On a prior visit, we searched for worthy pizza in the Fell's Point area. I prefer that preserved stretch of harbor-front to the bigger and more popular rebuilt Inner Harbor, and it's full of shops and restaurants. We had a nice time but fairly ordinary pizza there at B.O.P. Brick Oven Pizza. On this trip, research pointed to just a few places; we didn't get to Matthew's Pizzeria, which features a pizza topped with backfin crab meat, seasoned with Old Bay, or to Isabella's Brick Oven, which appears to make a nice old-school kind of pie.
We opted for Joe Squared, which is about a 10 minute ride from Camden Yards to its location on West North Avenue. Like Roberta's in Brooklyn's Bushwick section and Pizza Brain in Philly's Fishtown, Joe Squared is the hipster pizzeria that serves as an anchor attracting other businesses and restaurants to the gentrifying but once-desolate Station North neighborhood. Before its relocation to this neighborhood, Joe Squared was featured on Guy Fieri's Diners, Drive-Ins, and Dives.
|First floor dining area|
|View from the bar|
|Basement dining room|
|Clam and bacon pizza|
|Meatball and roasted mushroom pie|
While most of my dining colleagues preferred the white pie, I enjoyed the red pie just a bit more. Excellent red sauce and the earthy zing of the meatballs and mushrooms took this pie to just a slightly higher umami place. It was also cooked a few seconds longer, which gave it a crisper texture. Like the white pie, the ingredients were expertly proportioned.
|Veteran pizza eaters|
|That wonderful crust|
|Underside of the crust at La Montecarlo, in Rome|
|Under the hood at Al Forno in Providence RI|
|Underside of the pie at Joe Squared, Baltimore|
|... Later that evening|