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Komi's turned into Happy Gyro for June.  It's like a really refined vegetarian diner (think Chicago Diner or the local Fare Well putting on airs).  It continuously riffed on (at least my) childhood memories of favorite foods--sure, they're elevated here and fancier, but darn if they're still not comforting and deeply satisfying.

There were about 8 dishes of varying sizes, with the main attraction being a choice between a gyro or a cheesesteak.  My wife and I picked one of each and split them.  Both were delicious and would be perfect replacements for Adams Morgan's post-drinking jumbo slice, but my heart belongs to the gyro because it was the closest thing in the USA I've had to the gyro of my formative years.  The mini tacos tasted like--and this is a true compliment--how I remember Taco Bell decades ago.  There was also mushroom souvlaki, beet fritters, feta and tomato salad, garlic bread, roasted squash, and strawberry ice cream.  Everything was outstanding. 

(To those who may be curious: as far as I could tell, there wasn't any tofu, seitan, or processed meat substitutes--it was mostly mushrooms or legumes in place of meat.) (EDIT: jca76 kindly explains below that the gyro is tofu-based.  I was too busy Snuffles-ing to be bothered to ask.)

Edited by washingtony
correction
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second the rave for happy gyro!  i've never been to chicago diner or fare well, but to me it's basically vegetarian greek little serow.  (if johnny and anne want to open this concept as a third restaurant, i am so there for it.)  

as washingtony notes, the mini black walnut taco is playing on some serious childhood nostalgia vibes.  think ground beef texture -- how do they do that with walnut?! -- shredded iceberg lettuce, crunchy shells, old el paso seasoning.  the souvlaki was two bites of excellent umami, layers of crispy-edged mushroom with a bit of chew in the center.  the beet "morcilla'" was probably my least favorite dish of the night -- which is still a pretty decent floor -- because while i loved the sweet corn puree accompanying it, i found the crunchy, fried beet fritter to be a bit dry.  greek salad (tomato, cucumber, onion, caper) was elevated by a delicious whipped feta.  two outstanding cold salads came at the same time:  the first a mix of white and green asparagus, baby potatoes, and dried olive bits that were almost bacon bits-y in their salty umami.  in the second, roasted summer squash and really crispy halloumi were dressed in a lovely herby green sauce.  both had excellent acidity.  mini belgian waffles topped with tzatziki, radish, and tiny purple allium flowers was as beautiful as it was tasty -- a balance of carby crunch, creaminess, brightness, acidity, and something sweet.  the tofu gyro was fantastic; they manage to get an amazing texture out of the thinly sliced tofu (compressed?  tofu skin?  not sure), and of course anyone who has done the normal menu knows how great the tzatziki and especially the pillowly komi pita are.  but the chicory cheese steak was a sleeper hit for me; i'm not usually a bitter vegetable fan, but the bitterness was mellowed by cooking and balanced by the gooey cheesiness, while still having a nice char.  strawberry ice cream had vivid berry flavor, and the sweet-salty-crunchy polenta topping provided a great contrast.    

an excellent meal and really great value, especially for the quantity of food.  i'm definitely going to return before the end of the month!  

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23 hours ago, washingtony said:

Komi's turned into Happy Gyro for June.  It's like a really refined vegetarian diner (think Chicago Diner or the local Fare Well putting on airs).  It continuously riffed on (at least my) childhood memories of favorite foods--sure, they're elevated here and fancier, but darn if they're still not comforting and deeply satisfying.

28 minutes ago, jca76 said:

second the rave for happy gyro!  i've never been to chicago diner or fare well, but to me it's basically vegetarian greek little serow.  (if johnny and anne want to open this concept as a third restaurant, i am so there for it.)  

Okay, thanks for the information. Now would everyone please shut up until I get my reservation?!

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As of this writing, there are two-tops for:

* Tomorrow (Thursday) at 5:30, 5:45, 8:45, and 9:00

* Friday, same times

* Saturday, 9:00 and 9:15

If you all don't want a MIchelin-starred, vegetarian meal for $60, plus wine pairings for $50 (that are worth 50% more than that), I feel sorry for you.

Get the reservations, now, and if you can't do it this week, camp online next week at 2 PM on Tuesday.

