UPDATED 1/22/16 BUSINESS HAS CLOSED
1680 Robson Street, Vancouver
Advice: Have a seat at the communal table if you are dining solo.
The most recent in the new wave of pizzerias is spot on, stepping up my love for pizza to another level with their chewy golden crust. Owned by restaurateur brothers Stephen and Michael Wiese these guys know that the secret is in the crust. It’s a simple affair here, serving up 8 pizza pies on the get go, perhaps more will be added to the stellar line-up down the road. Their crust is a yeast-leavened sourdough created via time-honoured kneading techniques. The tomato sauce is made from D.O.P. San Marzano tomatoes, extra virgin olive oil and Kosher salt, and the Fabrika cheese blend which you will see noted on the menu is a balance of full fat Canadian Mozzarella and Danish Fontina. I started off with the Dukkah ($6.50) crushed delicious blend of toasted hazelnuts & aromatic spices with EVOO & warm bread sticks. Then it was on to the pizza, the seriously good, SPUD Pizza ($16) which stole my heart, it was outstanding with sliced potatoes, oven roasted rosemary, fresh garlic, Grana Padano, red onion, cauliflower purée. I also had the Duck Pizza ($18) with Duck prosciutto, fresh pea shoots, and Fabrika cheese blend.
Noting that you may want something sweet to end your meal, they have a couple of desserts on rotation in glass jars to eat-in or take to go, I had the Chocolate Mascarpone Mousse and Blueberry Lemon Curd on my visit. The restaurant is licensed and they have a selection of craft beer along with wines on offer. I can’t wait for a return visit for more of that heavenly SPUD Pizza.
Review by: Richard Wolak