Pizza Poll Closed, Pizza Crawl III Approaching

My "Best Pizza in Miami" poll has closed, with Anthony's Coal Fired Pizza eking out a victory by the thinnest of slices, followed closely by Spris, and then PizzaVolante and Pizza Rustica in a tie for third. Not to dismiss the results of a gloriously democratic process, but the poll seems pretty much meaningless considering among other things: (1) those of us participating in the "Pizza Crawl" haven't even completed Round III of the crawl yet; and (2) some places started getting votes before they'd even opened!

PizzaVolante pizza, photo credit: Jacob Katel

My impression of the general consensus from Pizza Crawl I and Pizza Crawl II is that PizzaVolante took Round I, with Joey's in close contention, and that Racks Italian Bistro was the clear winner of Round II. I don't think there was any clear victor as between PizzaVolante and Racks.

Meanwhile, Round III resumes next week on July 2 for a tour of South Beach including Sosta, Piola and Spris. For more information join the "Miami Chowdown" Google group and follow the "Pizza Crawl Part III" thread. It's already a pretty big group so it may be a squeeze. Thanks to Trina of Miami Dish for playing organizer this time around.

Pizza Crawl Part IV - il fin

They say all good things must come to an end, and "Pizza Crawl" finally did so earlier this week - just in time for the Miami Herald to get on the pizza bandwagon. Another troupe of pizza fans came along for the final edition, which made its two last stops in South Beach at Fratelli la Bufala and the newly opened Casale.

Fratelli la Bufala

I had always been curious about Fratelli la Bufala, which came to South Beach with an authentic Italian pedigree. The brand was supposedly started by the sons of a family of Italian buffalo mozzarella producers who thus dubbed themselves the "Fratelli la Bufala" and has nearly 100 locations, mostly in Italy but also including such far-flung outposts as Hannover, Strasbourg, Istanbul and Dubai.

The full contingent of pizza-tasters had not yet come on board when we arrived at Fratelli, so we limited our tasting to only four pies. When we first started the pizza crawl, we had the idea of sampling a "control group" margherita from each restaurant; that idea was quickly abandoned as the group sought to identify the best "signature" offering from each place (a couple additional unofficial rules instead came into play: one was that if a pizza included the name of the restaurant, it had to be ordered; and another was that if a combination sounded completely unlikely - i.e., the "Joey's Pizza" with tuna, salami, gorgonzola, capers and spinach - we ought to order it just to see if it could actually work). While I lobbied to try a traditional margherita at Fratelli, I was boisterously voted down and instead we tried:

La Reale - tomato sauce, bufala mozzarella, bufala smoked mozzarella, bufala ricotta & prosciutto crudo
Diavola - tomato sauce, spicy salame, mozzarella, basil & crushed red pepper
Vesuviana - fresh cherry tomatoes, smoked bufala mozzarella, bufala mozzarella, green olives & anchovies
Sausage & Broccoli Rabe - a special, double-crusted pizza, explained further below.

Across the board, I found the basics at Fratelli were done right - the crust was thin but not cracker-crisp, with some nice bubbles and just a hint of charred bits; the cheese was high quality; the sauce struck a nice balance between acidic and sweet. Yet while they were all good, there was nothing about any of the pies we tried at Fratelli that made you sit up and say "This is a great pizza!"

Though I like the sausage and broccoli rabe combo, I was suspicious of the special we ordered, which was described as being a pizza topped with another pizza crust on top to create a stuffed effect (though not crimped and sealed like a calzone). This sounded too much like some Frankenstein-ish Pizza Hut creation dreamed up for the sake of creating a new product line, but it turned out to be fine, though I still could have easily lived without the extra crust. I am not usually a fan of the multi-cheese approach adopted by the Reale, as I find it's usually overkill, but this one was OK, even if the multitude of cheeses made this pie a bit soggier than the others. The Diavola had a nice assertive spiciness from the salame and crushed pepper, but the one that showed the most promise for me was the Vesuviana, which sported ripe juicy cherry tomatoes, a nice element of intrigue from the smoked buffalo mozzarella, and some high quality anchovies.

Despite missing a "wow" effect, Fratelli la Bufala put out some good pizzas. It is surely the only place in town where pretty much all the pies are topped with high quality mozzarella di bufala, though their prices still remain mostly in the same neighborhood as other pizzerias (mostly in the range of $11-15).

Fratelli la Bufala
437 Washington Avenue
Miami Beach, FL 33139
305.532.0700



Casale

[Sorry, this place has closed]

Casale is a sister restaurant to Sardinia, which opened nearly three years ago and has a well-executed focus on the cuisine of its namesake region of Italy. I had heard Casale described as a pizzeria, but it is more ambitious than that. In addition to nearly twenty pizza choices, there is a mozzarella and burrata bar with a number of options for accompaniments, more than a half dozen crudos, several antipasti and salads, and a pretty sizable selection of sandwiches and a few other items as well. It is also a much larger space than I had anticipated, indeed it's a sprawling space with still more seating in an indoor/outdoor upstairs area too.

Since this was the final round of Pizza Crawl and we were only visiting two establishments for the night, we ended up sampling a pretty broad array of Casale's pizza options:

Pugliese - rapini & wild boar sausage
Funghetto - wild mushrooms, taleggio & sage
Smeraldina - braised fennel & bottarga
Catalana - chorizo, manchego, tomato & olives
Atomica - spinach, artichokes, guanciale & quail eggs
Sag Harbor - mussels, clams, baby octopus & shrimp
Buongustaio - baby zucchini, parma prosciutto & burrata
Sagaponack - potatoes, anchovies & ricotta
Super Margherita - prosciutto, bufala mozzarella & arugula

I thought that the crust at Casale was among the best that we've sampled, thin but with a bit of chew, nicely blistered and bubbled and crisp around the edges, if occasionally veering a little too far into blackened and charred territory (an assumed risk when you're dealing with a hot oven). The toppings were often very vividly flavored - the braised fennel on the Smeraldina was silky in texture and bright in flavor, the mushrooms on the Funghetto were rich and meaty with a nice resinously woodsy note from the fresh sage leaves. A few in particular I thought were complete and unqualified successes - the Catalana (an unorthodox but effective use of Spanish ingredients), the Atomica (the spinach jazzed up with the salty guanciale and the use of quail eggs a great way of distributing their yolky goodness across the entire pizza) and the Super Margherita hit all the right spots for me.

