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2023-07-03
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Not really interested to try restaurants that don’t take reservations; but it came highly recommended by EatsAnything. Also, given our previous satisfactory experience with the Blacksheep group, was willing to give Lunch a shot. According to its website, this “all-day pizzeria” serves Neo-Neapolitan pizza, as opposed to authentic Neapolitan pizza.The difference between the 2 is that Neo-Neapolitan pizza is cooked longer in a lower temperature, thereby producing a more crunchy exterior and a stu
The difference between the 2 is that Neo-Neapolitan pizza is cooked longer in a lower temperature, thereby producing a more crunchy exterior and a sturdier base; whereas traditional Neapolitan pizza is known for being very tender, light, and moist at the same time.
Eating a superbly done Neapolitan/Neopolitan pizza is a delight in itself. As you bite into the lightly bitter charred bits of crust, they shatter and scatter, jazzing up the flavors of tomato, cheese etc. into a tasty mouthful.
Our expectations were high, given our recent trip to Italy and amazing experience at Fiata.
Here’s what we had.
Caprese Salad (tomato with buffalo mozzarella, olive oil and basil).
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Spaghetti with lobster, prawn and cherry tomato.
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Diavola pizza (with tomato, cheese and hot salami). Served uncut. Overheard table on our right requesting server to cut theirs. We tried cutting ours- with difficulty. Indeed the crust was super sturdy. Cardboard-like texture made chewing unenjoyable. Gave up on the knife also. My knuckles hurt. And it really was a fine line between charring and burning.
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In summary: enough. Decided to give dessert etc a miss and headed up to Bluebottle.
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