WTN: The whites of their glasses

R

Rahsaan

Rahsaan
2014 Pinon Vouvray Brut
Nice wine. Crisp, fine, mid-weight baked apple floral fruit and foamy finesse. All in proportion, lovely with roasted broccoli pizza on the deck before the mosquitoes come. So nothing to complain about. But never got me too excited.

2013 Bründlmayer Riesling Steinmassel
This on the other hand. Gorgeous! God in a bottle! (Or at least some heavenly spirits were working in sync through my wine glass that evening) Verdant and mineral but with all sorts of sappy juiciness and plenty of delicate fine flavor notes. A great match with oyster mushroom and broccoli raab pizza. Even better, exactly the experience I craved when I opened the bottle. Must drink more.
 
originally posted by Rahsaan:
WTN: The whites of their glasses2014 Pinon Vouvray Brut
Nice wine. Crisp, fine, mid-weight baked apple floral fruit and foamy finesse. All in proportion, lovely with roasted broccoli pizza on the deck before the mosquitoes come. So nothing to complain about. But never got me too excited.

2013 Bründlmayer Riesling Steinmassel
This on the other hand. Gorgeous! God in a bottle! (Or at least some heavenly spirits were working in sync through my wine glass that evening) Verdant and mineral but with all sorts of sappy juiciness and plenty of delicate fine flavor notes. A great match with oyster mushroom and broccoli raab pizza. Even better, exactly the experience I craved when I opened the bottle. Must drink more.
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The wines sound great. But the NYC pizza purist in me is cringing.
 
Not sure why Nyc is the pizza standard (despite having been born and raised there myself), but broccoli on pizza is pretty common there. And broccoli raab is pretty standard on pizza in Italy.

So the newfangled abomination is...?
 
i'm with Rahassan on raab. Roberta's does it, and they do it (better) in Naples (IT). And they do it even here in the pizza crazy town of PDX. (i can't speak to broccoli on pizza, but if the broccoli were young and not very watery, and the pie was adjusted accordingly, i don't know why it wouldn't be delicious; oven roasted (even charred) broccoli is a delicious thing, after all.) But let me add that, even as a non-vegetarian, one of the best pizzas I've had since leaving Naples this March was this ramps, morels & flowers of sweet rocket pie at Lovely's Fifty Fifty in PDX.

IMG_0044.jpg
(Still, in my mind, I'd take a Sally's white clam pie any day over even this beautiful piece of work. But in reality, i bet i'd prefer the dough that Lovely's Fifty Fifty is turning out. AND Lovely's has Puzelat-Bonhomme Pinot d'Aunis to go with their pie.)
 
That does look good.

I do love Pepe’s although last time was subpar compared to usual.

I’ll take the bait and try to make it to Roberta’s to try.
 
originally posted by kirk wallace:
from Napoli to PDX ....i'm with Rahassan on raab. Roberta's does it, and they do it (better) in Naples (IT). And they do it even here in the pizza crazy town of PDX. (i can't speak to broccoli on pizza, but if the broccoli were young and not very watery, and the pie was adjusted accordingly, i don't know why it wouldn't be delicious; oven roasted (even charred) broccoli is a delicious thing, after all.) But let me add that, even as a non-vegetarian, one of the best pizzas I've had since leaving Naples this March was this ramps, morels & flowers of sweet rocket pie at Lovely's Fifty Fifty in PDX.

IMG_0044.jpg
(Still, in my mind, I'd take a Sally's white clam pie any day over even this beautiful piece of work. But in reality, i bet i'd prefer the dough that Lovely's Fifty Fifty is turning out. AND Lovely's has Puzelat-Bonhomme Pinot d'Aunis to go with their pie.)
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Sarah is the pizza queen. I'd put her crust up against pretty much any pie, anywhere. Was glad to see her finally get a nod in contention for best chef NW from the Beard foundation, she really flies under the radar. Franco Pepe was eating in a booth right across from us with a group from Naples there a couple years back.
 
originally posted by Jeff Grossman:
I think Pepe's has become very variable. Last time I had one, it was a little charred but still good.
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I haven’t found variability in New Haven (including probably 10 visits since the opening of additional locations) until the last trip in March when I thought my pizza was a bit underdone. It was still delicious. I have also been to the Yonkers, Fairfield, and Danvers branches, and there is definitely some variability there.

Also I like a bit of char although not to the point of charcoal. There is a well known pizza place in Rome - name escapes me but recommended by Luca M back in the day - that excelled in a somewhat similar style, pizzas made in very hot ovens.

Jeff, you and I should take a field trip to Roberta’s.
 
originally posted by Jayson Cohen:
I have also been to the Yonkers, Fairfield, and Danvers branches, and there is definitely some variability there.
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I was at the Fairfield branch.

Jeff, you and I should take a field trip to Roberta’s.
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I'm game. Friday the 25th? Can we BYO?
 
Last night was another round of homemade pizza, that may or may not pass the Jayson C Test of Purity. Tomato sauce, roasted zucchini and roasted early-season onions, topped with the first basil of the market this year.

With that delicious dish, we drank 2011 Barale Barolo Cannubi, which forward and 'soft' but not at all thick and with a fine mineral spine. I can see the depth and guess it will evolve somewhere nice. But for now, I'll be happier going back to the 2011 Barale Barolo, which recently gave me firm poise and soft silk, a true drink-more combination.
 
originally posted by Rahsaan:
Jayson BaitLast night was another round of homemade pizza, that may or may not pass the Jayson C Test of Purity. Tomato sauce, roasted zucchini and roasted early-season onions, topped with the first basil of the market this year.

With that delicious dish, we drank 2011 Barale Barolo Cannubi, which forward and 'soft' but not at all thick and with a fine mineral spine. I can see the depth and guess it will evolve somewhere nice. But for now, I'll be happier going back to the 2011 Barale Barolo, which recently gave me firm poise and soft silk, a true drink-more combination.
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sounds delicious. you make your pizza in a conventional oven?
 
Yes, it gets up to 500F, which turns out a pretty nice crisp and chewy crust, at least by my standards.

Not up to the best restaurant levels, but obviously more comfortable!
 
originally posted by Rahsaan:
Jayson BaitLast night was another round of homemade pizza, that may or may not pass the Jayson C Test of Purity. Tomato sauce, roasted zucchini and roasted early-season onions, topped with the first basil of the market this year.
Click to expand...

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