I love dedicated, well- thought out, pre- planned food adventures. This is the third dish-focused food crawl that I've planned/participated in.
First there was Pork Sandwich Smackdown, then there was Bacon Quest...and although we were all greasy and full at the end of Bacon Quest, we had already put the wheels in motion for planning our next food adventure, a Pizza Crawl.
In terms of food trends, Pizza is HOT in Van city. Over the past few years, Italian-inspired pizzerias have been popping up all over the city and getting plenty of love and buzz. and I don't see this trend going anywhere. The old $2 slice of pizza isn't going anywhere but it's evident that Vancouverites are loving high-end, top quality pizzas.
The basics:
Four participants. Each participant picks a pizza place they've been wanting to try. I drive the pizza wagon (aka my Honda Fit) and come up with logistics, scheduling, route that makes sense. At each stop, we ask our server for their most popular pizza/ their recommendation. Split a pizza four ways at each stop.
Let the adventure begin!
Pizza Farina
Pistacchio - Mortadella, Parmesan sauce, Aged Mozzarella, Pistachios and Olive oil $16
Lifebitesmm:
Pizzeria
Farina has been around for just over a
year and thriving in its location at Main and Union, right near the Cobalt,
across the street from Campagnolo and
Electric Owl. They don't pretend to be "Neopolitan" and follow those strict
pizza rules set in place by the Associazione Vera Pizza
Napoletana (yes there are pizza rules) and but go with that style.
They aren't flying in flour and tomatoes from Italy or using a wood fire oven.
They instead they work that style, use a gas oven, do a three day artisan
pizza dough and focus on simple, quality, delicious ingredients. It's a small place
with a couple of small high top tables for two and a communal table in the
centre. Love the decor- brick walls, bottles of oils, a bike, and the menu on a
butcher paper scroll. Also love that they have a fountain for customers to help
themselves to cold water and sparkling water. I re-filled quite a few times
because it is hot in there. You order at the counter and basically set yourself
up with plates, cutlery, napkins when your pizza is ready. It was MF-ing Coop's
pick so he got to order, and I think he swayed the gal at the counter to
suggest Pistachio since he'd been eyeballing that menu selection. Around 5-10
minutes later, our pizza was ready and this pizza came out looking beautiful.
This crust is AMAZING! It's a thin crust that is full of flavour. I can't rave
enough about this crust- they've really been able to hit the perfect texture
with a slight crispy crunch and the perfect chew. The toppings were full of
flavour: Great earthy, rich, salty crunch from pistachios, mortadella was mild
with a bit of herbed seasoning and a subtle parm sauce base. Eating this pizza
made me smile.
The Leggy Redhead:
Super Asian Director:
MF'ing Coop:
We each were able to choose one location
for the Pizza Crawl. Farina was my
choice. Happy to report I pick
restaurants well – it was the best of the lot (at least, based on the pizzas we
ordered). I’ve been wanting to try
Farina for ages –when I saw the pistachio pizza on the on-line menu, I knew I
had to have a slice. Nothing was going
to stand in my way.
Since this was our
first location, we agreed upon the rules of the evening – we had to go with the
pizza that was recommended to us by our server.
I went up to the counter to order as we each had to pay at the location
we chose. “Do you recommend the pistachio
pizza”. “Yes”. “Well then. We’ll order that”. My work was done.
Super glad I forced the result,
the crust was amazing – light bubbly, browned crust. Champagne.
The pizza was topped with mortadella (the Bologna of Italy), aged
mozzarella and roasted pistachios. The
nuts were crunchy with a soft give.
Perfect. Instead of the usual red
sauce, parmesan sauce topped the pizza – not the white gooey mess of a typical
pizza bianco – made from fused milk and parmesan rind. Hella good! Farina has two housemade infused
oils to go with the pizza – chili and oregano.
Loved the chili – not too strong but had a healthy kick. Oregano not so much - a big essence of
oregano punch up front then was just oily.