On more than one occasion, though, the promise of the menu didn't quite come through on the plate, because the flavor of a key component was missing in action. The Smeraldina was missing the funky whiff of bottarga, making it a one-note fennel composition. The Pugliese appeared almost completely devoid of broccoli rabe. Others just didn't quite click - the potatoes in the Sagaponack were mushy, the Sag Harbor a vast improvement over the seafood pizza we had at Spris but still not quite right.

Despite these miscues, though, Casale's basic execution is fundamentally sound, and the menu is more adventurous than many of the other places we visited. While other pizzerias may boast a lengthier list of pizzas, many are just minor variations on the same theme, whereas Casale's are for the most part each very distinctly different and often more ambitious.

Casale
1800 Bay Road
Miami Beach, FL 33139
305.397.8237



So after 53 pies at 11 different locations, what conclusions can be drawn? I have a few:

(1) Good pizza isn't easy to do right. Some places where I've had good experiences previously had poor execution on our Pizza Crawl visits. When you're working with extremely high cooking temperatures and short cooking times, the difference between soggy, perfect, and burnt can be a matter of seconds.

(2) You can't make a truly great pizza without great ingredients. The places that stood out to me the most - Pizzavolante, Racks, and Casale - are using high quality ingredients, and it shows in the finished product.

(3) Pizza is a great cheap meal. At most of the places we went, the pies averaged between $10-15. Most were of a size that you could probably split one between two people. Throw in a beer or a cheap glass of wine, and how many other options are there for getting something that's hand-made with artisanal ingredients for under $10 a person?

(4) Miami may not be a pizza mecca, but it doesn't suck either. No doubt all the New Yorkers will chime in about how nothing you get here in Miami can compare to any pizza you can get on any street corner in New York. Whatever. I'm just happy to see some local restaurants taking pizza a little more seriously and for the most part succeeding in their efforts.

And with the Pizza Crawl officially concluded, I am going to reopen the "best pizza" poll with all the places that we've visited. Take a look over on the right-hand column and cast your vote.

Miami Pizza Crawl - Part II Recap

The second round of the "Miami Pizza Crawl" re-convened this past Sunday evening, exploring the offerings of the northerly pizzaiolos of Miami-Dade County -- Anthony's Coal Fired Pizza, Pizza Fusion, and Racks Italian Bistro. Readers of Chowhound may recall that the genesis of the Pizza Crawl came about as a result of me giving Miami Danny (a/k/a Danny Brody of the Daily Cocaine blog) a small raft of shit (more like a dinghy, maybe) over him declaring Racks' pizza the best in South Florida after they had been open approximately 24 hours. While giving Danny some grief is usually its own reward, this particular instance had the added bonus of leading to the idea of a "pizza showdown" among the many new pizzamakers cropping up around Miami. We had a big turnout last night with 28 people (including all of Family Frod for the first two rounds) and it was a fun group. Many thanks to Paula of Mango & Lime for playing coordinator for this round. You can see her recap and pictures here.

Here's the menu for the evening's festivities (given the size of the group it wasn't easy to get a taste of everything, and so I'm mostly going to recite what made impressions either favorable or not rather than try to do the usual granular recap):

Anthony's Coal Fired Pizza
"Paul & Young Ron" (with meatballs, sausage, hot peppers & ricotta)
Fresh Mozzarella, Sliced Tomato & Basil
Eggplant Marino
White Pizza
Meatball & Ricotta
Philly Cheesesteak

Pizza Fusion
Organic Pepperoni
Bruschetta (with fresh chopped tomatoes, red onion, basil, balsamic vinegar & roasted garlic)
Four Cheese & Sundried Tomato
Organic Eggplant & Fresh Mozzarella
Farmers Market (with roasted artichokes, red onion, zucchini & eggplant)
Founders' Pie (with chicken, kalamata olives, red onion & mozzarella)

Racks
Secchi (with sopressata, provolone, fiore di latte & goat cheese)
Sweet Sausage (with meatballs, onion, ricotta & grana padano)
Spinach (with prosciutto, smoked mozzarella & reggiano)
Portabello (with truffle oil, gorgonzola & speck)

I've had Anthony's pizza before, and am a fan of their crispy "well done" style. They use coal-burning ovens that they crank to 800 degrees, which cook the pies in 4 minutes. I know some people don't like getting their crust with black bits around the edges, but I don't mind it. I was disappointed, though, that the broccoli rabe and sausage pizza was "86'd" for the night and wasn't part of our tasting. Having said all that, I found most of the pies we got at Anthony's last night to be curiously underdone (by their typical standards, anyway). Maybe it was because some of them were too loaded down with toppings (the "Paul & Young Ron" in particular I thought was overloaded), but I found them surprisingly soggy. My favorite of the group was probably the plain jane pie with fresh tomato and mozzarella - perhaps because the topppings didn't dominate the crust which was still firm and crisp. I also enjoyed the flavor of the "Eggplant Marino" (supposedly Dan Marino's favorite) with thinly sliced rounds of eggplant sprinkled with parmesan, though again I thought there was too much topping to crust. All still good, but not as good as I've had there previously.

It was interesting to me to see that Anthony's was absolutely packed, with a full house and people waiting outside for tables, early on a Sunday evening despite continuing periodic downpours. Somehow one server tended to our entire table of 25 or so (a few stragglers got seated separately) and did so efficiently and with a smile. Bless her.

Next, Pizza Fusion. Pizza Fusion is a chain which started in Deerfield Beach, Florida and now has about 20 locations in Florida and elsewhere, with more in the pipeline. They have a strong focus on using organic ingredients - their sauce and their dough are supposedly all-organic, as are many of the toppings. Their large pies came in a 9"x18" rectangular shape - although they are offered with a regular white dough crust as well as a multigrain crust, we missed out on sampling the latter. While I appreciate the chain's dedication to organic ingredients, I was less appreciative of their pizzas. The crust was overwhelmed by the flavor and texture of the cornmeal on the bottom, and the toppings were, well - nebbish. The sauce was too sweet, the pepperoni didn't taste like much - particularly compared to the robust flavors of the Pizzavolante "Cacciatorini" - and none of the other vegetable toppings really stood out. This was not bad pizza by any means, it was perfectly fine - just not anything I'd go out of my way for, though I'd happily eat it in lieu of many other strip-mall options. Frod Jr. and Little Miss F are big fans of the organic Boylan's sodas, and I also appreciated the all-organic beer and wine list.

