ZZ's, Definitely Not Top

Nineteenth Stop: ZZ’s Pizza Company

Date: June 21, 2012

Location: 2401 Gilbert Avenue  Cincinnati, OH 45206

Ranking: 42

ZZ’s Pizza Company falls in the bottom 10 of the top 50 list and, after our visit there, we doubt that its ranking is influenced by pizza alone.  We’ll be up front:  the service sucked, the wait for our pizza was long, and there were some sort of flies or gnats all over the place.  One even landed on Robyn’s “lip gloss,” which Courtney immediately clarified, “You should have just said your lip, not lip gloss.  Don’t try to make it sound like it was not as gross as it was.”  Yeah, it landed on my actual lip, and stuck there on my lip gloss.  How’s that for appetizing?    

It’s a shame, really; our pizza was actually quite good.  However, by the time we were finally able to eat it, frustrations had mounted and we had trouble easily enjoying it.  Dining out, especially for pizza, should not be a stressful experience.  Often, the most difficult aspect of our pizza outings is deciding what to order.  On this day, we were speedy and submitted our order almost immediately.  Opting to try something different, we selected a two topping 16-incher with salami and banana peppers.  The pricing at ZZ’s is very reasonable.  There are a variety of specialty pizzas at prearranged pricing, but you also have the option to build your own pizza, with low base prices and topping prices quoted by the size of your pie. 

When we ordered our pizza, we also ordered two Cokes.  Our server delivered them to our table pretty quickly, and returned to making his rounds at the other tables.  We both took a drink, and grimaced at each other: the Cokes were flat.  Let me try to convey how disgusting our Cokes tasted-Robyn says she would probably rather have guzzled some hot dog juice from the Speedway roller grills at around 3 am than drink what was in her glass.  Oh well, it happens.  The next time our server stopped by, we would ask him for new drinks, tell him the tap needed changing, the carbonation was bad, whatever.  Trouble was, it was a full half hour before our server returned to our table.  Not once in that time did he walk by our table or even really look our way.  There were a couple quick glances back, but every time it seemed like he was trying to avoid eye contact with us.  It was weird and frustrating.  He was busy, sure.  It’s not like he was hanging out behind the bar, or with his feet planted in front of a TV watching the game (we have seen these things happen before).  However, he clearly was not taking the time to check on us.  At one point, he started walking towards our table.  We became excited at the thought of fresh drinks but, alas, he stopped at the table just behind us, grabbed a signed check from an empty table, and turned back around.  What the heck?

The server did not return to our table until he brought our pizza.  The pizza was fresh out of the oven, but it was also more than thirty minutes since we had ordered it.  That struck us as a fairly long preparation time, considering the following.  When we went to Bourbon House Pizza a couple months back, our server warned us that it would be a long wait for our deep-dish pizza, which must go through two phases of baking.  That wait was under 30 minutes.  This traditional two-topping was over that.  But, then again, perhaps this annoyance was heightened by our disappointment with the service. 

When we explained that our drinks were flat, and we’d like new ones, we were told that they were fresh out of Coke.  What?  How does that happen?  And might we have gotten refills if he had returned to our table sooner?  Probably.  As it were, we both ordered waters, which we probably just should have done in the first place.  After pointing out, ever so nicely, that we felt like ignored patrons, our server became extremely nice.  He smiled a lot, became almost giggly, and checked on us a number of times.  It seemed that he felt badly, which was slightly redeeming.  We didn’t request it, but he rightly didn’t charge us for our soft drinks.  We tipped him fairly, but that’s it. 

Since this is a pizza blog, we should point out that ZZ’s does dole out some yummy pizza.  The crust was chewy at the edges, the combination of toppers (reminder: salami and banana peppers) was a surprisingly good choice, and the cheese was cooked to the perfect degree, melted and with pretty brown broiled spots on top.  The leftovers, always something to consider, heated up well in the toaster oven.  ZZ’s was busy the whole time we were there, both with dine-in patrons and carryout orders that were picked up at the bar.  It’s clear that some people love ZZ’s Pizza Company, and it’s sad that our feelings about the pizza are an afterthought.  