Trust me,
Rocks

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On 6/9/2019 at 9:47 PM, jca76 said:

second the rave for happy gyro!  i've never been to chicago diner or fare well, but to me it's basically vegetarian greek little serow.  (if johnny and anne want to open this concept as a third restaurant, i am so there for it.)  

as washingtony notes, the mini black walnut taco is playing on some serious childhood nostalgia vibes.  think ground beef texture -- how do they do that with walnut?! -- shredded iceberg lettuce, crunchy shells, old el paso seasoning.  the souvlaki was two bites of excellent umami, layers of crispy-edged mushroom with a bit of chew in the center.  the beet "morcilla'" was probably my least favorite dish of the night -- which is still a pretty decent floor -- because while i loved the sweet corn puree accompanying it, i found the crunchy, fried beet fritter to be a bit dry.  greek salad (tomato, cucumber, onion, caper) was elevated by a delicious whipped feta.  two outstanding cold salads came at the same time:  the first a mix of white and green asparagus, baby potatoes, and dried olive bits that were almost bacon bits-y in their salty umami.  in the second, roasted summer squash and really crispy halloumi were dressed in a lovely herby green sauce.  both had excellent acidity.  mini belgian waffles topped with tzatziki, radish, and tiny purple allium flowers was as beautiful as it was tasty -- a balance of carby crunch, creaminess, brightness, acidity, and something sweet.  the tofu gyro was fantastic; they manage to get an amazing texture out of the thinly sliced tofu (compressed?  tofu skin?  not sure), and of course anyone who has done the normal menu knows how great the tzatziki and especially the pillowly komi pita are.  but the chicory cheese steak was a sleeper hit for me; i'm not usually a bitter vegetable fan, but the bitterness was mellowed by cooking and balanced by the gooey cheesiness, while still having a nice char.  strawberry ice cream had vivid berry flavor, and the sweet-salty-crunchy polenta topping provided a great contrast.    

an excellent meal and really great value, especially for the quantity of food.  i'm definitely going to return before the end of the month!  

All I can say is ditto--this post pretty much sums up my impression of Happy Gyro. The only thing I would add is that the wine parings are fabulous, too. Get a reservation, if you can. You won't be sorry.

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52 minutes ago, DIShGo said:

All I can say is ditto--this post pretty much sums up my impression of Happy Gyro. The only thing I would add is that the wine parings are fabulous, too. Get a reservation, if you can. You won't be sorry.

I concur wholeheartedly.  What a blast.  And if you're lucky, some nights Johnny has a few pizzas available, too, which are (not surprisingly) fantastic. But the gyro is even better.

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On 6/9/2019 at 9:47 PM, jca76 said:

the tofu gyro was fantastic; they manage to get an amazing texture out of the thinly sliced tofu (compressed?  tofu skin?  not sure), and of course anyone who has done the normal menu knows how great the tzatziki and especially the pillowly komi pita are.  but the chicory cheese steak was a sleeper hit for me; i'm not usually a bitter vegetable fan, but the bitterness was mellowed by cooking and balanced by the gooey cheesiness, while still having a nice char.

I preferred the cheese steak to the gyro, but my dining companion liked the gyro better.  Both were huge portions!

And they allow you to take photos for the Happy Gyro meals.  (I asked)

komi1.jpgkomi2.jpg

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On 6/14/2019 at 9:38 AM, Bart said:

I preferred the cheese steak to the gyro, but my dining companion liked the gyro better.  Both were huge portions!

The cheese"steak" is much more demure than the gyro.  (Both are delicious.)

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Loved this place last night.  I, too, liked the gyro better than the cheesesteak, which was too salty and greasy for me.  Shouk's old mushroom pita (before they got rid of it) was a better cheesesteak play, in my opinion, though also too salty.

We saw a few tables get pizzas, but we did not.  What's the deal with those?  Are they only for early reservations?  Are they served in addition to everything else or instead of one of the courses?

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2 minutes ago, funkyfood said:

We saw a few tables get pizzas, but we did not.  What's the deal with those?  Are they only for early reservations?  Are they served in addition to everything else or instead of one of the courses?

i'm pretty sure the pizzas are in addition to everything else, although i'm not entirely sure how they're doled out.  my impression is that they lack the capacity to make them a standard part of the menu for everyone, unfortunately.  

