Why? There are always lots of kids. I always take mine.
They must have a refined palate. I cringe at the thought of dropping big coin on gourmet pizza only to have the kidlets take a bite and declare it inferior to Pizza Hut. <shudder>
Posted 19 August 2009 - 09:15 AM
Why? There are always lots of kids. I always take mine.
Posted 19 August 2009 - 09:17 AM
They must have a refined palate. I cringe at the thought of dropping big coin on gourmet pizza only to have the kidlets take a bite and declare it inferior to Pizza Hut. <shudder>
Posted 19 August 2009 - 09:20 AM
Why? There are always lots of kids. I always take mine.
Posted 19 August 2009 - 09:23 AM
Posted 19 August 2009 - 09:26 AM
My sense of the time to wait and the cramped tables and the high cost says to me I would be courting a bad dinner experience. It did not look baby friendly at all when we looked in. My older boys would eat at least a pizza each.
Posted 19 August 2009 - 09:29 AM
Posted 19 August 2009 - 09:49 AM
Posted 19 August 2009 - 10:17 AM
Pizza hut is a f***ing rip off for what you get. If your ever in the Royal oak area, i'd recommend Q's Pizza.
http://www.eatmecana...Can Gas Station
Posted 19 August 2009 - 10:23 AM
Posted 20 August 2009 - 07:50 AM
Posted 20 August 2009 - 02:11 PM
Agree. It's really not worth the money. Personally, I think marrying a cucina povera (if that's an ok Italian version of "poor man's cuisine") concept to a trendiness concept is just a bad idea.... the price was outrageous for the quality of the whole experience. It's really unfortunate because they've got such a prime location, but you'd have a more satisfying meal if you went to the Brickyard or the Joint.
Posted 20 August 2009 - 03:20 PM
Posted 20 August 2009 - 10:07 PM
Posted 21 August 2009 - 06:49 AM
Posted 21 August 2009 - 08:08 AM
Someone who is trained but does not do it professionally, you know like amateur athlete.
I am also anamateur chef, went to school for it and everything, work for a few years in the industry, then into management thanleft thewhole hospitality industry behind (thank god!)
Now I am an amateur chef cause no one is paying me, but I still can up a fine meal.
Posted 21 August 2009 - 09:24 AM
Posted 21 August 2009 - 04:44 PM
Posted 21 August 2009 - 06:10 PM
I don't do well with tomato paste. That brand of acidity is just no fun for me. So I've greatly enjoyed El Posto's Genovese. Ironically, your post made me want to try this new place. You are telling me that they have non-tomatoes-paste tomato pizzas made from fresh tomatoes? In my world, that's exciting. Soggy or not.
Posted 23 January 2010 - 08:54 PM
[...]The crust is thin, has a good char and is blistered. It is not crispy but rather wonderfully chewy. I have had pizza in Naples and it had a slightly different texture. It was of a similar thickness and chewiness but had a bit more of a crispy exterior. I also had a slightly better crust earlier this year at a place called Humble Pie in Phoenix, but I must say that the crust at Pizza Primastrada was very good and certainly leagues better than any other pizza I have tried in Victoria.
We tried two pizzas: the Funghi, which boasts porcini cream, roasted mushrooms, roasted onions, thyme, mozzarella, and pecorino cheese; and the Salsiccia Piccante, which was topped with fennel sausage, tomatoes, mozzarella, and roasted bell peppers. Both were very flavourful and the toppings were laid on with appropriate restraint.
The Funghi had intense mushroom flavour; the piccante was moderately spicy, but I was very impressed with the fennel sausage the restaurant used.
We had two appetizers: melanzanna and tonna, which was a flatbread with tuna/eggplant antipasto; and insalata fresca, which was a combination of fresh fennel, mint, orange, and red onion. Both appetizers tasted very fresh; the salad had very crisp, clean flavours and was nicely presented.[...]
Posted 15 February 2010 - 09:53 AM
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