Pricy Pepperoni

Eighteenth Stop: Raniero’s

Date: June 13, 2012

Location: 28 Martha Layne Collins Boulevard, Cold Spring, KY

Ranking: 48

We had kind of been avoiding Raniero’s for awhile, and for various reasons.  The day that we finally planned to cross it off of the list, it looked like our dinner may not come to fruition.  Courtney was stuck in horrible traffic from Mason to Raniero’s Cold Spring location, not far past NKU.  Of course, she had also left her cell phone at home that day, so therefore could not communicate this delay to Robyn.  She ended up being almost a full half hour late.  Being the awesome, patient friend that she is, Robyn waited.  By the time we were both there, our stomachs were growling.  This day surely warranted an appetizer.

We walked right in and were given our choice of seats.  We selected a high top table, ordered our drinks, and promptly perused the starter selections.  When we looked at the menu, it stated that they served Pepsi products.  We wanted Cokes, but both ordered Mountain Dew instead.  When we told our server this, she surprised us by saying that even though the menu says otherwise, they only serve Coke products.  Score!

There were a few things that stood out:  the standard yet typically delicious Garlic Knots, the Bosco Sticks (cheese-filled breadsticks), and the Luigi Snackers (kind of like a pizza hot pocket).  However, what really caught our eye were the Queso Cheez Stix, which promised to give us crunchy tortilla snackers filled with warm queso.  Our waitress fully endorsed this selection, so we decided to give it a go, turning a blind eye to its ridiculous spelling.  Pizza-wise, we decided to go simple this round, and selected Zia’s Pepperoni Pie.  This pizza promised to bring us pepperoni “stacked high and side-to-side”.  Sometimes, that is all a pair of girls need. 

Apparently we ate three of these before remembering to take a picture. 

 Honest reaction:  the Queso Cheez Stix (ok, that is impossible to write without cringing) were good enough for a seemingly frozen appetizer.  We were hungry, so not all that picky, and we had no problem splitting these up and finishing them off.  However, we realize that it was not the most delicious of appetizers.  These surely are not fresh; we both believe that they originally hailed from the freezer section.  Accompanying six of these deep-fried treats was a little cup of salsa, likely of the Pace or Kroger brand variety.  We’re really not complaining about these – they were completely edible, and we were so hungry that we did not care.  However, it is something to note if you are in the market for a unique, homemade appetizer.  In that case, this is not the appetizer for you.  It’s also not for you if you hate purposeful misspellings (Cheez.  Stix.  Ugh). 

They might as well call them Kaysoh Cheez Stix.

Then came our pizza.  And folks, this is really the first time that we disagreed on a pizza.  Courtney liked it fine.  It was just a good, standard pepperoni pizza.  It had a good, greasy flavor that you expect from this classic pie.  The pepperoni itself was zesty, just as the menu promised.  Robyn, on the other hand, did not care for this pizza at all.  She ate it – just as with the Queso Stix, it was edible – but she really didn’t enjoy it.  Nothing about the pizza stood out or even hit the spot, and she was disappointed in pretty much every aspect of the pizza, which bummed her out.  While Robyn is the deeply in love with some greasy kinds of pizza (see: Jet’s), she did not like the amount or flavor of grease that seemed to be pooling all over the plate and seeping through the crust alarmingly.      

The whole shabang.

Ewwwwwwww

After Robyn sopped up excess grease with a napkin.

Now, back to agreeing.  We both agree that this pizza was a rip-off.  As aforementioned, this pizza description promised this specialty option to be “stacked high and side-to-side with zesty pepperoni”.  Only the zesty part of this description is correct; the pepperoni was not that prevalent.  There was really just a normal amount on it, which kind of pisses us off.  Our 12-inch pizza was $13.95.  Before seeing this pizza, Courtney had placed a to-go order for a large, 16-inch of the same variety.  This one was $19.95.  Twenty dollars for a pepperoni pizza?  It just seems like a bit much.  In drafting this post, Courtney checked out their menu again and saw that you can order a 16” “Pizza by the Pie” with one topping (example: pepperoni) for $16.50.  We are willing to bet that the difference in the amount of pepperoni between that and the Zia’s specialty kind is minimal.  Keep this in mind and save yourself some money if you’re ever in the mood for a simple pepperoni pizza from Raniero’s. The Zia is not worth it!  It is worth noting, however, that they seem to have good combo deals (under $5) if you’re looking for just a plain slice or two and a drink.   

