Mystic Pizza
I have just eaten a pizza for lunch. The restaurant is an 'upmarket chain' so I was expecting something a little less ordinary.
What arrived was an obscenely large disk shaped object, its ungainly diameter most probably part of the reason Pluto is losing the battle for its ‘planet’ label. Darkness ensued as it eclipsed the restaurant, emerging from the kitchen. It was covered in what only could be described as baked liposuction waste, the odd anchovy and olive languishing in the fatty slurry. The base and topping had performed a sort of 'Vulcan mind meld' and were indistinguishable.
Naturally I ate it all as I was extremely hungry, but I am beginning to regret it now.
The two bottles of Peroni I drank are making a real mozzarella party in my stomach. Shake me up, turn me upside down, and I could fill a glass with something that would resemble a 'Snowball' cocktail.
I am wondering if red wine would have been a better choice for its well known digestive properties. It would also have helped de-fur my arteries from the oncoming cholesterol slick.
How hard can it be to make a decent pizza? There is no need for cheese overload, and being more creative and generous with other toppings is hardly difficult or expensive. The simpler dishes are always a good bench mark for a restaurant. In this case I will venture to other menu choices with great caution in the future.
Strangely the worst pizza I have ever eaten was in a rural restaurant in the Chianti hills, Italy. It was more like a supermarket basic value kids pizza, waterlogged, and covered in cheap tinned olives. At least I had the presence of mind to drink plenty of good local wine that time, which numbed the pain.
What arrived was an obscenely large disk shaped object, its ungainly diameter most probably part of the reason Pluto is losing the battle for its ‘planet’ label. Darkness ensued as it eclipsed the restaurant, emerging from the kitchen. It was covered in what only could be described as baked liposuction waste, the odd anchovy and olive languishing in the fatty slurry. The base and topping had performed a sort of 'Vulcan mind meld' and were indistinguishable.
Naturally I ate it all as I was extremely hungry, but I am beginning to regret it now.
The two bottles of Peroni I drank are making a real mozzarella party in my stomach. Shake me up, turn me upside down, and I could fill a glass with something that would resemble a 'Snowball' cocktail.
I am wondering if red wine would have been a better choice for its well known digestive properties. It would also have helped de-fur my arteries from the oncoming cholesterol slick.
How hard can it be to make a decent pizza? There is no need for cheese overload, and being more creative and generous with other toppings is hardly difficult or expensive. The simpler dishes are always a good bench mark for a restaurant. In this case I will venture to other menu choices with great caution in the future.
Strangely the worst pizza I have ever eaten was in a rural restaurant in the Chianti hills, Italy. It was more like a supermarket basic value kids pizza, waterlogged, and covered in cheap tinned olives. At least I had the presence of mind to drink plenty of good local wine that time, which numbed the pain.
1 Comments:
I completely agree, one of the worse pizza's in Mystic, we used to laugh when people will take their picture under the sign, because of the movie. (IT WAS FILMED IN STONINGTON), if you want good pizza in town, go to Angie's on the corner of Rt 1 and 27, it is so good, and good greasy...
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