Farina Pizza Happy Hour $7 SF - who's been?
- hhc Aug 24, 2014 07:54 AM
so, i haven't been for the happy hour, but we went here tonight for the first time. I'd been wanting to try this place for ages, especially after the great reviews its sister restaurant Farina gets. And it looks so cute and inviting.
Total disappointment. I ordered the D.O.C. pizza - Fresh cherry tomatoes, buffalo mozzarella, romano cheese, olive oil and fresh basil; and the BF ordered the lasagna. as you can see, the pizza looked great, with nice char, and the crust was pretty good, had some good texture, but the rest of the dough was soggy and limp (not like good bendy pizza), weighted down by too much buffalo mozz (who knew there was such a thing as too much?). It was like it had sat on the plate too long and steamed. Pita, the BF declared it. Soppy pita bread. the whole thing was flavorless too, except for the charred bits of crust, and the few leaves of charred basil.
the lasagna was maybe even worse. drowning in a completely bland bechamel, the pasta was overcooked, the bolognese sauce just average. With the Farina pasta pedigree I expected a lot better.
We did have a decent salad to start - the arugula with parm regg and pears/olives/walnuts was ok.
And the music they play inside is horrid, actually affected the feel of the place for me (top 40 crap or something). should have sat outside.
The only thing i got out of this meal was that I never have to wish I was going here again.
11:30 on a Saturday night, I went for the seven dollar pizza. They offer two, a margherita and a Romano, which includes San Marzano tomatoes sauce, Fior de latte mozzarella, Romano cheese, anchovies, and olive oil. Specialty pizzas, such as one containing Farina's signature pesto and buffalo mozzarella, cost up to $7 extra.
The problems maricarmen described began when the toppings were put on. The pizza chef used too heavy a pour of olive oil and an overload of toppings. Also, the dough hadn't been stretched that much, and was instead tugged outward to evenly spread the toppings after the fact.
The pizza came out of the oven quickly and the bottom was, as is the style, speckled black. Just seconds after it was cut, even the first slice was saturated with oil and soggy. Note my pic, in which the cheese slipped into the puddle of oil that would envelop the tips of each slice.
On the outer crust, some parts were matzo flavored, but raw and mochi-like on the inside.
I'm glad I didn't spring for the $9 take out deal.