They were likewise very accomodating of our big, unwieldy group, and the restaurant has a nice look, going for the modern industrial loft feel with unfinished concrete walls, reclaimed wood tables and the like. I really am genuinely impressed by Pizza Fusion's commitment to environmental responsibility and there's much more info on it here, including things like countertops made from recycled detergent bottles, dual-flush toilets in the bathrooms, using recycled paper for their printed materials, and giving discounts to customers who recycle their pizza boxes.

We closed out the evening at Racks, and after suffering some attrition among the ranks, only sampled four of their pies. It was enough to make an impression, and the impression was pretty favorable. Racks also uses coal-burning ovens, cranked up hot enough to cook the dough and warm the toppings before they all turn to mush. They also go for the rectangular shape on their pies, though these were probably a bit smaller than what we got at Pizza Fusion, and probably smaller than the equivalent pie at Anthony's as well (though comparing the surface area of the rectangular Racks pie to the round Anthony's pie involves math skills I have long since forgotten; maybe Frod Jr. can help). The one pizza in particular that everyone seemed to lurch for as it came out was the one topped with spinach, prosciutto and smoked mozzarella, the smoky mozzarella making a nice complement to the thinly sliced prosciutto. But the sweet sausage pizza was also very good, incorporating several elements without completely messing up the toppings-to-crust ratio.

I somehow missed out on trying the Secchi, which sounded good. I was not as impressed by the portobello pizza as some, which I thought was too heavy on the cheese and also on the truffle oil (a note which is too easily overdone and generally overplayed, methinks). On a related note, I was somewhat baffled by a "special" pizza offering of a truffle pie for $34 (nearly 3 times as much as anything else on the menu). The baffling part is not so much the price (fresh truffles are expensive) as the calendar - it's June! Truffle season is typically October to March. I should have asked exactly what they were using, but it basically had to either be summer truffles (which are rather less fragrant, and dramatically less expensive, than winter truffles), or jarred truffles, but neither should command that kind of price tag. By comparison, Timo in Sunny Isles regularly lists a "black and white" pizza wich uses preserved black truffles for $17.

I also would have preferred a crispier crust to the more springy, doughy texture the Racks pizzas had on the outside crust. But - despite all the grief I gave Danny - this was very good pizza. Best pizza in South Florida? I'm not going there yet. But I enjoyed it.

Another nice discovery at Racks - Amarcord Birra Artigianale, an Italian craft beer that comes in four different styles which include a lager, a "double" pale ale, a "double" red ale and a "double" brown ale. I had the red ale which was smooth, intense, even chewy. I believe our waiter said that Racks is the only place in Miami that offers the beer, and if you let them know in advance you can even get a case to pick up from the Racks market.

While I'm not yet committing to any favorites overall, I will say that Racks certainly had the best showing of the evening. And once again, it was a pleasure to get together with the expanding population of pizza crawlers. I hope everyone had a good time.

Update: More on Pizza Crawl Part II here at NBCMiami.com (including video!) and Miami Dish. And if you're interested in participating in the next crawl join the Miami Chowdown Google Group.

Anthony's Coal Fired Pizza
17901 Biscayne Boulevard
Aventura, FL 33160
305.830.2625



Pizza Fusion
14815 Biscayne Boulevard
North Miami Beach, FL 33160
305.405.6700



Racks Italian Bistro
3933 N.E. 163rd Street
North Miami Beach, FL 33160
305.917.7225

Miami Pizza Crawl - Part III - South Beach Edition

After forty pies, are we becoming jaded and world-weary pizza eaters? Was the rainy, humid weather putting a damper on the pizza ovens? Whatever the reason, Round 3 of the Miami Pizza Crawl seemed like something of a letdown, though it finished on an up note. This portion of the tour covered Lincoln Road - the newly opened Sosta Pizzeria, as well as a couple more established pizzerias, Piola and Spris. About 15 hardy pizza fans braved the foul weather to sample the following:

Sosta Pizzeria
Sosta (sundried tomato spread, mozzarella, burrata, prosciutto crudo)
Carpaccio (tomato sauce, mozzarella, beef carpaccio, arugula, parmesan)
Siciliana (tomato sauce, mozzarella, anchovies, capers, black olives, basil)
Brie & Speck (just like it says)

Piola
Piola (fresh mozzarella, sun dried tomatoes, basil, tomato sauce and mozzarella)
Carbonara (bacon, egg, parmesan, tomato sauce and mozzarella)
Curitiba (catupiry cheese, hearts of palm, artichokes and mozzarella)
Posillipo (fresh mozzarella, anchovies, oregano, cherry tomatoes and tomato sauce)

Spris
Carbonara (tomato sauce, mozzarella, pancetta, egg, parmesan and black pepper)
Ortalana (tomato sauce, mozzarella, grilled eggplant, zucchini, tomatoes, roasted peppers and portobello mushrooms)
Frutti di Mare (tomato sauce, mozzarella, calamari, clams, shrimp and mussels)
Patate e Pancetta (mozzarella, pancetta, potatoes, rosemary and parmesan)

Here's my take:

Sosta -

We started the evening at Sosta, a spin-off of Quattro Gastronomia, which opened on Lincoln Road a few years ago. I hear the space is very nice, but I arrived late and immediately sat at our outdoor table and never got a good look inside. The menu features a lengthy - nay, intimidating - list of about 30 pizza options, though some of them require careful study to find what ingredient distinguishes one from another (sort of like the Monty Python Spam restaurant).^[*]

One of the unofficial rules of "Pizza Crawl," starting with the "Joey's Pizza" at Joey's Wynwood, is that if there is a pizza named after the restaurant, then it must be ordered. Unfortunately, the "Sosta" pizza made little impression, other than that the sun-dried tomato spread with which it was anointed instead of sauce was too sweet. If there was burrata, it was wasted, as it was was indistinguishable from the mozzarella.

