita; Sausage, Tomato, Rapini, and Ricotta; Caprese, Fennel, and Tomato; and Potato, Rosemary, Chiles, and Grano Padano.
No matter how the pizzas are topped, the crust is all important. The Pizza Tonight crust arrived thin with just the right crunch on the bottom to stand up to the toppings and just the right chew when devouring. The wood-fired blisters added a final taste touch. The crust also reminded me of my time in Florence, Italy and scarfing up wood-fired pizzas in that historic city.
All in all a wonderful meal and an introduction of what pizza is capable of being to my nephews. I also want to give a shout out to Kay, who provided wonderful service and was patient with all of my questions.
Welcome home Pizza Tonight!