Love For The Pie
i am a pizza person. some people like chicken wings, some enjoy steak, some enjoy fried chicken. while i find all of those items delicious, i crave pizza. my sister; she likes donuts. she has been known to hoover an entire dozen of krispy kreme glazed while having a normal conversation (she still keeps a model figure. it is ok. to feel a slight tinge of rage here, i do.). my weakness; a large mushroom – THE whole thing. what can i say? i love a good pizza pie.
one thing with pizza is it is SO subjective. you have deep dish, thin crust, white, red, chicago, neapolitan etc. ad nauseum.. on and on. everyone has a preference. another thing with pizza is most everyone digs it.
of italian origin, the basis on which pizza is constructed is the same any way you look at it, there is bread, generally baked, usually flat (sometimes round) covered in an oil or a tomato sauce of varying description. BUT add a few toppings here and there, a couple of fresh or dried herbs, a smattering of meat products and the entire game changes.. some pizza is the stuff of legend.
it is tough to talk pizza. so many people have such varying opinions and the institution itself is so widely loved. i hesitate to speak favorite in richmond BUT here goes.. in no real particular order:
8 1/2 - i know, i know. why get a pizza when you can get lasagna and arugula salad? HAVE you tried the pizza at this tiny to-go off strawberry street? while the size could be a little larger for the money, the taste is dead on. all the garlic makes the white pizza seem to bite- the tomato sauce on the red is light in quantity and distinctly refreshing. the crust is thin and crispy. if you go with friends, definitely order more than one. this pie is made to be eaten in mass quantity.
capriccio’s - for your money IN the west end, it really is the best place to pick up for home delivery after work. good balanced crust and a tangy red sauce come together for a top notch piece of round. get the red pizza though and spring for a bit of meat. while the white is slightly better than decent, it isn’t going to cause the at home accolades the red will.
the pizza place - this pizza could be my favorite in richmond. due to location, it tends to be a late night thing for most richmonders – the stop-in at one-thirty for a pick me up slice in between stumble and taxi. however for 2.50 (cheese) it is damn good pizza any time. hit up this joint for lunch. enjoy a crispy thin crust with luscious red sauce (on the oregano side), fresh whole milk mozzerella and a wealth of made to order toppings. order two or three slices. while they fold over large, you will want more than one.
zorba’s - i learned about this little pizza place while visiting a girlfriend. it is a delicate pizza. only go for the red and go less meat and more veggies on this pie. zorba’s uses the fresh vegetables giving your pizza, sauce and all an organic just made today taste that is delectable. careful, the white pizza screams “trying too hard” so stick with the conventional here. if you have a moment, try and give the owner a little love. he is just so huggable.
mary angela’s – in my mind, this is the sweetheart of pizza in richmond. it is my go to. when it snows, i order ma’s. when i am home alone and watching a movie, i place a phone call to the ma’s for a large pan pie. you CANNOT go wrong with mary angela. i want to love her sister restaurants as much but i can’t. something about the pizza with its cheesy weight and chewy crust just won’t allow me.
the above are my favorites. if you have suggestions, i am open. i said it once.. you can’t go wrong with good pie.
Whine Me Dine Me loves food and refuses to write in caps. Read more at http://whinemedineme.wordpress.com/
Pizza, an immediate crowd pleaser and go-to meal that’ll please any palate. Like any other city, Richmond has a plethora of pizzerias and casual Italian eateries. Anthony’s on the Hill, a [somewhat] newbie to the RVA pizza family, opened its doors last October and claimed recognition by making it on Richmond’s Best New Restaurants of 2013 list. [...]May 2, 2013
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