11/13/2022 0 Comments Brooklyn pizzaSharing the spotlight with the pies are the garlic knots, which take leftover pizza dough, garlic, butter and a generous sprinkling of fresh thyme and grana padano to create a near-perfect little mouthful. Word to the wise: this is a pizza best eaten with a knife and fork, as mine lost most of its toppings on route to my mouth. If there was a standout for me, it was the "white pizza," which features creamy ricotta topped with a heap of lemony arugula that keeps things light and refreshing (as far as pizza goes).Īlso on offer is a pie topped with seasonal vegetables, which currently features beets, kale and heirloom carrots with a dusting of poppy seeds. It's a small menu, with some pre-made speciality pies and a variety of toppings that allow for some customization of your standard margherita. Spatz and his partners are joined by Chris Getchell, who also did a turn at Libretto - a connection that, once revealed, seems obvious given the nature of the pizzas on offer here. Brooklyn pizza for us is about how they appreciate and love pizza in New York." We're buying really nice cheese and meat we're making our own sauce and we're making our own dough. We're not freezing anything and we're doing all the prep here. For us it's about really nice ingredients. People from Brooklyn will know all the good spots and know what places are doing what. "It's more of a love of pizza - they take it really seriously there. Toronto has acquired its fair share of upscale dine-in pizza joints over the last few years, and we've always had a wealth of chains that pump out cheap cardboard slices, but North of Brooklyn looks to bridge the gap between these two solitudes by offering high end pizza for takeout and delivery, not to mention by-the-slice.īrooklyn-style pizza? "There isn't really such thing as a Brooklyn-style pizza," Spatz explains when I ask. ) and New Yorker Frank Pinello of Wiliamsburg's Best Pizza (you try Googling that), the two have joined forces to bring Queen West Neapolitan-style pizza in a casual, takeout environment. A partnership between Halifax-native Josh Spatz, Alex Potter (formerly of North of Brooklyn Pizzeria opened relatively quietly last week on a quiet stretch of Palmerston just north of Queen (don't let the address fool you).
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