The carpaccio pizza, topped with slices of raw beef which in short order were cooked pink from carry-over heat, was likewise curiously underflavored, the beef tasting like not much of anything when raw, and like under-salted steamed roast beef after it sat. The Siciliana fared better than the others, simply because its flavors (anchovy, caper, olive, basil) were bolder, and used decent quality ingredients (a pit in one of my olives was testament to them not using pre-pitted olives). The brie and speck also just wasn't doing it for me, but that may just be a matter of personal preference. The crust on all of their pies was good if a slight bit soggy, but likewise surprisingly lacking in flavor. Having heard some very good things about Sosta, I had expected it to fare better. Maybe we just had an off night there.

Piola -

Piola has its roots in Italy (Treviso, to be exact, which - someone please correct me if I'm wrong - is not exactly pizza headquarters of Italy; it has a location in Naples as well, but it's Naples Florida, not Naples Italy), but has an even stronger presence in Brazil where it has 9 outlets. The menu, even more encyclopedic than Sosta's with over 50 pizza options all prepared in a wood-burning oven, shows a distinct South American bent. We tried one of these, the "Curitiba" with catupiry cheese, hearts of palm, artichokes and mozzarella. While the creamy catupiry cheese was an interesting change of pace, it was something of a one-note wonder, and the hearts of palm and artichokes tasted straight from the can (and we're not talking any artisanal Spanish canned goods either). The "Piola" was bland, and the "Carbonara" had not been given sufficient time for the bacon to crisp so it tasted fatty and flabby.

The "Posillipo" was found in a separate section of the menu and was described as a version of a traditional Neapolitan style pizza, supposedly shaped smaller with a thicker crust and edges. I could detect nothing different about the crust other than that the cornicione was perhaps a wee bit wider. The anchovies it was topped with were saltier and furrier than those at Sosta (and I am a big anchovy fan, so this is no slur on anchovies generally), and the one cherry tomato I came across was green and under-ripe. I've had good pizzas at Piola, but this was also a pretty disappointing showing.

Spris -

At least we closed out the evening on a high note. At Spris we easily had our two best pizzas of the night, their Carbonara and their Patate e Pancetta. The Carbonara had nice crispy pancetta, an oozy fried egg, big shards of shaved parmesan, and a fine dusting of ground black pepper. The Patate e Pancetta, though somewhat similar, was also done well, with thinly sliced potatoes that were both tender and a bit crisp, salty pancetta, more of that generously shaved parmesan, and a whiff of rosemary. This was a vast improvement over the similar "Genovese" pizza at Andiamo we had in Round 1.

The Ortolana was a difficult pizza to share, because the assortment of vegetables - roasted green peppers, grilled eggplant, thinly sliced zucchini, portobello mushrooms - were artfully arranged in separate sections rather than scattered. Aside from the arrangement, though, I felt the ratio of topping to crust on this pizza was out of whack, way too laden with vegetables even if it was generous. The Frutti di Mare, while an interesting idea, will not cause anyone to forget New Haven style clam pizza any time soon. I couldn't really detect any seafood other than ringlets and more ringlets of calamari, which were a bit bouncy (probably breaching the "2 minutes or 2 hours" rule for cooking calamari by virtue of their time in the pizza oven).

While Spris certainly was the best pizza of the night (the two best pizzas actually), I wouldn't put it ahead of either of my winners from Round 1 and Round 2 - PizzaVolante and Racks.

Update: For other takes, here are links to Mango & Lime (with pix!) and Blind Mind's recaps of Pizza Crawl Pt. III.

Sosta Pizzeria
1025 Lincoln Road
Miami Beach, FL 33139
305.722.5454


Piola
1625 Alton Road
Miami Beach, FL 33139
305.674.1660


Spris
731 Lincoln Road
Miami Beach, FL 33139
305.673.2020

^[*]Another crawler has suggested a "Cheesecake Factory / Nexxt Cafe" like similarity between Sosta's menu and that of nearby Spris. I'm not sure I agree. Several of these are pretty common pizza nomenclature - "capricciosa" for a pizza with ham, mushrooms, artichokes and olives, "quattro stagioni" for the same done in four separate sections, "ortolana" for a vegetable pizza, "diavola" for spicy sausage, - and others are just common ingredients - prosciutto cotto e funghi, tonno e cipolla, etc.

Miami Pizza Crawl - Part II

Part I of the Miami Pizza Showdown was a rousing success, with visits to Joey's Wynwood, Pizzavolante and Andiamo reported on here, as well on Mango & Lime and Miami Dish, and this Chowhound thread. The sequel is now being released.

The northern expedition of Miami Pizza Crawl Part II (a/k/a the Return of the Pizza Crawl) will convene this Sunday, June 7, at 6:00 p.m. at Anthony's Coal Fired Pizza in Aventura, and then move to Pizza Fusion, and conclude at Racks Italian Bistro. Thanks to Paula of Mango & Lime for playing coordinator this time around.

If you want to come along, please join the Miami Chowdown Google Group and RSVP on the "Pizza Crawl Part II" thread. Hope to see you there.

Pizza Showdown

OK. After I was given some grief for questioning whether a place could be dubbed the "best pizza in South Florida" within 24 hours of putting out some pies for an opening party, I've realized it's only fair to put the question to the test of public opinion. Indeed with the influx of new pizza places, some further investigation would seem to be in order. In the span of a week, we've got Racks in North Miami Beach opened, Sosta on Lincoln Road opened, and Jonathan Eismann's Pizza Volante opening in the Design District. Not so long ago Joey's Wynwood (recently recognized in Food & Wine), Blu Pizza e Cucina in Mary Brickell Village and Pizza Fusion in North Miami Beach opened their doors. A new pizza place from the owners of Sardinia called Casale is in the pipeline, and stalwarts like Spris, Piola and Pizza Rustica on South Beach and Anthony's Coal Fired Pizza in Aventura are still plugging along.

As if more inspiration was needed, Jonathan Alan Richman (sorry, Modern Lovers on the brain) just came out in GQ with his list of the top 25 pizzas in the country - and no, there are no Miami places listed. This summary from Serious Eats is almost as good a read as the original.

