You Need To Try This is a running archive of all the awesome drinks and dishes we’ve come across over the course of our professional and private lives — or at least the ones that we have the presence of mind and patience to photograph before they get in our bellies.
I’ve had pizza on the brain these last few days. It started with an immaculate, early evening Margherita at Via Tevere, continued the next day with a trip to the new location of Nicli, and culminated later with a visit to a pizza-making brewery that’s around the corner from my home. They do a “Hawaiian” at Strathcona Beer Company that would shut up some of the self-styled pizza purists who feel pineapple on pizza is some sort of unforgivable abomination, but only if they stoop to try it.
This thing is a spicy weirdo — a gas-fired tropical freakshow of pineapple, crumbled pistachios and capicola ham amplified by a neon-intense jalapeno crema. My face has paved its way through over a dozen of these nutty beauties since the place launched two summers ago. The crisp, chewy, thin-crusted thing is so damn tasty that I’d count it among the city’s most perfect pies, right up there with the certified standards at Nicli and Via Tevere, the”Finocchiona” at Farina and the equally strange stroke of genius that is the English pea, taleggio, truffle oil and ham disc they make with straight faces at Bufala. Give it a go and pair it with a fittingly odd pint of Strath’s own Winter Radler.
If you don’t like it, I’ll eat it.