  

Does ANYONE think this pepperoni is stacked "high and side-to-side"?

I suppose Raniero’s could have been a better experience; perhaps we just didn’t order the right things.  We’ve both heard good things from many different people (we actually ran into two different couples that we know just in our quick visit), so the place must be doing something right.  We understand that other appetizers choices are decent.  In fact, when we ran into our friend Jeff there that evening, he provided us with this quote:  “Who needs Mario when you’ve got Luigi Snackers?” The service was quality, and the atmosphere (an old Blockbuster) is nice for a pizza parlor/bar.  It is also worth noting that Raniero’s offers a 24” Pizza Challenge in which two collaborating contestants struggle to consume a 24” cheese pizza in less than 10 minutes.  If they finish within the allotted time, their pizza is on the house; if not, they must fork up the dough.  From the looks of their site, it looks like they are trying to petition this contest for Man v. Food.  Courtney’s brother has actually championed this feat, and has his picture framed on the Raniero’s wall.  Her family is very proud.

Here’s our biggest takeaway from our Raniero’s experience:  it’s expensive.  We’ve not had any complaints, really, about pizza pricing until this point.  Some places are more than others, but some are also better than others, or perhaps provide more quality ingredients (some of which are very noticeable).  At Raniero’s, we went about as simple as we could, but that wasn’t reflected in the price, and unfortunately the price wasn’t balanced with the quality. If you have $20 to spend on a pepperoni pizza, you’re probably better off going somewhere that offers you either better pizza, or the ability to add side items for that amount.

Good Pizza, but No Cigar

Seventeenth Stop: Van Zandt Tavern

Date: June 1^st, 2012

Location:  1810 W. Galbraith Rd. Cincinnati, OH 45239

Ranking: 35

If a pizza falls in the oven and no one is around to taste it, does it make a good meal?  Walking into VanZandt, we had our choice of any table or barstool that we wanted-this place was a ghost town, despite the fact that it was about 7:00 on a Friday.  There was only one couple, and later, a family who were in the restaurant along with us.  If this pizza is so good, why is no one lined up to eat it?  The décor is modern and casual, and the atmosphere is clean and clutter-free.  My guess is that, with the lack of customers that seem to be stopping by, they have some time to tidy up and stay on top of housekeeping. 

One little thorn in the side of this visit was the fact that we couldn’t order an adult beverage.  In a “Tavern!”  We rarely indulge in alcohol on our pizza adventures, because neither of us owns a money tree, and you can imagine how expensive that would become as we blaze through all 50 spots (sugar daddies, request an application within and Robyn will return your call as soon as possible).  But, if ever there was a day that we wanted some booze to go with our pizza, it was that evening, and we were denied.  “We don’t have a liquor license right now,” our server lamented, as we scanned the desolate bar area.  The handles were taken off the taps, the wine cases barren, and the glasses collecting dust on the shelves.  It was a sad, sad scene.   

While browsing the Four Square tips for VanZandt, Robyn noticed that the “mayor” of the restaurant had listed his phone number, along with an invitation to walk to his nearby home and share a cigar with him.  Ok, whacko.  We’ll just mosey on down to your front porch in a few and light up a stogie with you.  Sorry, but we’re not about to step into that custom-built crazy trap, Mr. Mayor.  Robyn will, however, make use of your phone number, which you so strangely listed on a public social media forum.  As we waited for our order, she sent a text to Mr. Mayor to inquire about the lack of a liquor license at Van Zandt.  Can you believe he didn’t even text back?!  Someone is not taking their duties as “mayor” very seriously, and the people of North College Hill should be outraged.  So, the details regarding the liquor license (or absence of) are unclear, but it appears that some Urbanspoon users who visited back in maybe April or May were also confronted with the same disappointment at that time.  Maybe they have changed that by the time this post goes up, but that’s how it was for us on June the 1^st.     