So which Miami pizza really is the best? Help me decide:

(1) Some wise person suggested a pizza crawl to try out the contenders. A brilliant idea. I'd propose it start on Lincoln Road where newcomer Sosta and old-timers Spris, Piola and Pizza Rustica can go face to face (and Casale if it's open). Then perhaps a Downtown/Wynwood/Design District trek with Blu Pizza, Joey's and Pizza Volante. And finally a trek up north to Pizza Fusion, Anthony's and Racks. Who's in? Send me an email (link is in the profile above) or better yet, join the Miami Chowdown Google Group to work out logistics.

(2) I've started a poll over on the right column listing the candidates. Once you've tried, cast your vote.

Pizzeria Oceano - Lantana, Florida

This was not the pizzeria I expected to be writing about now. With Miami's local hero Michael Schwartz having recently opened a pizzeria of his own (Harry's Pizzeria, named for his son, in the Design District spot that used to be the home of PizzaVolante), I figured that was going to be the subject of my next ode to pizza.^[1] But earlier this week I found myself driving back from West Palm Beach around dinner time, and made a stop at Pizzeria Oceano in Lantana, a a place that had been on my radar since stumbling across this little blurb in Broward New Times (yes, you can always catch my attention with whipped lardo).

Two years ago, pizza was all the rage in South Florida, so much so that we staged a four part, eleven location pizza crawl in the summer of 2009.^[2] That happens to be around the time that Pizzeria Oceano opened. But Pizzeria Oceano doesn't seem like a place trying to latch onto a trend as much as a genuinely singular vision. Chef/owner Dak Kerprich keeps a short menu that changes daily, procures as many of his ingredients as he can from local farmers and fishermen, and refuses to compromise on quality. In the morning they prep as much as they think they'll need for the day, and when they run out - sometimes as early as 7:30 pm - they close up for the night. Much to the puzzlement and chagrin of some, Pizzeria Oceano won't do takeout, and they won't do substitutions or additions. If you don't like it, they're OK with that.

So am I.

The place itself is mostly patio, with about a half-dozen tables outside on the front deck sharing space with planters of fresh herbs. A tight indoor space has a couple more tables and a row of barstools along with the kitchen and its wood-burning oven. The menu lists a short selection of appetizers (a/k/a "Not Pizza"), and an equally short selection of "composed" pizzas along with one "basic" version topped with mozzarella, pecorino, tomato and basil which you can further embellish with a choice of toppings. The menu also lists the provenance of almost all the ingredients you'll find in the dishes.

You don't see bluefish on restaurant menus often, primarily because the oily fish has a tendency to turn rapidly, and is consequently accused of being too "fishy." The waiter advised that theirs was just caught off the coast of Cape Canaveral, and the fish was gorgeously fresh and clean-tasting. Accompaniments were simple and classically Mediterranean: wilted escarole, slivers of lightly pickled onion, toasted pine nuts.

But what we really need to talk about is the pizza. Though I had some inclination to try their "Basic" as a baseline test, the "Country Ham and Egg" won out. Of course it did. It's topped with shavings of country ham from Edwards Ham in Surry, Virginia, a couple of golden-yolked fresh eggs, creamy fontina and salty, sharp pecorino cheeses, a scatter of green onions and a generous grinding of black pepper.

(continued ...)

Miami Pizza Crawl Part I

The first leg of the Miami Pizza Crawl kicked off last night, covering Wynwood / Design District candidates Joey's Wynwood, Pizzavolante, and Andiamo. We had a nice group of bloggers, chowhounds, and pizza fans on board for the crawl.

Four pizzas apiece at each place yielded the following menu:

Joey's Wynwood
Margherita - with mozzarella & tomato
"Joey" - with tuna, salami, gorgonzola, capers & spinach
"Carbonara" - with bacon, eggs, mozzarella & asparagus
"Dolce e Piccante" - with figs, gorgonzola, honey & hot pepper

Pizzavolante
Margherita "DOP" - with Italian tomato, oven dried Roma tomatoes, bufala mozzarella & basil
"Volante 100" - with local mozzarella, dandelion greens, tomatoes & arugula
"Bianca" - with fontina, 2 mozzarellas, goat cheese, arugula & thyme
"Cacciatorini" - with Italian tomato, local mozzarella, grana, California pepperoni & guanciale

Andiamo
"Soprano" - with broccoli rabe, Italian sausage, tomato sauce, parmesan & mozzarella
"Putanesca" - with olives, capers, anchovies, red pepper flakes, tomato sauce & mozzarella
"Genovese" - with rosemary potatoes, pancetta, caramelized onions, mozzarella & gorgonzola
"Popeye" - with spinach, roma tomatoes, tomato sauce, ricotta, mozzarella & basil

With 15 of us dining, we were able to get tastes of everything by splitting slices, and fortunately everyone shared nicely. Happily, bloggers less visually impaired than me, Paula at Mango & Lime and Trina at Miami Dish, got some great pictures and have already given their recaps. Probably the true highlight of the night was the chance to get together with several other kindred spirits who will happily spend several hours jumping from one pizza place to the next and debating which was best. Here are my thoughts:

Joey's -

First off, the space itself is really very nice. Right in the middle of a pocket of Wynwood's converted-warehouse art galleries, there's not much to look at outside, but inside the restaurant has a simple but sophsticated modern look with marble-topped tables and Globus chairs throughout. A solid selection of wines by the glass (including a fruity, slightly frizzante Lambrusco) was pleasing too, though I've been told by others who have gone there that they refuse to permit any corkage, which seems a foolhardy policy.

We started off the Crawl with the intention of trying a Margherita pizza at each place as a "baseline" reference standard, and then also explore some of each place's specialties. Yet we must not have had many pizza purists in the group, as the Margheritas at both Joey's and Pizzavolante seem to have not made many memorable impressions. I agreed that Joey's version was unexceptional. I did like the crust at Joey's, which was thin but firm - possibly my favorite of the night - and the tomato and cheese were in good balance, but their flavors didn't exactly jump out at you in any way.

It would seem you'd have to try the "Joey" at Joey's, yet I'll confess I didn't have complete confidence in the combination of tuna, spicy salame, gorgonzola, capers and spinach. I figured it had to either be outstanding or a complete disaster. It turned out to be much closer to the former than the latter. This was no doubt loaded with robust flavors, but the tuna and salami subconsciously played on my prediliction for the seafood/pork combo, and the other elements contributed their distinct flavors without overwhelming. I wouldn't exactly say they blended into a perfectly seamless whole, but this was actually much better than I anticipated and was one of my favorites of the night.

