The land of astronauts and rockets, was our latest location. Zarrella's Italian and Wood Fired Pizza. Full disclosure, Zarrella's is the pizza that set the bar, and is the reason we started The Pepperoni Report. We wanted to highlight independently owned pizza places instead of your standard pizza cutter franchise.
The exterior of Zarrella's hides that it is fine dining that doesn't care how you look. Black table clothes with folded napkins on the tables. The servers are all dressed in black slacks, white button down shirts, and black aprons. They don't write your order down, as they are trained to remember your order, just as they do in a Michelin Five Star restaurant. We rarely see a cleaner dining area. The pizza kitchen is in plain sight, with a "pizza bar" that you can sit at and watch the pizza chefs do their work.
The service is always top notch. They made one simple mistake on our order, but rectified the problem immediately. Mistakes happen, and we understand that, it is how you respond to a mistake that makes you a class act, and Zarrella's is a true class act. Because of they way they handled themselves, that tiny little mistakes actually made our experience there better.
Since Zarrella's is a place that we have been to before, all the rules were off, except that we had to get a pizza. Guy got a personal 11 in. wood fired pizza with pepperoni, ham, and meatball. Other Guy got a personal 11 in. with bacon, spinach, and black olives. You can see the visual of these pies in the video above.
Zarrella's always uses fresh ingredients that set their pizzas up with a tremendous amount of flavor. The pepperoni is exactly what you want, that nice meaty flavor that doesn't dominate the pizza, while the meatballs are soft and taste like your Italian mother made them. The black olives are some of the best black olives that we have tasted. They have that tasty tanginess that really brings this pizza to life.
We need to talk about their crust, because it is the best crust that we have had. We believe that they put a garlic butter glaze on the outer crust right before they pop them in the oven. Their crust tasted exactly like a breadstick, with the same consistency as one. The crust makes this pizza one that you eat every bite of, there will be no bones left on your plate to go in the garbage.
The owner came over to our table to once and again apologized for the mistake on one of our pizzas. The owner feeling bad, asked us if we had ever had their Buffalo Chicken Wing pizza. We hadn't. Its not on the menu, so we didn't know about it. We do now though, and we are passing on that little secret off menu item to you. If you ask for it, they will make it. They made one up for us just to try, and it was delicious. Fresh chicken with a tangy buffalo sauce that had the right amount of kick to it. What really set that pizza off though, was the ranch dressing that was drizzled on top. It was a true work of art.
I know that pizza was also featured in the video, but it looks too good not to show you another picture of it. This is the picture that was posted to our Instagram. We always post a picture of whatever pizza we are eating on the day that we are having it, so if you want a sneak preview, just go to this link TPR and follow us to see what the next pizza we will be reviewing is.
We can't recommend Zarrella's enough. Please go and experience what we do every time we go. I have to warn you though, the one downside of Zarrella's is that once you start eating, you don't want to stop. The food is that good. If you want to learn more about Zarrella's, you can go to their website here Zarrella's or you can follow them on Facebook, right here Zarrella's Facebook
Reheat Update: Other Guy here with the reheat update. I had a whole lot of pizza to eat. I had three slices left of the bacon, spinach, and olives, and 5 slices of the Buffalo Chicken Wing, so I needed the oven instead of the toaster oven. I preheated it to 400 degrees, and slid all of it in for about 10 minutes. It came out just right, but I think a couple of more minutes would have made it better. The reason for that is, when the crust gets reheated it gets this nice crispy outer layer to it, and I think just 2 more minutes would have given it the perfect cracker type of crust. It still had that wonderful garlic butter flavor, but with an extra crispy touch. That being said, both pizzas reheated well. I was worried about the Buffalo, because of the ranch dressing drizzle, but it shined through despite being heated, when it was originally put on cold. You won't go wrong reheating a pizza from Zarrella's.
We are still looking for our first guest reviewer. If you want to help us out when we go to a place that we have already been, get in touch with us on any of our social media. The links are below.
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Last but not least, If this moves you to go to Zarrella's, and we really hope that it does, don't forget to tell them that The Pepperoni Report sent you. Love and pizza slices.
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