Anyway, you probably want to know about the pizza.  They have 6 varieties, which can be good if you’re overwhelmed by lots of choices (like Courtney).  VanZandt isn’t specifically a pizza parlor or an Italian restaurant, but their pizzas have garnered enough attention to make an appearance on Cincinnati Magazine’s list.  Their burgers are also an award-winning item, which we noticed the couple dining near us enjoying.  Since the pizzas were small, individual-sized pies, we each chose a different pizza, with the intention of sharing.  Robyn chose the Six Cheese pizza, which had provolone, cheddar, gorgonzola, swiss, smoked gouda, and mozzarella.  Courtney chose the Cheeseburger pizza, which included ground beef, onion, cheddar, lettuce, and tomato. 

baby pizza

Behold: the Six Cheese Pizza

The Six Cheese pizza did not have sauce, which wasn’t really clear from the menu (it didn’t state that it had an olive oil base or anything like that, either).  It was also extremely thin.  See the picture above?  That is the Six Cheese pizza, thinner than my little cell phone and nearly as long.  However, the flavors of the six cheeses were buttery and excellent, and the crust was tasty as well.  In Robyn’s opinion, this was basically a “fancy” order of cheesy bread.  This isn’t a great option if you are really hungry and not sharing food with another person as we were doing.  On the other hand, it would be great with a salad if you were looking for something basic, but with rich, full flavors.    

Cheeseburger, cheeseburger

Perhaps surprisingly, the Cheeseburger Pizza was also an overall win.  Now, this pizza was tempting on the menu.  We hadn’t yet had one of this kind and, since we both love a good cheeseburger, we figured it was a good opportunity.  When our order came, though, we grew more skeptical.  There was lettuce and tomato atop its surface, as we had expected, but they appeared to be mixed with something.  Mayonnaise.  The menu didn’t note this particular feature, and it just looked, well, bad.  Courtney was honestly a little fearful of that first bite.  But, you know what?  It works.  Everything on this pizza is a component of your typical cheeseburger, including the lettuce, tomato, pickles (diced for the pizza), and ketchup (in lieu of a marinara sauce).  The crust replaces the standard bun, but serves the purpose just the same.  This pizza was much more filling that the 6 Cheese, and really pretty delicious.  While it strays from the traditional formula for pizza, it is a welcome change from the classic combo of marinara and mozzarella.   

" My God, Sharon, where did you get that glass of wine? Everyone knows VanZandt doesn't serve alcohol!" 

In the end,  it is two thumbs up for the pizza at Van Zandt tavern.  We were happy with both choices for a variety of different reasons, and they get bonus points for the creativity displayed in their cheeseburger concoction.  That being said, the two things that stick in our memories the most is their missing liquor license (we both really needed a drink that day, people), and the unresponsive man who calls himself the VZ mayor.  We are hopeful that, if we ever make the trip to North College Hill again, we will be greeted with a cold one from the bar and a cigar from Mr. Mayor. 

Clifton Pizza Wars Part II

Sixteenth Stop: Pomodori’s Pizzeria and Trattoria

Date: May 21, 2012

Location: 121 West McMillan Street Cincinnati, OH

Ranking: 17

"Cincinnati's BEST Pizza":  Opened in 1984 by Sally and Tim McLane

When we walked in Pomodori’s front door, the place seemed spacious and fairly empty.  We saw a number of empty tables to the right, as we walked in and up a few steps.  But then, we were seated.  Our table was in a no-frills older dining room facing street traffic.  We were packed in, closely and awkwardly, between a family and a couple, both of which could hear every word we said, and vice versa.  There was also a lot of staring going on; it was hard not to, since everyone was packed into such a tight space.  Despite all attempts to stay engaged at your own table, it was distracting to have everyone in such close proximity.  This might not bother some people, but we found it rather uncomfortable. 

