Decent pizza in Vancouver

I moved to Vancouver recently and am enjoying the many excellent restaurants, but have been very disappointed by the apparent lack of decent pizza here. I'm talking about real Napoli style with a nice thin, bubbly crust, flavourful sauce, good quality mozzerella and interesting toppings. Ideally baked in a wood burning oven, but at least in a brick oven. I have tried all the pizza places which have won numerous 'best of Vancouver' awards and they are all terrible. Thick, bready, pizzas or flavourless cardboard crusts or worse, whole wheat crusts! I mean roughage is good for you, but not when you have a pizza! I might be spoiled having been to Naples and having grown up in Toronto, but really, pizza in Vancouver is proving to be the biggest food disappointment in an otherwise excellent restaurant city. I hope someone can help prove me wrong so I can get a decent pie.

[El Chevere]

I enjoyed the pizza I had at Nook on Denman, and I am hard to please.

[Sam Salmon]

Tried the product @ Za House on Broadway-something simple like Basil & Tomato.

I'm no expert on crust but it was fine and the sauce was delicious.

[grayelf]

Thanks for the first report here! I meant to try Za House the next time I craved pizza which was last week and then forgot it was there :-(. Noticed on their website that all prices include tax, which I like. Did you notice if that was the case with your pie?

[Sam Salmon]

Yes tax included too blotto now for details sorry

[Philx]

Have to agree that Za Pizza is producing a good product. We got a chicken slice and a capicolla slice. Both were very tasty and I like their crust - thin with some bite. The slice is a quarter of a small pizza - around 12-13"; that is the only size they make and it costs $3 for a slice - $13 for a whole multi ingredient pizza and prices include tax. They cut the slice into two pieces which allows sharing if there are two of you - the right size for a satisfying snack. Staff were friendly. http://www.thezahouse.com/ has their menu.

[pickles14]

i don't know if any of you have tried Romanos but it's pretty good especially for the price you pay.

http://www.yelp.ca/biz/romanos-pizza-...

[LotusRapper]

Roman Ristorante on Kingsway @ Tyne has surprisingly good pizzas:

http://www.urbanspoon.com/r/14/181523...

-----
Roman Ristorante
3399 Kingsway #106, Vancouver, BC V5R5K6, CA

[Sam Salmon]

Oh Ye who have Searched Long and Hard-look to Trilussa......

http://trilussa.ca/

[flowbee]

yeah, i've been meaning to try this place. reminds me of scuie...

[fmed]

IIRC, the owner worked at Sciue.

[waylman]

I was at Trilussa today. Pizza was really good! Had a killer prosciutto sandwich also. Very good ingredients.

I also noticed a new Rocky Mountain Pizza on Main and 25th ish?

[Quattrociocchi]

Add Steveston Pizza to Cambie and 15th.

[Urban Cyclist]

Nat's is good for a slice as well. Give them a try when you are on Denman.
Golphi's in New westminster is good too.

[VanGrrl]

Just went back to Presto Cucina in West Van (on Marine) last week and it was amazing!! Garlic chicken on one half and tomato and bocconcini drizzled with balsamic ... fantastic! Has anyone been to the one in Kits?

[marett]

The Bibo- Great pizza
http://chowhound.chow.com/topics/770231

[Urban Cyclist]

http://dinehere.ca/richmond/steveston...

[Urban Cyclist]

Some good pizzas:
Sunrise Pizza on Commercial
Firewood oven on Cambie
Moki's Pizza on Dunbar
Lombardo's on Commercial
Steveston Pizza Co. on Moncton street in Richmond

Pizza I don't like:
Ragazzi

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Steveston Pizza Co
3400 Moncton St, Richmond, BC V7E3A2, CA

[vandan]

so when is Barbarella supposed to open?

[eatrustic]

He's hoping for some time in March.

[vandan]

So sometime in the summer then :)

[eatrustic]

Ha! I didn't want to be the nattering nabob of negativity but it wouldn't surprise me.

[vandan]

Ha ha I just like to think of it as being realistic

[Georgia Strait]

WORST pizza in downtown (for the price) - Campagnolo on Main and Terminal (approximately) -- ordered a plain tomato/basil/cheese pizza - we don't like meat. Well, I'm sorry, I must have been ripped off. What a joke. TWO basil leaves torn so that each "quarter" of the pizza had a "bit" o' basil leaf? WHAT? I have seen better room service pizza at the Fairmont Hotel Vancouver and the FAirmont Royal York in TO for that matter. What a rip off at Campagnolo and yet a few months ago - we had a decent Margherita Pizza at the same place - and was so disappointed last Thu, which I think was Jan 28, 2011.

I hope they get their act together there - they started out so much better and come out with this.
ps - the crust was not bad - it was the presentation and the lack of topping that was incredulous. I will NEVER go there again (and it is close to where I work)

-----
Campagnolo
1020 Main St, Vancouver, BC V6A, CA

Fairmont Hotel Vancouver
900 Georgia St W, Vancouver, BC V6C2W6, CA

Margherita Pizza
3010 30 Ave, Vernon, BC V1T2B9, CA

[NoMoreSnuggles]

Campanolo's pizza has not been terrible in my experience, but tt's really not what I would order there - their pastas and mains and, of course, the crispy ceci are all really solid.

[eatrustic]

And the debate goes on. I've been in the love it camp based on 2 or 3 pizzas in the last few months.
Is it inconsistency at Campagnolo or difference of opinion on what a good pizza is regardless of the style? (I'm leaning toward inconsistency myself)

With two new and potentially great pizza places opening in the first half of this year (hope I didn't just jinx them) we should finally have a standard to go on.

-----
Campagnolo
1020 Main St, Vancouver, BC V6A, CA

[Georgia Strait]

Hello Eatrustic - dare i ask where are your new favorite Vanc pizza places (as you mention above)?

[eatrustic]

Well, they aren't my favs yet because they haven't opened but the former Ah Beetz (now closed) in Abbotsford will become Barbarella on Victoria near Kitchener at some point in the next while and the long awaited Nicli Antico Pizzeria on East Cordova is still on the launch pad.

We've never had two potentially killer pizza places (let alone one) in the city so pie fans are quivering with anticipation.

I'll hold myself in check though because we've gotten excited in the past and been disappointed...

[GoaGirl]

Looking forward to Barbarella's opening but I did get a chance to try Goldies Rustic Pizza a few months back and really enjoyed the Toscana pizza.
Also, has anyone tried the pizza at Ah Beetz since Terry left? Is it worth the drive to check-out? The website seems to indicate no change in owership.

