∙ Loretta: (Margherita – San Marzano Tomatoes, Fresh Mozzarella, Fresh Basil, Parmigiano Reggiano, Extra Virgin Olive Oil) ∙
I rolled into Sardella’s Restaurant around closing time to see if I could snag an Imbriglio’s pie while traveling to Newport for work. The staff was thankfully accommodative – note: if you show up before closing, you better be extremely considerate because the staff wants, and deserves, to go home. I had a martini and hung out with the bartender while I waited for the pizza to finish.
I was immediately hit with vibes of Rye Brook (NY), where I worked and ate many a pie. The crust was delicious – supportive as you’d hope from a Neapolitan, but in no way tough. The sauce flavors were delicate and fantastic, which is to be expected from San Marzanos. The parmigiano was a very nice touch – appreciated even from someone like me who isn’t too cheesy. Was the basil a little worse for the wear? Sure, but who cares? It was late, and honestly, basil grows like a weed. If you make pizza at home and don’t have a basil plant, what are you doing with your life?
I was thoroughly impressed by the production, especially when considering the staff let me slip in right before close.
