Friday, February 27, 2015
So after trying Anthony's Coal Fired Pizza the weekend before. My girlfriend and I went to check out The Oven in Wexford. She was excited because the owner had a pizza place previously that she had thought was very good on Banksville Rd. The Oven's claim to fame is that they cook their pizzas in a big ass wood fired oven, which puts out a lot of heat for a crispy crust. The wood also imports some flavor into the pizza as well..
Ordering is a little confusing the first time you go to The Oven. You go up to the counter and tell them what you want . The menu is on a chalkboard above the counter. After that, you go and find a table and wait for them to call your name.They have a selection of bottled beers for your consumption as well.
My girlfriend and I shared half of a pizza. Half sausage, half Margarita topped with fresh mozzarella and basil.
Just like Anthony's Coal Fired Oven Pizza, the star of the show is the crust. It is thin, with a perfectly crisp bottom. Not quite as dark/burnt as Anthony's. The toppings were all fresh and tasty. The sausage tasted homemade letting the porky goodness shine through. However, just like Anthony's the sauce was used just a tad too sparingly in my opinion.
All in all though, a very good pie. If you like a thin crispy crust, this is definitely a place you should stop and try.
Finally, The Oven is owned by a local Pittsburgh family, and you should all be behind supporting your locally owned businesses.
Wednesday, January 7, 2015
The girlfriend and I headed out to Anthony's Coal Fired Pizza the other day. Coal fired pizza used to be almost exclusive to New York City. It's known for using high heat coal ovens to make a very crisp crust with some charring.
We were seated immediately on entering the restaurant. We ordered the meatballs for an appetizer and a large pizza topped half with sausage, and half with prosciutto.
The meatballs came out looking impressive. Served with two slices of focaccia bread, a dollop of ricotta, and fresh basil, the plate presentation was very nice looking. The meatballs however while quite tender, were also quite bland. The flavorful sauce and ricotta helped add some needed flavor. The focaccia was a nice accompaniment to place the meatballs on.
The pizza was a mixed bag of awesome and WTF? First off the crust was perfect. Thin, crunchy, with a little blackness on the edges, it was one of the best crusts I have ever had. The cheese was nice and bubbly. The sausage was good, being not overly seasoned. The sauce was also very good, too bad it was used so sparingly. The prosciutto was my WTF moment. It was long pieces, just layed over top of the pizza. It definitely needed to be chopped a little finer, and to be cooked with the pizza. Overall though, if you take away the ridiculous prosciutto presentation, you are left with a pretty damn good pizza.
All in all I liked Anthony's. While there were some missteps such as the prosciutto and minimal sauce, they still have one awesome crust to build off of. Will be heading back to try out some of their other menu items soon.
Friday, November 14, 2014
Just had lunch at the Modern Cafe in the Northside of Pittsburgh, and ate one of the best sandwiches ever. Modern Cafe has won best sandwich at the Northside Sandwich Week festival two years in a row, and now I know why.
|The Spartan $7.50|
I give you THE SPARTAN. Steak, gyro meat, provolone, feta, onions, tomato, seasoning, and taziki sauce, all on a 6" hoagie roll. Holy crap was this thing good. Why bother getting a gyro somewhere, when you can get this.
So get off your butt and get down to Modern Cafe pronto. You do not want to miss this sandwich.
Modern Cafe Spartan Sandwich 10/10