[AndrewK512]

I've been to the new Ah-Beetz a few times. It's not as amazing as before but it's still really good. There's been a few inconsistencies with the dough (too thick, not browned enough) and the prices have increased, so worth a drive from Vancouver, I don't know... But the flavor is still spot on; it's very tasty. I've been told the suppliers for some of their ingredients changed, but I haven't seemed to notice anything. The tiramisu (if they're still offering it) isn't worth it. The wait times however, seem to have decreased.

[GoaGirl]

Good to know.....I happened to get a groupon for it a week ago so we'll give it a try.

[selena03]

I saw on someone's blog (can't remember the name) that they are opening next week (Nicli). They were invited to taste the pizza and that it was pretty darn delicious-the blogger compared it to Pizzeria Primostrada....can't wait for those mouthwatering line ups....

[farman]

Nicli opened up Tuesday and I stopped by last night with some friends. Got there around 6:45, got seated around 7:25-7:30 after being told it'd be about a 25 minute wait. They had a number of 2-tops open up before that, but they weren't next to each other so they couldn't push them together. By 7:30 it looked like there was minimal if any wait, and by 8:30 there were empty tables. The curse of Vancouver dining -- everyone eating at 7pm.

We ordered the small antipasti plate which had a couple of types of cheese, a trio of sliced meats, some pickled peppers, a fig, three types of warmed green olives, and some pizza bread. I normally dislike olives, but I actually really enjoyed them. The selection of items they had was pretty reasonable, and I found it far more enjoyable than at many other restaurahnts.

We ordered three pizzas: a margherita, prosciutto crudo, and a bianca. The crust was really nice, and the best I've had in Vancouver. It felt like the margherita was a bit under cooked, but the fresh mozzarella was awesome. The prosciutto crudo was great. The bianca (roasted garlic, roasted onion, oregano, gorgonzola) was not bad, but just not our favourite. Note that the actual menus they have at the restaurant differ slightly than what they have posted online. One small disappointment was that it felt like the pizzas had sat for a bit too long before being brought to the table.

We finished off with a tiramisu which was not horrible, but not our thing. Too much coffee taste, not enough marscapone.

I think the total bill for 3 was $240, mostly from drinks.

Overall, we really enjoyed our meal, and I think things will get better as they iron out some kinks and get more familiar with the oven. And we really enjoyed both the space and the music selection. The crowd seemed to have a lot of families earlier on with a number of children, and then transitioned into a hipster crowd as the evening progressed.

[eatrustic]

Very nice. I'm sure that if they stick to their p's and q's there won't be too many open tables in the future.
Thanks for the review.

[el_lobo_solo]

Agree with farman: on the crust, music, and patrons later into the night. Had the diavola ( a margherita + hot salami) tonight. Always added the house rosemary oil and chili oil, although it really didn't need it. Was surprised not to have the parmasean, dried oregano, or chili flakes on the side; I thought that always accompanied pizzas like this. Also started with a basil-infused cocktail and then a Sicilian red with the pizza. Bar seating soon.

[YVRChow]

I visited Nicli, and have to say I was a bit disappointed.

Started off with the insalata mista. It included oven dried tomatoes, oven roasted garlic, shaved fennel, and standard greens. But it was overdressed for my taste. The oven roasted garlic was a nice touch, as was the fennel. The oven dried tomatoes were over seasoned though.

I agree with farman, the pizza arrived lukewarm. That was extremely disappointing.

The crust had a nice char, but in the centre they had captured steam under the crust because of the type of plate and it got extremely soggy. The Neopolitan pizzas I have had in the past have always had a slightly softer centre, but the centre on this one was bordering on being steamed. This was probably a combination of them having let it sit after baking and the type of plate which perfectly captured steam underneath the pizza (not a good thing).

The toppings were sparse, and comparing the margherita to the diavola the price difference of an additional $6 for a few very thin slices of salamino picante and chili pepper flakes seemed excessive.

While Neopolitan pizza is frequently eaten by folding, they gave knife and fork and many tables were trying to use them. It was kind of amusing, because the combination of a difficult to cut pizza, which isn't really ideal for cutting with a knife and fork, the type of plate, and the very smooth barren tabletop made for a lot of slipping and sliding and jolted glasses. I imagine they will have a higher than normal breakage rate on their glassware unless they figure out the sliding plate issue. Just a guess.

So for now I'm looking forward to trying Barbarella after it opens, because I likely won't be returning to Nicli anytime soon.

[kroekerj]

Went to Nicli last night - was very excited and there was probably TOO much hype about this place opening for them to ever meet my expectations...

I agree with a lot of the comments above, but my pizza did arrive hot. I ate early, so it wasn't busy and this probably helped things.

The crust by far the best you can get in Vancouver right now, a real true neopolitan. The sauce is great (if a little underseasoned) and the cheese great. Toppings...however...are missing something. I can't quite pinpoint it, but it could just be a seasoning issue. Maybe that is why they give you the oregano and chili oil (which I didn't use...)

We had the Diavola and the Proscuitto with arugula.

My biggest complaint is the prices. While a margherita is very fair at $12 for this quality, I agree with YVRChow that the 3 slices of salami are not worth $6.

And the drink prices! $19 for a Rogue Dead Guy, which is $6.89 at BCL. $6.50 for a sleeve of draught, and $8 for a basic ceasar. All other cocktails are $10+.

I will pay for quality pizza - but not outrageous drink markups.

You could EASILY rack up a serious bill here - for pizza. It's not like this is a crazy high rent district.

I really want them to succeed, and it won't take much to make this a great place, shaving a few dollars here and there and tweaking a few menu items. Slice the pizza so we can fold it easily. Perhaps one "signature" pizza that will really blow away the taste buds. I'm thinking of a "ham and cheese" pizza I had at Co. in NYC - Fontina, gruyere, fresh mozz, carraway seeds, with beautiful prosciutto drapped over the whole pie after it came out of the oven. FLAVOUR!!

Best pizza in the lower mainland still belongs to Ah Beetz. Looking forward to Barbarella!!

