So Much To Love…

MolinaSlices2

You know, the first time I set food into R. House in the up-and-coming (eek!) Remington neighborhood in Baltimore, I thought was wonderful.  On the outside looking it, I could see why people could sense stuffy, hipster, unapproachable, and uninviting.  Now everyone has an opinion, and I wouldn’t question why folks would think that way.  I imagine that I might have thought that way too, initially.

But no, I’ve had fantastic culinary experiences, with friends or on my own, at stall that myself and many others would never had a chance to feast on.   I’m writing this on Thanksgiving Day, so I’m feeling a little more thankful than usual.   R. House is a place to be thankful for…

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However, for months, people were asking where is the pizza?

You have food from all over the globe, yet no pizza.  I was asking too.  I wanted something a little different to write about.   I had a feeling something special was coming…

…And I was right…

MolinaStall

Molina Pizze & Polpette,which has been barely open a month, is the perfect complement to everything else in the R. House family, or space if you will.  It feels like a family of establishments that all work together to serve us some awesome eats and something out of the ordinary.

I’ll save the other places I’ve dined at for another time, or maybe never haha..  But I will review all five of the pizzas they’re serving as of this write up.

Molina is New Haven style, (which I wrote about once before, you can find that post here) which is one of those acquired tastes if you believe in acquired tastes.  I do to an extent.

This was done over two visits, and the results were different, but not in the way you would think.   I’ll just say a few of the pizzas stood out above the others, but everything was good to great.  I may lump a few of these slices together, but here goes.

MolinaSlices

Visit #1 :

MolinaRaz

First, and of course, is the Raz.  This is their cheese, and for this and the next slice is the crunchier style I would have expected.    The cheese pizza itself was fantastic.   The basil, for its appearance and its flavor, put this one over significantly. Great pizza.

MolinaTerra

The Terra is their vegan pie.   I forgot that the pesto was lemon basil.  Basil is great isn’t it? I could have had this pesto on a piece of bread all by its lonesome and would have been happy.  Sounds like a great idea.  The veggies all tasted so fresh and blended with this pie so well.  And I love when places throw on that arugula that you can’t see anything else.  The cashew ricotta is as incredible as it sounds.  Oh my goodness right?  The texture, the look, and everything.  This is not a pie for everyone, but it’s a pie for everyone.

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The most recent visit made had the exactly comforting crust, that you may find traditionally at other pizzerias.  But why complain? It’s ‘officially’ the holidays and we’re going to be eating this kind of bread, dough, and crust frequently if you’re headed to a party (or ten+) near you.

MolinaCollabria

The Calabria is a slight deviation from the Raz, but with protein, and mmm Chili Oil?  Is that was that distinct taste was?

MolinaParma

The prosciutto on the Parma made this one fun too.  If it wasn’t for that the arugula would take over everything.  Did I mention how much I love that?  And I love how they’re using lemon as a topping.  Here they use lemon juice.

MolinaHenrietta

My favorite (which could change instantaneously) is the Henrietta.  It contains some of my most valued vegetables.  I adore spinach, mushrooms and that gorgonzola is a trifecta of tremendous proportions.    And having shallots on a pizza can be a challenge.  It can backfire, but not here.   Again, I’ve had balsamic glaze on a pie which lead to overkill and be too runny or unnatural.   This was natural.

Have I touted this place enough?

MolinaMenu

Even if you’re not into pizza, they have other things on their menu, which I would love to try sometime.  The prices may put off some, but I think they’re justified.

MolinaPrices

I like what Molina is all about.  Actually I love what they’re all about.

Their story and team information can be found on the main page, and it’s a charmer.

And here is their contact information.

RHouseDoors

Finally, for more on R. House, click here.

I hope you had a Happy Thanksgiving with dear family and friends, that you hold closest to you.   I feel like Molina is a place I’ll hold close to me now.

Have a good one and peace be with you.

Ideen

Made By Hand (And With Love)

AmysPizzaPies

When I told a dear friend yesterday that I would be writing about Amy’s Kitchen Pizza this week, she was so excited and so happy.  She sounded happy for me too.  It’s because her and her husband were the ones who introduced me to their pizzas a few years ago.

