Morris East
I went through a bit of a pizza phase early this summer. Morris East is a perfect little restaurant that has everything down, every detail accounted for and knows it's limits. Their fruit pizzas, including a seasonal peach pizza and in the fall a pear one. They are phenomenal, and a brunch favourite of mine.
But this time we wanted to see how they did dinner.
Pizza Capricciosa: tomato, mozzarella, mushroom, Westphalian ham, olive, artichoke, mild chili confit and caesar aioli. In honesty, and perhaps because I am a purist, but the pizza could've done without the caesar aioli. Still a good bite.
If you can't do a classic like a pizza Margherita, than you should close up shop, and go home. Morris East has perfected it - and it truly is all about ratios of sauce to cheese and crust. I am a basil enthusiast, so for me pile it on (I always ask for extra).
A Halifax Nova Scotia creation, using local ingredients, the Meatball Pizza was a complete success: house smoked Ironwork Vodka tomato sauce, spring onion, Growler gouda and fried shallots. This pizza, while heavy, would be a preferred take to any meat pizza, any day. The use of gouda was genius.
PPana e Pancetta: cream base, oregano, garlic, mozzarella, pancetta and grana padano. A heathy dosage of hot sauce to kick it in to gear.
IF the two pizzerias were to battle it out, I would go Morris East - the atmosphere, the creativity and the pies themselves have a maturity that the new Entecotta lacks. While competing for a similar market, I think that Piatto has a little more research to do about the needs of it's patrons, and perhaps be a bit more adventurous in it's offerings.
I went through a bit of a pizza phase early this summer. Morris East is a perfect little restaurant that has everything down, every detail accounted for and knows it's limits. Their fruit pizzas, including a seasonal peach pizza and in the fall a pear one. They are phenomenal, and a brunch favourite of mine.
But this time we wanted to see how they did dinner.
Pizza Capricciosa: tomato, mozzarella, mushroom, Westphalian ham, olive, artichoke, mild chili confit and caesar aioli. In honesty, and perhaps because I am a purist, but the pizza could've done without the caesar aioli. Still a good bite.
Take Two: Piatto
We decided to try the newly opened Piatto Entecotta for a large party. They refused to take reservations, even for groups of 8+, which is cause for disaster for both the patrons and the unknowing kitchen and wait staff. Hailing from Newfoundland, my expectations were not too high for this restaurant, because since when does Newfoundland know Italy? I was wrong - the use of the specialty pizza oven allowed for the excellent char a Napoli style pizza so requires. I was so busy chowing down I nearly forgot to share photographic evidence!
The Stephanie: Soft goat cheese, caramelized pears, crispy proscuitto, grana padano and balsamic reduction. The only flaw - goat cheese on a pizza never melts evenly, and the way it was spread was a bit uneven throughout the pie.
The Siciliani: mozzarella, spicy Italian sausage, basil, proscuitto, roasted red peppers and I added in some artichoke hearts and basil for good measure.
IF the two pizzerias were to battle it out, I would go Morris East - the atmosphere, the creativity and the pies themselves have a maturity that the new Entecotta lacks. While competing for a similar market, I think that Piatto has a little more research to do about the needs of it's patrons, and perhaps be a bit more adventurous in it's offerings.
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