[betterthanbourdain]

After waiting 9 months for the opening. I finally made it to nicli.
I agree with with the comment regarding the pizza.
It is the best thus far in Vancouver. But with so much hype. Many may go in with such lofty expectations. I agree the price is a tad high. But look at this thread that started in '05. Seems like there were many that purportly mentioned that they wouldn't mind paying more for a good pizza.
Looks like barbarella's opening might be delayed. Lookingl forward to that opening as well. Hope people won't always complain about the price. I can illicit many reasons why the prices are higher in Vancouver, some not obvious unless you managed or own a restaurant in the city. But this is prob not the forum.

[clairelivia]

Sorry, just a quick note, gastown is not a crazy high rent district? It's the most expensive area in Vancouver, beating out Yaletown. There's a reason their drinks are pricey, they have to make their money somehow.

[0piston]

Since it is a open kitchen, I didn't see anyone around so I politely asked the person making the pizzas who I could order take out from. She condescending replied with "the server!@,@". I eventually placed my order from the manager. After waiting for 20 mins, I called the server to check on my order. The order was sitting right next to me getting cold for over 10mins, the previous pizza making girl who I talked too, was working 2 feet away from me just placed it next to me without mentioning anything and just letting me wait.. unbelievable! I just came from new york that night and had pizza withrawl. This place does not even come close to that style they are trying to imitate. I ordered pancetta on my magarita, and there were 3 tiny pieces for additional $3,

It is expensive for what you actually get, slim toppings that don't even cover the middle of the pizza. Perfect summary of their pizza is light sprinkling of topping and oil on top of oven baked naan bread covered with conmeal.

not worth he money, next time going to Lombardos or Marcelo's

[selena03]

which pizzeria are you referring to?

[Sam Salmon]

Looks like Nook

http://dinehere.ca/vancouver/nook

[betterthanbourdain]

nothing extraordianry about nook's pizza. just a basic pizza dough with decent to good toppings coooked in a reasonably good pizza oven.

[fmed]

Ah-Beetz (Abbotsford) is moving to Vancouver -- right in my neighbourhood at the former gelateria on Victoria Dr and Kitchener (across from the bocci ball park). Terry Deane (who is a Chowhound named tdeane before he bacame a pizzaiolo!) is looking to open a premium pizza place in the new year. The style of pizza will mostly likely be his signature NY-hybrid. He may not go through the hassle of getting a wood-fired oven. He is looking into using an European electric pizza oven that is known to get as hot as a wood-fired oven.

[YVRChow]

That is really good news! When is Ah-Beetz opening?

[fmed]

Sometime in the early new year is my best guess.

[YVRChow]

Nifty!

[eatrustic]

Finally, with not one but two places opening with high hopes we might have finally arrived at critical mass and catch up with Portland and Seattle.

[YVRChow]

Wasn't Terry Deane with Ah-Beetz before? But now it will be two places? I'm confused.....What happened?

[eatrustic]

He sold Ah-Beetz and came to the big city to spread his pizza gospel.

[YVRChow]

And now the new owners of Ah-Beetz are following him to Vancouver too? Or is fmed's post just about a single pizza opening by him? I'm still confused....

[vandan]

no , from what i gather it is only him who will re-locate here

[YVRChow]

So was eatrustic referring to the new pizza place supposedly opening soon in Gastown as the second one then?

I had misread fmed's original post - it sounded like 2 places.....

[fmed]

I'm sure eatrustic was referring to Ah-Beetz and to Nicli Antica. (To clarify - Terry Deane will only have the one pizzeria at the new location on Victoria Drive).

[YVRChow]

Thank you for clarifying. I clearly need more caffeine!

[fmed]

It won't take long for the scene to catch up if we have indeed arrived at the critical mass. Apizza Scholls (Brian Spangler) in Portland opened in 2005, upped the game and within a couple of years Portland's pizza scene is one of the best anywhere. (Also to note that Apizza Scholls proves that you can make a great pizza in an electric oven).

[betterthanbourdain]

anyone tried the pizza at the new fairmont DT. I was talking to some servers that worked there when i was at Judas Goat. i was talking truffle pizza and they said they serve it there.

And recently read Mia Stansby mention they have a "moisture-injected stone oven, overseen by Adam Chandler, the master of bread douh".

Giovane Pizza's are $9 a slice...

[eatrustic]

I was lucky enough last week to eat at both Pizza Primastrada in Victoria (Cook St. location) and Campagnolo here in Vancouver in the same day.

I started out having lunch at Primastrada and I was really excited to try their pizza. I ordered a Margherita with a bit of Arugula added at the end. From the picture you can see that they really went to town on the Arugula. It was only a $2. add-on and that must have easily been their food cost. Unfortunately sometimes less is more and this much Arugula without any dressing on it didn't do a lot for the pizza.
That aside I found that this was a good but not a great pizza. The crust, although visually technical perfection, was soft without any hint of crispness. ( I sat at the bar in front of the oven so it didn't sit long before being delivered to me.) It was still good but the lack of crispness on the outside and the overkill on the Arugula kept it from being a winner. I had a great Fennel salad to start though and would still go back to see if what I had was the norm or an exception.

After returning to Vancouver I hit Campagnolo for dinner with my brother and I ordered a pizza to compare (although it wasn't scientific as it had a completely different set of toppings). My choice was the Carbonara. From the pictures you would assume that the Primastrada was by far the better but the opposite was true.
The Campagnolo pizza, although not as well shaped and baked (no wood-fired super hot oven), had a much better tasting crust with a nice crisp bottom and good chew. The Carbonara topping was brilliant with a perfectly cooked egg.

So there you go. This is the second pizza I've eaten at Campagnolo recently and they were both excellent. It looks like the addition of JC Poirier has really improved the quality. If only they could build themselves a proper pizza oven.....

-----
Campagnolo
1020 Main St, Vancouver, BC V6A, CA

[peter.v]

The Carbonara at Campagnolo is a genius pizza. I usually go down to the wine bar once a month for one of those...

-----
Campagnolo
1020 Main St, Vancouver, BC V6A, CA

[fmed]

OK then! It is time for a revisit.

[grayelf]

Chowdown?

[betterthanbourdain]

Yes, please!

[Kentan]

Wow - Sounds like Nicli Antica Pizzeria will finally be bringing the awesome to pizza in Vancouver! They'll be one of only two restaurants In Canada certified by the Vera Pizza Napoletana Americas Association. Opening sometime in July:
http://scoutmagazine.ca/2010/04/21/real-neapolitan-pizza-coming-at-last-with-nicli-antica-pizzeria/

The U.S. has 40 members in the Association:
http://anticapizzeria.net/vpn/members...

[Sam Salmon]

Uncle Fatih's in Kits is easily worth the price they charge.

