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Showing results for tags 'Italian-American'.
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The pizza place next door is not new, Pie Tanza has been there for two years.
Another good option for the Montgomery County crowd that I take the girls to is up off of Shady Grove Road just behind the Home Depot shopping center. Zio's - On Gaither Road. They have very good tasting pizza. It is not New York style and for me to endorse pizza that is not NY style says a lot. The flavor of the dough is very tasty. I was there the other night and enjoyed some pasta with red sauces. The crostini was also good. Seems to be a nice family owned place that you can always get a table at. We went there a few weeks ago after we could not get a table at a steak chain down the street. We got a table immediately.
Often, I silently lurk this community blog (I split this off from the Dinner thread), shaking my head in awe at all the talent we have here. Please do expand on this "time-consuming" method for making cioppino. I know there are many short-cuts taken, but I'm not sure of the baseline, and I suspect others might be interested in hearing and learning as well. I'll give you a start: "Cioppino is a San-Francisco-based, Italian-American seafood stew "¦."
We've seen the slow renovation of El Patio into a pizzeria over the last several months, and after an aborted attempt a few weeks ago (they closed a bit earlier than we anticipated), we carried out a pizza from Crust. They have 14" and 20" pizzas, comparably priced to most local competitors. The space is big--for some reason, I didn't think that El Patio was this large, and so they must have opened up the space quite a bit. There were 5-6 tables occupied at 9 PM on a Friday night, and the openness is nice. I'm not sure about the layout--a long counter where it looks like you could sit and eat a meal is empty, and without seats; a row of chairs by the cash register (for take-out orders, I assume) seems like an afterthought. Service was straightforward, welcoming but not effusive, but then again I was only there for take-out. The servers' interaction with the tables seemed nice. And the pizza: it was good, with a nicely browned, crisped on the bottom, a bit doughy on top, crust. We ordered sausage and artichoke. The sausage was nice; the artichokes a bit off for me--too vinegary, I think that they had come directly from the can/jar, and a water rinse would have been much nicer. The sauce was sweet but not overly so, and the cheese was good. This is NY-style pizza, though many NY-style afficionados would likely take issue. But if judged objectively, I think it stands up pretty well as a solid pizza. With Pizza CS just down the street, so to speak, Matchbox (which some people love, I'm a bit less of a fan) just a few minutes away, and Mamma Lucia down the road, there are suddenly a lot of pizza options in this area just off of the Rockville Pike. As a Neapolitan-style fan, my first choice is pretty clear, but I'd happily go back to Crust.