Three Is A Magic Number

ThreeBrothersMeatballParmesanPizza

I ate a Three Brothers restaurant many years ago, not appreciating the significance of family, or a family operation.

When I was younger, I appreciated local business, but maybe not in the same way I do now.  I’m always sentimental to stories about family, and how one business grows into many.  Bigger than that, when kids and grandkids become regular guests of the same restaurant that their parents visit, and still do, that warms my heart.  How can it not?

I take all factors into consideration when visiting a pizzeria, and trying a slice or a pie. It’s not always as serious as I’m making it out to be.  Local business, or any business, takes a lot of work.  That’s why I always look for the good and see the positives in any situation, in particular when it comes to a local establishment.

This is a review of two pizzas, over two different locations, and over two different time frames.

ThreeBrothersCheesePizza

First, the simple cheese pie out of Bowie, and it’s a winner.   Me and a dear friend got this pizza per my pals’ suggestion.

ThreeBrothersCheese

I’ve had so many pizzas recently that at times some may start tasting the same or don’t stand out.   This one does and I honestly can’t put my finger on why.  Well if you read what I said earlier, that might be why.  But I really enjoyed this crust.  It’s a little thicker, has a different kind of crunch, and complements the cheese and sauce well.  It tasted even better reheated.  You can see the difference in the pictures.   This is a really good cheese pizza.

ThreeBrothersMeatParmesanPizza

Recently, out of the Odenton location, I ordered the meatball parmesan pizza.

ThreeBrothersMeatballParmesan

Maybe I had hoped for a little more pop, and a little more wow.  This is still a good pizza, but I just felt something was missing.  But I’m going to project a little bit…

If this was a few minutes earlier, or I was in a different place in time, who knows how I would have felt about this pizza, or how the pie would have turned out.   This was lunch time, and I imagine there was a rush of orders, and not every pie is going to be made exactly the same.   I could also tell you that the mood I’m in can always make something that much better or otherwise.

While it wasn’t amazing when first eating it, it tasted great after reheating it a day later.  And I knew exactly that would happen.  The slightly crunchiness of the meatballs, the parmesan, and crust a day later tastes like home, it tastes so simple, and it tastes like a family gathering.   Man… I’m getting sentimental.

There’s so many pizzas and menu items to choose from, that there’s something there for everyone.  Along with having so many locations near Annapolis, Baltimore, and Washington, that it’s not only family friendly, but accessible, and welcoming.   I’m all for all of those.

I’m intrigued by stopping by their original and most popular location, in Greenbelt, to what I feel will even have more of that family vibe.  Because I’m visualizing it, I sense that exactly that will be the case.  I hope to do so within the next couple of months, and see for myself.

ThreeBrothersPizzaBox

I look forward to it…

Peace be with you..

Ideen

True Tampa Style

Eddie&SamsNYPizzaSlices3

I owe all this one to a dear friend who I visited this past June in St. Petersburg, FL.  I visited many friends, many amazing places, and experienced many awesome things.  For that I’m grateful to everyone who welcomed me and made me feel like home.  And it certainly did.

This vacation was somewhat bookended my some sight seeing in Tampa.  While it’s always fun playing tourist, it’s always a pleasure when a friend looks up pizzerias in the vicinity, to try, and for the sake of this blog.  If it wasn’t for my friend’s insistence this post would never see the light of day.

Thank goodness for good friends.  And thank goodness for great ‘za.

Eddie&SamsNYPizzaFront

After a few circles and strolls around Downtown Tampa, we marked our territory in what I now realize is the highly sought after and touted, Eddie & Sam’s N.Y. Pizza.

Eddie&SamsSide

As many of us do on a trip, we over indulge, we like the finer things in life, and we should always strive for those finer things.   With that said, I had five massive slices.

I mean who knows when I’ll be back here? I have every intention of doing so, but still, you never know.  And before you ask, no I did not eat everything.  I essentially ate a little bit of each, and then some more, and then some more.  And hopefully the significant amount that was saved was left for the person it was intended for.  I ask and I still don’t think I remember how that turned out.  Alright enough of that.

How I review is this going to be instinctive yet going with the flow as I write this.  That might mean the same thing, I’m not quite sure right now.

