Ernesto’s and Rock City Pizza offer specialty pizzas with strong ties to their community

Ernesto’s and Rock City Pizza offer specialty pizzas with strong ties to their community

Erika Tarantal stocks up on extra-large Neapolitan pizza at Ernesto’s and heads to Allston for pizza and a community staple



WOOD-FIRED PIZZA PLACES. ERIKA: SOURCE IS A NEW BUSINESS FROM A VETERAN TO THE LOCAL FOOD SCENE. DANIEL ROWEN. >> IT HAS BEEN A MINE’S DREAM SINCE 2008. ERIKA: AFTER PANDEMIC DELAYS, HE OPENED THE RESTAURANT LOCATED IN A FORMER FIREPLACE IN CAMBRIDGE IN NOVEMBER 2020. >> ONE OF THE MOST HISTORIC PLACES IN THE WORLD. ERIKA: BUT INSIDE THE CIRCLES DOMINATE THE MENU. >> NEAPOLITAN IS SUCH A UNIQUE AND GORGEOUS TAKEOFF. ERIKA: THIS CLASSIC STYLE IS TAKEN BY PASSIONATE EXECUTIVE CHEF BRIAN KEVORKIAN. >> I MUST PUT MY HEART AND SOUL IN EVERYTHING I DO BECAUSE THIS IS MY LIFE. THIS RESTAURANT IS MY BABY. ERIKA: EVERY PART OF THE PIZZA IS CAREFULLY HEALED, FROM THE KEVORKIAN STARTED WORKING THREE YEARS AGO. >> I TAKEN YEAST FROM A LOCAL BREWERY THAT I LOVE AND HARVESED THIS YEAST AND BEGINNING DEAF WITH IT. ERIKA: ONE OF THE TOPPINGS FOR THIS FLAKY AND FLAVORING FOUNDATION ARE THE TOQUES – ARTICHOKES. >> RICOTTA IS THE BASE. CHEESE, ARTICHOKE HEARTS. ERIKA: IT TAKES ONLY TWO MINUTES TO REACH PERFECTION IN THE WOOD OVEN. >> WHEN IT COMES OUT, I PUT CRISP SHALLOTS ON TOP. ERIKA: ANOTHER FAVORITE CUSTOMER IS THE PEPPERONI, COVERED IN CRUNCHY CUPS, CARAMELIZED RED ONIONS AND A DRIZZLE DRIZZLE. THERE IS ALSO A BUFFALO CHICKEN PIZZA WITH A CREAMY BLUE CHEESE BASE AND A PICKLED CELERY ROOT ON TOP. >> WE MUST ARRIVE EVERY MORNING AT 7:00 AM TO START THE FIRE. ERIKA: THE MAJORITY OF THE ITEMS ON THE MENU ARE LOCALLY SOURCED AT 100 MILES. >> We try to use as much of it as possible in order to minimize waste and show off every bit of food we get from all of these beautiful farms. ERIKA: PIZZA THAT SATISFIES YOUR SOUL AND YOUR STOMACH. >> PIZZA IS FOR EVERYONE, GOOD TIME, BAD WEATHER, HAPPY, SAD, DEPRESSION, BIG SAVINGS, IT’S FOR EVERYONE. ERIKA: CAPO RESTAURANT BRINGS THE WARMTH OUT WITH ITS MASSIVE WOOD OVEN. BUT THIS SOUTH EAST SPOT OFFERS A DIFFERENT STYLE CRUST. >> CRISPY, THIN, A LOT OF CHARM ON THE EXTERIOR. PUSH THE SEALS ALL THE WAY TO THE EDGE. ERIKA: CULINARY DIRECTOR NICK DIXON. >> YOU GET A BEAUTIFUL FARM STYLE PIZZA. ERIKA: THESE ROMAN STYLE PIZZAS ARE EXTENDED APPROXIMATELY 12 INCHES AFTER PASSING THROUGH A MOTORIZED PRESS. >> WHAT WE WANT IS TO TAKE ALL THE PIZZA PEEL. ERIKA: HER FAVORITE IS PEPPERONI. >> WE TRY TO MAKE A SPECIFIC AMOUNT OF PEPPERONI, WHERE EVERY SINGLE MOUTH HAS PEPPERONI. ERIKA: AND A LOT OF CHEESE. THIS PIZZA HAS MOZZARELLA UNDER AND OVER THE PEPPERONI CUPS. >> ANOTHER TECHNIQUE IS TO LIFT TO BURN UP AND GET A LITTLE MORE CARAMELIZATION ON THE PEPPERONI LIKE SO. ERIKA: IF YOU PREFER TO START YOUR DAY WITH A SLICE, YOU’RE IN LUCK. THE BRUNCH MENU INCLUDES A LUNCH PIZZA. >> ITALIAN SAUSAGE, MINCED BACON, ORGANIC SCRAMBLED HERITAGE EGGS. ERIKA: WHEN IT COMES OUT, IT’S TOPPED WITH DUTCH AVOCADO SAUCE. TUESDAY NIGHTS ARE SPECIAL. THE ENTIRE MENU IS GLUTEN FREE, INCLUDING PIZZAS. ERIKA: – >> THE CHEF HAS CROSSED A TON OF RECIPES AND FINALLY FIND ONE THAT WORKED FOR US. ERIKA: ALL DINNER PIZZA TOPPERS ARE AVAILABLE ON THIS SPECIAL CRUST INCLUDING MUSHROOM PIZZA WITH SHAPED BLACK TRUFFLES AND CRUNCHY SHALLOTS >> THIS IS A VICIOUS PROJECT BUT IT IS AWARDED IN YOU A COMPLETELY FULL BEDROOM. ERIKA: A COMMUNITY THAT ENJOYS BEING SUPPORTED FOR ALL ON THE GOOD OF THE WEEK. >> SOUTHERN BOSTON IS AN AMAZING PLACE. WE ARE LUCKY TO BE IN THIS NEIGHBORHOOD. ANTHONY: NICK DIXON’S GLUTEN-FREE NIGHTS ARE AMONG THE MOST REWARDING AT WORK. CUSTOMERS ARE VERY GREAT FOR THE ABILITY TO ORDER EVERYTHING FROM THE MENU. BACK TO SOURCE THEY ALSO OFFER A BREAKFAST PIZZA ON WEEKEND, HANGOVER, WITH SAUSAGE, PEPPERONI AND BACON, PLUS SUNNY SIDE UP EGGS.