Another thing possibly worth noting about the atmosphere was the presence of flies buzzing around our table.  Judging from our view in the parking lot, they keep a door at the back of the kitchen open (maybe just during hot weather?), which likely lets in a few flies from outside (eh, it happens).  While the flies did not terribly bother us, or our food, we thought this might be something you’d like to know.   

Robyn's pizza, the "Gourmet"

The wood-fired pizzas are offered only in a smaller, individual size, so we both decided on two different options. Robyn’s pizza, overall, was a success.  She ordered the “Gourmet” wood fired pizza, which, according to the menu, included homemade pesto sauce (a blend of basil and herbs, olive oil, pine nuts, and parmesan cheese – yum!) topped with sautéed fresh mushrooms, green peppers, black and green olives, onions, capers, and artichoke hearts, sprinkled with mozzarella and provolone cheeses.   Robyn opted to leave off the capers and green olives as a matter of preference, and they did so without any objections.  The crust beneath the toppings was a thin, pliable sheet of dough that was merely a vehicle for all of the toppings on their digestive journey.  The outer edges of the crust were more pronounced since they weren’t forced to hold the weight of all those toppings, and the wood fired taste was quite good.  As far as the toppings go, they all tasted fine.  The pesto sauce had a quality flavor and, pleasantly, did not overwhelm the rest of the pizza.    

A close-up of Robyn's pizza with the yummy pesto sauce

By recommendation of a friend (blog follower Mike!), Courtney ordered the  Roasted Pepper wood-fired pizza.  This pizza is a rather simple one, involving a few variations of just a couple key ingredients.  There are both roasted red and green peppers and five different cheeses, all on a “fresh pressed garlic and olive oil crust”.  The first bite was one to remember.  The pizza tasted warm and buttery, truly of the “melt in your mouth” variety.  The core of the crust was thin and, as Robyn stated above, really just serves as a shovel for the cheese and other toppings.  The wood-fired outer crust, however, was as delicious as you’d hope it to be.  Courtney really enjoyed this one.  Though we’ve enjoyed trying new pizza styles and fancy toppings throughout this blogging expedition, sometimes sticking with simple is a good choice. 

Courtney's Roasted Pepper pizza (note: does not come with Chapstick)

If we went back, Robyn would definitely try a different pizza.  Even though she liked hers, there were so many varieties and combinations of toppings that sounded like they would be neat to try.  On this visit, other considerations included the Gorgonzola Walnut (title explains it all), and the Leeks, Pancetta, and Goat Cheese (leeks on pizza?!).  Watching the dough prep and handiwork of the pizzas being made in front of the wood-fired oven is a bonus at this place as well.  So, when you need to avoid the awkward eye contact with your neighboring table, you can avert your eyes to the pizza-making techniques on display. 

We can verify the first claim, but the rest...not so much.

Pomodori’s certainly makes some bold claims in their advertising (evidenced by the pictures above), but we are reluctant to agree with them.  We would like to amend their tagline of “best” pizza in Cincinnati to “one of the best.”  It didn’t blow either of us away, but Pomodori’s creations definitely fit the standards of well-made pizza.  The ingredients, the preparation and cooking methods, and the finished product all hold true to the creed of award winning pizzas.  However, this is war, and decisions must be made.  For Robyn, the winner was clear.  Courtney tossed and turned a little before making her decision.  In the end, this round in the Clifton Pizza Wars goes to Adriatico’s. 

Clifton Pizza Wars: Part I

Fifteenth Stop: Adriatico’s

Date: April 11^th, 2012

Location: 113 West McMillan Street  Cincinnati, OH 45219

Ranking: 8

Clifton can be annoying sometimes; like, when you are trying to find a parking spot semi-close to your destination.  Fortunately, Adriatico’s offers a parking lot to its guests, about a block down from the actual restaurant.  Just be sure not to accidentally park in the lot belonging to the competing pizza place next door.  We suspect that would be trouble, as evidenced by the handwritten signs in Adriatico’s, warning that you “WILL GET TOWED”.

