The per­fect crispy, chewy, fluffy crust

Richmond Hill Post - - Food -

#27 North of Brook­lyn

Pizza, pho and burg­ers are all such ubiq­ui­tous menu sta­ples that it's hard to jus­tify pick­ing one for a list — es­pe­cially in a town with plenty of out­stand­ing pizza: Pizze­ria Li­bretto, Queen Margherita Pizza, Maker Pizza. We even have a flaw­less Neapoli­tan place down the street from our home, Via Mer­canti. And yet, if I had to choose one pizze­ria, it would be North of Brook­lyn. Even with its stupid name (it sounds like some­one Har­vard brag­ging by say­ing they went to school “near” Bos­ton), se­same crust and calling pizza “za” on In­sta­gram, North of Brook­lyn re­ally does make the best pizza. The even coat of sauce, dis­per­sal of top­pings and a crust with per­fect bal­ance of crispy, fluffy and chewy makes it just a lit­tle more crave­able than its com­peti­tors. 650.5 Queen St. W., plus 3 other lo­ca­tions

#37 Mustafa Turk­ish Pizza

Yes, the in­te­rior is dec­o­rated with a fake rock wall and ceil­ing. It’s more rem­i­nis­cent of the clas­sic Star Trek episode “Devil in the Dark” than an ac­tual cave. But the main at­trac­tion is the pide (a.k.a. Turk­ish pizza), crisp­bot­tomed oval flat­breads pre­sented with a va­ri­ety of top­ping com­bi­na­tions: ground beef and onions, lamb and moz­zarella, sausage and eggs, spinach and feta, pas­trami. Also get an or­der of isk­ender, slow-cooked thinly sliced lamb, cov­ered in tomato sauce and served with yo­gurt and thick wedges of bread. Al­though you won’t have room for dessert, the kitchen’s fresh sarma, ka­dayif and kunefe (all com­bi­na­tions of pis­ta­chio, but­ter, sugar and phyllo pas­try) are out­stand­ing.

We’re gonna eat-za all the pep­per­oni piz-za

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