Italian Family Pizza (Seattle, WA)
New Yorker: Cascioppo Brothers Sausage, Whole Cherry Peppers and topped with cold Ricotta at the end ∙
Dropped into this spot after leaving a party while visiting a friend in Seattle. We had zero expectations for the pizza, and I later found out this is one of the Emerald city’s great spots. The pizza was wonderful. The NYer was truly tasty, with an excellent amalgamation of toppings that dazzle your taste buds. I plan to return for a traditional pie, as I expect I won’t be disappointed.
Pizza Schmizza (Portland, OR)
Pepperoni & Supreme slices ∙
I spent about 6 months in Portland for work. I had the opportunity to try a lot of pizza spots, and this wasn’t the one to write home about. Solid lunch spot; not really high on my list. All love for the pizza gang, but not for me.
Panini Bakery (Newport, OR)
Pepperoni & Vegetable Slices ∙
Slipped into this bakery for a quick breakfast bite. Pro Tip: Always try the pizza at a bakery if available. The slices were a wonderful surprise. The crust, obviously, was superb. The sauce and cheese weren’t standouts by any means, but the ingredients tasted fresh. Would surely recommend for anyone coming off the beach, cruising down the Oregonian coast, or getting their fix after a long night.
(apologies for the snapchat filter…I must return to do the photography justice)
Bráz Pizza (São Paulo, Brazil)
Pepperoni, Onion & Black Olives ∙
While working in São Paulo for 2 months, I was only able to try one pizzeria. Although I would have usually tried a plain pie, I’m happy I decided for toppings, considering the healthy cheese portion. For someone constantly dining in Brazil, the wonderful quality of ingredients came as no surprise. The crust was airy and light, although structured well to support the helping of toppings. The sauce wasn’t too tangy, although had a nice bite. Again, loaded up on cheese, whether it was for a gringo traveler, or their own style. Always enjoyable. Have to try the pizza when traveling internationally!
Ghibellina (Washington, DC)
Margherita di Bufala ∙
I would have to say that the sauce is the winner here. Tangy and sweet, yet doesn’t try to compete with buffalo mozz. The crust is quintessential 90 second Neapolitan bake, lots of mobility when served. For some delectable heat, I’d highly suggest the house chili oil drizzled over your pizza. The uncut pie is served with large scissors, which is a fun addition to the experience. I would surely recommend – the ambiance is intimately lit, uniquely decorated, and other menu items were tasty as well.
2020 UPDATE:
The original 14th st location unfortunately closed during covid. Apparently the team has reopened in NE under “Via Ghibellina” – looking forward to checking out the new digs!
Giordano's (Chicago, IL)
Chicago Classic Deep Dish ∙
Whether or not it was bias influencing the opinion of the pie, I would take G’s second to LM in the Chicago Deep Dish realm. The pie didn’t seem as powerful with the sauce, and the crust wasn’t nearly as flaky like the last. I do understand that that crust is carrying a large cauldron of pizza lava. It was a great pizza, but I have to repeat that I am not a deep dish man.
Lou Malnati's (Chicago, IL)
Deep Dish Chicago Classic ∙
A pizza that truly deserves to be called a pie. This was my first introduction into Chicago style deep dish, at one of the most authentic spots. The sauce is deliciously flavorful, like a bolognese that oozes umami. The crust is flaky, yet supportive of the steaming pie of molten deliciousness. The only record I have is a snap video of the waiter serving a fresh slice, which is art in itself. I thoroughly enjoyed the experience; however, I am truly not a fervent deep dish fan.
Featured image: menu at the restaurant
Louie Bossi's Ristorante Bar Pizzeria (Fort Lauderdale, FL)
PICCANTE: spicy salami, fior di latte, basil, sweet drop peppers ∙
They must have changed this pie since I’ve been the few times in 2017-2018 for work. I absolutely LOVE Las Olas Blvd…it is such a fun area. Louie Bossi’s is the spot, with a fantastic menu and creatively designed restaurant. The pizza is wonderful, and you get all the glitzy vibes of up and coming FLL. The spicy salami and sweet drop pepper combination makes for a flavorful bite. Powered with San Marzano sauce, they call it Pizza Al Forno – Rosso, which means “red oven.”