The "Carbonara" didn't quite work for me. It's hard to go wrong with bacon and eggs, but the bacon was indistinct, the asparagus was unnecessary and distracting, and it was missing the freshly ground black pepper that is the genesis of the name.

The "Dolce e Piccante" was another one that I was wary of, though it was highly recommended by our server. The combination of figs, gorgonzola and honey sounded cloying. Yet once again, this was much better than I expected. A dash of red pepper flakes provided some needed contrast, though I still thought there was too heavy a hand with the (good Italian) honey. This fell somewhere between dinner and dessert on the sweetness spectrum, and while I don't think I'd ever want to eat anywhere near a whole pie (half of a slice was more than enough), I enjoyed what I tried.

Pizzavolante -

[sorry, this restaurant has closed]

Next stop was Pizzavolante, the new pizza joint from Pacific Time chef Jonathan Eismann, which just opened last week. As I noted in my earlier comments, Pizzavolante is a very simple primitive layout - mozzarella bar and counter to one side, a few tables on the other, some bright orange plastic chairs, and a few more barstools around the windows where there are some more countertops for eating. While Joey's is someplace you might take a date, Pizzavolante is someplace you come to grab a pizza. Personally, I'm OK with that. I was surprised that some people were put out by the appearance of the mozzarella bar, where the cheeses are kept in large stainless bowls of cold water (as you must do with fresh mozzarella to keep the cheese moist). Anyhoo ... there are only five pizzas on the menu, and two of them are margheritas (one with local cow's milk mozzarella, and another, the "DOP", with fancy Italian bufala mozzarella), so narrowing down the choice to four was pretty easy.

The "DOP" Margherita was very good, though I couldn't say that it was appreciably better than the "plain Jane" Margherita I had last week on our first visit. Again, the real standout in the dough/sauce/cheese trinity was the cheese, though I'm not sure once they've melted in the wood-burning oven that the difference between the cow's milk mozzarella and the bufala mozzarella is worth the $4 price difference.

The "Volante 100" (made with toppings grown or produced within a 100-mile radius) really caught the attention of my tastebuds with the dandelion greens, which were just barely wilted and still perky and vibrant, along with local-grown tomatoes (mostly smaller red and yellow teardrops, I think) and arugula, as well as some of Vito Volpe's mozzarella.

I also liked the "Cacciatorini," topped with a scatter of nicely spicy California pepperoni and guanciale (jowl bacon). Of all the meat-topped pizzas we had, this was my favorite. I missed out on getting a good taste of the "Bianca," but white pizzas usually don't excite me that much anyway (though even some folks who were not white pizza fans liked this version).

I liked the thin crispy crust of Pizzavolante's pizzas, but thought it was perhaps taken to too much of an extreme, as the uncovered edges of the crust were so crispy as to be almost cracker-like. I understand they are still working on their dough recipe and hope they can find the perfect middle ground. They could also use a bit more variety to their pizza selections. I understand they've just opened and also that they're taking a simple approach to the menu, but no doubt Jonathan Eismann can come up with some more varied and creative toppings than what is currently on offer.

Another nice thing about Pizzavolante is the very reasonably priced selection of wines. A few of us split an $18 bottle of Mattabella Famiglia red (produced by a friend of mine in Long Island) which went down very easily with the pizza, and there are a number of other wines all priced at $18.

Andiamo -

Andiamo was something of a letdown after Joey's and Pizzavolante. I still love the funky location in a working car wash, with the big screen hung up outside showing the Lakers/Nuggets game, but the pizzas disappointed.

The Soprano had a nice layer of fresh, pleasingly bitter broccoli rabe, but the sausage was just bland, grey slices of mystery meat. The tomato sauce (very chunky, with some big hunks of whole tomatoes left in) also tasted somewhat industrial. The Putanesca was a twist on one of my favorite combinations for a pasta dish, but this was overwhelmingly salty (and yes, I fully anticipate that a dish with anchovies, olives and capers will be salty). The Genovese promised an interesting combination with the potatoes and pancetta, but the one overwhelming flavor was of garlic, which obscured everything else. The Popeye had nice fresh spinach leaves, but my slice pretty much missed out on any ricotta. The crust on all of these was somewhat doughy and gummy, compared to the nice thin crusts we had at Joey's and Pizzavolante. I'm OK with a nice doughy crust like a foccacia, if that's what a place is shooting for, but this wasn't that either.

While the pizza at Andiamo was perfectly serviceable, it paled in comparison to either Joey's or Pizzavolante. A good selection of beers did help wash it all down.

Favorite so far? If I could get the crust from Joey's done in the woodburning oven at Pizzavolante, and topped with Pizzavolante's fresh dandelion greens and the pepperoni and guanciale and Vito's mozzarella (and maybe a few other more varied combinations), I'd be quite happy.

Joey's Wynwood
2506 NW 2nd Avenue
Miami, FL 33137
305.438.0488



Pizzavolante
3918 N. Miami Avenue
Miami, FL 33127
305.573.5325



Andiamo
5600 Biscayne Boulevard
Miami, FL 33137
305.762.5751

Miami's Best Pizza - Reader's Poll Results Are In

The post-Pizza Crawl results are in for the Miami's Best Pizza reader's poll. With more than 150 votes cast, the winner is ...

[drum roll please]

photo credit: Jacob Katel

Andiamo.

If you had been along with us for Round I of the Crawl, this would probably not have been your first guess. But the readers have spoken, and there you have it. The final results:

1. Andiamo - 36 votes (23%)
2. Sosta Pizzeria - 29 votes (18%)
3. Piola - 27 votes (17%)
4. Joey's - 21 votes (13%)
5. Casale - 15 votes (9%)
6. PizzaVolante - 10 votes (6%)
7. Anthony's Coal Fired Pizza - 6 votes (3%)
8. Fratelli la Bufala - 4 votes (2%)
9. Racks Bistro - 2 votes (1%)
10. Spris - 2 votes (1%)
11. Pizza Fusion - 1 vote (0%)

Congratulations to the winner, and thanks to everyone for participating. Now back to your regularly scheduled programming.

