| Salvatore DiFatta puts raw sausage on his pizza and...it works |
Cordish gutted most of the ill-fated Vinino but kept the gas-fired pizza oven for the new concept, The Pizza Bar, which features Sal DiFatta's recipes for pizza, subs, stromboli, salads and a couple of hot soups. DiFatta likes fresh ingredients on his pies and he's already discovered the sausage and meatballs sold by the legendary Scimeca Sausage Company (Sal toured the 8th Street factory yesterday), which he's using on his pies.
The secret to a great sausage pizza, DiFatta told me, is to crumble
fresh, raw sausage on the top of the pizza before it goes into the
600-degree oven. "It has to be watched carefully," he explained, "so
that it cooks completely, but the sausage renders over the molten
cheese and there's nothing more delicious."
I'm sure I raised my
eyebrows, but he gave me a slice from the Pizza Bar's signature
sausage-and-pepperoni Abe Froeman pizza -- named for a character in the
1986 film Ferris Bueller's Day Off -- and I'll admit, it was excellent.
The Pizza Bar will be closed tonight for a fund-raising event for
the Children's Miracle Network, then officially opens for
business -- from 11 a.m.to 3 a.m. seven days a week -- beginning
tomorrow. DiFatta's pies range in price from $15 (for a classic cheese
pie) to $19 for the La Dolce Vita (topped with artichokes, shaved
Parmesan-Reggiano and roasted garlic).
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Place must have gone way downhill since the time of the review.
Birthday party for a friend, their $15 'unlimited pizza, drafts, wells & calls' special turn out to be...
Coors and Miller. Not the Boulevard.
Cheeeap vodka. No scotch, no bourbon. I couldn't tell if the rum&coke was rum or coke, but it was exceptional strong. Keep open flame away strong. I like em strong, but didn't care to finish the second one. This is _not_ what the party organizer was told would be the options when this was set up.
And the unlimited pizza... Bland, greasy, cheese or pepperoni. That's it. You went to the bar, waited until one of the bartenders couldn't avoid your eye, and were given one slice (not two, just one). On a paper plate. No silverware. Half the time, no napkins. I saw someone actually get the bartender to hunt around and find one packet of parmesan cheese. I'm a fan of pizza, and pretty forgiving. I'll even be happy to take home frozen cheap pizza and doctor it up. Not this stuff. I wouldn't insult my friends by bringing this to a party.
Won't be back.
Awful pizza. You've got to be kidding me. That crap Dominoes says they finally stopped making is fifty times better. Wood fired oven, and you get garbage.
Visited for lunch on 10/14. Fail! Granted it was free slice day and poor service was to be accepted, but the wait was not worth the free. Looked like a decent place to drink in the evenings on par with any other P&L pub. Unless you absolutely need pizza within stumbling distance to P&L, there are far better alternative locally owned places in the downtown area that you can stuff your piehole at and get a few drinks with as well.
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