I must thank them so much.  Even though Amy’s is now all over the place, and gluten and vegan pizza and food alternatives are all over the place.  They still get credit for opening my eyes and expanding my food horizons.

Personally for me, I can’t keep eating all this pizza at this rate.  I can’t speak for anyone else.   My stomach has gotten some ill affects over the past couple of years with all this exposure to cheese, bread, and sauce.   I’d say the first two have really done a number on me.   Thankfully, I have pizza to share with friends, share with family, give it to those in need, or save it for later.   Sometimes I feel I have no choice but to let it go to waste.  But I try to limit that if at all possible.

I had every intent of doing a couple of frozen pies this week.  The weather has been gloomy, rainy, and starting to feel more like fall, here in Maryland.  This leads to days where you don’t want to cook, don’t want to leave the house, and don’t want to do anything.

Instead of grabbing some standard pies (here is my frozen za history), I felt inspired to go the gluten free route.  Simple eating doesn’t have to be unhealthy, yet can still be timely.

So when I went my local supermarket yesterday, I perused the gluten free pizza aisle and was reminded of Amy’s.  I’ve had other brands thanks to my friends, but Amy’s was the first.  And you’ve got to give love to what got you here and what resonates the most.

I deliberately went with rice crust based pies for both.  I love the way it tastes and just wanted a reminder of how it compares to your standard wheat crusts.  It’s a more than viable alternative to those with gluten allergies.

First up is the Cheese.  It’s exactly what you want from a cheese pizza, with the different crust.   I was in a good mood throughout the pizza prepping process (I know, so challenging, heat and serve haha), so I just had this feeling these pies would turn out great.

AmysCheesePizza

The way the cheese melted into the crust was gorgeous.  I don’t know if pictures will do this thing justice.   I cut them up into slices, and while I enjoyed this, I will definitely be saving some for seconds.  That rice crust is fantastic.  I want more of this in my life. And that house-made tomato sauce, tastes just like home.

AmysCheesePizza2

Speaking of wanting more,  I had to do two of these.

The Gluten Free and Dairy Free Pesto warmed my heart.  The way this thing melted from pre heat to afterwards was such a joy.   I almost forgot this was dairy free.  As much as I loved the cheese, this was one was just that masterful.    I would be lying if I didn’t say it was the house-made pesto (my love for pesto can be found here) that did it.  It’s tremendous, but so are these tomatoes.  I love the broccoli too, but those tomatoes sealed the deal for me.   I’m a bigger fan than ever.

AmysPestoPizza

And yes I felt much better after having these pies than anything I’ve had recently.

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And at $8-10, you’re getting a deal for these pizzas.

Since they have so many pizza pies to try, I hope to do this again.   As the weather gets colder, there may be more opportunities to try some for frozen pizzas, which should not be discounted.  I’ve had pizzas from the frozen aisle that match or surpassed many pizzas I’ve had at pizzerias.

More importantly, I like what Amy’s is about.  Family owned, independent, community based, and autonomous are the best kinds of stories.

I don’t need to explain it, here is more on their food philosophy, their community efforts, their story, and course all their foods, and where to find all of their products near YOU.

You don’t have to find be gluten or dairy free to enjoy what Amy’s has to offer.  I’m all for trying different foods, with different ingredients and especially wholesome ones made from love.  There’s a soul behind this and if you’ve had any of their foods or pizzas, then you know what I’m talking about.

AmysPizzaSlices

Sometimes you just know when something comes from a place that’s bigger than us.

I look forward to the next opportunity to try something about from Amy’s, and maybe share it with you here.

In the meantime, stay healthy and 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

 

 

 

The Cheese Stands

AnthonysSlices

I wanted to love everything Anthony’s N.Y. Pizza & Pasta House.  It wasn’t quite everything I hoped it would be.  But after thinking about it I don’t know what I was hoping for exactly then and now.   I wanted good pizza and there was some of that.  But that little extra oomph wasn’t there.  And I really thought it would happen.

AnthonysStoreFront

The beautiful thing is pizza is everywhere and it will always be everywhere.  In every town, every city, and every neighborhood there’s going to be some semblance of a pizza parlor, pizzeria, or a restaurant.    It makes my day discover a new one in a town I don’t always frequent, Bowie, MD.

