A Look at Pizzeria Across America
Talula’s | Asbury Park, New Jersey
Talula has garnered a reputation for the care and love they put into every aspect of the business. “We source the best possible ingredients and make as much in house from scratch as we possibly can, including our sourdough bread, ice cream, vegan cheese, pickles, preserves and other ferments,” says co-owner Shanti Mignogna. “We put the same level of thoughtfulness into our beverage menu with a unique natural wine list, local beers on draft and in cans, rotating craft cocktails, high quality coffee and loose-leaf tea program, and house-made soft drinks, including seasonal shrubs and herbal tonics. We make a 12-inch sourdough pie that could be compared to Neapolitan although it’s definitely #notNeapolitan. We use a combination of organic and farmer ground. We use a gas-fired stone hearth oven. We also do high hydration square pies on Wednesdays and also offer them for catering orders. I like to describe them as a mix between Detroit and Sicilian, but high hydration (like 90%+) and sourdough. We also make a gluten free sourdough square, which we’re so so happy with. Right now, our customers are stoked we brought back Show Me Your Bloobz which is a summer pie with pickled blueberries, fontina, feta, honey caramelized red onion, lemon and micro mint. Some favorites on the lunch menu are our vegan kale Caesar and smoky tofu sandwich. And during brunch it’s our pastrami hash bowl and lemon ricotta fritters. Hands down most ordered cocktail is the Gin & Jam which has been on the menu since we opened in October 2014.”
Partenope Ristorante | Dallas, Texas
Partenope was recently ranked 17 in Top 50 Pizza in the USA in a guide reflecting 1,000 anonymous inspectors from five continents. And we can see why. Chef/owner Dino Santonicola has brought southern Italian cuisine to Dallas. Appetizers include Burrata e Cavoletti with crispy sprouts, burrata, Parmesan, balsamic reduction, basil-mint pesto, house bread. There is also the Mr. T with toasted house bread and whipped ricotta smothered in Calabrian chili honey. The main attraction pizza menu includes Italian classics like Margherita and Montanara, but also includes unique finds like the Meta di Sorrento with mozzarella, zucchini, whipped ricotta, lemon infused olive oil and mint. The Gladiator features smoked mozzarella, tomato sauce, pancetta, sautéed peppers and onions, Calabrian chili and basil. The menu also features an assortment of salads, sandwiches and pastas.
Flour House | San Luis Obispo, California
The pizza bar and pastaria also made the Top 50 Pizza list. Opened in 2016, the restaurant is the creation of husband and wife team Gessica and Alberto Russo. The menu includes antipasti, pasta and dolci. Pastas include Gnocchetti alla Milanese potato gnocchi, shallot saffron cream, carrot dust, veal reduction and pork osso buco. The pizza menu is divided into Classic Red, Classic White and F.H. Originals. Pizza House even created an original in honor of its Top 50 ranking featuring roasted potato cream, fior di latte, porcini mushroom, wild boar sausage and torched provolone. A divine dessert is the Sfera di Stagione made of layers of yogurt semifreddo, milk chocolate, seasonal fruit, butter cookie crumble.