Monday, April 13, 2009
Restaurants Pizza Mecca opens for lunch
Posted by Cliff Bostock @cliffbostock on Mon, Apr 13, 2009 at 6:43 PM
Yep, Varasano's Pizzeria is now open for lunch. Check it out and file a report. The restaurant, by the way, has a new website, replete with menu.
Comments (8)
Showing 1-8 of 8
this place this pizza this jerkoff verasano what a joke, pizza dough flavorless he eats food with his fingers then touches the pizzas get a clue computer boy who has never been in the business before we should do him a favor and not go to his rest cause he should be out of business. his own staff thinks he is a joke go ahead and waste your money if u want!!!!!
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I don't like the way this guy dogs on the pizza that we Atlantan's have grown up with (Fellini's, Mellow, Mushroom and Fritti) and continue to love. Who is he to decide the real and "fake" pizza? Is there only one type of pizza in this world? Eff no! Just because a pizza isn't thin crust with the perfect amount of char topped with Prosciutto di Parma, Parmigiano-Reggiano DOP, Mozzarella di Bufala and 25 year old balsamic vinegara does not mean it's fake pizza! Don't get me wrong, I love these types of pizzas and all other types, but just his general attitude rubbs me the wrong way.
pizzeria fortunato who this publication gave best pizza i like family style pizzas this is a true test of a pizza to get right and they get it way right!!
"I love these types of pizzas and all other types, but just his general attitude rubbs me the wrong way." I liked Verasano's pizza, but I'm with you on this. There's no one "correct" pizza, rather many pizzas. And I hate the whole NY attitude (certainly not exclusive to Mr. Verasano) that the NY way is the proper way and that food does not exist outside NY.
JR's right -- there are many different "genres" of pizza, including: - thin and crisp - deep dish and even - thicker, doughier crust (yes, some people actually prefer a softer, chewier crust without much crackle. I know you're horrified. Get over it) I rarely go out for pizza -- we have pizza night at home. I make mine in a none-too-hot, ancient home oven (about 500 degrees), using the boule dough from Artisan Bread in Five Minutes, rolled out and pricked all over with a fork so it doesn't bubble. I like a subtler "char" -- charcoal-y spots on my pizza just don't appeal to me.
Rubbery Pizza. Overworked Dough. He's so focussed on temp that there is no margin for error. Screens everywhere. Then he slaps it on a COLD almost DAMP ceramic monument to Metro wannabe overhype and it pretty much deflates the excellent ingredients and high bar that he set. Jeff, PLEASE FIX the RUBBERY Pizza. You are now in People Management Business, perfect your vision. I know its not a cold red sauce on a crepe.
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