Pizza for Dessert: 7 Sweet Slices That Will Blow Your Mind

Usually, pizzas are a savory affair. Pepperoni and mushrooms, sausage and peppers, and prosciutto and arugula are all classic topping combinations – not to mention cheese, and lots of it, please. But now chefs are putting sweet spins on them to create desserts that give new meaning to the phrase pizza pie. Goodbye, meats and veggies. Hello, marshmallows, Nutella, and fruit! Live the dream of eating pizza for dessert (which is almost as good pizza for breakfast) with these seven sweet slices that will blow your mind.

Bar Toma, Chicago. Illinois
Made with Nutella (because Nutella), cinnamon-y graham cracker crumble, and freshly toasted marshmallows, this pizza evokes the s’mores of your summertime memories, campfire not included. This, of course, means your clothes won’t smell like smoke and ashes at the end of the evening. Now that’s sweet!

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Pizzeria Libretto, Toronto, Canada
Chef Rocco Agostino loves blueberries. So he dapples this limited-edition dessert pizza with the tart ‘n’ sweet blue beauties along with mascarpone, lemon sugar, honey, and fresh mint. Call it a slice of summer anytime.

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Filini Restaurant and Bar, Chicago, Illinois
Nutella has the power to make everything taste better – even pizza. Chef Carolina Diaz slathers the chocolaty-hazelnut-y spread on the crust then adds toasted almonds, marshmallows, and strawberries. A drizzle of balsamic vinegar finishes it off. Truly delizioso.

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Nebo, Boston, Massachusetts
Oh. Yeah. The Christoforo is crisscrossed with Nutella, topped with crushed hazelnuts, and finished off with a sprinkle of powdered sugar. Sounds like our kind of threesome. #menageachomp

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Root Vegetables Rock: 15 Rave Reviews for Turnips

turnip blogIt warms my heart — and my stomach — that the unassuming turnip is turning up on more menus these days. The only longtime advocates I can personally recall of this root veggie are my mother, who served a giant bowl of mashed turnips each Thanksgiving (a practice started by her frugal father), and my instructors at the French Culinary Institute — we did a lot of tournage on turnips. A lot! A once-unsung ingredient in contemporary American cuisine, turnips are easy to grow and terrific for storage over the lean winter months. They’re also very low in carbohydrates, thus making them a great substitute for potatoes and other root produce with a high glycemic index. Read on for raves for turnips — in pizza, polenta, tacos, and more — from recent OpenTable reviews. 

Dressler’s, Charlotte, North Carolina: “Food, service, and overall dining experience was excellent. I had the steak with turnips and greens. Gave me a different outlook on turnips.”

The Gage, Chicago, Illinois: “Hubby had the prosciutto-wrapped trout stuffed with turnips and kale; he did not stop raving about his meal for two days after!”

Junto, Chadds Ford, Pennsylvania: “We split the ribeye (with potatoes, turnip, and arugula). The vegetables and bread were uncommonly excellent.”

The Helmand Restaurant, Baltimore, Maryland: “My favorite entree is the vegetarian platter, but lamb dishes are also excellent. We almost always get the bindi (okra) as a side dish for the table, and these folks can make even turnips tasted like a gourmet find.”

Indaco, Charleston, South Carolina: “Turnip pizza was a revelation, and so was pasta with braised brisket and a perfectly roasted chicken.”

Kanella, Philadelphia, Pennsylvania: “The appetizers are wonderful. We had lamb dumplings in a wonderful sauce, a refreshing sliced turnip salad, and great fresh hummus that is light years from the supermarket kind.”

The Kirkland Tap & Trotter, Somerville, Massachusetts: “Side dish of turnip was a heartwarming tribute to the fall.”

Legume, Pittsburgh, Pennsylvania: “Perfect portion sizes saturated with flavor — we had swordfish with braised turnips, amazing grilled peach salad, jerk squid, and bluefish pâté. So good that we went back the next night.”

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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!”

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Dining with Strangers via Social Media; Advice from a Restaurant Host + More

Dining with strangers probably involves talking to them, too. We’re not sure if Rick would approve.

Food and dining news from around the web and the world…

* Don’t talk to strangers. Dine with them instead. [The National]

* Please don’t seat yourself. And other niceties restaurant hosts wish you would observe when dining out. []

* Californians, look away! It’s Restaurant Augusts foie gras three ways. []

* What happens when hot dogs meet pizza pies? If you guessed an apocalypse, you’re wrong. [Journal Gazette]

* Sundance suggestions. Here are some Park City dining recommendations from a local. [CityWeekly]

* Is what you’re eating working for you? Or, rather, helping you work. Turns out that what you consume affects your performance on the job. [IndianExpress]

* From the ‘Moment of Zen’ filesFood photos unlike anything you’ve seen. []