I'd heard about the food cart in Ballston, but never made it. This past Friday, Emily and I decided to experience our first Pupatella pizzas. What have I been waiting for?!?!?
The most obvious comparison is to Orso, given that both put out classic DOC Margherita pizzas. Pupatella's dough is chewier and saltier and Pupatella offers a more generous serving of buffalo mozzarella. The two tomato sauces are different, but both seem fresh and flavorful; Pupatella touts their sauce as authentic, as it is neither cooked nor aggressively seasoned. I don't know how pizza tastes in Naples, but Pupatella (and Orso) certainly leave me wanting to experience it first hand.
While I'm not sure about the goofy hats the pizzaiolo wear at Pupatella, I did like their proximity to the diners and the ability to see the pizzas cranked out.
Though not a classic Neapolitan pizza pie, I'll be interested in sampling their white sauce pie on my next trip (if I can talk myself of getting another Real Margherita).
CONCLUSIONS
Food: 9/10
Service: 3/5
Errata: 3/5
Total: 15/20
$$
Showing posts with label Pizza. Show all posts
Showing posts with label Pizza. Show all posts
Friday, April 8, 2011
Comet Ping Pong (Washington, DC)
We've been talking about this place for a while, but have always treated the distance as an excuse to making our first trip. We won't be making that excuse in the future.
I ordered their specialty, The Philly. A calzone loaded with house roasted pork, garlic, red pepper, grilled broccoli rabe, and provolone cheese, this dish brought back memories of the delicious pork sandwich at Tony Luke's in Philly. I'll be returning.
One other note: Comet Ping Pong uses buffalo mozzarella cheese as their standard pizza cheese. This results in Comet Ping Pong getting automatic bonus points in my book.
Oh, and they have Lagunitas IPA on draft. This is a good thing.
CONCLUSIONS
Food: 8/10
Service: 4/5
Errata: 4/5
Total: 16/20
$
I ordered their specialty, The Philly. A calzone loaded with house roasted pork, garlic, red pepper, grilled broccoli rabe, and provolone cheese, this dish brought back memories of the delicious pork sandwich at Tony Luke's in Philly. I'll be returning.
One other note: Comet Ping Pong uses buffalo mozzarella cheese as their standard pizza cheese. This results in Comet Ping Pong getting automatic bonus points in my book.
Oh, and they have Lagunitas IPA on draft. This is a good thing.
CONCLUSIONS
Food: 8/10
Service: 4/5
Errata: 4/5
Total: 16/20
$
Pizzeria Orso (Falls Church, VA)
Following a seminar my firm gave at one of our client's offices, several of the associates -- at my suggestion -- hit up Pizzeria Orso to take advantage of their lunch special: $10 for their Margherita DOC pizza and a soda.
Orso lives up to its reputation. When it comes to comparing Margherita pizza, Orso's dough is distinctive in that it is a little drier than others, resulting in a crisper crust. Also distinguishing Orso is the scent of their Margherita pizza. Inhale deeply and the subtle scent of ganja sweetly wafts about.
Since the first trip, Emily and I have returned on several occasions and enjoyed the pizza every time. While we have also sampled some of Orso's appetizers, these have been disappointing.
CONCLUSIONS
Food: 8/10
Service: 3/5
Errata: 4/5
Total: 15/20
$$
Orso lives up to its reputation. When it comes to comparing Margherita pizza, Orso's dough is distinctive in that it is a little drier than others, resulting in a crisper crust. Also distinguishing Orso is the scent of their Margherita pizza. Inhale deeply and the subtle scent of ganja sweetly wafts about.
Since the first trip, Emily and I have returned on several occasions and enjoyed the pizza every time. While we have also sampled some of Orso's appetizers, these have been disappointing.
CONCLUSIONS
Food: 8/10
Service: 3/5
Errata: 4/5
Total: 15/20
$$
Sunday, February 13, 2011
BRABO Tasting Room (Alexandria, VA)
THE MEAL
"Wild Mushrooms" Wood Fired Tart (with bacon and goat cheese)
"Braised Pork Belly" Wood Fired Tart (with roasted poblano, pickled red onion, and goat cheese)
THOUGHTS
We stumbled into BRABO Tasting Room on a whim, mostly because we were swinging by the Butcher's Board to seek what food products they carried (specifically, to determine whether they carried lardo). The Tasting Room is one of Robert Wiedmaier's three establishments in Alexandria, the casual bistro/trattoria option.
We opted to share two of the wood fired tarts (read: pizzas). The first, "Wild Mushrooms," was nicely flavored, albeit unimaginative. As I commented during lunch, I have come to expect the exceptional or unique when ordering non-traditional pizzas...and Wild Mushrooms disappointed. Nonetheless, the Wild Mushrooms provided an opportunity to evaluate the "tart" dough...and the dough really works at the Tasting Room. Thin and chewy, the Tasting Room delivered a dough that "crunched-up" nicely and provided a wonderful base for a pizza.
