The space was lovely on this particular gloomy day, and the menu had lots of interesting vegetarian pizza choices (most of which require ordering a menu item without its included meat), including pizzas with broccoli, arugula, pesto, and eggplant. Unfortunately, these guys are on the botched "Napoli style wood fired" pizza bandwagon that is messing up pizza all over this town.
I love the idea of Neapolitan pizza. What I don't understand is how this style is so consistently bastardized into a soggy, dissolving, wet mess, and continues to be praised praised praised.
It could be that I am just WRONG about what it is supposed to be like. To me, a Neapolitan pizza should be very thin, very quickly cooked, and with a crust that is crisp hot. Instead, all Napoli pizza I've had in Seattle (which is this place and Tutta Bella) seems to be limp and sogged out. Are the ovens not hot enough? Do the San Marzano tomatoes need to be better drained? Is the dough too thick? Am I just ignorant?
Plus, the "I'm just gonna put on a sprinkle of toppings, because it's authentico!" idea is less impressive on a subpar crust.
The pesto pizza, without the i'm-amazing-cuz-i-come-from-italy San Marzano tomatoes, was quite a bit better in texture
Aside from the situation with the pizza, (which I did eat about a dozen slices of despite all this whining) the place was all kinds of good. The ambiance is pleasant, light and warm, especially on this rainy evening, and the waitress was outstandingly friendly and accommodating (even for our large party), without being cloying.
I don't mean to single these guys out. Their pizza is just as good as the other, very popular, praised as "authentic" Neapolitan pizzerias around town. But I just don't get it. Is everybody else being lulled along by the hype of a trend? Am I wrong about what it is supposed to be like? Am I just a pizza asshole?