Pizza e Vino, really good pizza from a wood-fired oven in RSM (OC)
In the heart of Rancho Santa Margarita, good pizza. Beyond serendipitous.
Imported Italian wood-burning pizza oven, carefully made dough allowed to cold proof for a few days before use, well-chosen toppings applied austerely = really good pizza. IMO. Very very thin, black char spots, just right.
The proscuiotto w/arugula piled atop is a favorite, as is the four cheese.
Tiny little place in the courtyard near the lake, very comfortable room and also some tables outside. Nice people.
Exactly the right kind of neighborhood restaurant, but also worth visiting if it's not quite in your neighborhood, on account of the pizza.
Longer writeup here: http://www.ocfoodnation.com/EatNice/i...
Restaurant website: http://pizzaevino.net/
Pizza E Vino
31441 Santa Margarita Pkwy, Rancho Santa Margarita, CA 92688
Why do some restaurants think they are too cool to list their prices on their website menus? Sorry, that's not my real question.
What is the price range for the pizzas? Normally I wouldn't worry about it, but after the $18 personal pizza at Pizzaria Ortica it doesn't seem like pizza=cheap like it has in the past!
Pizzas are right around $15 ea. ... proscuitto/arugula was $15, quattro formaggio $14.50. There might be one or two higher than that, and some are a little less.
Salads are something like $6 for the individuals and $12 for the larges.
Not a place for cheap anything however... but very fairly priced, I think.
My wife & I finally made it out there for dinner this past Saturday..WONDERFUL stuff!
The arugula & artichoke salad was perfect, dressed with just evoo & lemon and shaved parm on top... Wife had the proscuitto/funghi pie & I had the special w/ proscuitto, garlic, burrata & micro basil...the flavor contrasts/textures worked perfectly. The crust is just the way it SHOULD be, the char, the chew, the flavor. We be returning to this place soon.
well, it wasn't bad, but I got one of the dough batches where it just did not want to cooperate & flatten easily, so I ended up overworking it and the consistency of the crust left something to be desired. Flavor wise turned out pretty good, I've developed a trick for baking the pizza where I preheat the oven (with my large rectangular pizza stone inside) to 450 F. Peel on the pizza , then turn the broiler on high. This seems to get the crust to a pretty good finish, & it takes about 8-9 minutes & it is done. Just have to keep an eye on it to avoid all- carbon variety..lol Will try it again, but I surrender to the skillz of Pizza e Vino