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I ate the Happy Gyro tonight. OMG it is so good. Komi trying to channel Superiority Burger and I love it. The gyro is by far the best of the sandwiches, though others are good too.  Get all available vegetable sides. Let's hope that I was not a vector to them and they were not a vector to me :)

 

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I have a question about the gyro cheesesteak, having had the entire vegetarian menu when they offered it last summer.

I loved everything about that meal, and I loved (loved!) the gyro cheesesteak, too. Does anyone get an overt smell (not taste; smell) of char in the mushrooms? This isn't a bad thing, just a characteristic - the first time I ever noticed this, it was with a "bespoke" cheese pizza from Comet Ping Pong that Carole Greenwood made for me when I was interviewing her. I suspect it's a bouquet imparted from a quality oven, not unlike a great German Riesling with a nose of petrol.

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15 hours ago, DonRocks said:

Does anyone get an overt smell (not taste; smell) of char in the mushrooms?

Do you mean the gyro?  It's made with tofu skin, not mushrooms.  I didn't notice a particularly charred smell (we ate it last night).  For anyone who did the Happy Gyro tasting either time last year, fyi, the take-out gyro is a little smaller, I believe, but still absolutely delicious.  

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The charred mushroom/Treviso? was in the faux cheesesteak they had at happy gyro I think— I felt the smoke/burnt flavor was over the top in that too— but everything else was great

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3 hours ago, jca76 said:

Do you mean the gyro?  It's made with tofu skin, not mushrooms.  I didn't notice a particularly charred smell (we ate it last night).  For anyone who did the Happy Gyro tasting either time last year, fyi, the take-out gyro is a little smaller, I believe, but still absolutely delicious.  

2 hours ago, malokd said:

The charred mushroom/Treviso? was in the faux cheesesteak they had at happy gyro I think— I felt the smoke/burnt flavor was over the top in that too— but everything else was great

Yes, the "Cheesesteak" is exactly what I was recalling - I had conflated the two, thinking the mushrooms were in the "Gyro," but both of you managed to clear up my addled memory - thanks! :)

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On 3/20/2020 at 10:05 PM, Marty L. said:

and those are only the second and third best "entrees" on the menu

i would argue that they are the third and fourth best, although it's an honorable bottom half of the ranking. :)  i think the tofu gyro was the tastiest thing i ate in 2019 -- not necessarily the "best" or most creative or difficult-to-make -- but the dish that was the most deliciously satisfying, which i could eat indefinitely.  being able to eat it while stuck (mostly) at home has been a small bright spot in the last week.  and the celeriac reuben is also pretty great.  

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I had both the spicy vodka pizza and the white pizza with ramps this weekend... I wouldn't consider myself a pizza aficionado but both were the best pizzas I've had in memory.  The only pizzas that I would compare them too would be ones I've had in Italy.  Not sure how to describe the style - they were very thin but perfectly sturdy with a light crisp on the bottom. 

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On 4/6/2020 at 3:42 PM, FranklinDubya said:

I had both the spicy vodka pizza and the white pizza with ramps this weekend... I wouldn't consider myself a pizza aficionado but both were the best pizzas I've had in memory.  The only pizzas that I would compare them too would be ones I've had in Italy.  Not sure how to describe the style - they were very thin but perfectly sturdy with a light crisp on the bottom. 

I agree with you. I had the white pizza with asparagus and ramps for lunch today, and it was the best pizza I have had in a looooooooooong time. The crust was perfect, thin and lightly crisp with the perfect amount of salt. The Jersey mozzarella was fantastic.

Tonight I cooked dinner, but afterward I enjoyed Happy Gyro's Devil's Foods Cake. It is described on the menu as "super chocolatey," and it is, with a rich, olive-oil and chocolate frosting and crunchy cocoa. Comfort food at it's finest.

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43 minutes ago, DIShGo said:

I agree with you. I had the white pizza with asparagus and ramps for lunch today, and it was the best pizza I have had in a long time. The crust was perfect, thin and lightly crisp with the perfect amount of salt. The Jersey mozzarella was fantastic.

