That's really all I have to say about it. I had mistakenly presumed it was mass-produced in a Pizzicato warehouse somewhere, but an employee (see the comments below) informed me that it's actually made fresh everyday, which I do appreciate. The dough used for the crust is almost completely devoid of flavor, standard for this type of pizza.
As you may have surmised, the pizza is a tad on the salty side, but that's a good thing, because without the salt this pizza probably wouldn't taste like anything. Nothing amazing by any stretch of the imagination, but a pretty standard NY-style slice nonetheless. Tough to say, as the herbs held virtually no flavor as far as I could tell. The tangy, heavily-salted tomato sauce hides beneath a layer of salty aged mozzarella, salty grated parmesan, and what the Pizzicato menu calls "herbs," which as far as I could tell consisted primarily of finely-chopped bits of parsley and maybe some oregano. No matter char is hardly necessary on a NY-style slice. I don't really walk into places like Pizzicato expecting char, and apart from some browning on the bottom of the pizza, there isn't any. The crust is dense, chewy on the inside but crispy on the outside, and dusted with cornmeal, presumable to slide it into and out of the gas-heated ovens more easily. It becomes pretty clear early on that Pizzicato is striving to replicate a NY slice with their pies. As soon as I got it home I flipped open the box, snapped a few shots, then dug in while it was still hot. Tonight, though, I stuck with the simple plain pie. Pizzas come in small (10"), medium (12"), and large (16") sizes, and often come with a wide variety of toppings, such as barbecued chicken, artichoke hearts, and garlic-marinated shrimp. Pizzicato was established in Portland in 1989 (good year for music!) and has since blossomed to 23 locations, including one in Denver, Colorado of all places. No, last night was all about picking up the phone, calling my local Pizzicato (only a few blocks away!) and ordering a large cheese pizza ($17) which I could pick up in only 20 minutes. This was the case last night when I was craving pizza but really wasn't up to the physical drain that came with waiting for a table at the uber-popular Ken's Artisan.
Sometimes, though, you just don't feel like waiting in line for pizza. I'm naturally inclined to expect pizza below the caliber of Portland's best from them, but considering the franchising and sheer volume these chains put out, I don't think that's unreasonable. They are doing the very best they can.In the realm of local pizza chains, Portland's got a few: Pizza Schmizza, Hot Lips, and Pizzicato spring most readily to mind. It's not the end of the world if your food is a little late.
Pizzicato beaverton menu how to#
Most of the restaurants are rethinking their "new normal" and how to make us, the customers, happy. Or how about just don't write a negative review. So anyone out there writing negative reviews right now, please think twice about doing so. We should ALL be generously tipping delivery folks. I really over tipped the delivery person too.
I told her no worries, I knew I wasn't her only customer and that I was appreciative of them being there for us during this very difficult time. The woman who answered made no excuses, apologized and said my large pizza and medium Caesar salad were being boxed as we spoke and would be out the door in 5 minutes.
I was disconnected twice but finally got through. After 30 minutes past the promised delivery time, I called the store to check the status. I tried ordering online for the first time and waited. After weeks of sheltering at home, we just wanted to feel "normal" again and ordered delivery. We were BIG FANS of Pizzicato Pizza-Murray Hill years before this COVID-19 Pandemic.
0 kommentar(er)
