Pizza can be a touchy subject for some because everyone has their strong opinions. Some like New York style some like Chicago deep dish and then there are the Neapolitan wood fire oven snobs. I like all types of pizza. That being said I tend to sway to the Neapolitan wood fire side of things. I love a crispy exterior with a soft chewy inside and a nice char. I have always been a sucker for Punch pizza. I know, it’s a chain. It’s owned by the owners of Caribou coffee. How can it be that good? It’s practically the Chipotle of pizza. In my opinion a good pizza is a good pizza no matter where it comes from.
Getting back to the subject. I’ve heard for a couple of years now that everyone LOVES Lola. I have been trying to check out this place for a couple of years now but it’s always so busy and I give up. I finally ended up there at an off time and got to see what all the hype was about. When we got there we found out that patio had recently been opened and I was excited to see the menu. They have your standards all the way to some Korean style pies which looked very interesting. When I go to a pizza establishment with a wood fire oven my first test is the margarita pizza. Charred Crust, San Marzano puree, fresh mozzarella, olive oil and basil. I will say that It was delicious and the thing I appreciated most about it was the SEASONING. There is nothing worst than a lack of salt on something so simple. It is the most common and crucial mistake most pizzerias make. The crust had a nice crispness and char. I wish it was a little softer but that’s just me. The second pizza we tried was The Sunnyside which featured La Quercia guanciale, pecorino, cream, leeks & two organic eggs sunny side up. It was delicious and my only complaint would be the leeks cut in thin strips. They were kinda easy to choke on and obviously that’s not something that anyone likes. This all being said. The hype is real. Lola is fantastic and definitely one of the best pizzerias in town.