First, let me say that the dough on these pies is tremendous.  For some it stood out with much more passion than others.

Eddie & Sam’s imports water from New York to make this as authentic as it possibly can. I understand that the elements of time, space, and travel may not make this exactly New York Style.  And being in another state may pay a part in that.  But to be honest, I haven’t been to New York in quite some time.  I forgot how their pizza tasted.  I just remember some places being great, some being drab, and some everywhere in between.

We’ve all been to places that claim NY Style, only to be disappointed or accept the fact that it’s just pizza, sometimes good, but nothing memorable.

It’s been three months and I still think about these slices.  A lot has to do with being a new city, an unfamiliar city, an unpredictability of where this day was going, and being around great company.

Here are the five I ordered:  1) Cheese, 2) Blanca aka White, 3) Buffalo Chicken, 4) Chicken Bacon Ranch, and 5) Lasagna.   I realize now that vegetables are missing in this discussion.  I must have been in the mood for some protein.  This also leaves the door wide open for another visit and post sometime.

Eddie&SamsNYPizzaCheeseSlice

The cheese and buffalo chicken were the two main stand outs for me.   And if you judge a place by its cheese, this place is doing things perfectly.

Eddie&SamsNYPizzaBuffaloChickenSlice

But it was the dough on the buffalo chicken that stood apart from all the other slices. And yes while they overloaded all these stunning pieces of chicken on this pie, the softness of the dough mixed in with periodic crispy bites made this comfort food to perfection.

These were my two favorite slices by far.

Eddie&Sams LasagnaSlice

The lasagna was loaded with flavors but maybe I was expecting something more.  While still really good, I wanted a little more wow.

Eddie&SamsNYPizzaWhiteSlice2

The Blanca, while good, still is not what I had come to expect from a white slice.  I’ve mentioned this numerous times before, and maybe I need to lower expectations.  Maybe my tastes keep evolving but I don’t remember the last time a white pizza blew me away or was at least great.  This came close but not quite what I was looking for.

Eddie&SamsNYPizzaChickenBaconRanchSlice

The Chicken Bacon ranch was my least favorite of the bunch.  But it does get credit for having real pieces of breaded chicken and genuine pieces of bacon.   In many instances the slices served by many pizzerias will only include diced pieces of chicken and bacon bits.  That’s defeatist and in a way misleading to a pizza patron.  For presentation, Eddie & Sam’s get a lot of credit.

Overall, this was a wonderful, memorable, and joyous experience.   Another thing, these pizza slices vary in price.  I think for my five I spent around $25.  It sounds pricey but an experience like this was invaluable and worth its weight in pizza, and in everything else.

And while the exterior feels welcoming yet intimidating all at once (depending on your point of view), there’s room for everyone and the staff was working hard and were extremely friendly.  I sense many of the folks took pride in the pizzas they were creating, and aimed to make them the best they could possibly be.

That’s all you can ask for.

Eddie&SamsMeatLovers

Well my friend did order this work of art.  What else needs to be said?

Eddie&SamsNYPizzaMenu

Here is Eddie & Sam’s Menu and their contact information.

They make over 20 slices a day, so I want to say we’re just getting started.

We’re just getting started.   It’s New York Style yes, but I’d like to call this Tampa Style. Tampa now has my heart, but maybe it always did.

Let’s do this again sometime.

Take good care,

Ideen

 

 

 

Detroit Medleys

8BallMotorCity

A chance meeting with a friend I haven’t seen in decades (yes I said decades), and one pizza place we were going to that was closed on a Monday, led us to our destiny.

8Ball

8 Ball Meatball in the historic Fells Point neighborhood in Baltimore, is worth going out of you’re way for. Well if you live in Fells Point or a neighboring neighborhood (ha) you don’t have to venture too far.  But honestly at times it felt like I was in another universe. And based on this experience, this alternate universe is one I welcome on at least a semi-regular basis.

But first here is more about them, their menu, and contact info, and my previous pizzeria reviews of historic Fells Point.

My friend and I cut right to the case and saw two pies we wanted to order, based on the name alone.

8BallMedley4

We ordered the Motor City and the 8Ball aka Meatball.  Our server was in agreement.

