a simple collection of displayed kitchen curios nods to nostalgia . Hand-painted murals accent cozy booths giving the two-level space artsy appeal . It became an instant sensation by blending masterful red and white sauces with a crust that is both crispy and doughy .
Its ’ star magicians , Elsa Taylor , Caiden Bircham and Isaac Hedenstierna , also owners of Roost and the Oxbow respectively , are applying their local-centric ideals creating clever combinations of topping the sauce .
Veggies and herbs farm to table chefs go for , come together like alchemy . Chef Jessica Campion-Taylor uses dough to deliver garden fresh bitter leafy greens , exotic mushrooms , and fancy meats . Fennel flecked sausage is house-made and bacon comes from Berkshire pork .
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ciao ! reviews
pizzas may raise a few eyebrows but the kitchen delivers pies that are a perfect balance of edginess and elegance .
The Magpie , topped with white sauce , chanterelles and lemon greens bears little resemblance to meat heavy classics . The contrasting textures mingle with gorgonzola , mozzarella and trace truffle oil creating a sensational wave of flavours .
The ever changing ‘ rotating disc ’ attracts experimental types with sage seasoned acorn squash , miso and maple kissed candied bacon and herbs . Locally produced mozzarella , goat cheese and asiago sharpen the luscious bechamel base and crispy fried curls of rosemary add lemony pine accents .
Ingenious presentations appear off pizza too . Seasonal greens star in fleeting specials celebrating the local bounty . Buttery judion beans
soaking in herby olive oil are an unctuous side dish , tempting crust dipping . A salt sprinkled tangle of roasted garlic scapes are splendid paired with asiago , lemon and horseradish infused mayo . Prawns sitting atop an insanely airy beurre blanc flecked with pepperoni is bucket list revelatory .
Precision continues through the last course . Desserts are divine , most notably the vegan ice cream cake , topped with strawberry compote . It lacks nothing for its dairy-free status .
Pizza culture spent the last twenty years retooling , remaking itself to give more options than ever before . Today , a great pizza is less about manipulating ingredients and more about finding the best ones and combining them in clever ways . It turns out , ingenuity may be the exact place where magic is found .
Holiday Specialties Made Our Way
Hand-selected ingredients lovingly prepared every time . Let us customize a menu for your special gathering .
Call ahead to order !
• Baklava wreaths , two sizes available . $ 29.99 and $ 34.99
• Baked brie in fillo with exotic preserves , two sizes available . $ 20.99 and $ 28.99
50 ciao ! / dec / jan / two thousand twenty-two