For a Monday night, this place was pretty busy.  There were a few people waiting around the entrance for their takeout orders.  Adriatico’s is a favorite carryout/delivery option to those in its delivery area.  To this day, it’s an old favorite of UC grads and current students who reside in the area.  Thankfully, we were seated immediately, although in a booth that butted right up to some of our fellow diners.  This made us slightly concerned, as we anticipated trouble concealing our necessary pizza blog note-taking and picture-capturing.  However, all worked out in the end.  For all people know, one of us was interviewing the other for the UC college newsletter.

We had a realization after examining this menu:  we’ve grown especially fond of ranch-based pizzas.  It’s kind of surprising, really.  We never set out loving the idea of a “ranch” pizza, probably dismissing it as a nontraditional, low-brow way to desecrate the idea of a good pizza.  However, our newly discovered fondness is not just due to the ranch sauce itself, but the wonderful taste that results from its usual combination with bacon, chicken, onions, tomato, and spinach. 

Once we saw the Chicken Bacon Ranch pizza on Adriatico’s list of specialties, there was no turning back.  They offer something else worth noting, called the Inflation Buster, which is a selection of 9 toppings for the price of 5.  This also seemed like a fun thing to try, but the downside is that you don’t get to pick or substitute your own choice of toppings, and we weren’t interested in some of the toppings offered (green olives in particular).  Note: for those interested, their “website” is a facebook profile containing a link to the menu and other pertinent information.     

While waiting for our pizza, we shared some pepperoni rolls.  It is easiest to describe them as a fried eggroll casing containing pepperoni, lots of cheese, and pizza sauce. They made both of us nostalgic for the days when BW3 carried an almost identical appetizer back in our teenage years.  Our pizza actually took a fair amount of time to reach our table, so we were happy to have requested this pre-dinner snack, and happily cleaned the plate.  They were crisp, greasy, and gooey, and came with an especially tasty marinara for dipping.  In short, you should get them, too!

On top of our pizza was chicken, bacon, onion, tomato, and ranch sauce.  While this one lacked the spinach that we have commonly seen added to a “ranch” pizza, it wasn’t short on the flavors and textures that make a pizza wonderful. Trust us on this one, it was good.  Well, more than good.  Otherwise, you surely wouldn’t see this pizza hot spot ranking in the single digits.  Here, pizza is cooked in a stone oven.  The crust comes out thick and perfectly cooked, so that there is a crunch when you bite in.  They do not skim on the bacon on this ranch variation, and the onions were fresh and added a nice flavor to the overall taste.  One square was enough for each of us, as we grew prematurely full after that filling appetizer.  The leftovers heated up well in the toaster oven, which made us happy – we almost always make use of our leftover pizza from these trips and hate to waste!

We’ve heard some complaints about the delivery side of Adriatico’s and, in our own dine-in experience, we found the service to be just a little slow.  However, we don’t expect an expertly crafted pizza to arrive instantly at our table.  Conversely, the prime care taken in the pizza’s creation is evidenced by the wait time.  Adriatico’s pizza is exceptionally good and deserves its top-notch placement on Cincinnati Magazine’s ranking.  We will surely be eating here again, and look forward to trying a different blend of toppings in the next round.  

Rolling in the Deep (Dish) at Bourbon House Pizza

Fourteenth Stop: Bourbon House Pizza

Date: April 26, 2012

Location: 7500 Oakbrook Drive Florence, KY 41042

Ranking: 20

Chicagoans feel deeply about their pizza (pun intended).  Those raised on the popular East Coast styles of New York thin crust or the traditionally Italian style Neapolitan pizzas might consider Chicago deep dish to be more of a “casserole” than a pizza.  However, pizza perfection tastes differently everywhere in America, depending on the region of the heartland you are in.  Fortunately, our geographic location lends itself to sampling a variety of culinary tradition from the people who have crossed, transplanted, or stumbled upon our area of the map.  Though we were far from the Windy City, the pizza we ate at Bourbon House could have fooled us.