Hey-whaddaya want for a toonie?

[grayelf]

Hmm, I went a couple days after they opened and was not blown away, though I guess it was better than the dollar a slice places. I may try ordering a whole pie to see if that helps, as the two specimens I got where not terribly warm which didn't help.

[betterthanbourdain]

Anyone heard updates of the 62 east cordova 'Nicli Antico Pizzeria' Nepolatana Pizza?

[el_lobo_solo]

2nd paragraph in
http://www.westender.com/articles/ent...

[tangentdesign]

Worth a try: Unforgettable Pizza at 450 W 8th Avenue (at cambie) new york style thin crust - 2 slices and drink for a five...

[Jar]

Posted my requests for coming trip and checked out this pizza posting as 2 children will be with us this time! While I see that Pizza is controversial to find the good ones, as an aside, I will offer the following info, in Toronto there is a gentleman who has a popular pizza on his Jamaican menu, yes truly Jamaican flavours! And with the large population you have that are persons of Indian descent, there is no mention of Indian style pizza!!!! Just variations of the expected best Italian authentic pizza!

[fmed]

We have one of these Jamaican pizza joints here on Commercial Dr. Pretty decent actually.

[fmed]

I should have added the link to the place
http://www.pizzajerk.com/

[_js_]

When we ate at Anatolia's Gate, I saw they had a pizza menu as well. Haven't tried their pizzas yet though, but their breads are pretty good coming out of that hot oven. The lahmajun is sort of like a pizza. :)

[fmed]

I have always wondered about AG's pizza. I'm sure it'll be good..the lahmajun, pide, etc are really good.

[betterthanbourdain]

where is AG?

[fmed]

Anatolia's Gate is on Kingsway right near Middlegate Mall.

-----
Anatolia
7084 Kingsway, Burnaby, BC V5E1E7, CA

[foodsnobz]

The pizza at AG is very good. Keep in mind the taste is not the traditional pizza but the crust is great.

[kroekerj]

AH-BEETZ!!! It is in Abbotsford, so a bit of a trek, but believe me, it is the BEST.

Very discriminating owner, will only use the freshest and best. You can watch him every night as he lovingly stretches the dough to order and lightly drops the topping. He cures most (almost all) of his own meats in house, gets his flour freshly ground from an organic mill (sorry all you 00 italian flour lovers...but your flour is stale!). Even his fior di latte comes from close-by Birchwood dairy.

Surprisingly enough, he cooks it in a regular flat pizza oven, so while not ideal conditions, the results are phenom.

Must-try

[fmed]

Totally agree - Terry is a perfectionist. If it wasn't such a distance, I would be there more often.

[grayelf]

No concrete conclusions here (and no Ah-Beetz, but it does say Vancouver): http://www.vanmag.com/Restaurants/Bes...

[fmed]

It is good and much needed survey....though it could have been more complete (Ah-Beetz, Ragazzi, even Uncle Fatih's, Megabite, etc.)

[tdeane]

Man, it is so frustrating. That's all I can say.

[betterthanbourdain]

looking forward to trying ah beetz...
red card is an epic failure. they have a pint and pizza special for $15 if anyone wanna try.
agree that whole food is hit and miss. look at the cooks, do any of them incite passion or love for the culinary arts?

[lorenzot]

Oooo I'm excited for you all!! BEST PIZZA in the GVRD is unmistakably AH-BEETZ. If you're looking for a great cornicione and fresh toppings then this is your place! Closest I've found to Napoletana style, although , it's more of a cross between NY / Napoletana pizza.

BTW, They also use a live culture leavener for added flavour!!

http://www.ah-beetz.ca/

[eatrustic]

Sure sounds like the real deal from all the reports but for those of us who are transport challenged it will sadly have to stay on the wish list.

Here's hoping Red Card comes through for those of us who require a more central pizza fix.

[grayelf]

No idea if it's any good or not but I'm intrigued by a newish place in North Van that I read is New Zealand's favourite pizza parlour. It's call Hell Pizza (1931 Lonsdale) and the conceit is that all the pizzas are based n the Seven Deadly Sins. Take out boxes are coffin-shaped and delivery is by hearse. Apparently this is the first Canadian store. Has anyone tried it here or in NZ?

[fmed]

Nice! I'm game for a good gimmick.

[grayelf]

So we tried Hell Pizza last Thursday. The positives: hottest delivery I've ever received, toppings are quality and generous. The negatives: woman on the phone didn't seem to know the menu, and they were out of Hell Dogs (don't know what those are but really wanted to try them), crust was too uniform and not crunchy at all. I was going to attach a pic of the coffin-shaped box (it is actually part of the delivery box that you tear out and make yourself to hold "the remains" of your pizza) but for some reason Attach Photo is not working for me :-(.

[belle4]

Try the margherita pizza at Sandbar on Granville Island. DELISH!! Thin crust and amazing cheese.

[vandan]

good news for all fans of uncle fatihs, they are opening a location on denman right beside raincity , only problem is that i can't see how they could get away with charging $1,75 ( the original location price) per slice in that location

[vandan]

Uncle Fatih's Denman officially open , was there today , nice to have cheap and tasty eats to- go in that part of town

[clipfish]

We've given up on decent pizza here. We moved here from New Haven and we miss our pizzas terribly.
I've gotten reasonably good at making my own, but it is just not the same.

The guy behind the counter at Nat's said they have to use lower fat cheese (by popular demand) so the greasiness is mitigated. Flavor too, IMHO

[tdeane]

There are people here making pizza that have actually eaten at Sally's Apizza, Pepe's and Modern Apizza. They are just not in downtown Vancouver.

[NHapizzathebest]

I'm from Hartford and will be back soon, I'm going straight to Sally's in NH! I'm looking for something decent here as well and am loosing faith. It is hard for us from CT/NY, pizza every where else just doesn't cut it. Outside of CT/NY I've had good pizza in Rome and believe it or not, Marrakech, Morocco.

[slugsunderfoot]

i concur with the chap who was baffled by the presence of GARLIC POWDER in a pizza joint. beyond mediocre !

i was recently blown away by a slice of pizza ( simple mozz with tomato sauce and fresh herbs ) from the ' cafeteria ' part of the new whole foods store @ broadway & cambie. i am serious. it was possibly the best slice i have ever had, anywhere. thin crust.

[Sam Salmon]

Whole Foods is *very* Hit n' Miss some slices are great some not so much.

