Things do have a way of working out so serendipitously don’t they?
Shark Week starts this Sunday and I had no idea I would have the great joy in writing about a pizza relating to this massive event.
Fortunately, I find myself in this mesmerizing town quite often, so I always welcome dining at any of their wonderful establishments. My friends were recently dined here, during of the first weeks it was opened, and had nothing but stellar things to say about it. They said the pie, the vibe, the interior, and the location were awe-inspiring and were looking forward to returning soon.
I’m going to second that sentiment. They’ve only been open since March, at the Annapolis Town Centre and all indications are that this place is going to rock the house. I loved it. I felt so at peace and spent nearly a good two hours there enjoying my pie, my wine, and the energy around me.
So I’ve spoken about all the peripherals and details about everything other than the pie. So how was my pie?
While perusing their menu I was indecisive in what to pull the trigger on. So when it was suggested by one of the bartenders, who was very friendly may I add, to try the Great White, I was in. This was timed perfectly. I knew exactly what I would be writing about for today and got to try a new pizza in a new and clean restaurant.
The ingredients are listed above. You can’t throw enough superlatives on this one. We have a pie for the ages. The crust was toasted to perfection. It was just the right about of crispness to it, and still soft enough to enjoy. The balance between thick and thin was in perfect alignment.
That’s a lot of adventurous items for a whole pie. But nothing got lost in the shuffle. Some flavors stood out more than others. The cheeses all complemented one another for some savory bites. I’ve always said that I love tomatoes on a pie, or on just about anything. And it added so much here. And the olive oil added a little flair where you didn’t think it would need anymore.
What can’t be discounted is the freshness of the basil and the arugula. As you can see, especially the arugula, looks and tastes wondrous. You’ve got be kidding me. I was enjoying pulling a few pieces of basil and arugula and indulging in them on their own.
I just low how pizza has hit all new levels of creativity and continues to expand. That’s where the sun-dried tomato aioli comes in. What a way to top the whole thing off. I wish I could post a million pictures of this pie. It’s one of the most inspired and exceptional meals I’ve had.
I had grilled chicken added to mine, as the person seated next to me as well as a few other folks in house, had done the same. That was a great call.
I learned from the bartender and the friendly chef that their oven was imported from Italy. I love how they’re going all out on this.
Neo isn’t all about pizza. As posted here and here, they have an expansive food and drink menu. In traditional fashion, I reveled in my pie with a glass of red. There was no rush in finishing this. My sublime experience was two weeks ago. The staff didn’t know exactly when they would end the Shark Week promotion, but I’m going to assume that you have until at least next week to try this plate of joy
If you’re in the area I strongly recommend you do so.
These are the places I really want to succeed. I’m a staunch supporter of local restaurants and businesses, like many of us are. I look forward to many visits in the future, and hopefully a couple more this Summer, to fully appreciate the warm weather and the towne center experience.
Thanks so much and Happy 4th!