Before I continue I honestly heard (honestly I’ve never heard) of Detroit-style Pizza in passing.   But I didn’t know it was a a thing. And I didn’t know if would be something I would be a part of, and what a beautiful experience and first impression it would be.

The 8×10 square shaped pies are perfect for sharing.  It looks deceptive that one might be enough for one.  But with it’s thicker, yet not too heavy of a crust, similar to Chicago-style pizza, a couple of those slices might be enough.

Oh it was enough. But how beautiful these three pies were.  Did I say three? We only ordered two.  More on that in a bit…

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8BallMotorCitySlice

The Motor City was my favorite.  Maybe because it was the first pie I tasted.  It just had everything perfect going for it.   The simple combination of mozzarella, tomato sauce, and pepperoni was perfection.  That pepperoni is something I’m still fully appreciating a few days after the fact.  The crust, the perfectly burnt and oily side of the crust is the reason why I write about this, and sometimes so specifically.  This was the pie.   And it’s one of my favorite pies ever.  Can someone send me some now? So good.

8BallMeatball3

8BallMeatballSlice

The 8 Ball Meatball was good but in honestly pales in comparison to the Motor City. Maybe we were expecting bigger pieces of meatball, but that’s a fault of expectations. The tiny meatballs were charming but maybe I didn’t get to taste enough?  The chives and parmesan were a nice touch yet this doesn’t compete with the Motor City.  That Motor City I tell you.

This is the part where the manager figured out I was a blogger and I had my friend who was a photographer.  The conversation got really good and really quickly.  This part easily couldn’t have happened but our stay became much more about the education, the experience, and all the nuances of this restaurant and the history of how they started serving Detroit-style Pizza.  Which has only been a few months by the way.

And I did mention a third pie right?

8BallBuffaloChicken

Brian, the manager, has proclaimed that he will put their Buffalo Chicken Pizza up against any in the city.  This is one he gave to us on the house. Talk about world class service. We didn’t expect it, didn’t ask for it, but everything was aligning properly.  We were supposed to be here on this night and no other (at least for now) and free is always more fun.

8BallBuffaloChicken2

The melange of Buffalo sauce, cheddar and mozzarella (which is always a beautiful cheese combination), red onion, blue cheese drizzle, and those tiny piece of buffalo chicken meatballs made for a real treat.   Those chicken meatballs really did it for me. This is a masterpiece and I’m not just saying this because Brian said so.  It’s really that awesome.

8BallBuffaloChickenSlice

And it was never messy.  It was all organized.  As my friend stated, all the pies were served clean and the pieces broke apart with no effort whatsoever.  It’s those little details that mean so much.

And I must say, as much as the Buffalo Chicken is fantastic, and it really truly is, it still is a slight notch below the Motor City to me.  I really think it might be the simplicity of the Motor City.

8BallMotorCitySlice2

After all this we also got to meet Paul, the head chef.  And even though it may have been a quieter evening he still took the time to talk about his history in the restaurant business throughout many cities he’s cooked.

He mentioned his training in learning how to cook Detroit-style at Buddy’s Pizza from the man himself.  How cool is that?  We would have never heard any of this if we didn’t come in.  I’m being a bit nostalgic over something a few days ago but encounters like this don’t happen enough, so I want to show my enthusiasm any way I can.

8BallTin

We also learned about the pizza being cooked in the blue steel pan.  Nothing glamorous. It’s just a simple steel pan.  I think some of the best work is done when using the most simple of contraptions but there’s a genuine soul and feeling behind the operation.  This is what we felt here.

Paul said that he uses garlic confit oil in the pan to cook his masterpieces.

What a masterpiece this pizza and this experience was.

As we kept talking a few other pies that were on the menu were shown to us and our mouths just kept watering.

At the moment I knew I had to come back.  I wanted to maybe try every pie and save this for one blog post.  But no,  this deserves another commentary.   How this will match or top this experience I don’t know.  That’s not what I should be striving for.  I should be striving for all the great pizza experiences possible.  And I will.  And I will.

This is one of those experiences that came together as organically as possible.  What we thought would be at the most 30-45 minutes turned into an upwards of a two hour experience.

I can only hope for not the same exact experience but everything coming together masterfully and harmoniously.

