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I hadn't realized it, but this pie did not include any tomatoes or tomato sauce. It arrived as a lovely round of golden crust with a few char marks, very pale cheese, brick-colored rounds of salami, and a huge mound of arugula that had been applied post bake. The lump of greens was ungainly, but we managed to distribute it evenly over the 8 small slices.
|Great char on the undercarriage|
The crust set the tone, and it was superb. It had the look of a Neapolitan, but it was more dense, more firm, and more crisp. It had a terrific flavor, too. I think the olive oil base did a world of good for the crust.
On top, the three cheeses practically burst with a salty tang - I have to think it was the pecorino that made it sing. Even with three cheeses, it was not a gloppy overload, and it had a crispy chew from browning in the wood-fired oven.
Not surprisingly, the excellent salami added another level of flavor and texture. The arugula was more a garnish than a key component, but it did lend a bit of balance.
We wolfed this pie down quickly - every bite was a treasure, including the crunchy cornicione. It was a tad pricey at $16 for a 12" pie, but a good value nonetheless.
Truly destination pizza, and second only to 2Amys of the pies we've had in DC. Toss in the nice ambiance and the pleasant vibe of the neighborhood, and it's a great place for a repeat visit.