Thirded. (It should be mentioned that the pizza is $32, but it's easily enough for two hungry adults (eight pieces), and this is so good that it almost doesn't qualify as pizza (although pizza is exactly what it is) - it reheated beautifully in the oven after being left out overnight.) I'm clearly biased towards recency, but I don't know that I've ever had a better pizza than this - as good, sure, but better?

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14 hours ago, DonRocks said:

Thirded. (It should be mentioned that the pizza is $32, but it's easily enough for two hungry adults (eight pieces), and this is so good that it almost doesn't qualify as pizza (although pizza is exactly what it is) - it reheated beautifully in the oven after being left out overnight.) I'm clearly biased towards recency, but I don't know that I've ever had a better pizza than this - as good, sure, but better?

Haven’t we been here before? Sending me off on another pizza journey. Although, it’s a few thousand miles closer to home. 😉

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On 4/9/2020 at 12:47 PM, Robert Rymarz said:

Haven’t we been here before? Sending me off on another pizza journey. Although, it’s a few thousand miles closer to home. 😉

No, no - this is not the type of experience you'd drive 4,000 miles round-trip for; Pizzeria Bianco in its heyday was worth the journey (as long as you enjoyed the journey itself); driving down I-95 for this otherwise-wonderful pie - only to scarf it down in your car - just doesn't seem to have the same romance.

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3 hours ago, DonRocks said:

No, no - this is not the type of experience you'd drive 4,000 miles round-trip for; Pizzeria Bianco in its heyday was worth the journey (as long as you enjoyed the journey itself); driving down I-95 for this otherwise-wonderful pie - only to scarf it down in your car - just doesn't seem to have the same romance.

Understood, though I would love to support Johnny. We have some of our best memories ever at Komi. Although I’m not sure I’m capable of a DC trip now even under the best of circumstances. Would you believe my profile pic was taken at Pizzeria Bianco? That little girl is 18 years old now. Time is flying by. 

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On 4/8/2020 at 10:05 PM, DonRocks said:

Thirded. (It should be mentioned that the pizza is $32, but it's easily enough for two hungry adults (eight pieces), and this is so good that it almost doesn't qualify as pizza (although pizza is exactly what it is) - it reheated beautifully in the oven after being left out overnight.) I'm clearly biased towards recency, but I don't know that I've ever had a better pizza than this - as good, sure, but better?

Reminds me of the time Yogi Berra was at a pizzeria, and the waiter asked Yogi if he wanted his pizza cut into 6 pieces or 8 pieces. Yogi responded, "Just cut it into 6 pieces. I'm not hungry enough to eat 8 pieces."

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On 4/8/2020 at 10:05 PM, DonRocks said:

Thirded. (It should be mentioned that the pizza is $32, but it's easily enough for two hungry adults (eight pieces), and this is so good that it almost doesn't qualify as pizza (although pizza is exactly what it is) - it reheated beautifully in the oven after being left out overnight.) I'm clearly biased towards recency, but I don't know that I've ever had a better pizza than this - as good, sure, but better?

man, that was a good pizza.  it was my first asparagus of the season and offered a brief glimmer of hope that spring always brings.  and at this point, I'll take whatever hope I can find, whether it's in logarithmic charts or pizza.  

and I love that they offer their tacos in normal-taco size rather than the mini-taco amous boush.  every time my wife and I went to Happy Gyro last year we'd say "if only we could get these tacos full sized!"  who knew we could, and at home no less! 

finally, the sourdough and fig gelato is really good--it's not too sweet, which I enjoy for desserts, though a touch more fig jam would be welcomed.  we've been baking so much lately that it was nice to find sourdough in a different form and to have a dessert we'd never make at home.

we gotta take our joy where we can find it these days, and we're lucky happy gyro is serving so much in which to find joy! 

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2 hours ago, washingtony said:

man, that was a good pizza.  it was my first asparagus of the season and offered a brief glimmer of hope that spring always brings.  and at this point, I'll take whatever hope I can find, whether it's in logarithmic charts or pizza.  

and I love that they offer their tacos in normal-taco size rather than the mini-taco amous boush.  every time my wife and I went to Happy Gyro last year we'd say "if only we could get these tacos full sized!"  who knew we could, and at home no less! 

finally, the sourdough and fig gelato is really good--it's not too sweet, which I enjoy for desserts, though a touch more fig jam would be welcomed.  we've been baking so much lately that it was nice to find sourdough in a different form and to have a dessert we'd never make at home.

we gotta take our joy where we can find it these days, and we're lucky happy gyro is serving so much in which to find joy! 