Frank Bruni Gets in on Pizza Crawl

Look what we started! In today's New York Times: The Cult of the Artisanal Pizza - Crust Is a Canvas for Pizza's New Wave, with comments on nearly a dozen new New York pizzerias. Can't wait for the "What does Bruni know about pizza?" chorus from the NY pizzerati to begin.

Steingartening at Night

I started reading Jeffrey Steingarten's "The Man Who Ate Everything" recently. I picked it up on the recommendation of Chef Norman Van Aken, who gave a "reading list" as a preview of his new restaurant in Coral Gables, due to open (fingers crossed, everyone) this fall. I had read Steingarten's pieces here and there in Vogue and found his writing wildly inconsistent. Sometimes it seems he'd really nailed a subject with insight and wit, other times like the piece was a first draft thrown together at deadline. I enjoyed him early on as a judge on Iron Chef America but think he's now limited himself by being the self-appointed panel curmudgeon. The book, a collection of essays mostly written in the late 1980s and early 1990s, has been much more consistent, showing a willingness to really dive in and research subjects and also a great comedic touch.

I just came across his latest piece in Vogue, "Favorite L.A. Restaurants." Perhaps not surprisingly, given the above comments, there are points where I think he's right on target and others where I'm left scratching my head.

I won't blame him for the preposterous sub-title to the story, which was presumably written by someone else: "Vogue's inimitable food critic Jeffrey Steingarten discovers five hidden gems." Can you think of any L.A. restaurants that have been more talked-up than José Andrés' Bazaar, Jon Shook & Vinny Dotolo's Animal, and Mozza, the pizzeria from the power trifecta of Nancy Silverton, Joe Bastianich, and Mario Batali? "Hidden gems"? Anyway, the piece sparked a couple random thoughts:

In speaking of Bazaar, there was this, on a subject that's been kicked around some here:

Many of Andrés’s dishes are what seems these days to be called “molecular gastronomy,” or sometimes just “molecular.” (This is a foolish, misleading way of referring to the very modern methods of creating novel dishes by using technical and scientific tricks to surprise and amuse the diner, enhance the flavor and texture, and in the ideal, provoke thought. But the term continues to increase in popularity, and for now, there’s no fighting it.) Molecular gastronomy was named in 1992, but the concept was discussed at least five years earlier and practiced independently by Spanish chef Ferran Andrìa (José Andrés’s mentor) and has penetrated mainstream cooking in small and mainly insignificant ways. Andrés’s dishes are technically creative and unusual, and they (nearly) always taste extremely good. That’s why his food is important and worthy of our attention.

I tend to agree with the "foolish, misleading" part; I may have to reluctantly concede the "there's no fighting it" part; I'm not sure I would have given credit to Ferran Andrìa [sic] over Herve This; I'd like to think further about the "small and mainly insignificant ways" comment; and I whole-heartedly agree that food is important and worthy of attention if it tastes extremely good.

On the other hand, I continue to be baffled by the repeated fawning over Animal as if its meat-centric menu is an equivalent revelation to Niels Bohr's discovery of the structure of the atom. It all sounds good, but as I've noted previously, I just don't see how this is so different from much of what's being served at any number of other places around the country - including Miami (which of course means there must be a dozen places like it in New York as well). Except for a couple inspired signature dishes (the foie gras "loco moco," the bacon chocolate crunch bar), this looks like any number of other restaurant menus I've perused. It certainly seems over the top to say "I doubt there's another one like it." Steingarten gushes, "I must learn to replicate the homely crispy hominy served with a wedge of lime; maybe I’ll find it in Jon and Vinny’s popular cookbook, Two Dudes, One Pan." Or he could just ask Michael Schwartz for it.

Of course, no food column is complete these days without mentioning a pizzeria, and this one follows suit, paying homage to Mozza, the L.A. legend. In fairness, Steingarten is no Johnny Come Lately to the pizza thing, having written about his quest for the perfect pizza several years ago (note: this is definitely worth a click-through).

Speaking of which ... coming next, Pizza Crawl Part IV - the final crawl.

Morning Reading Material

Some interesting reading material this morning:

• Michael Bauer's blog for the San Francisco Chronicle suggests that the gourmet pizza trend is a bi-coastal phenomenon.


• Robert Parker's Wine Advocate gets called out by the Wall Street Journal for reviewers taking freebies - a story that first came out in the Dr. Vino wine blog a month ago.


• A piece in the Atlantic Food Channel looks at the diet of pigs destined to become jamon iberico de bellota (the conclusion that "there's very little that's "all-natural" about it" seems a little overblown).

Don't forget the Miami Pizza Crawl starts tomorrow 6:30 pm at Joey's Wynwood, then moves to Pizzavolante and (if appetites allow) Andiamo. If you're hoping to join in and haven't done so yet, please join the Miami Chowdown Google Group and let me know so we can try to plan accordingly.

Starving Artists Take Note

Here's a deal: Joey's in Wynwood is offering a $14 fixed menu "Artistic Duos" dinner Monday - Thursday (6pm-8pm), which includes a glass of wine, with a different option for each day of the week. The lineup, which they say is geared toward the artists, gallery owners and related riffraff that populate Wynwood features:


 

Monday

Chicken and Asparagus Risotto with a glass of Falanghina wine

Tuesday

Salmon and Ricotta Salata Salad with a glass of Pinot Grigio

Wednesday

Penne Bolognese, Radicchio and a glass classic Chianti

Thursday

Spezzatino/Beef Stew over Polenta with a glass of Malbec

While you're there, you may want to try the pizza too, it had a good showing in our pizza crawl, particularly the "Joey" with the unlikely combination of tuna, spicy salame, gorgonzola, capers and spinach.

Joey's Wynwood
2506 NW 2nd Avenue
Miami, FL 33137
305.438.0488

Fin - Miami Design District

[Sorry, this place has closed]

I've come to realize that I am susceptible to the power of self-suggestion. When I was planning our upcoming trip to Spain, all I wanted to eat was Spanish food. We decided to take the kids to Maine next month, and all of a sudden I had hankerings for fresh, simple seafood. That's pretty much the mission statement of Fin, Chef Jonathan Eismann's latest restaurant to open in the Design District, which is where we ended up for dinner earlier this week. It was exactly what I was looking for.