Clean, casual, and modern atmosphere

Complimentary garlic knots for first-time visitors!

Our knowledgeable server was able to give us the run-down on the whole process of how our pizza would come to fruition.  A deep dish pizza is a work of precision and careful methodology.  It’s a two-step and approximately 25-30 minute process, we learned.  After a few minutes of preparation, the bottom crust and toppings cook in the oven for about 10 minutes.  This pizza, which most closely resembles a pie, is then removed from the oven, and the top crust is applied.  It cooks for 10 more minutes after this addition.  If it’s undercooked, it will be an unappetizing sludge of soggy ingredients.  If the crust is weak, it won’t be able to stand up to the dense filling of cheese, sauce, and toppings inside.  A deep dish done right is quite the accomplishment, considering it is easier to screw up and harder to perfect than its thin-crust counterparts.  So pat yourself on the back, Bourbon House, you got it right!

Where do we start with this thing?  It was monstrous, and we immediately knew why our server said that a medium would be way more than enough for the two of us.  Our server kindly served us each our first slice.  This was greatly appreciated, as slicing and serving inches of cheese and toppings isn’t the easiest feat.  We ended up only eating one piece each of this delicious creation, taking home 3 apiece for leftovers (which, by the way, heated up amazingly in the toaster oven).  Deep dish pies are known for their substantial amount of “fillings,” and depending on what kind of toppings you choose, they will turn out anywhere from hefty to staggering in size. 

These were our leftovers. 

We ended up ordering the Bourbon House Supreme, which was “loaded with Ricotta and Mozzarella Cheese, home made robust sauce, and your choice of any three toppings.”  For our toppings, we got the ol’ trusty combo of spinach, mushroom, and pepperoni.  The most amazing part of this pizza is the crust.  Biting into the crust was subliminal-the contrast of the gooey toppings with the chew and crisp of the crust was just right.  The pepperoni was notably delicious, with its savory spice and flavor refusing to be hidden by the bulk of the fillings.  The Ricotta cheese was an unlikely contender in the mix, but the little blobs mixed throughout were rich and creamy, adding an opposing dimension to the chewy goodness of the mozzarella.   

Not the most flattering picture, but I don't think the pizza minded. 

If you want a quick bite to eat, do not come here.  Visit Bourbon House pizza only when you have time to wait for that perfectly cooked stuffed pie of a pizza, and then savor its every bite.  And, if it’s your first visit, be sure to mention that to your server.  First-timers are privy to a free order of garlic knots.  This is the owner’s “thank you” for trying her pizza.  Every “thank you” should come in the form of warm, savory bread treats.  The garlic knots came out crispy at the edges, dough-y in the center of the knots, and accompanied by a thick, dipping-friendly marinara sauce and melted garlic butter.  They were so scrumptious that we couldn’t leave a bite to spare. 

The service was tip-top, the atmosphere was cozy and clean, and the food was impressive.  Our server’s reheating tips worked like a charm (cover the crust in foil, just like a pie), and the free appetizer was a nice and generous gesture.  All in all, we were quite pleased with Bourbon House Pizza, and stand by its strong ranking in the pizza list.  We will definitely be returning, though possibly not until we chomp away at the 36 pizzas left in our mission. 

Grandview Tavern & Grille

Thirteenth Stop: Grandview Tavern & Grille

Date: April 11^th, 2012

Location: 2220 Grandview Drive Fort Mitchell, KY 41017

Ranking: 34

Shhhhhh.  Half price pizza on Wednesdays.  Don’t Tell. 

So, this particular week, Wednesday was the only evening that worked for us to get together for a pizza treat.  We wanted somewhere close to one of our houses, so when Courtney checked our master tracking spreadsheet and saw that Grandview Tavern & Grille was in Fort Mitchell, that seemed like the place to go.  As luck would have it, upon visiting their website, she found that Wednesday is half price pizza night.  Score.