Look *very* closely @ what's on offer if it's not hugely fresh just walk on by.

[Urban Cyclist]

I've tried Ragazzi pizza and was unimpressed. If there was ever an overrated pizza, this is it. I don't like gamy meat on my pizza.

Lombardo's is great, and so is Fire Wood Oven.

[vandan]

again not a parlour but had a slice @ urban fare of all places, decent (not great) crust , great ingredients and overall very fresh and tasty, biggest beef was the cost, 1.99/ 100 gr, not a fan of paying for pizza by weight

[eatrustic]

I finally made it back to Red Card to see if the pizza oven is up and running and it is, sort of.
Before I ordered I asked if they were now happy with their setup and they gave a qualified yes but the real pizzaiola has still not arrived from Italy.
He's the chef's brother and no surprise there are some hold-ups to his visa (or maybe he just wanted to spend Christmas at home in Italy).

For now they have a suitably gruff looking old guy manning the oven who is italian but from Vancouver.
The basic info: the oven is wood fired although it may very well be gas assisted (their HVAC is such that it takes away every scent of the woodsmoke).
It is not working at the 800 - 900F. temp range as the pizzas take about 8 -9 minutes.

I ordered the Pizza Margherita along with a salad of Winter Greens and Pecorino (the salad also comes with "wild mushrooms" but I'm so tired of that name being used in restaurants when all you get are oyster mushrooms and shitakes that I passed).

Along with a pint of Rogue Dead Guy Ale my pizza arrived and I have to say it was pretty decent. Nice tomato sauce (not too reduced or heavy just a good taste of tomato) and nice portion of bocconci that was added part way through along with fresh basil leaves.
The crust was thin and well cooked but not cracker-like, thank god, but it did lack the puffy blistered quality of the Napolitana style pizzas from the hotter oven.
I'm sure there's a better way to describe it but I found the crust had an almost biscuity texture (while still being thin) tasty enough though. The center was slightly soupy but not soggy so all in all this won't set any standards for world class pizza but worth a try in the short term until we see what the brother brings to the party.

[fmed]

That's great that they have a wood-burning oven. I had heard that there was a moratorium in their construction in town. Must check this place out when the Italian pizzaiolo is running the oven.

[eatrustic]

Looks like Red Card might not pan out as a hot prospect. I called today to see if the "pizzaiola" had arrived from Italy and was told yes. Went in for dinner and ordered a Caprese pizza and salad.

The menu has changed a bit since December and the Caprese has fresh tomatoes, mozzarella and arugula. Their way of making it was to cook the crust and then add the rest of the ingredients. Obviously I expected the arugula to be fresh and not cooked but there was so much on mine that it was like a salad without any dressing. I also expected a bit of tomato sauce on the dough before the fresh tomatoes were added.
The crust itself was not as good as in December, heading more toward the cracker style.

To confuse things even more I found out that the pizza chef from Italy no longer appears to be in their plans (so no idea as to why I was told he had arrived).

[fmed]

Hmm. Immigration issues perhaps?

The cracker style crust is usually a result of too much bench flour being worked into the dough.

Were they burning wood that night? (Some places can burn both gas and wood - eg Lombardo's).

[eatrustic]

No they were not, although they had just received a cord that day so they plan to burn some in addition to the gas assist.
They have also stopped using the 00 flour and have gone back to the usual local flours due to what they found as inconsistent results..

I had a peek at the oven and it's a nice little unit with a stone hearth turntable that turns automatically but it will not go much higher than 600F. from what I understand.

[fmed]

That's probably why the Italian pizzaiolo didn't come over :-)

We'll have to keep looking I guess.

Charlie's will soon open in Yaletown. I didn't see a brickoven in the architectural drawings I saw on Scout.

[brokentelephone]

Cin Cin on Robson isn't quite a pizza parlor, but if you want gourmet pizza it really isn't a bad choice. I go there semi-regularly and get take-away !

[LokoBoy]

Goldie's pizza in Downtown Vancouver has got to be one of the best pizza joints in the city. Tons of variations to choose from, thin crust, and the sauce is splendid. Must try!

[eatrustic]

The HopeMeter is jumping up with the opening of Red Card Sports Bar around the corner from Cibo (same owners).
They've only been open a week but I 'd heard that they'd brought over a pizza oven from Italy along with an Italian chef to run the kitchen.
A friend and I went in to check it out last night and we ordered a couple of apps and a pizza only to be told there were no pizzas! It seems they are still dialing in the pizza oven and dough recipes and are awaiting the Pizzaiola's arrival from italy in the next day or so (the chef's brother I think).
I asked them what they would be doing style wise (Napolitana?) and they said that would be one of them and I also asked if they would be using 00 flour and they said yes!
So pretty hopeful.

As we sat eating our orders of Calamari (soft, and not hot enough) and mini Arrancini-fried rice croquettes (not bad but nothing to get excited about) pizzas started showing up at the tables around us! I called our server over and she explained that one table was the owner and friends and another table was the chef and friends trying pizzas out.
They looked decent from a distance so will just have to wait another week or two.

[fmed]

Cancuk told me about this place. Apparently they spent $125K (?) on the oven and (like you say) importing Pizzaiolo from Italy. There is hope. Do you happen know if the oven is woodfired? (It's just not the same if it is gasfired).

On the flip side, the recommendations posted at this link indicate to me that Vancouverites don't deserve good pizza ;-): http://communities.canada.com/vancouv...

[eatrustic]

You know what, I'm embarrassed to say I didn't check on the woodfired aspect but I'm going to go out on a limb and say no just because I couldn't smell any woodfire although they were definitely making pizza.
To be confirmed.

[Cancuk]

I don't remember the exact dollar figure on the pizza oven, but I know it was in the "hundreds of thousands of dollars" range. I've been in once for a pint of beer (R&B's Raven Cream Ale, obviously), but not to eat. The guy next to me said that the burger was outstanding... but that's all I know.

Will definitely make my way down to watch some sports and eat some pizza soon though!

[tdeane]

I've never heard of a pizza costing in the hundreds of thousands of dollars. A good oven from Italy is like 10-20,000 dollars.

[fmed]

Perhaps they are including the building upgrades and other things to that figure.

[selena03]

you are so right about deserving good pizza. I still remember trying to find out where the good pizza was when I moved downtown and I remember seeing Nat's being rec'd as one of the best places in town to have pizza-someone described it as being very similar to NYC pizza! I tried it and thought it was the worst than pizza hut!

