|Most of a Nick's "Apizza"|
A quick web search turned up three ( !!! ) coal-oven pizzerias in Boca. Listen, if we are going to melt the polar ice caps, at least we're doing so in a worthy cause when coal is used to make a destination pizza. We considered Tucci's, Anthony's, and Nick's. We settled on Nick's, in part due to its proximity. Nick's bills itself as New Haven style "apizza." From their website:
New Haven-style pizza, locally known as "APIZZA," is a style of Neapolitan pizza common in and around New Haven, Connecticut. What really sets New Haven-style pizza apart from other styles is its thin crust. Brick oven cooking makes the crust very crispy and chewy throughout... Our brick oven is coal fired and cooks at an excess of 750°. This creates a darker crust, which we call "well done."
Nick's is a beautiful restaurant, elegantly casual with lots of dark wood, tile, a front-facing bar and lots of cozy booths. It is set in a forgettable commercial strip with lots of other shops and restaurants. Can something this new be churning out some authentic old-fashioned apizza?
|It's really more cozy than this pic reveals|
We eagerly dug in. First, and most importantly as always, we assessed the crust. This was some interesting hybrid, halfway between a puffy Neapolitan and a thin crispy Trenton-style tomato pie crust. It was not rigid, and there was enough weight from the sauce, cheese, and toppings to make each slice bend without two-handed support.
|A meatball slice|
|Lovely coal-fired char|
|The coal ovens|
|We liked it!|