When we pulled into the parking lot, Robyn remembered family dinner there a few years prior.  It had been for a special occasion, such as an anniversary, that warranted a “fancy” dinner.  And, as we eyeballed the storefront, we started to second-guess whether or not we were dressed appropriately.  Everyone seemed to be dressed in suits and dresses.  Apparently this place is a big happy hour hot spot for the corporate folk.  We’re not fancy ladies, especially on weeknights when the plan is to stuff our faces with delicious pizza goodness.  Also, we are so used to little parlors and holes in the wall that this place immediately struck us as stuffy.  However, as soon as we approached the hostess station, we realized we had worried for no reason.  While the overall atmosphere was a bit more formal than to which we are accustomed, there were plenty of other people in casual attire around the bar and in booths along the walk to our table.  Once we saw the lady in the crummy old hoodie, we felt much better.

We were seated in a room adjacent to the bar area, where the clientele seemed to be mainly the upper crust of the white middle class baby boomers.  Our hostess seated us in a booth table covered in white linen, a glass tabletop, and adorned with candle lighting.  Despite the candles and time of day, the room was very dim, which made photos difficult when coupled with our amateur skills and tools. 

The pizzas come in one size:  the perfect size for one hungry adult.  We like this setup, as it allows us to try two kinds of pizza pie.  Our final picks were the Sicilian ($12 regular price) and the Wild Mushroom ($12 regular price).  The Sicilian was topped with “homemade zesty tomato sauce, Italian sausage, pepperoni, capicola, fresh basil, and oregano.”  The Wild Mushroom came with roasted and sautéed mushrooms, olive oil, garlic, and smoked Gouda.   There are many other tasty-looking choices available, and it took us a few moments to narrow down our selections.

For both pizzas, the shining element was the crust.  The dough is enhanced with a top-secret blend of herbs and spices, making it unlike any other crust we’ve consumed thus far.  It was soft, yet crisp in all the right places, and has a show of green that tells us its herb components are fresh.  When we commented to our server about how much we liked the crust, he agreed that it was delicious but then quickly said “he cannot tell a soul” its recipe.  No worries – we have no intention of actually trying to recreate these pizzas.  We just want to eat them.

Robyn really liked the cheese on the Wild Mushroom pizza, along with the juicy flavor and texture that the mushrooms provided.  Its smoked Gouda was melt-y and delicious, really all you can ask for.  The mushrooms (we think Cremini) were whole and had a slightly sweet flavor.  Odd for mushrooms, we suppose, but somehow it worked. 

Robyn wasn’t keen on the Italian sausage on the Sicilian, but mostly because it’s not one of her favorite toppings in general.  Courtney was happy with this one, and especially liked the fresh basil that topped it all.  It was a great touch to the sausage and pepperoni, providing an overall cooling effect to those spicy meats.  This pizza was nice and crispy at the edges, giving a nice crunch to your bites. 

As aforementioned, Courtney had discovered that Grandview hosts a ½ prize pizza deal on Wednesdays.  Our server didn’t mention this when we ordered, but neither did we.  No big deal, since we already knew about the deal, and would have gotten pizza regardless.  However, when he did eventually slip a hint at ½ priced Wednesdays, it was rather uncomfortable.  He handed us each a check (we go dutch), smiled, and said that the pizza tastes “so much better on Wednesdays.”  We didn’t know what to say.  As far as he knew, neither of us even knew about the promotion.  It almost seemed like he was calling us out as cheapskates, which we didn’t really like.  Though he was very nice and attentive throughout our visit, this moment is the one that sticks with us. 

In the grand scheme of things, sure, we liked Grandview’s pizza.  Most notably, the crust was a small work of art.  There was that odd moment with our server near the end but, overall, considering his otherwise friendly service and their tasty pizza, it was a pleasant dining experience.  You can tell that they take special care in making each guest’s personal pizza, and pride themselves in their array of fresh ingredients.  We just don’t think we’ll be dreaming about this pizza every night (we’re looking at you, Giuseppe’s!).