This is one of those once-in-a-while posts where the pizza experience was so fascinating, that it had to be sliced into two parts. No puns whatsoever. Last week’s posr can be found here.
I’ll cut (oops) right to the chase. Wiseguy NY Pizza has some of the best slices I’ve had some time. I know we tend to heap praise and glamorize while in the moment, and after the dust settles and we’ve had a few minutes to process, we come back down to reality. It’s been a couple of weeks and I’m still thinking about these slices.
We’ve all had those meals and those experiences that resonate with us. We do tend to romanticize those events from the past as being much better than they were. But then there’s those times you knew something was special and that over time, it was going to feel just as awesome (if not more) now than it did then. Ah who am I kidding, it’s just pizza, or is it something more?
After that build-up this better be good right?
A drive through Arlington isn’t anything visually inspiring, unless you like big buildings, corporate entities, and people moving fast trying to look important. But nestled in the heart of all this commotion, was my inaugural trip to Wiseguy.
I never have presumptions when it comes to food. Several factors such as, price, location, atmosphere, my mood, and the universe dictate my feeling of the pizzeria and the pizza itself. I don’t ask for much.
But to say certain biases don’t shine through when I’m near our nation’s capital would be a lie. However, when you find a parking spot right in front of the place, you know it’s going to be a good day.
When I waked in I had no idea what I was going to get. And fortunately I was in a short line (unlike visit two) at lunch hour, so everything was available.
And the first thing I saw was those squared shaped, Sicilian Style, cheese falling from the sides and some of it fried from the way it was heated in the oven. I knew this was going to be remarkable.
I didn’t even know there was Feta immersed in this gem until I perused the menu again. Feta on a white pizza, feta when done right is perfection. It’s one of those cheeses I’ve appreciated since I was a kid, thanks in part to my parents and my background. I don’t have it enough or maybe I have it just enough to appreciate it and look forward to it more. And of course you have your appropriate cheeses, fresh motz and mozzarella, and fontinella, to make one of the best slices I’ve had in a long while. This is bordering on five stars. The roasted garlic makes it five stars. Garlic and feta on a white pizza, who knew? Yum! And even for a thicker style dough, I loved every minute of this. I’m crazing a slie now. Just as I’m craving…
…When I thought it couldn’t any better, I up and get the Mushroom Truffle. You would think that eating two slices like this in concert with each other, that the flavors would overpower from one pizza to the other. I took my time, I ate them separately, and I savored every bite I could. The mushrooms tasted fresh out of the garden, and the inclusion of truffle, goat cheese, and basil makes this pure insanity. How is this slice even possible?
I would be remiss if I didn’t mention the crust. This was one of the best thin slices I’ve had in a while. Something about the soul and character behind this slice is second-to-none. That and I love mushroom.
I think I painted the right picture of my two experiences at Wiseguy. If not, I think the paintings, I mean pictured above tell the story. This is a nice segue into November. What that means I don’t know but I’m looking forward to continuing this ride.