We actually got something of a preview for Fin several months ago, when Chef Eismann used the space to host one of our Cobaya dinners back in December. It quietly opened for real about a month ago, occupying a small enclosed nook in the corner of Q American Barbecue on the west end of the Design District along Miami Avenue. Keeping track of Chef Eismann's restaurants has required a scorecard lately: through some wheeling and dealing with restaurateur Jeffrey Chodorow, his flagship Pacific Time has now closed, and after the summer is to become El Scorpion (the Mexican restaurant Chodorow opened up on South Beach just south of 5th Street); and the El Scorpion space on South Beach is going to become a second Q American Barbecue. Meanwhile, PizzaVolante is still cranking out good pies across the street from the original Q, which is staying put in its Miami Avenue location (which is the old Sheba spot, for those with a memory that goes back more than a year or two).^[1]

Though Q is right next door, Fin feels like a different world, done up like an idealized Cape Cod bungalow with wide wood planks on the floor, simple wood and white-washed furnishings, soft blue and white stripes up the walls. It's small and intimate, probably seating no more than about 25-35 people at full capacity.

The menu is small too, featuring a very abbreviated selection of mostly fish and seafood that apparently will be constantly rotating, depending on what Chef Eismann sources at any particular time. And I do mean short: maybe five appetizers, about the same number of entrées, all almost exclusively piscine, some vegetable sides to choose from, a few desserts.

Dinners start with a complimentary amuse, this time a small bowl of popcorn shrimp (for those who miss Pacific Time, you will be reminded of the hot and sour shrimp snack) with a spicy remoulade, along with a tall shot of a tomato-lobster gazpacho (nice, bright and balanced tomato flavor, though the lobster got lost in the mix). From there, I led off with a half-dozen oysters on the half-shell (Wellfleets? I forget), served simply with a wedge of lemon, some Tabasco, and a simple mignonette. These were some of the best oysters I've had locally, expertly shucked, fresh, briny and clean-tasting.

Mrs. F started with a corn chowder, which curiously did not include any seafood, but which was still loaded with flavor and precisely seasoned. Another carry-over for Pacific Time fans is a variation on the grouper cheeks with red curry and bananas, which here showed up on the Fin menu with shrimp.

(continued ...)

Miami's restaurants that defined the decade

It's nearly the end of the year – the end of a decade on top of that – which means it's a time for taking stock, for somber reflection ... and for posting lists. Yes, everyone hates lists, but here's the thing: everyone actually loves lists. A good list, anyway. Not the clickbait-y ones posted by uninformed bozos of places they haven't even visited and only read about on Yelp. But one that gathers a year, or a decade, of actual personal experience and tries to put it all in some kind of context? That could be a good list. And personally, anyway, I find these end of year rituals give me an opportunity to think about and say some things that I never found the time for over the past year.

This one, in particular, was inspired by a twitter post from Paolo Lucchesi, currently editorial director at Resy and before that the Food and Wine Editor of the San Francisco Chronicle, which in turn was inspired by one from Jeff Gordiner (Food and Drinks Editor at Esquire):

This is a fun thought exercise/bar argument.

What about the Bay Area? What are the (12?) restaurants that opened since 2010 that defined this decade of eating in the Bay Area? https://t.co/X1StDbFTAh

— Paolo Lucchesi (@lucchesi) December 6, 2019

So: what about Miami? (hat tip to Charlie Crespo, who asked that exact question).

When I started considering the answer to that question, one of the first things I realized was what an incredibly fruitful time the years immediately before 2010 were for the Miami restaurant world. Michelle Bernstein won a Beard Award in 2008 for her work at Michy's, which had opened two years earlier in the Upper East Side / MiMo District back when it was still a hotbed for motels-by-the-hour and those who patronize them. She also opened Sra. Martinez in 2008, providing a showcase for cocktail maestro Julio Cabrera as well as a bunch of dishes I still miss (R.I.P. uni panini, crispy artichokes, eggplant and honey, white bean and butifarra stew). Michael Schwartz opened Michael's Genuine in 2007 in the then very sleepy Design District, and picked up his own Beard Award two years after Michelle. Kris Wessel opened the wonderful, quirky Red Light back in 2008, where my family spent countless evenings at the counter (R.I.P. barbecue shrimp, oyster pie, roast quail). Kevin Cory opened the original Sunny Isles location of NAOE in 2009 and blew my my mind open with a bento box that was like a kaiseki dinner in miniature for $26, followed by the best sushi Miami had ever seen. Richard Hales opened Sakaya Kitchen in 2009, an early harbinger of the recent trend of chefs with high-end backgrounds doing the fast-casual thing. Add Bourbon Steak (2008), Scarpetta (2008) and Hakkasan (2009) to that list, among others I'm surely forgetting, and the end of the last decade was a pretty good era for Miami dining.

The next thing I realized was that I was going to need a bigger list. While I instinctively had some thoughts as to which restaurants "defined the decade" of dining in Miami, I needed to reconstruct the timeline to figure out which of those opened 2010 or after, and also see if there were others that I'd overlooked. After consulting the archives, there was a long list of more than forty potential candidates, from which I chose the dozen that to my mind best fit the bill. That selection process is pretty arbitrary, but includes consideration of how much that restaurant reflected or predicted local and national dining trends, as well as popularity and staying power.^[1]

So, in chronological order below is my list of the twelve restaurants that opened since 2010 that defined Miami dining over the past decade, with brief explanations. I've also included other notable openings year by year, for the sake of posterity and context, with some occasional additional notes as well.^[2]

1. Sugarcane Raw Bar Grill (2010)

Small plates? Check. "Dishes will come out as they're ready"? Check. Sushi, a globally inspired mix of tapas, and a French bistro style roasted chicken, all on the same menu? Check. Sugarcane, which opened in January 2010, embodied much of the experience of dining in Miami over the past decade. For better or worse, some might say, but I will say this: while Sugarcane has evolved into more of a "crowd-pleaser" over the years,^[3] when it first opened chef Timon Balloo was doing some fun, delicious exciting stuff – I still crave that crispy tripe with Brussels sprout kimchi. The kicker: Timon is closing out 2019 with the opening of a small, intimate space that features a deeply personal menu at Balloo: Modern Home Cooking. It's the kind of food I always wished he would do, and a place I hope we're talking about through the next decade. (Here are my thoughts on Sugarcane from back in the day).

(continued ...)