Gialina report - off night?
I finally got a chance to try Gialina and must say I was disappointed in our meal. For comparison on my pizza taste, my favs in the Bay Area are A16, Pizzeria Delfina, Pizzeria Picco and Pizzetta 211. Now, last night's meal:
First off, we ordered two starters for the table: the Leaf Lettuces with peaches, goat cheese & pistachios was fantastic. Even though it came in two sizes, the smaller version was perfect for four people to share. Our other starter was the Burrata w/ balsamic Torpedo onions, crostini & arugula. I'm a huge fan of burrata and am sad to report this was probably the worst burrata I've ever tasted. It lacked the creaminess associated with most burrata and I even got a couple of dry bites that tasted like the big ball of mozzarella that you can find in any old supermarket.
On to the pizza - I always like to get a Margherita to see what a kitchen can do with the most basic of ingredients. Once again, I was disappointed. The pizza was very dry and not very flavorful at all. On the other hand, the Sweet Italian Sausage w/ tomato, red onions & aged provolone pie was great.
I had an Affogato for dessert and while tasty, the amount of ice cream I got in my cup was pitiful. The rest of our table split the Housemade Watermelon Italian Ice and it received a big 'meh' across the board.
So there you have it...a bit lackluster meal across the board. If I lived in the neighborhood I would probably give Gialina another shot but since it's a hike for me to get there I doubt I'll be returning.
I have only been to Gialina once and the reason I'll probably never go back is the terrible crust. Flavorless and after the first bite and it had cooled a bit it was hard and stale tasting, kind of like a frozen pizza.
I've often read all the praise this place gets and wonder if maybe it was an off night but now I'm not so sure.
I like the space at Gialina, and the concept of the pizzas (i.e., topping combos are interesting), but agree the crust isn't very good. I think it's undersalted. Also, I don't know how long a rise they use but in my experience a longer, slower rise means better flavor and this pizza seems to be missing that flavor profile.
Yes, tell me 'bout it.
Have been to Gialina quite a few times . Ambience is good, service is good, but the pizzas.... they are a different story. Could not figure out a good reason to go there. The crust has consistently been dissapointing (one time there was absolutely no salt, the other two times they were kind extremely chewy etc).