The "Braised Pork Belly," using the same delightful dough, epitomized the imagination that I expect when ordering such a specialty pizza. The braised pork belly had a more delicate/subtle flavor than other pork bellies I've enjoyed, with a tenderness similar to a braised short rib. Just goes to show that braising meat can produce magical results. In my opinion, though, what made the pizza was the roasted poblano. Adding smokiness and spice, the roasted poblano elevated this "wood fired tart" to something special. Throw on some cilantro and red onion, and this "tart" really worked it.
While the food was flavorful and fresh, I do not think I would return to the Tasting Room if the only option were the wood fired tarts. There are a number of pizza joints in the area which are producing pizzas better than those at The Tasting Room.
CONCLUSIONS
Food: 7/10
Service: 3/5
Errata: 3/5
Total: 13/20
$$
"Wild Mushrooms" Wood Fired Tart (with bacon and goat cheese)
"Braised Pork Belly" Wood Fired Tart (with roasted poblano, pickled red onion, and goat cheese)
THOUGHTS
We stumbled into BRABO Tasting Room on a whim, mostly because we were swinging by the Butcher's Board to seek what food products they carried (specifically, to determine whether they carried lardo). The Tasting Room is one of Robert Wiedmaier's three establishments in Alexandria, the casual bistro/trattoria option.
We opted to share two of the wood fired tarts (read: pizzas). The first, "Wild Mushrooms," was nicely flavored, albeit unimaginative. As I commented during lunch, I have come to expect the exceptional or unique when ordering non-traditional pizzas...and Wild Mushrooms disappointed. Nonetheless, the Wild Mushrooms provided an opportunity to evaluate the "tart" dough...and the dough really works at the Tasting Room. Thin and chewy, the Tasting Room delivered a dough that "crunched-up" nicely and provided a wonderful base for a pizza.
The "Braised Pork Belly," using the same delightful dough, epitomized the imagination that I expect when ordering such a specialty pizza. The braised pork belly had a more delicate/subtle flavor than other pork bellies I've enjoyed, with a tenderness similar to a braised short rib. Just goes to show that braising meat can produce magical results. In my opinion, though, what made the pizza was the roasted poblano. Adding smokiness and spice, the roasted poblano elevated this "wood fired tart" to something special. Throw on some cilantro and red onion, and this "tart" really worked it.
While the food was flavorful and fresh, I do not think I would return to the Tasting Room if the only option were the wood fired tarts. There are a number of pizza joints in the area which are producing pizzas better than those at The Tasting Room.
CONCLUSIONS
Food: 7/10
Service: 3/5
Errata: 3/5
Total: 13/20
$$
Tuesday, January 11, 2011
Fire Works Pizza (Arlington, VA)
THE MEAL
Beers: Cask Ale, Abita Purple Haze
Entree: Smokey Blue Pizza (gorgonzola, wood roasted onions, local smoked bacon, organic tomato sauce, rosemary, aged balsamic glaze)
THOUGHTS
I met up with my best friend from high school to grab a drink on a Friday evening and ended up going to Fire Works Pizza due to the extensive beer list. We walked in and immediately were hit with a packed bar (it was a Friday evening) and a "45-55 minute wait" for a table. Undaunted, we traversed the length of the bar -- weaving/pushing our way through the throngs of people -- to get to the service bar area.
The first thing you notice about Fire Works is the emphasis on the beer. As you walk in through the entrance, you see a glass-plated refrigerator (in which countless kegs of beer are proudly displayed). But it's only when you approach the bar that you realize the serious selections you face when choosing a beer at Fire Works. Handwritten signs tower above the entire length of the bar (approximately 50-75 feet?) identifying numerous beers on tap (as well as the alcohol content and price of each beer). The beer taps line the bar like tin soldiers, awaiting orders.
We immediately focused in on the cask ale selections, of which there were 4 to 6 choices. After ordering what I believe to be an Allagash cask ale, we turned around and discovered that a table in the bar area had just opened up.
While I have been to Fire Works on one previous occasion (ordering appetizers and beer), I had not previously tried their pizza. Seeing as how Fire Works is a pizza joint, why not give their pizza a try? A review of the menu suggests that someone in the kitchen places a premium on local and organic ingredients, devoid of nitrates and other additives.
After perusing their specialty pizzas, I focused in on the Smokey Blue, a gorgonzola/bacon/rosemary/balsamic creation delicately balancing the sweet and savory elements of each ingredient. The premium placed by Fire Works on the quality of ingredients in the pizza was evident. The smokiness of the bacon and powerful flavor of gorgonzola provided a savory base for the pizza, with an aged balsamic glaze adding a tang and bringing to light the natural sweetness of the bacon. The rosemary danced amongst the other flavors, bringing a lightness and a freshness to what might otherwise be considered a fairly heavy pizza. While I would be the first to admit that I have encountered the flavor profiles of the Smokey Blue elsewhere, I do not believe that I have encountered these ingredients in such balance previously. With a perfectly cooked crust, I was thoroughly satisfied with the selection of the Smokey Blue.