But for now, get to 8 Ball Meatball.  This pizza is incredible and off the charts.

Ideen

 

I Was Scared At First

ScreaminHeated

Over the past few days I was thinking a little too hard about how to follow up last weeks’ incredible feast and experience.

I shouldn’t take this to or much of what I do too seriously.  It’s pizza.  It’s always going to be fun even when it isn’t.  As someone once said, even bad pizza is good.  No that’s not entirely true.

Perhaps because it’s a murky and rainy morning in May as I write this that my mood is thrown off kilter.   But every dark cloud has many cheesy linings.  And if you’re talking cheesy, I couldn’t think of a better pizza to talk about than the Screamin’ Sicilian.

ScreaminPackage

Here is the link to find their pizzas.  Alright until next week.  Ha…

I realize that today is a day of celebration and I may have missed a golden opportunity to talk about something unique.  I may get to that next week.

It’s pouring out there.  A frozen pizza is perfect comfort food in a time when comfort is not only necessary, but well, comforting.

ScreaminFrozen

Frozen pizzas always had always been a staple of my life when I was a kid.  I can safely assume that goes for many of us.  It’s an easy alternative to cooking and cheaper alternative to pizza delivery, dining out, or maybe even cooking general.  Many pies will go under $5.  The Screamin’ Sicilian went for $7-8 and is worth every cent and then some.

ScreaminNotes

Over the past few months I would their artwork on their boxes and I would immediately be scared, and somewhat put off.  I see an open mouth with frozen pieces of pepperoni and cheese, and I immediately walked (don’t run) to the nearest exit, or nearby aisle for a safe haven to hide and maybe just leave.

All jokes aside, one day I examined a little bit closer and saw the label was much more humorous than I expected.  It doesn’t take itself too seriously.  Maybe I should lighten up on that.  But fake moustaches on anyone make me scared.  It’s not my business.

But the point of all this is to try different things, even if it’s just frozen pizza.  Trying new anything adds to our memories and adds to things to talk about either with friends, or with ourselves.  And I don’t mean in a schizophrenic sense either.

Going through their pizza menu, I wanted to find one that gave me enough comfort but not to the point where I can’t leave the house.  Actually on days like this, staying in is perfect.  I went with the Mambo Italiano.  This pizza was perfect.

The description mentions something about taking this pizza to the mattress and some cliche terms that start with the letter ‘b’, but I’ll let that slide haha.

Upon opening the package I could just sense that something special was about to happen. This is why you never judge a book by its cover.  And by the way, because they got me thinking so much about their artwork, I bought a pie anyways.  So it worked on me.

20 minutes later after heating I was dazzled.  The cheese and sauce is great.  The pepperoni is good.  The crust was heated and toasted (thanks oven) perfectly. But it’s the meatballs.  I could smell them first and did they smell something awesome.  I picked off a few pieces for me and it was beautiful.

ScreaminHeated2

Some of the meatballs became baked into the golden brown crust that felt like it rose to the heavens.  This is more art.   And the generous amount of toppings shows the kind of soul and character behind this operation.

ScreaminSlice

I’ve only had a fifth of the pie.  It doesn’t take much to give me comfort.  And it also means I have meals covered for the next day or so.  Ah the little things.

I’m a fan and I think I would like to do this again.  I may or may not do another post about it.  But I’m thrilled to be a part of something so fun.

Here is their contact info, once again the store finder, and all their infos.  Yes they actually call it all their infos.  I’m loving this company more and more.  Their sense of humor if infectious.

I feel comforted.

Ideen

 

Lovely Lena

LenasPizza3

Any chance I get back to Alexandria, VA, I’m all about it.   I live closer to Baltimore now.  And even though Alexandria is 90 minutes away it still feels like a road trip or vacation.

I was born here.  It’s not something I always bring up to the world or make it a focal point of conversation.   None of us have any control over where we’re born.  It’s just one of those things that happens, literally.   But even though I didn’t grow up here, it’s something I’m happy here and believe there’s a reason it happened.

LenasSign

More of those reasons will be presented to me over time and when the time is right.   One was made available to me earlier this week with a visit to Lena’s Wood-fired Pizza & Tap.