Last night, we got the five-cheese pizza - every bit as good as the asparagus, albeit in a different way. Each piece has one, impossibly mild, ultra-thin slice of jalapeño which enhances (rather than detracts from) the piece - I wouldn't think that was possible.

These are six of the eight pieces. This may not look like much, but these are some of the greatest pizzas I've ever eaten:

KomiPizza.jpg

We got tacos too, but I didn't have any (lunch report: "They were great.")

The sourdough was had with a five-hour roasted lamb shoulder this evening, bought from Georgetown Butcher - as good as sourdough bread can be.

The sourdough-and-fig gelato is still in the freezer, waiting to be enjoyed, probably tomorrow. I've pondered the moral ramifications of making an ice-cream sandwich (literally, an ice-cream sandwich), with the sourdough-and-fig gelato in between two slices of the sourdough bread, or maybe open-faced atop one slice. If that sounds revolting, ask yourselves how it's any different than bread pudding, pain perdu, a bowl of cereal, or for that matter, a regular old High's Dairy Mart ice-cream sandwich which is made with cocoa-wheat bread wafers encasing vanilla ice cream.

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20 hours ago, DonRocks said:

Last night, we got the five-cheese pizza - every bit as good as the asparagus, albeit in a different way. Each piece has one, impossibly mild, ultra-thin slice of jalapeño which enhances (rather than detracts from) the piece - I wouldn't think that was possible.

These are six of the eight pieces. This may not look like much, but these are some of the greatest pizzas I've ever eaten:

KomiPizza.jpg

We got tacos too, but I didn't have any (lunch report: "They were great.")

The sourdough was had with a five-hour roasted lamb shoulder this evening, bought from Georgetown Butcher - as good as sourdough bread can be.

The sourdough-and-fig gelato is still in the freezer, waiting to be enjoyed, probably tomorrow. I've pondered the moral ramifications of making an ice-cream sandwich (literally, an ice-cream sandwich), with the sourdough-and-fig gelato in between two slices of the sourdough bread, or maybe open-faced atop one slice. If that sounds revolting, ask yourselves how it's any different than bread pudding, pain perdu, a bowl of cereal, or for that matter, a regular old High's Dairy Mart ice-cream sandwich which is made with cocoa-wheat bread wafers encasing vanilla ice cream.

Would you happen to know what time the takeout menu comes online? I assume daily and not the day before, correct? Seems the items sell out fairly quickly. Would be quite the drive only to be rewarded with (no pizza for you.) 

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1 hour ago, Robert Rymarz said:

Would you happen to know what time the takeout menu comes online? I assume daily and not the day before, correct? Seems the items sell out fairly quickly. Would be quite the drive only to be rewarded with (no pizza for you.)

from my stalking of the menu to check for new items, it seems like the menu updates intermittently over the course of the afternoon.  there have definitely been days where one pizza sells out but another option is added later in the afternoon that wasn't on the menu initially, so it's worth checking back.  also, they space out pizza orders and you can select pick-up time (unlike orders that don't include a pizza), so no need to wait until you're ready to come pick up to put in an order.  

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17 minutes ago, jca76 said:

there have definitely been days where one pizza sells out but another option is added later in the afternoon that wasn't on the menu initially, so it's worth checking back.

That’s right. I suspect if they run out of asparagus (for example) they’ll 86 that pizza, and switch to the five cheese (for example).

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   Do you to all of the raves above, we got curio from here this weekend.  I’ve never had a Reuben before, but I thought the Ruben was phenomenal, one of the best sandwiches I’ve had in a long time.  We thought that the gyro was good, but my husband didn’t think the filling was that much better than that at a good gyro place ( though the bread was very good).  The asparagus pizza was, as promised, one of the better pizzas I’ve had, and reheated wonderfully.   It is also big enough for dinner for two people, maybe with a side.   What really impressed me,  besides the Reuben, was the side of large beans with mixed greens. So flavorful, and I think these were the most perfectly cooked beans I’ve ever had in my life end and as a vegetarian I’ve had a lot of beans!  Each bean was completely intact and plump and distinct, yet meltingly soft. I have no idea how they did this.  The chocolate cake was good, but we didn’t find it special. 