After I had a couple of the cask ales, I moved onto Abita's Purple Haze. I had been thinking about the recently opened Bayou Bakery (and all things Louisianan) and insisted on ordering a Purple Haze. I found that the subtle raspberry essence of the Purple Haze enhanced the flavors of the Smokey Blue (amplifying the sweetness of the aged balsamic glaze) and would consider ordering the combination again.
The service at Fire Works was above-average, although our server was a little too friendly. When the server brought the check to the couple sitting at the table next to us*, he commenced talking about how he was single and just recently started putting himself out there. At first, it sounded as though our server was friends with the couple sitting next to us; however, it eventually became apparent that this was not the case (and that the conversation was his awkward attempt at being friendly with his customers). While such conversation may have colored my impression of the service, it certainly provided a memorable story (and I wish him the best in his recent efforts in dating).
After my first visit to Fire Works, I have no doubt that I will return (and, most likely, order another Smokey Blue). This is amongst the best pizza in the DC metropolitan area right now and, with an incredible beer list, visiting this restaurant is a must.
*NB - The couple sitting at the other table was none other than the Nationals' version of Ryan Seacrest, i.e., the leader of the Nat Pack who interviews various fans in the stands throughout the course of the game.
CONCLUSIONS
Food: 8/10
Service: 3/5
Errata: 3/5
Total: 14/20
$$
Beers: Cask Ale, Abita Purple Haze
Entree: Smokey Blue Pizza (gorgonzola, wood roasted onions, local smoked bacon, organic tomato sauce, rosemary, aged balsamic glaze)
THOUGHTS
I met up with my best friend from high school to grab a drink on a Friday evening and ended up going to Fire Works Pizza due to the extensive beer list. We walked in and immediately were hit with a packed bar (it was a Friday evening) and a "45-55 minute wait" for a table. Undaunted, we traversed the length of the bar -- weaving/pushing our way through the throngs of people -- to get to the service bar area.
The first thing you notice about Fire Works is the emphasis on the beer. As you walk in through the entrance, you see a glass-plated refrigerator (in which countless kegs of beer are proudly displayed). But it's only when you approach the bar that you realize the serious selections you face when choosing a beer at Fire Works. Handwritten signs tower above the entire length of the bar (approximately 50-75 feet?) identifying numerous beers on tap (as well as the alcohol content and price of each beer). The beer taps line the bar like tin soldiers, awaiting orders.
We immediately focused in on the cask ale selections, of which there were 4 to 6 choices. After ordering what I believe to be an Allagash cask ale, we turned around and discovered that a table in the bar area had just opened up.
While I have been to Fire Works on one previous occasion (ordering appetizers and beer), I had not previously tried their pizza. Seeing as how Fire Works is a pizza joint, why not give their pizza a try? A review of the menu suggests that someone in the kitchen places a premium on local and organic ingredients, devoid of nitrates and other additives.
After perusing their specialty pizzas, I focused in on the Smokey Blue, a gorgonzola/bacon/rosemary/balsamic creation delicately balancing the sweet and savory elements of each ingredient. The premium placed by Fire Works on the quality of ingredients in the pizza was evident. The smokiness of the bacon and powerful flavor of gorgonzola provided a savory base for the pizza, with an aged balsamic glaze adding a tang and bringing to light the natural sweetness of the bacon. The rosemary danced amongst the other flavors, bringing a lightness and a freshness to what might otherwise be considered a fairly heavy pizza. While I would be the first to admit that I have encountered the flavor profiles of the Smokey Blue elsewhere, I do not believe that I have encountered these ingredients in such balance previously. With a perfectly cooked crust, I was thoroughly satisfied with the selection of the Smokey Blue.
After I had a couple of the cask ales, I moved onto Abita's Purple Haze. I had been thinking about the recently opened Bayou Bakery (and all things Louisianan) and insisted on ordering a Purple Haze. I found that the subtle raspberry essence of the Purple Haze enhanced the flavors of the Smokey Blue (amplifying the sweetness of the aged balsamic glaze) and would consider ordering the combination again.
The service at Fire Works was above-average, although our server was a little too friendly. When the server brought the check to the couple sitting at the table next to us*, he commenced talking about how he was single and just recently started putting himself out there. At first, it sounded as though our server was friends with the couple sitting next to us; however, it eventually became apparent that this was not the case (and that the conversation was his awkward attempt at being friendly with his customers). While such conversation may have colored my impression of the service, it certainly provided a memorable story (and I wish him the best in his recent efforts in dating).
After my first visit to Fire Works, I have no doubt that I will return (and, most likely, order another Smokey Blue). This is amongst the best pizza in the DC metropolitan area right now and, with an incredible beer list, visiting this restaurant is a must.
*NB - The couple sitting at the other table was none other than the Nationals' version of Ryan Seacrest, i.e., the leader of the Nat Pack who interviews various fans in the stands throughout the course of the game.
CONCLUSIONS
Food: 8/10
Service: 3/5
Errata: 3/5
Total: 14/20
$$
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