Now this isn’t in Old Town like my one previous pizza dining experience around Christmas (link can be found here), but the location, on the outskirts of Old Town, near had a charm and aura all its own.

Braddock Road may not sound glamorous but the area where this new pizza restaurant sits still feels has the older feeling of Northern Virginia houses built decades ago, and while more development is coming, the neighborhoods nearby look like they won’t be going anywhere for a while.

LenasPatio

Why do I mention this? Because on first glimpse the newness of the building that houses Lena’s may look like the sign of the times.   More things starting to look the same and a lessening of the character of what made these small towns so charming in the first place.  Lena’s is part of a bigger restaurant group called Alexandria Restaurant Partners that extends outside the state.

LenasFront

Now just because a restaurant is a part of a growing chain or restaurant conglomerate doesn’t mean I will alter my opinion.  My goal is always to support local business and give all the love to mom and pops, independents, and stand alone pizzerias, restaurants, and similar establishments.    With that being said, how was the pizza?

LenasPizza

Well there was more than pizza.  I want to first give a huge thanks to my server, Francesca, who was absolutely first class in every sense of the word.   She was helpful with all aspects of my meal.    I almost ordered a glass of wine or a similar libation, but this was not the day for that.

 

LenasCider2

I usually just have water with my meal.  But what a pleasant surprise to hear that they had fresh and hot apple cider on tap.  I mean, how often is this available in a restaurant?  And it’s Spring.  Is this the season for it?  I said the heck with it.  I want some hot apple cider.  It was presented to me with a cinnamon stick and all around good vibes.  It was delicious.  I already liked where this was going.

LenasCider

Now Francesca had to steer me right when it comes to a pie.  I was presented the option of getting a half and half as long as the sauces were the same.

LenasMenu

LenasPizza2

She recommended the Diavola and the Meatball.  The latter is made in-house and thinly sliced to look appropriate on the pizza.  The former is somewhat of an anomaly for me.  First of all, I love kale and it’s one of those en vogue vegetables that we’re going to hear about till the end times.   I’ve had it on pizza before and it just didn’t work for me.  This time it did.  But first…

The meatball was just kind of standard.  It was just kind of there.  It wasn’t that it was bad.  It was just a lot less than what I was expecting.    The ricotta cheese was fine but I really didn’t get a lot of flavor from this pizza at all.   But with the both, the pizza crust was cooked perfectly.   I like a good wood-fired dough.

LenasSlice2

The Diavola was tremendous.   Like last week, honey on a pizza is a tricky thing.  But when it works it really works.  And that salami was absolutely terrific.  I had to sneak a couple of pieces of it on its lonesome just to see how good it truly tasted.  And it was wonderful.   Yet with all that goodness, the kale really was the stand-out.  And they really piled it on to perfection.

I’m a big fan of kale and now an even bigger fan of kale on pizza.  Delicious.

And just when I thought it was over, I was convinced to order their house made donuts to go. By the way, this pizza lasted me 2 1/2 meals.  It was an individual pizza but quite filling.

LenasDonuts

I was told the donuts would be good for a day or two, so I savored them.  I did sneak in a couple of bites before and they tasted like the holidays.  Just like that cider.  This entire meal was all over the place.  Kind of like this experience.   I’m getting a kick out of this by the way.

I’ll be back.  I just don’t know when.  This was an even more endearing experience than I remember.  And to be all nostalgic just a few days post-meal is the point of all this.  It’s corny, overly sentimental, and happy-go-lucky but that’s the point of all this.

LenasBar

For more about Lena’s, read this.  This is interesting.   And here is their contact information.

LenasToGo

I love Alexandria and I really enjoyed this visit.  This makes it two for two.

This is what I hope most of my visits during this Spring and beyond will be like.  I like the unpredictability of the locations, pizzas, other foods, drinks, service, and all the other details. They’re all significant.

I can’t wait to see where I end up next.

