Trending on Restaurant Reviews: Pizza

pizza-trend-blogWhenever someone asks me what my favorite pie is, I always tell them it is pizza. Seriously, you can keep your sweet apple pie; I want savory, crispy pizza pie every time. Much to my delight and that of diners just like me, pizza has been enjoying a great revival, and some of the nation’s best chefs are getting into the pie game, serving up every variety of pizza imaginable. From pies topped with carrots, figs, potatoes, and more to a creation inspired by a classic steak dinner at Peter Luger, here’s a small slice of the pizza raves in our most recent restaurant reviews. 

ABC Kitchen, New York, New York: “I’m usually not a big pizza fan, as I try to be on the healthy side and avoid gluten, but ABC’s mushroom pizza was oh-so-worth the try! Can’t wait to go back just for that. Do yourself a favor and try it, please!”

Domenica, New Orleans, Louisiana: “We all shared four pizzas and each was delicious. The carrot pizza was especially good.”

Frantolo Ristorante, Mill Valley, California: “This restaurant is always great, and the smoked salmon pizza is worth a special visit.”

Fritti, Atlanta, Georgia: “For pizzas, the Margherita (add salami or sausage) is perfect, with the correctly crisp and golden thin crust and the proper balance of tomato sauce and cheese on top.”

Greens Restaurant, San Francisco, California: “We recently took our out-of town friends here and shared the asparagus pizza (sounds intriguing; tastes GREAT!).”

Heartwood, New York, New York: “We ended the culinary adventure with “When Peter Luger goes out for Pizza” pizza, chasing it with the duck fat potato wedges! Hey, life is too short, live it up! The pizza was amazing: chewy crust, the adding of smoked sea salt brought out the flavors even more…it is a must try!”

Joey’s Italian Cafe, Miami, Florida: “My husband and I shared the Gorgonzola, walnut, and arugula pizza, which was weird but in all the right ways. We will be back.”

NOLA Restaurant, New Orleans, Louisiana: “Duck confit pizza is a must.”

Osteria Cicchetti, Wilmington, North Carolina: “The special shrimp, potato, and spinach pizza was fantastic!”

Pizzeria Mozza, San Diego, California: “Sausage and leek pizza was perfection! Crispy crust, nice flavor, and the sausage was divine (not too salty as sausage can be sometimes).”

Pulcinella, Calgary, Alberta: “I Googled best pizza places in Calgary. Pulcinella came up, so I thought to give it a try. Two of us shared appetizers and a main course pizza, cotto e funghi with tomato sauce, mozzarella, prosciutto cotto (ham), mushrooms, parmigiano, and basil. Looked and tasted very much like pizza I had on a recent visit to Rome. Flavours all represented, none overpowering.”

Redd Wood, Yountville, California: “The pizzas were spectacular. We had a prosciutto and a sausage pizza. The crust was perfect — thin and crispy. The meats are cured in house and tasted like they had just been prepared.”

Sagra, Austin, Texas: “The verdura pizza was perfect; thin crust with just enough crisp to it. They also did not skimp on the toppings. They were able to substitute the dairy cheese for a non-dairy option; the cashew cheese was very good!”

* Solo Trattoria, Freehold, New Jersey: “The potato pizza is a must every time for an appetizer!”

* Stagioni, Charlotte, North Carolina: “We split the tartufo pizza with mushrooms, onion, arugula, and truffle oil. It was delicious, but all the pizzas are.”

Tra Vigne, St. Helena, California: “We ordered the pizza with truffle oil, pancetta, and onions, and it was extraordinary.”

* Trio Rhode Island, Narragansett, Rhode Island: “The fig and goat cheese pizza was amazing! I will return this summer.”




  1. Eileen g Caramagno says

    Anthony’s Coal Fired Pizza, Commack NY

    They have the BEST pizza. Thin and well- done, great sauce.
    For a real treat try the Cauliflower Pizza! MMmmm.

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