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17 hours ago, sandynva said:

but my husband didn’t think the filling was that much better than that at a good gyro place

but that's exactly what makes it so impressive -- they're accomplishing that with tofu!  (as a pescatarian who remembers meat as delicious, a successful facsimile of a meat dish manages to evoke the satisfying textures and flavors that are often difficult to get in vegetarian dishes.)  

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18 hours ago, sandynva said:

The asparagus pizza was, as promised, one of the better pizzas I’ve had, and reheated wonderfully.

I had the Asparagus and Basil Cream Pizza again last night - the second half of it will be enjoyed in the next twenty minutes. With tax and tip, this is over $40, and it's worth it. Look how finely chopped that asparagus is!

KomiPizza2.jpg

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On 7/18/2020 at 8:18 PM, will_5198 said:

I was excited to try the Pineapple Upside Down Cake flavor this summer. It was fairly appalling, and did not represent any of my favorite parts of a pineapple upside down cake.

It was so bad it soured me on the brand as a whole -- if that flavor was approved, it's hard to trust them moving forward. 

On 7/18/2020 at 9:29 PM, susan said:

Interesting that you say that. I was so excited when Jeni's opened in Bethesda. A friend and I went a few weeks ago and we got the Sweet Cream Biscuits and Peach Jam. It was so overly sweet and gross that i ended up throwing it away. Wasn't worth the calories. All of their ice cream flavors look achingly sweet. The lines are long every night, maybe I picked the wrong flavor.

Isn't it remarkable how close "appealing" and "appalling" are?

For those of you who don't want to pay $12 per pint for Jeni's (that's about how much it costs, right?), I'm going to make a suggestion:

If I could name the 10-best pints of ice cream I've ever had in my entire life, all 10 of them would be from Happy Gyro (i.e. Komi). It costs $15 per pint, and that's a price you'll gladly pay. If you have any questions, please post them on the Komi thread (I'll eventually split Happy Gyro into its own thread).

If I could name the 10-best pizzas I've ever had in my entire life, all 10 of them would also be from Happy Gyro. They cost $32 for an eight-slice pizza, enough to savor dinner-for-two unless you have enormous appetites. The white, vegetable-based pizzas are my favorites - they're magical (you might be tempted to order a pepperoni-based or sausage-based pizza your first time, but don't - the meats are wonderful, but the vegetables and white sauce allow the crust to shine the most (the dough has been in the works for 17 years, with thousands of tweaks, and they've gone through 4 pizza ovens trying to achieve perfection in their crust)). 

This is Komi-quality gelato and pizza.

From a consumer's point-of-view, nobody in the world is more familiar with Happy Gyro's (i.e. Komi's) gelato and pizza than I am (unless there's some lunatic I don't know about), so I'm pretty confident here. Just ask on the Komi thread if you need specific details (I've had just about everything on the menu) - feel free to write "Rocks sent me" when you order (click here).

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16 hours ago, DonRocks said:

Just ask on the Happy Gyro thread if you need specific details (I've had just about everything on the menu) - feel free to write "Rocks sent me" when you order (click here).

Sweet lord...that Corn Gelato with Polenta Crumble and Blueberry swirl is going to cause me to take a drive in from the suburbs for.  Holy smokes.

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51 minutes ago, Rovers2000 said:

Sweet lord...that Corn Gelato with Polenta Crumble and Blueberry swirl is going to cause me to take a drive in from the suburbs for.  Holy smokes.

I'm picking some up in about two hours, and if I try it tonight (possible), I'll let you know how it is. By the way, the banana gelato is on the sweet end of the normal spectrum (in a good way, but do expect sweetness here); the olive oil gelato is the one I'd recommend for people to start with - I've gotten this probably five times (as opposed to twice with the banana (which is much newer)), and it (the olive oil) is druggingly delicious.

Notice they also have sweet corn on their white pizza, which means this is in super-prime season.