 

Ideen

 

A Breath of Fresh Air

ceriellofourseasons3

And I mean that.  Ceriello Fine Foods of Brewers Hill and Belvedere Square has that cozy Italian Market feel that resembles a throwback to markets you might have gone to when stores like this were more prevalent, and a lovely meeting place in your neighborhood to talk about anything.   Or if you’re lucky there’s one close to you that still keeps all the traditions and goodness of why you came in the first place.

ceriellostorefront

I can’t place my finger on why places like this draw me and so many others exactly.  At least for it’s the hope I’m supporting local businesses and that my support is going to a place with good intentions that mirrors the customers intentions.  I hope that makes sense.  I also think my overly sentimental nature wants to believe that these business come more from the heart than more larger and national chains that are strictly business and don’t always bring the personable aspect to how they run their operations, versus say a local one.

And Ceriello is a growing company.  They’re originally in New York and now have added a few more in the state, as well as expanding into New Jersey, and now Maryland. The local flavor is still there.

The feeling I’ve been getting from Ceriello is that they do things the right way.  And they’re making it effortless.

I’ve always had a good feeling and food service every time I’ve visited.  Whether it’s ordering a sandwich, wine (click here to read about the wines pictured throughout this blog) prepared foods, pasta, other various groceries, and of course pizza.

And in the less than one year they’ve been open, they seem to have made a positive impact on the local community in Southeast Baltimore.

This is the first time I’ve tried their pizza.  Luckily, in Baltimore they do have a strong sandwich and pizza menu that seems to have expanded greatly from the link here.

I’m glad I took a picture of their choices here that were in front of the oven.  Oh wait, I got a picture of this beautiful oven too!   So after debating on which pie to get and agonizing over a couple, I went with both.  Yes, when all things are undecided, go with both.  And I’m so glad I did.

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First up is the one I originally wanted and almost hedged on, the Quattro Stagioni aka The Four Seasons.  For our pals in Maryland this is for us.  We’ve experienced all four season the past few weeks weather wise, this made perfect sense.  Little did I know that the pie would actually be divided by the four toppings on separate parts of the pizza.  This looks genius, crafty, creative, and most of all beautiful.   What I did notice that even though peppers were on the menu, I’m guessing onions were the substitute.  And believe me, whether or not that was a honest mistake or meant to be in place of the peppers, I’m happy with that.

ceriellofourseasons

The toppings tasted fresh and I mean fresh.  Maybe even farm fresh.  But I’m no expert on what’s farmed or not.  But the mushrooms, caramelized onions, and zucchini tasted like they were from another universe. Maybe that’s how they’re truly supposed taste, just plain natural. And in my usual true-to-form I took plenty of liberties into picking piece of off my pie and enjoying them on their own.   The prosciutto, or cotta, was also really tasty, and a nice dichotomy to all the vegetables that dominated the pie.

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The mozzarella cheese worked perfectly as a backdrop but was not lost in the shuffle. Cheese is always the heart and soul of any pizza. Without good cheese everything else goes down the tubes.

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I did want to mention the crust.  The way this was heated made the dough soft and chewy which in many instances works perfectly.  Some people aren’t going to like that.  It’s not your New York or crunchy thin crust style.  But it’s a style that is the perfect comfort food for any time of comfort.  And it’s still cold, but by the time you read this it could feel like close to Summer in the Maryland area, but the point is still there.  This is a pizza you can fold in half, or appreciate it for what it is, with the perfect charring and tasty crust.

ceriellofourseasonswithwine

It paired with an interesting white wine (more on the wine will be updated this Wednesday here).  As you can see above I got all four seasons in these two slices.  So exciting I know!

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Next up was the pizza maker’s suggestion and favorite, the Pizza Polpetta, which was the Meatball.  And man they did meatballs much differently than I expected.  I’ve had meatballs on top of pies which can sometimes cause a mess, fall off, and be too much to eat in one bite.  Not that it wasn’t tasty or created in their vision, but sometimes less is more.  This was more.  The meatballs were baked into the cheese. and they were sliced in the most precisely cut small pieces.  I did not expect that but was pleasantly surprised.   The caramelized onions which seemed to be familiar, oh wait haha, and the provolone really made this pie.  The red sauce and mozzarella once again played second fiddle but in a good way.

I wanted to show you the inside of one of these slices, so without sounding gross, this literally is a dissection of the sliced meatballs and onions with slices of provlone baked under the mozzarella.   I know, so cool right?

This paired with a standard Chianti.  And pizza with meat and red sauce screams an Italian red.

For more on the wines, go here.