What I’ve found fascinating is in talking to close friends who live in proximity have never heard of this place.   In doing further research there is a similar sentiment.  Maybe the location isn’t ideal or noticeable immediately.  To me it’s perfect.

However, I wouldn’t say this is in the most folksy or most approachable part of town. Where that is in Bowie I don’t know, but when I see a pizza place, in particular, one with slices to go, the small town and romanticizing of a happy place and folksy folks (while a more-than-welcomed bonus) is not always going to be there.  And that’s ok.  I  think.

I had come to find out that owner of this and the Clarksville (I’ll get to that later) locations are from New York, which means the N.Y. Style is actually more authentic and since than many of these places that say N.Y. Style as a cliche and the slices are bland and taste worse because they portray themselves as something they’re not.

So expectations were set a little higher.   I didn’t expect this to be just like New York Pizza.  To be honest, I could barely count on two hands how many times I’ve had N.Y. Style and it’s different.  But you don’t have to be an expert to know the difference.  There is an aura about it.  There’s so many elements that make a pizza a pizza.  And for with New York like any city, there is an aura about it.

Just like any other food, it’s going to be best served in the city or country of origin.

It could be the water, the universe, or just being there in that moment that makes it what it is.

And just because the location is different means the pizza will be a cheap imitation.  It doesn’t necessarily have to match the authenticity of said location, but it can be great and it can even be a masterpiece.

AnthonysBuffChicken3

I wanted to love the three slices I ordered.  I don’t always feel like that about places.  But this one had something else going for it I can’t put into words.  That could be once again romanticizing the situation and only hoping for the best.    Luckily, one slice really stood above all else.  Maybe the title gave it away.  I’ll save that for that.

AnthonysChickenSpinach

First up was the Chicken and Spinach White with balsamic glaze.   I’ve said it before that certain pizzas have that whole doesn’t equal the sum of its parts situation.  This one also fits that bill.

AnthonysChickenSpinach3

This white pizza looked spectacular.  And you’re going to get a theme from this and the next slice.  It’s not a case of judging a book by its cover.  But in the reverse sense.  This had all the makings of an amazing pizza but something didn’t completely work.

I think there was too much going on.  I never got a taste of the balsamic.  And the cheese also seemed to vanish.  The spinach was great.  I enjoyed picking pieces of spinach off my slice and enjoyed them on their own.  But that chicken was phenomenal.  I would gladly eat pile of these blackened pieces of chicken on their own, or with a spinach salad.  I mean it.  The chicken was spectacular.  I think the main take from this was the pizza crust didn’t work here.  I think if the crust had more of that crunch you’d expect I might be telling a different story.   But it didn’t necessarily need to be NY Style.  Something was just off.  This was ordered right at lunch time so the pizza was fresh.  But something fell short.

AnthonysBuffChicken2

The same goes for the Buffalo Chicken.   It looked so beautiful.  The celery was fantastic as was the breaded buffalo chicken.   What went wrong for me was the blue cheese. It was bit too heavy for me.  And equally as rough was the buffalo sauce.   This is something that can easily be remedied.  I’ve personally made foods with buffalo sauce and sometimes add a little too much.  It happens.   I think others will love it but this wasn’t as good as I hoped.   Again that crust was the issue.

AnthonysBuffChicken

But…

AnthonysCheese

The cheese.  It may look like a standard cheese slice, which is everything right.   I don’t know if I planned it that way, but I did eat this one last.  And I’ll tell you, you can always judge a place by how good their cheese is.  This was fantastic.  This is not the best cheese slice I’ve ever hard.  And honestly, I don’t remember where that was.  But this was tremendous.  There is no special reason why this was.  And I wouldn’t say this because it’s authentic N.Y. Style.  I think there’s a bigger spirit and soulful element here.  What that is I don’t know.  And maybe I’m not supposed to.  Not yet at least.

I don’t often do repeats.  And if I do it may be a different location.  It makes it exciting to do a compare and contrast.

I’m sentimental to the small town of Clarksville, MD and had no idea there was a second location there.   Small business is a beautiful thing and I’m happy to support it.   So when I get a chance to visit this will be revisited again.

AnthonysFloor

And I look forward to sharing it with you.

Have a happy holiday weekend.

Ideen