The past 2-3 weeks, their white pizza has featured summer squash. Every time I have a Happy Gyro white pizza, I think, 'this can't possibly keep getting better,' but it always does. What's interesting is that they're now putting summer squash on their red pizza with chorizo (*). This probably means that their corn is in higher season than their summer squash, and that the chorizo is being used as the dominant component - either this, or they have too much of two good things, and they only offer one white pizza at a time and didn't want to mix the flavors.

(*) I don't think they did this at first, but the last couple of summer squash pizzas I've tried have had ultra-thin, ultra-tiny, ultra-mild slices of jalapeño on top - not enough to create any heat; just to barely enhance the flavor. Interestingly, they added some Taleggio to the last one I tried which I thought would be an unmitigated disaster ... but everything was still incredibly harmonious and mild, and I would have absolutely not guessed there was any Taleggio on this - no way. From what I've observed, they've ever-so-slowly been adding more-and-more assertive components to their summer squash (which, to my palate, tastes as fresh and snappy and sweet as the first time I had it) - they may just be playing around with flavors, and I'll tell you what: No restaurant in town creates more beautiful flavor combinations than this one. Not everything has been perfect, and I could list some flaws with dishes that could be easily eliminated (**), but there aren't many.

(**) ... wondering if I'm going to get an email from Johnny now. :)

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3 hours ago, Rovers2000 said:

Sweet lord...that Corn Gelato with Polenta Crumble and Blueberry swirl is going to cause me to take a drive in from the suburbs for.  Holy smokes.

The corn gelato is a best-case scenario. If you're making the trip, try 2-3 different flavors, and take at least a couple of bites before it freezes/unfreezes (which it does quite nicely).

Corn1.jpegCorn2.jpeg 

Better still, bring a spoon and scarf the whole damned thing on your way home.

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13 minutes ago, DonRocks said:

The corn gelato is a best-case scenario. If you're making the trip, try 2-3 different flavors, and take at least a couple of bites before it freezes/unfreezes (which it does quite nicely).

Corn1.jpegCorn2.jpeg 

Better still, bring a spoon and scarf the whole damned thing on your way home.

I will be getting a pint of each.  Will be heading down within a week.  Appreciate the post or this literally (sadly) wouldn’t have even hit the radar. 

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4 hours ago, Rovers2000 said:

I will be getting a pint of each.  Will be heading down within a week.  Appreciate the post or this literally (sadly) wouldn’t have even hit the radar. 

If you're getting two pints, try the olive oil with cocoa nibs (it's elegant and perfect); if you like something nice and sweet (but of equally high quality), get the banana with praline. Write me the day you go, and I can advise on any others. 

The White Pizza tonight ($32) with Summer Corn, Mixed Cherry Tomatoes, Grilled Sweet Onion, Jersey Mozz, and Dried Olive was just as perfect as these pizzas always are. The corn was small and sweet, the tomatoes were just incredible when they exploded, the onion was sweeter than the corn, the sauce with Jersey Mozz was great (I don't know what goes into their white "sauce," or how much cheese is integrated into it (some of the mixture is very white, most of it more of an ivory yellow), but it has no room for improvement), the olive bits were undetectable - until you picked off one and tried it and they, too, were packed with flavor. 

No matter how good this looks, it's even better on the palate. For your first bite, rip off a piece of the cornicione and see how good the crust is, then dig in as you see fit. When you reheat this at home, preheat your oven to 350 with a high-quality baking sheet (I have one of those gold-colored All-Clad baking sheets that I bought 20-years ago for mega bucks - I'm not even sure they make them anymore). Put the pizza on when everything is fully heated, and it takes maybe 5-6 minutes to reach temperature - use common sense: The preheated sheet will re-crisp the crust (burn it at your own peril). Stick a fingertip on the toppings to make sure everything is piping hot (everything should be fine - remember, this was just recently cooked, and this is just a reheat). I've found that each reheat (not including the first) lessens the quality by 10% - don't fall into the trap of reheat/refrigerate/reheat/refrigerate/reheat - if you're going to finish it off the next day, don't refrigerate it; leave it out on the counter ovenight, and it will be virtually the same.

corntomatoesonions.jpg

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