Lonnie has already written here about how much we liked Gianni’s Pizza. Naturally, we had to go back. This time, while doing a bunch of holiday prep, we wanted to treat ourselves. I ordered their Moshulu Park Pizza, which is broccoli, garlic, and ricotta.
The broccoli was cooked just right, the garlic was just the right amount, and there was a generous portion of ricotta. We both thought it was another winner. Best of all, it was a beautiful day, so we were able to have it for one of our first front porch meals of the season.
And wait, that’s not all! Gianni had been touting his Dart Wings on our previous visit, and I was in a fairly gluttonous mood, so I decided to augment our order with some of these. He had described them as spicy, and they were, but not like the level of really hot wings, just a nice little snap of heat. The flavor was round, quite savory, and a bit sweet. I really went for it. Lonnie liked the flavor, too, but is not quite as fond of sweetness in wing sauce as I am. In any case, they will go into our short list of local excellent wings; these are the first ones in awhile that I think can compete in tastiness with OIP’s char-grilled ones.
I should point out that for me, places get bonus points for varying from the classic Buffalo Wing formula, lots of butter, Frank’s Hot Sauce, etc. I like that type of wings, too, and there are a number of places near here that do them very well, such as the Change of Pace. Come to think of it, I have no idea what Dart Wings are, exactly, except that they taste great! I’ll have to ask Gianni for details next time I’m there. Go visit Gianni’s here on Burnet Ave.
I’m sure you’re sensing a theme by now, the general awesomeness of Gianni, his food, and his friendly family. We just went there yet again, this time getting not a half-moon cookie, which you can also buy there, but a sort of half-moon pizza… half white (garlic) pizza, and half eggplant with ricotta. The third half? I’m not telling. Yummy stuff, and it lasted two meals!
I’m going to have to send my friend Mike down here – as a chef and New Yorker, you know he’ll be very hard to please, pizza-wise, and I’m dying to know what he will think of it.