Skip to main content

Varasano's

Varasano's has been open for about two months.  Their menu is purely pizza---even if you want something as Italian as chicken parmesan, you're out of luck.  This dedication is entirely appropriate for a shrine to pizza.

The pizza is more like those I've had in Italy.  The crust is thinner than even a New York pizza.  There is also somewhat less cheese on it.  Remember, in Italy pizza is regarded as a snack while in America it is a meal.  The crust is outstanding---I'm tempted to say that my favorite part of the pizza was eating the edge.  The edge has a slight burn, which is exactly what a handmade pizza is supposed to have.  The cheese and sauce are both very delicate.  The pizza was a medium size, but because the ingredients were so light, I ate the whole thing without feeling stuffed.

I also had a Caprese salad (tomato, mozzarella, basil).  Its presentation was interesting, with small pools of olive oil and balsamic vinaigrette on the side.  That did make it a little difficult to get the dressing on the salad, but I guess I could get used to it.

I had the Italian donuts for dessert.  They didn't call it zeppole, which is a staple of the pizzeria.  It's just fried dough sprinkled with sugar, if one can refer to fried dough as simply "just".  A typical zeppole is a fairly nondescript blob, but these were healthy-sized bars.  They came with a raspberry dipping sauce.  Mine were served hot out of the fryer.  They were very light and a great end to the meal.
Varasano's Pizzeria on Urbanspoon

Comments

  1. For myself I really love pizza. But it's not all that we want as Italian. In fact I really love Italian food, if they could make it totally italian it would be better, I would go thereif I'm passing by. Thank you.

    CEO of Shop Carefully
    http://www.shopcarefully.com

    ReplyDelete

Post a Comment

Popular posts from this blog

Ann Arbor MI: West End Grill

Trev, Jan, and Karem took me to a wonderful evening at West End Grill located, appropriately enough, in the West End. The restaurant still has its old tin ceiling festooned with stained glass chandeliers. I was too hungry to take a picture of our appetizers: crab cakes and bleu cheese tarts. The crab cakes had just a bit of heat to them, something you don't always find in a crab cake but which worked very well. The bleu cheese tarts lived up to their intriguing premise, rich and tangy. This is my caprese salad. The mozzarella, tomato, and basil were all outstanding. The balsamic vinegar had been very well aged, giving it a thick consistency. My main course was tuna, perfectly prepared to a medium well. The tuna left just enough room for a chocolate lava cake paired with decaf coffee. The cake was rich and moist. I kept scraping my plate to be sure I retrieved all of the chocolate.

Miami: Shorty's BBQ

The Widens introduced me to another Miami favorite, Shorty's BBQ. We had three different meats: brisket, ribs, and chicken. All were excellent. I would say the brisket was my favorite, which was was fork tender and moist. Shorty's is best known around town for its piquant sauce. In the photo, the top sauce is a standard red, sweet BBQ sauce.  The bottom container holds Shorty's special BBQ sauce.  It was great---the highlighted spice is, I believe, cumin.  The sauce is of a lighter color than the sweet sauce, so there are other things going on as well; I suspect it has less sugar. I love cumin because it tweaks the palate in a different way than many spices.  I loved this sauce so much I ate it by the spoonful.  Bill and I agreed that this sauce is reminscent of the sauce from Arthur Bryant's in Kansas City. 

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b