[fmed]

hmmm.....
http://communities.canada.com/vancouv...

[selena03]

That is super exciting news! I live 2 blocks away so will have to check it out this weekend-I love neapolitan style pizza too....

[jahvay]

Just had lunch at Ragazzi. I am also a fan of Fatihs. Here is my take.

Uncle Fatihs is one of the bestof the cheap slice pizza joints around. Sure, they probably use cheaper ingrediants, but the finished product is pretty good, and I like the crew that runs the joint. Not a big fan of Megabite. On par with many cheapo pizza slices.

4 Brothers staff treated my children like shit so boy cott them.

Ragazzi pizza is two steps better. They are trying to do something better and they succeed. The ingrediants taste better. They must use better ingrediants as I could taste the cheese, and other ingrediants individually and together in unison. The crust was good, but maybe a bit tough. Sometimes with pizza, less is more.

I am always amazed how some pizza joints put alot of stuff on a pizza and it still is tasteless. Too much cheap ingrediants.

[fmed]

Ragazzi's crust would be much better if they use a hotter oven and a perhaps a slightly different dough formulation. The goal is to have a slight crunch on the outside while still being somewhat soft and chewy on the inside. Their crust is similar to the street slices in NYC - a bit chewy and leathery.

It is best to buy a whole pie and have a fresh slice - the crust is as good as its gonna get right out of the oven. The toppings here are at least "real" which is something I can't say for 99% of the pizza joints in this city - including Megabite and Fatih's.

Vancouver is so used to paying peanuts for a slice that the operators have no choice but to use crap toppings...then they add a gallon of oil to the dough to make it workable by inexperienced pizza makers (that's if they are stretching the dough themselves and not using frozen skins).

Vancouver deserves the pizza it gets from that perspective. But I do think I am one of a multitude who is willing to pay a premium for a good slice with real cheese and real meats...so I think there is plenty of room for a number of premium street joints here in town.

[ck1234]

OK, fmed, I'm ordering a Ragazzi pizza right now! I haven't had one in 6 months or so now, so I'll have to compare again after all this pizza chatter!!!! I ordered a Margherita with bocconcini. I hope it's better than I remember! :-)

[fmed]

Take pics!

[ck1234]

Well.............I take it all back! This was delicious! My son made me add pepperoni. Crust was great and thin and nice & crispy. I would have liked to see the bocconcini, not see it as melted as it was...otherwise I would have just stuck with regular mozza and not paid $2.50 extra. I'll be back ordering from Ragazzi's again!

-----
Ragazzi Pizza Co
2996 East 22nd Ave, Vancouver, BC V5M 2Y4, CA

[el_lobo_solo]

Delivery's very tempting tonight with the rain and the 'Nux on tv.

Is there a way to take out the " W " on the link because the map is showing the west side of the city.

[fmed]

I just reported it to the Chowteam.

[The Chowhound Team]

The Ragazzi Pizza Co. link has now been corrected. In future you can also hit "report" which will notify us immediately of the error.

Thanks!

[fmed]

Would I steer you wrong? LOL.

[ck1234]

It was definitely better than I remembered....I wouldn't have ordered from them again except for this thread. My son did say I must be starving and he still thinks Uncle Fatih's is better...must be that fake cheese! ;-)

[fmed]

I don't get it!...I have had pizza at Uncle Fatih's numerous times (my family likes it too) and I don't understand the appeal. Oh well.

[vandan]

my $.0.2 , fmed you obviously have a great pallette, and can taste its not 'real' cheese, i imagine the average neo-phyte , not a huge foodie (kinda like me i guess) who just happens to love pizza, wouldn't taste the difference but crust is pretty easy to discern, and fatihs has a good one and of course the fact that fatihs is toppings overload ( great ingredients or not) makes for great value, again remember fatihs is lumped in the cheapie pie category, ragazzi is not, at the end of the day i would say the majority want great value and especially in this economy are not prepared to pay the premium for better ingredients , when what they are used to still tastes great to them

[fmed]

You are right of course - it's about "value" in the end - however people define the word. Fatih's overloads the toppings and people love the value in that. (I have the same issue with cheap sushi joints fwiw).

Fatih's does great business so a lot of people definitely like them - my kids included. I am just hoping that more places like Ragazzi open up to provide some options. I don't want to jump all the way to Marcello's/Lombardo's territory to get what I think is a good pie.

For the sake of comparison - At Marcello's - a large bocconcini Margherita is $34; Ragazzi's bocc Margh is $20 and a large 3-topping pie at Fatih's is about $15 IIRC.

[vandan]

fwiw, not matter how good it is, i would not shell out $ 35 for a large pizza, especially (here we go again) being a meat lover

[fmed]

Tell me about it! I used to go to Marcello and have stopped because that reason and poor service.

In Victoria at Pizza Primastrada you can get an absolutely great pizza like the one below (which is like a Medium here) for $14 and it uses organic Bufula Mozz from Fairburn Farms and Fresh organic Basil. Plus the crust is made from imported Italian Caputo flour and sourdough leavened. Then it is baked in a real wood fired oven (like at Marcello's). So it is absolutely possible to get a high quality pizza for a reasonable price. Nothing can touch it in the whole area (you will have to drive to Abbotsford or Seattle to get a comparable or better slice).

The re-opening of Incendio gave me a glimmer of hope - but nope. The pizza is not good (especially at the price). Lombardo's has gone downhill. Campagnolo's pizza is a letdown (the toppings are good - but the crust is odd). I still have to check out Nook, and Goldies.

[selena03]

Nook (very average) doesn't even come close to Marcello's, Lombardo's, or the creme de la creme primostrada...it would be fantastic if they decided to open up a location here-I think it would do very well!

[fmed]

Thanks selena03 - I won't waste my time (and money) at Nook then.

[ArugulaNuts]

I have not checked out Nook but have heard really great things about Marcello's. My favourite pizza for thin crust and great toppings is without a doubt Sciué. http://tinyurl.com/yepw54b That being said, I'm not a huge meat lover (though their smoked salmon and shrimp pizza are two of my favourites) and I also don't love a lot of cheese on my pizza.

[hampi]

I completely disagree with the Nook comment and hope it wouldn't put anyone off trying the place. The pizza at nook was as good as anywhere in Naples and cannot believe the value you get considering the quality of ingredients. The $4 focacia is to die for.

