I was able to enjoy Tony's Pizza Napoletana yesterday. My cousin suggested it because he knows how much I love Pizzeria Lola back home in Minnesota and said that Tony's would blow my mind. Well, he was right. Similar to Lola, I enjoyed Tony's because of the unique types of pizzas available and because of their fresh spin on classic pizzas. I am not sure how Tony's does it, but I did especially enjoy the slightly crisp crunch to the crust. That was a stand-out characteristic for a thin pizza in my opinion. It was great texture, but also helped in holding up the toppings which were all fairly weighty.
The one thing that did surprise me was the price. The pizza at Lola back home range from $10-16. The pizzas from Tony's range from $15-$25 for a pizza with similar diameters. It must be the mark up of being in California and maybe because the ingredients are imported. Still, it was definitely worth it.
The following pizza is the Quail egg, White Rose Potato, and Guanciale. It was a very rich and satisfying pizza - definitely a flavor I've never had. The Guanciale was particularly crunchy and delicious.
The other pizza we had was the Calabrese and Quince. The Calabrese sausage is homemade, the cheese is monterey pepper jack, and there were spicy peppers on there too - can't remember what they were called. This was what I'd call a fresh take on "sausage pizza". We were told to squeeze the orange wedge to enhance the flavors. I don't know if that's what did it, but I loved it!
Even though I was quite full, I didn't refuse when my cousin suggested we stop by a gelato hot spot, Naia. I prefer traditional flavors when it comes to ice cream and gelato so I go the TCHO chocolate. TCHO, by the way, is New American Chocolate - created and made in San Francisco, CA. It was absolutely delicious. This particular flavor served by Naia is collaboration at its finest by two local companies. Naia's gelato is made from scratch and uses ingredients from the Bay Area.
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