- Joined: 6/3/2004
- Location: Blanchester, OH
The Works Loveland Ohio
Fri, 05/1/09 2:37 AM
I had avoided the place for a year or so. Since 99% of places that list brick ovens let me down.I go in hoping for the rustic Italian woodfired and you get some cheap knockoff .
I saw they got the award for best pizza in Cinci last year and figured it was time to drag the wife there.
First thoughts were on the up and up. Love the lay out, all the beers on tap, the oven is center piece as it should be. Noticed it was gas fired not woodfired, but owell. Cyclists sat outside enjoying the late April weather. Was def giddy to go try it out. The tables all have diffrent things painted on them. Def a nice funky feel to it.
The server was awesome, I wish I could remember the young kids name. Def one of my fav servers in along time.
We started with loaded fries. My wife loves loaded fries no matter were we go. So it tends to always be the appetizer. Fries were good( frozen not fresh tho) The cheese sauce was great. It was more of a gravy then just melted cheese. It had melted cheese also tho. Def a + to start the meal.
We ordered a Margarita pizza for me. I always go with a basic pie the first time I go to a new place to get more of a feel for the dough. Diced Tomatos, fresh basil, and Mozzarella cheese, with an oil and garlic sauce.
Wife got a make your own pizza since she is a bit pickier on her topings. She got Chicken bacon and ham on hers.
Then my first ugggg moment came. I watched the guy DOCK the pizza. I actually said the F word, but figured i would be nice here. I knew instead of a nice light airy dough, with that nice char on the bottom. I was now going to get a cracker thin crispy pizza.
It states on there website they cook at 600 which seems low to me, most woodfired/brick ovens tend to go higher 750ish for the most part it seems.
Pizzas came out and as I had stated it was def thin. The dough was basicly the nice char bottom with a gumline above, and then the toppings. I was sad but hoped the taste would be better.
The outer crust were they didnt dock was def a + it had that nice airyness I had wanted. I didnt ask but it def tastes like he might us a OO flour. It def had that faint powder feel to it. OR at least has OO in the mix. I am prob way wrong tho lol.
The rest of the pizza you had to force your teeth through the dough. The Margarita pizza def had good flavor. I love fresh basil on pizza. The dough was def the weak point. I would give it 5/10. Pretty standard pizza, sad to say. I had high hopes.
The Pizza my wife had def had alot better flavor. Dough had the same problem. IF the whole pizza had the airyness of the crust it would climb 3 maybe even 4 points. One major draw back on her pizza. They put way to much toppings on it. There were parts of the pizza that sat 3 inches tall. With the crust only being a Centimeter at best it was def way to much on the topings. I would give her pizza a 6/10
Over all the setting and server had this place awesome. The pizza made me sad. I give it a 7/10 just for the over all feel of the place.
I guess I continue my search for a good rustic Italian pizza place in the cinci area. I would go back to try there other Entrees but prob wont be going back for the pizza. IF they could get the dough right this place could def turn into my fav place.
Thank you for getting through all my spelling and punctuation problems.
Anyone else eat here and have there own thoughts?