The bread that you receive at the beginning of the meal is not your everyday free bread. It was soft and fluffy with an onion seasoning on top, accompanied by olive oil and an olive tapenade to dip it in. The only thing about this that was not optimal is that the bread was not warm.
I was with a group of five so we also got three salads: Tuscan antipasto (prosciutto, sweet glazed onion, roasted red peppers, chunks of cheese, and this amazing carrot julienne), watermelon with prosciutto and goat cheese, and warm bacon and spinach. I will not go into all the details because the names explain themselves, but they were all wonderful and would be recommended to anyone going there in the future.
Pizzas
Crust: Very thin, crispy and not too greasy
Fig & Prosciutto: This pizza’s crust actually had rosemary seasoning that made it particularly tasty. The ingredients were fig and balsamic jam, prosciutto, and gorgonzola cheese. Although I am not typically a gorgonzola fan – I loved it with these ingredients and wish there was more of it. Overall, I liked the unique taste of all these toppings together, but I did think there should have been more prosciutto and less fig spread. This made some bites exceptionally delicious and others lacking all the different flavors.
Red Sox: First of all, how could I dislike a pizza with this name?! It was pretty much the reason I was in Boston. With that being said, I did not expect this pizza to be my favorite. It was topped with caramelized onions, roasted red peppers, and sweet sausage as well as the usual mozzarella and tomato sauce. This pizza had the perfect sweet and salty taste that the other pizza seemed to lack. Again, this was another brilliant blend of ingredients with a good ratio of all the toppings making each bite more delicious than the next.
Overall, I enjoyed my experience at this place. I loved the thoughtful coupling of the ingredients to make very unique and appetizing tastes.
