Paulie Gee's - Best pizza I've ever eaten

100% without doubt Paulie Gee's has usurped 8 1/2

1/2 Hellified Porkpie White - Fior di Latte, Berkshire Sopressata Picante, Sweet Italian Fennel Sausage, Sliced Red Onion, Chopped Fresh Garlic, Fresh Basil and Mike's Hot Honey www.mikeshothoney.com

Anise and Anephew - Fior di Latte, Braised Fennel, Anisette Cream Drizzle, Berkshire Guanciale and Fennel Fronds

Greenpointer - Fior di Latte, Baby Arugula, Olive Oil, Fresh Lemon Juice and Shaved Parmigiano Reggiano

Monte Cristo - Mild Gouda, Canadian Bacon and a Pure Maple Syrup Drizzle

Baconmarmalade Picante – Fior di Latte, Spicy Baconmarmalade and Sliced Red Onion
www.baconmarmalade.com

Harry Belafontina - Fontina, Italian Tomatoes, Beef Meatballs, Sliced Crimini Mushrooms and Golden Raisins

Comments

Tales of Pizza: Part Four: Barquitos

When I was a young student of Richmond Public Schools, we were often served a very weird pizza-like dish called "barquitos" for lunch in the cafeterium (cafeteria+auditorium+gymnasium). I have NEVER been able to find out anything about barquito pizza on the internet. I did however, find out that barquito means little boat in Spanish. A barquito is basically a french bread pizza topped with seasoned taco meat (probably left over lunch the day before) and cheddar cheese. I feel like maybe there was a similar dish with sloppy joe meat but who can really be sure. I have done my best to block out school lunch from my memories. What is this dish? I only ever had it in elementary school. Is it the concoction of a lunch lady? Is it a real food item? What is a barquito?

a haiku pizza

topping idea, just for you pizzalicious fans: Crisp Bartlet Pear, sliced Sweet Gorgonzola, Lemon, Pepper. Just sayin'

Blow Toad - Richmond, VA

Last Friday, some friends and I went to a preview of Blow Toad, Richmond's first and only coal fired pizza place. This is the new restaurant of two-time nominee for the James Beard Award and lauded local restaurateur Jimmy Sneed. Sneed has had his hands in several well-known and award-winning restaurants including Richmond's The Frog and the Redneck (now closed) and Chicago's SugarToad . He also is co-owner of the acclaimed veg-friendly restaurant and pizzeria Fresca on Addison with his daughter. The chef de cuisine is Nikoli Creatore, a veteran of Balliceaux which has always had an exceptionally creative and delicious menu. Naturally with all these accolades I was expecting some awesome pizza but what we got fell far short of my expectations. At this very generous, FREE preview the team at BlowToad were dishing up pizza, samples of entrees and appetizers and dessert. The waitress came to take our order for two pies and three ap/entree samples and drinks...

Pizzalore

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