I would like to say before anyone from NY or Chi-Town goes off on me about their pizza, that this is merely a write-up of artisan, Neopolitan style, pizza. This isn't a slice or a pie, this is something totally different.
I guess it's been over a year since I posted about my amazing dining experience at Frasca
. Well Pizzeria Locale, is the new sister restaurant right next to Frasca and opened as an authentic Neopolitan Pizzeria. Truly worth a visit, but make your reservation!
Let's take a look at what we've got here. Some beautiful grilled veggies, porcini mushrooms, San Marzano tomatoes, and smoked buffalo mozzarella, see why this isn't your normal pizzeria? I was really quite amazed at the sight of Pizzeria Locale when I went in. I guess the first thing your eyes are drawn to is the amazing V.D.F. prosciutto slicer, which I'm told is the only one in North America. It's truly a work of art. I didn't think to take a picture of it when I walked in. Sorry folks!
We decided to sit at the bar since we didn't have reservations and the restaurant was packed. And, I like to sit where the action is. Most people talk during a meal, and I'm all for that, but sometimes it's a thing of beauty to see the artists at work. The above are arancini
, which are fried rice balls coated in a breading, these filled with buffalo mozzarella, and fried. Needless to say, anything that is breaded, filled with cheese and fried is going to be delicious, but this is a notch up.
Frutti di Mare
I once went to Italy en route to a summer music festival in my classical days and came across several restaurants serving frutti di mare
, which translates to "fruit of the sea". I fell in love with it then so I figured I had to order it here. I'm starting to notice that pizzeria locale really places emphasis in trying to be as authentic as they can in their flavors, and this dish is great proof. Beautiful bright flavors from fresh lemon and perfectly blanched potatoes add an amazing earthiness to this dish. Food bliss!
These are veal meatballs. I'm telling you, photos just don't do them justice. I really wish there was a way for me to explain the soft texture these had, and the richness that can't be described. They are soft, meaty, and melt in your mouth.
When we sat down to the chefs throwing dough, artistically putting a layer of sauce on the pizzas, and layering delicious ingredient upon ingredient on pizzas, I asked one of them, what is your favorite pizza. He said "I like the Mais
it's very different." So I'm thinking . . . is different good in a traditional pizzeria? Why not! There is a distinct sweetness from the creme fraiche and corn on this white pizza. The texture of the corn is perfect and fun, while the ham adds nice saltiness as well as a bit of sweetness to each bite. I'm in love with Pizzeria Locale by now and I'm already thinking I need to get back here soon.
This is a bit more of a traditional pie. One that I've had before in my visit to Italy. A pizza topped with tomatoes, prosciutto crude, buffalo mozzarella, and once baked topped with arugula, a peppery lettuce from italy. It's more of edgy flavor than the mais
but I love it. It's reminiscent of Italy, and that is a very good thing.
Now, I'm not really a desert person but when I'm going to get down and eat like a pro, I don't feel complete without one. We bought this one because our server said it was the most popular dessert. It's definitely that for a reason. So rich, lightly butterscotch-y, and comforting, all the things I need in a desert.
Check out Pizzeria Local
online and their menu here.
Special thanks to Bobby Stuckey for showing us such an amazing time.