what to order at Pizzaiolo?
I've never been to Pizzaiolo and will be going on a Tuesday - have heard they only have the fried chicken on Fridays. So, what should I order?
Anything from the oven or fryer. Arancini, roast squid or whatever they're doing that night, pizza. Definitely get an order of greens.
Stick to pizzas, antipasti and secondi. Pastas are fine but not outstanding -- skip them.
As far as what to order: Any pizza, especially those with house-made sausage or salumi. Anything from the wood over, especially squid. And of course, you must get the meatballs. If they aren't on the menu, just ask -- they usually have some available.
Antipasti are pretty much universally great. Contorni are a great deal as well -- my favorites are the bitter and, when they have them, beans from the wood oven (usually in a unctous, rich broth with a splash of oil and crispy bread crumbs).
I agree with the above. Also, I wouldn't be so sure the fried chicken won't be on the menu, I've never been there on a Friday night, and I've seen it on the menu quite a few times on other nights (Thursdays and Saturdays, particularly). The meatballs are great, and I love the potato and pancetta pizza. I agree that the pastas should be skipped; there's nothing wrong with them, but the rest of their stuff is better. And make sure to save room for dessert, their new pastry chef is great.
-Anything with Heritage Pork (usually Berkshire or Red Wattle) especially the belly if they have it. Skip the Niman. If the pork source isn't listed on the menu, ask your server.
-Salads (esp. the Ceaser)
-I agree with others that the pasta is usually the dish to skip (though they make excellent gnocchi and ravioli)
-Gotta get one contorni - great value and it rounds out the meal
-Save room for dessert - the new pastry chef is awesome
Funny how much consensus there is on this subject.
Enjoy, and report back.
Had a few new dishes last night:
Pizza with tomato sauce, squid, and aioli. Strange-sounding combination but worked well.
Creamed chard--seemed like lightly blanched, then finished in the wood oven with a bit of cream and cheese. Wonderful.
Ceci "ragu," chickpeas simmered in ... I'm not sure what. Sort of like an Italian answer to chana masala.
Wood-oven-baked aprium halves with chestnut-honey-rosemary gelato, drizzled with a little more chestnut honey, and served with a cookie-like thing. I'm looking forward to trying more of that pastry chef's desserts.
re: Robert Lauriston
I have to put in a second for the squid pizza -- had it last week. Definitely the best pizza we've ever had with seafood (although our server told us that any time the clam pizza is on the menu, to order with sausage added). Also had to give a good word to the Rye Manhattan -- I know others have put down the drink-making capabilities of Pizzaiola, but I've had nothing but strong, creative drinks there.