Ernesto’s and Rock City Pizza offer specialty pizzas with strong ties to their community

Erika Tarantal stocks up on extra-large Neapolitan pizza at Ernesto’s and heads to Allston for pizza and a community staple

Ernesto’s Pizza has been a North End institution for over two decades. In 2013, it opened a second location in Assembly Row in Somerville. The store is famous for its huge portions – each 18 inch pie is cut into just four slices. Rock City Pizza made its home at Allston and adopted the community’s nickname when it opened in 2013. Its owner, Joseph Charles, worked at Old Windy City Pizza in Dorchester and saved the money he made there to help open a place for him. His shop serves hand-breaded buffalo chicken pizza, a “Blanco Hawaiian” topped with pineapple, bacon and brown sugar and the aptly named Rock City which comes with pepperoni, mushrooms, red onion, olives and tomato.

Ernesto’s Pizza has been a North End institution for over two decades. In 2013, he opened a second location in Assembly Row in Somerville. The store is famous for its huge portions – each 18-inch pie is cut into just four slices.

Pizza in Rock City calls Allston home and adopted the community’s nickname as his own when it opened in 2013. Its owner, Joseph Charles, worked at the old Windy City Pizza in Dorchester and saved the money he made there to help open up a place for him. His shop serves hand-breaded buffalo chicken pizza, a “Blanco Hawaiian” topped with pineapple, bacon and brown sugar and the aptly named Rock City which comes with pepperoni, mushrooms, red onion, olives and tomato.


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