As if eating a bowl of ramen, a side of Gyu Don, sharing some chashu and half of a ramen burger wasn't enough for lunch, Steve suggested we hit up Straight Outta Brooklyn NYC Pizzeria for kicks. Honestly, if we were attempting to emulate a day in the life of Mijune, we would fail miserably. We just don't have that type of pedigree or more accurately, that type of metabolism. In fact, I think ours are probably the reverse. Whatever the case, we each decided to try a different slice of pizza.
For myself, the White Pie was calling out to me with its combination of mozzarella, smoked provolone, grana padano, ricotta, garlic and oregano. It turned out to be a good choice as there was a wealth of flavours despite its unassuming appearance. There were definite hits of real minced garlic, saltiness and background smokiness from the provolone and the crust itself. Vandelay had the standard being the Margherita. Being a simple concoction, the pizza was good with subtle flavours. The tomato sauce was not particularly noticeable while the whole basil leaves added that classic taste. I personally would've like to see them added after baking.
Steve had the Spicy! with capicollo and salami piccante. This one did live up to its name with some heat from the toppings. It wasn't too much in our faces to cause much of a problem, but it wasn't bland. As for the crust, it was super thin (living up to its Brooklyn-style namesake) and crispy. It was so crispy, that we could pick it up without needing to fold it. There was a sufficient amount of browning underneath and on the edges for a bit of nuttiness. With all things considered, I can see why Vandelay has this place on weekly lunch rotation. For a reasonable price, one can get well-made thin-crust pizza that sets itself apart from all the other slice pizza joints.
- Thin, crispy crust
- Impactful toppings
- Pretty much take out, not a whole lot of seats
- Limited ready-made selection (but can be good too to keep things simple)