Reminded me a bit too much of homeopathic cold remedies.
The night we were there was a bit warm –
some of the crawlers couldn’t stop svitzing (ok – just one but I’m not pointing
out which). Time to move on; “It’s a
crawl, people, not a sit”.
Pizza Barberella
Cavolini - Fior di latte, Aged Mozzarella, fresh garlic, brussel sprout leaves, house cured and smoked pancetta, sea salt, parmigiano reggiano and extra virgin olive oil $14
Lifebitesmm:
Pizzeria Barbarella was my
pick. It opened last year, and I pass the place almost every day on my way to
work. I've read a lot about Pizza Barberella on other local food blogs and I've
been totally intrigued by the story behind this place. It's operated by Pizza
guru Terry Deane who ran a pizza place called Ah-Beetz in Abbotsford. Van city
foodies used to drive out to Abbotsford for this pizza. He sold his place in
Abbotsford and set up shop here in Vancouver. PB specializes in hand
tossed, wood fired oven pizza made with fresh and local ingredients you can
taste. The interior of the restaurant is quite bare and decor/furniture is
sparse with tables spaced quite far apart. It's got a under decorated,bare
bones feel (cement floors, black walls) which felt a bit cold and cavernous.
But I loved being able to look into the open wood-burning pizza oven and prep
area. Our server recommended two pizzas and since the group was intrigued with
the idea of brussel sprout topping. The crust was thin, crispy around the edges
and soft in the centre with some black charred spots than gave it some
smokiness. Overall, this pizza wasn't consistent, some bites were nicely
seasoned and flavourful, and some were quite one note and bland. The garlic was
nice, the crispy brussel sprouts gave a nice texture and freshness, but none of
the other ingredients really sang. I asked the server for chilli flakes and
added those, which improved this pizza for me.
The Leggy Redhead:
Super Asian Director
MF'ing Coop:
Fior de Latte, aged mozzarella, house cured
pancetta and brussel sprout leaves. That
last ingredient sound weird? Yup, it was,
but also delicious. They had a slight
char and weren’t overwhelming in taste as it was single leaves spread across
the top. Aiding in this task was the salty,
chewy meat goodness of the pancetta (there’s a reason I’m The Bad Jew) and some
garlic. The flavours worked well
together. The crust was the Achilles
(bread?) heel – just too bready for wood fired pizza.
The biggest disappointment was the
atmosphere of the location. It’s a large
space and has tables spaced way too far apart.
Pizza is cosy and sharing – the tables are not with the program. Decoration was lacking – the space, spartan. Lack of any background music didn’t make
things better.
Two lovely points of note – first off, they
have frosty mugs in which I enjoyed a Red Racer IPA – that makes up for some of
the wrongs above. The other was that The
Leggy Redhead had dried up by this point (oooops, I wasn’t going to
tattle). My bad.
Salsiccia e Rapini (red) - Fior di latte, italian sausage, broccoli rabe $16
I was completely charmed by my
experience at Via Tevere. This neighbourhood pizzeria, located on Victoria
Drive, has only been open since March 2012, but they've been getting lots of
love from the local foodie community. As a testimony to its popularity, the
restaurant was bustling when we arrived around 7:30pm. We had a 20-30 minute
wait for a table. The atmosphere is warm, friendly, and full of positive
energy. There are touches of Italy everywhere, photos, maps, big bags of flour.
The centrepiece of the restaurant is a beautiful tiled wood-burning pizza oven
and open kitchen where you can peek in on pizza prep. This restaurant is a
certified Associazione Verace Pizza Napoletana joint and they definitely take
pride in that. Our FANTASTIC, fun, enthusiastic server Denise explained to us. She recommended the Vesuvio and the Salsiccia
e Rapini and The Leggy Redhead picked the Salsiccia. What I
liked: The crust was nicely seasoned and thin with crisp, chewy edges and
tender middle. I LOVED this San Marzano tomato sauce, it was bursting with
flavour. Didn't love the sausage, I found it too mild for my liking and lacking
flavour.