[quatrofromaggio]

I completely agree with hampi, I'm Italian and I prefer Nook over Marcello, Lombardo or Sciué. Neither of these 4 pizzas is Neapolitan style (as very well defined by http://www.pizzanapoletana.org/index_... ), but as far as quality of the ingredients and execution Nook's pizza is the only one that I wouldn't complain about if I were to eat it in Milan.

My problem with Nook is finding a table!

[_js_]

I remember Ragazzi did open up another location in Kerrisdale, on 37th Avenue about 2 or 3 years ago. I was quite pleased with their pizza. Unfortunately, after a few months, they sold it (it became Toonie Pizza), and after a year, the elderly couple running it sold the joint and it is now Pita Shack. 7/11 and their damned toonie pizza (which, by the way, includes a large drink already) just killed the market for decent pizza in this part of town.

[jcolvin]

Drive 2.5 hours to Pemberton. The Pony Expresso there is under new ownership and their pizza is now truly fantastic. Thin, yeasty crust, real mozzarella or bocconcini, a very tomatoey "home-made" tasting tomato sauce, and a *very* hot oven. In fact, it was easily the best pizza I have eaten anywhere, Lombardo's on the drive included. Second best goes to Atrevida Inn on Galiano Island which does wood-fired very-thin crust pizza (only in the summer unfortunately) with some stupendous toppings, which included duck confit when I was there. Sorry but they are not quite "in" Vancouver...

[fmed]

Pony Expresso's pizza is intriguing. I have been known to drive great distances for a good slice. A friend as at Atrevida this past summer and raved about the pizza - I completely forgot about this place.

[jcolvin]

The Pony is worth the drive for more than just their pizza. They have a fine menu based around local ingredients; the day I was there we also had a fabulous beef bourguignon with pemberton beef and on pemberton mashed potatoes.

[VanGrrl]

Presto Cucina has amazing pizza ... there's one in Ambleside (West Van) and another on 4th ... try their garlic chicken pizza. Divine!

[foodsnobz]

I dont see my earlier post so I just wanted to repeat Me & Ed's for thin crust pizza in Burnaby.

[foodsnobz]

Oh yeah, Lombardo's is very good too.

[starlady]

I love Lombardo's.

[foodsnobz]

You are kidding me! I just moved back here from London (Ont) where the food was just awful and there was absolutely no good pizza to be had. You should try Me & Ed's in Burnaby for fine thin crust pizza. Its expensive but its very good. Our other favorites are Bella Pizza in Burnaby, Papa Dave's in New West, Roundhouse in New West and Golphi's.
No shortage of great pizza here!

[boisenewbie]

I have been doing research for where I want to eat when I visit in Oct. - I came across this place that has a wood burning oven. Not sure if you tried it already or it was mentioned here ... but here it is:

http://thefirewoodcafe.ca/

[JMHewer]

Lombardo's on the Drive is hands down the best pizza in Vancouver. I just spent 3 weeks in Italy eating pizza pretty much non stop and they are the only one's that come close to the classic Italian style

[grayelf]

The only place I will order pizza from at the moment is Firewood Cafe on Cambie. They have been consistently tasty, fresh ingredients, on time etc. I would love to have pizza like this nearer to Kits, which is a hotbed of mediocre pies, sadly.

-----
Firewood Cafe
3004 Cambie St, Vancouver, BC V5Z2V9, CA

[fmed]

The Firewood is great. It's been a while since I've eaten their pizza. Good thing the Skytrain constuction didn't kill it.

I think it might be time for a pizza survey.

[Gutsy]

I do like Firewood. Ingredients are good/quality and yeah the delivery time is almost never bad.

But they've changed their dough/crust since I've started eating there. The dough was never amazing (was ok/better than average), but now it's gotten worse :(. --- At one point I'd order from them once every 2-3 weeks... now, not so much.

[grayelf]

The last pie we had was a bit off and it was the dough primarily to blame. I was hoping it was a one off. I'm only willing to pay the extra for their pizza if it is consistently good, otherwise there are much cheaper options out there :-).

[Gutsy]

Here's a Firewood Update since I ordered from them last week after a break from them (where I tried Ragazzi sp?).

The bad news is, they've raised their prices a bit

Good news is, the dough was much better than the previous 2-3 orders I made.

Also it looks like they've increased the quantity of ingredients on the pizzas. Each pizza had much more toppings than usual.

I should mention that I made my order at around 5:30, which is earlier than the norm (8:30). I don't know if this has much to do with the improvements.

[grayelf]

Thanks, Gutsy -- sorry to hear about the price increase as it was already a tad dear but perhaps worth it if more toppings/better crust.

Station Square in Metrotown. Good taste for the price. I think the owner is from Boston.

I know that Vancouver does really cheap, soggy, half-ass pizza really well. Nat's on Denman (and in Kits) is popular because of the atmopshere and history it has in the neighbourhood, but...

have you tried pizza at Incendio? They have one location in Gastown on Alexander and Columbia and another location on Burrard and W 5th, next to the Fifth Avenue Cinema. Personally, the one in Gastown has more ambience - brick walls and likely a brick oven. Hrm. Looking at their website, I notice that they too have won awards for best pizza. I've had great antipasto dishes and pasta dishes there, but never the pizza. Regardless, if you haven't been there yet, it's worth a try at least!

Link: http://www.incendio.ca

I did try Incendio. This is not bad, but really an opportunity missed. The toppings are very good and the wood fired oven is good, but the crust is hard and crunchy like a cracker, not a real pizza crust. I'm not looking for thick and doughy, but just a nice crust texture with some give and some flavour. Nice place otherwise though.

Try Zachary's on Oak and 16th it's great

I used to live right around the corner. Again, it's the dough. This one is quite bready, to my taste. Zack is a character though.

[lunchslut]

This would be my recommendation for a thin crust place in Vancouver. The crust totally makes the pizza and the menu provides decent variety in interesting toppings!

[slamko]

Zaccary's Pizza Is the best pizza in vancouver! Just waiting to get some delivered right now!

Tel:(604) 737 - 1933
Location:3150 Oak St. (at 16th)

http://members.shaw.ca/leosarant/inde...

[Gutsy]

I wanted to try this place out since it's so close to me and I see some people like it...

Big mistake. Just not very good, and I actually didn't even want to put the leftovers in the fridge cause I knew I wouldn't touch them. I did end up putting em in the fridge cause I practically never throw away leftovers... but these slices, I didn't eat.

Try Marcello's on Commercial Drive. It's not a pizzeria but their pie is wonderful.