The list of their pies is boundless so if I get the opportunity, like I’ve said about many places before, I would love to come back again.  But regardless of that, this place has so much to offer.

And you don’t have to live in the area to get all the  good products and good energy they have to offer.

Here are some links to help you in that direction.

Here’s their list of stores and contact info.

To order by phone, click here.   And here’s where you can order gift baskets and their catering info.

And for our friends in Baltimore, here is their food menu, that I know has grown immensely.

What a treat this was. Seriously, this was two fantastic pizzas.  And I look forward to having more again, in times of comfort or any season I care to celebrate, or all four!

ceriellopizzawine

Oh by the way, they do a pizza and wine night.  For our friends in Baltimore you have may experienced this.  I have yet to have the pleasure.   I hope I get the opportunity.  Oh and…

Happy Early Spring,

Ideen

Hi Cousin!

MarioFullPie2

New Jersey is an untapped resource for me.  I’ve done one previous pizzeria (click here) nearly a year ago to positive results.  I don’t come here enough.  After this encounter, this will hopefully change.

My friend and  I were on a small road trip and the amount of pizza places up and down this stretch of road were plentiful.  Keep in mind, we originally saw all these places driving up and I was given the green light to choose one on the way back.

To pick one felt much more agonizing than it needed to be. But this tends to be my personality.  For a while I made this more difficult and less fun. Pizza is supposed to be fun!    Whether I was being too trigger happy or a bit instinctive, I literally went with the first spot we saw upon our return.  And Cousin Mario’s was it.  At the time I felt like I choked, but relief set in and in hindsight I’m grateful with this decision.

Cousin Mario’s of Mays Landing had this welcoming aura that I assumed would set the tone for the meal itself.  Indeed I was right and the heavy breathing and panic subsided.

The restaurant is quaint and cozy.  A lot of families and couples represented the majority of the venue, and people seemed to be in good spirits.

We were starving so an appetizer and full pie were in order.  More could have been gobbled but no need to get carried away. There’s a lot to digest (ha) from this menu.  And they have entrees from one spectrum to the other.  That may raise a red flag in some places, but I suspect these guys know what they’re doing.   It was Taco Tuesday.  No tacos this time. I’d like a large pizza please!

MarioMozz

The mozzarella sticks were solid but that vodka sauce was the real winner here.  It was a different take on a standard appetizer.  This was refreshingly different.  If we had standard marinara sauce I would think this was any other fried cheese experience.  But this was welcome.

MarioFullPie

We split our pizza right down the middle.  And I don’t mean the tab.  Half pepperoni and half meatball was the call.  And the latter was brilliant.

I was starving so my review may not be as formal as per usual.  It’s never been that serious anyways.  The crust was standard but sometimes that’s all you want.  I’ve had and we’ve all had crusts that would keep us coming back for more to the point of no return, but this is not that I was looking for here.  This takes me back to simpler forms of pie and for this day, this was perfection.

MarioPepperoniSlice

I’ll get the pepperoni out of the way.  It was standard.  I wasn’t blown away by it.  There wasn’t anything wrong with it.  It was a decent slice and not one to write home about.

MarioMeatballSlice

Now onto the meatball.   This was done with a lot of care and precision.  I’ve had meatball before where literally it was full or half pieces of meat thrown onto a pie.  There’s nothing wrong with that but it can be daunting trying to eat.  These were cut down and had a visual that made this a winner.  And most importantly it was tasty.  It made the cheese better. And I liked the cheese to begin with.  It was one I wish I ate a little slower and got more of a chance to appreciate what was going on here.   I’ll gladly have it again.   It suggests that the more informal toppings might be the way to go at this ristorante.

MarioMeatballSlice2

I wish I was in the area more.  I would gladly give this place another go.  It’s not hard to find.  This stretch of road connects us from NJ to the main interstates that lead us to Maryland. Taking the dramatics out it’s a little over an hour away.

I’m also alluding to the fact that there’s more pizza just an hour away.  More is coming. Cousin Mario’s is a hit. If you’re in the area, I recommend them highly.  And supporting local business is always paramount. The staff is friendly, parking seems to be abundant, and so are the great eats.

Happy First Day of the Olympics!

Best,

Ideen