Great attention to detail- knives
imported from Italy for pizza cutting, basil infused oil, pepper infused oil,
sides of fresh grated cheese and chili flakes. Even though their sausage wasn't
awesome, I still left happy and I can't wait to come back and try their other
pizzas.
The Leggy Redhead:
Super Asian Director:
MF'ing Coop:
Super Asian Director:
MF'ing Coop:
Upon walking in – was struck by the stark
contrast to Barberella. Great décor and
fantastic atmosphere. Via Tavera was quite
busy but the staff avoided being frenetic – well done. Our server, Denise, was incredible. The centrepiece is an amazing, custom
designed, blue and white tile encrusted, wood burning pizza oven. A work of art! I’ll eat any pizza that comes out of that
delightful creation.
The pizza was our second one featuring an
unusual green topping – broccoli rabe. Seems
we had pushed our luck; it was a bit too sour for a pizza topping. The sausage, while generally a good pizza idea,
wasn’t to my liking – not salty enough and the flavor didn’t really work. Enough with negative sentiment! The crust was damn fine; many little burnt bubbles. The tomato sauce was delightful – very
flavorful. Fresh tasting and light. Fior de Latte was also good. The pizza was severed with two oils – basil
and chili oil. Both worked well.
Overall – my second place pizza of the
night. The crust was slightly behind
Farina’s, the atmosphere was equally good, service excellent. The wood burning over gave me a boner. Perhaps if we had ordered differently, Via
Tevera may have been a close second.
Campagnolo Roma
Romana- Olives, anchovy, tomato sauce -$12.5 add an egg $1
Lifebitesmm:
This cozy space seats about 30 people and sits in the Sunrise-Hastings area near Red Wagon, El Barrio, and the Tacofino Commissary. The menu is all about antipasti, pizzas and pastas with specials determined by what's fresh and good and in season. They make their pastas, pizza dough, and breads in house at Roma. I liked the decor, lots of wood, and a cool, textured feature wall. We were welcomed by a friendly host upon arrival but our server was quite cold and not very enthusiastic or helpful. Super Asian Director struggled with ordering- our server recommended two their seasonal special pizzas and I pushed for more of a classic, salty, tomato-based option to finish off the evening. She ended up ordering the Romana and adding an egg. I really liked this crust- it was rustic, poofy, and charred. The toppings were fresh and simple and the sauce was fresh and lively. I did feel like the toppings were a wee bit sparse. I loved the 'add an egg' option...it's a great extra saucy element. Although we should have ordered at least two eggs for more yolky goodness. Big shout out to their side of house pizza sauce: fennel seeds, olive oil, chili flakes. It added another level heat and flavour dimension to the pizza. Loved that sauce.
The Leggy Redhead:
MF-ing Coop:
I’ll admit that I was running out of steam
by this point in the night. My notes are
pretty sparse. Not sure if it was too many
beers, the disappointment in the pizza we ordered or a bit of both. No cheese on this pizza, just red sauce which
was dried to a paste from the lack of cheese protection. Me no likie.
Olives and anchovies spread sparingly – which I’d usually be ok with IF
THERE WAS CHEESE. We added an extra egg
for the topping – which I am loving as an extra with just about all food
choices these days (but not pizzas without cheese). There was fennel and chilis on the pizza as
well – not much though.
The crust was number three of four for the
evening (ahead of Barbarella). Overall
the pizza was far too dry. Campagnola
Roma comes in last place – no cheese may have had something to do with it.
I did like the cool rubbery green wallpaper
running the length of the restaurant.
Made for some cool arty iPhone photos.
Not a good sign when you like the wall coverings more than the food at a
restaurant.
Overall
MF-ing Coop's Winner – Farina (a.k.a. my choice). Followed by Via Tavera, Barberlla and
Campagnoal Roma, in that order. Missy Mac
summed it up of Farina “I’m gonna dream
about that f**king pizza crust”. Amen.
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