1 like
cjaquilino
Man, I wanted to like this one more but it had a couple somewhat important negatives:
They really douse this pie in olive oil, and as another reviewer said, the crust's texture is overworked and chewy.
I'd even say it's a below average crust and worser ones I've had. My guess to why being that they either had to quickly mix up some new dough put of business that didn't really have the time for a full ferment and/or they don't overnight ferment their dough. It lacked salt and flavor too.
But man, improve that crust to make it lighter, salt it, and pull back on that olive oil drizzle, and maybe use a more complimentary extra virgin olive oil and I'd be putting this in the 8s easily.
It's up my alley. It's got a pureed natural tasting tomato sauce, well throughout the pie, pesto, and pretty creamy fresh mozzarella that ain't that dry, plasticky "fresh" mootz.
Crust is soft, bready, on the thicker side of "thin", and the chew is tougher than a lot of places I've had. I'll tell you what though, it held up all the oil, cheese, and sauce though. It was mediumly browned on the bottom and, again, lacked flavor. This was supposed to be a "well done" pie.
I'd come back here and order a personal sized pie at a time they're not busy and the dough is at its peak. This is the Napoli, which is in the neo-Napoletana-New York style hybrid category. They also do a clam pie. Had to score this lower than I wanted to.
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