I did have their pizza once before and (sigh!) I was disappointed. I guess it started when I asked for some garlic on it and they said they had none, but could put some garlic powder on it. GARLIC POWDER at an Italian restaurant! Shameful. When I got the pizza, it too sufferred from the common ailment of hard biscuit like crust with no flavour. I do realise that this place is highly regarded, but to me, it just doesn't cut it.

Have you tried Steamworks? I know it's a brew pub but their pizza is pretty good (although if you didn't like Marcello's my suggestions might not be up your alley)

I went to Steamworks a few times and the service was horrible both times. On top of that, the food (including the pizza) wasn't even good. All I know is that I'd never go again.

I like that new-york style place on Denman- locals can give you the name, there is one in the Kits area too i think, but even it is not what I would call great. I had the unfortunate experience of ordering from two pizza places on a sojourn to Van in August, and the first was one of those "best of" places, and it was absolutely disgusting and very expensive; the second was recommended to me by a guy who apparently lacks teeth and taste buds, it was called Dallas and "digusting" is just not strong enough. I cannot fathom how anybody could describe it as edible, never mind the best in town.

I'd just give up. Vancouver does so many things well, it just completely sucks at pizza.

Speaking of Toronto- my God the potato and rosemary pizza at Amato's is TO DIE FOR!!!

Sadly, I hear more and more people who share your view about Vancouver pizza. I had a pizza from a place called Rebellious Tomato, winnner of numerous best of awards and like your experience, found it absolutely disgusting.

The NY place you refer to is Nats and I agree that it is not great. They mean well and have decent toppings, but the crust is what I would call cardboard like. It seems to be popularly regarded as one of the best, so maybe I should give up, but I'm hoping there is some hole in the wall place that does a great pizza and someone will tell me about it. otherwise, I may have to give up my career and open up a decent pizza place.

on commercial drive there is a place right across the street from the santa barbara market. i have found that to be good pizza with excellent crust and cheeses. typical to what you would find in toronto. i cant think of the name but its one of those places where the italians go to watch soccer, drink coffee and eat pizza. it has a green awning. lower commerical area below 1st street on the top of the hill.

Sounds hopeful. I will look for it. Thanks for the tip!

You want thin crust.

Best in thin in town:

http://www.amadeuspizza.com/

[waver]

I loved Amadeus, but had been led to believe they were out of business. Do you have details?

[grayelf]

Sadly Amadeus has been gone for a while. I think another pizza place is/was supposed to go in there (can't remember where I read that).

[waver]

Finally stopped to look at the new place in Amadeus' old location. Olie's Pizza. Looks promising. Will try it at some point.

http://www.oliespizzeria.com/

[fmed]

I've eaten their pizza there. Not bad at all - the crust is crisp on the bottom to the point of being flatbread. The toppings were decent - and adequately dosed. They use gas-fired pizza deck ovens, IIRC. I hadn't been to Amadeus so I didn't know that this was their old location till now.

[vandan]

went to olie's yesterday , thin crust mostly crunchy , could have been moreso for my tastes, overall though a very nice slice, albeit a slurge at $3.50 a slice, but also an added bonus spot to pop into on a foodie venture to Granville Isle

[grayelf]

Thanks for the intell Vandan. Amadeus was a favourite for us -- will have to give Olie's a try.

-----
Olie's
, Vancouver, BC V5Y, CA

[Vancouver101]

Try Ragazzi Pizza....22nd and Nootka in East Vancouver. Best Pizza in the city.

[fmed]

Agreed! That's my go-to delivery and by-the-slice place now.

[vandan]

havent tried ragazzi, but uncle fatih 's( across from broadway skytrain stn) has good toppings but its the crust that makes it, always a nice crunch to it, but never overdone, best on the drive for sure(well technically its on broadway, but close enough)

[ck1234]

Yes, I definitely like Uncle Fatih's better than Ragazzi and Uncle Fatih's delivers too!

[fmed]

Sorry, I'm not a fan. I'm not a fan of that style of Pizza in any case - the most common type in Vancouver. Puffy, oily dough that is overloaded with toppings. I prefer unoiled dough with real toppings. Ragazzi uses real mozza and real salumi.

I don't like the oily dough, institutional-grade "cheese" and "salami" at Fatih's (Uncle Fatih's does not even use real cheese - it is that "pizza cheese" - a caseinated milk product). If I had to choose a pizza in that style, I would choose the Megabite in the Skytrain station over Uncle Fatih's - I have to order it "thin crust" though.

Sorry! Just my opinion.

[ck1234]

Don't have to be sorry! I find Uncle Fatih's tastes better than Ragazzi. That's just me. We've ordered from both places numerous times and it's just our preference. I like Megabite too!

[vandan]

ok so i made it out to Ragazzi today , good for sure, still prefer the crust @ Fatihs, but Raggazzi's was still quite good, a few + and - that i observed for both, when i arrived today @ Ragazzi they only had 2 types peperoni and veggie and i was there for about 30 minutes and nothing else came out, Fatihs always has better selection and waay more foot traffic hence better chance of just out of the oven pie, advantage Fatihs , but what i really did like about Ragazzi was that true east van neighbourhood joint feel to it, its actually a nice little place to sit (especially in vile weather) advantage Ragazzi, keep in mind my observations are more for popping in not take out

[el_lobo_solo]

I like the renos they've done at Ragazzi. And they do have a good pie. Another place that's good is Goldies on Pender at Seymour. Really good slices for about a buck more than other places. Nice thin, crispy crusts and not laden with toppings. Goldies is also better value than nearby scuié, and it's open late for the post-club people.

[vandan]

ya i haven't been there since summer, do you know if they still have that deal you save if you buy it before, i believe, noon (??)

[el_lobo_solo]

I work nearby and many of us wish they could open before noon. (It's also the nearest place to us for decent java.) I just looked at their newest delivery / take-out menu, and there's no mention of an early special.

[fmed]

I haven't been to Goldie's but I have heard raves from many people I trust. It has been on my list for a while - but just can't find an excuse to be in that area.

[fmed]

At Ragazzi, I would order an pie or two to go and have one or two slices right there before taking it home. That guarantees a fresh slice.

Fatih's definitely has a huge turnover.

[vandan]

ok another observation @ ragazzi , why on earth are they not licensed, i understand the hoops that businesses have to jump through to circumnavigate bc's ridiculous liquor laws, but somehow sitting there it just felt like something was missing, pizza and beer, a magical combination, pizza and espresso not so much