Growing up in New York, I took for granted that most pizza was of the ultra-thin crust variety, with a flavorful sauce and plenty of cheese. Sometimes it would come with pepperoni or some vegetable combination, but when you ordered pizza, you knew what you were getting. The one major variation was how greasy it was (and honestly, when I was younger I thought the greasier the better).

Sure, there was the Sicilian style pizza too, square and a little thicker. My favorite pies like that came from Aloy’s Pizza in Poughkeepsie, NY. The taste was simply unmatchable. But woe to the pizzeria that made a Sicilian style pizza too thick …  It just didn’t jive.
Then along came Pizzaria Uno, which introduced the world to their version of Chicago-style pizza. With a thick but crusty dough and a softer interior, they piled toppings high. It was so different than the traditional New York-style, and yet it was also so delicious. Certainly, that style can never take the place of the pizza I grew up on, but it is good in its own right.I don’t mention the Pizza Huts, Little Caesar’s and Domino’s of the world. Those chain restaurants provide a reliable source of their interpretation of pizza is. You always know what it’s going to taste like whether you are in London, England, or middle America. (And yes, I know–I once ate Pizza Hut in London at the request of a homesick friend.) They are a faulty imitation of what pizza should be like. Bready, thick, chewy … not at all like the ultra thin pies that make me salivate just thinking about them.

So, there you have it. I have a solid understanding of what pizza should taste like. It’s not a chain, cookie-cutter thing (although Uno’s is rather tasty), it’s an ultra-thin crust, just enough sauce and cheese that strains to stretch when you take a bite.

Going back to my mention of regional differences, about 10 years ago I lived in Arizona for a short time while studying environmental science at a program there. The differences in life between Arizona and New York were nothing short of stark. Everything was different, and that made me crave home so much. After a few months, all I wanted was a good slice of pizza. Perhaps it’s New York-centric of me, but I never imagined that I wouldn’t be able to locate one.

My roommates and I headed over to a place called Cowboy Pizza that was near where we lived. Yes, that name should have been a red flag. Seriously. So there we are, in this pizzeria, the only customers besides a group of rowdy regulars. The abrupt waitress took our order and brought us our watered-down drinks and a pie …

It didn’t look like the pizza we were expecting. It didn’t taste like the pizza we were expecting either.

The pie was thick, along the lines of Pizza Hut, but without infusion of a heavy dose of oregano that that chain favors. It wasn’t just doughy, it was bready and it didn’t have the crunch layer on the outside. I asked my Arizona-native roommate if this was what pizza in that area was always like … she said yes. All my hope for a taste of home just about ran down the proverbial drain.

I didn’t eat pizza again while in Arizona. I am sure that I could have located a reasonable pie at some chain establishment (and there were so many!), but I didn’t want to. I just wanted to wait until I could order a good slice closer to home.

So tell me, what is good pizza to you? There are so many variations — ones that use fresh mozzarella and vibrant sauces like Carminuccio’s in Newtown, Conn., ones that are famous for their clam pies like Pepe’s and Sally’s in New Haven, Conn. Or is it more doughy? More bready? Sicilian? Chicago-style?

And I am curious, what was the pizza that you grew up on … is that still your ideal?

Photo credit: dzz from morguefile.com

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Then come write for Well Fed On The Town!

We offer great perks and fabulous exposure. If you are interested in writing and getting noticed, then we might have a spot for you. We are looking for fresh voices who can talk about food and drink-related classes, restaurants, stores and more.

Interested? Email editor Sarah Caron at sarahATsarahscucinabella.com.

The Danbury News-Times reported that Allegiance Development Corp. has reached an agreement with Urstadt Biddle Properties to open a new location in the space formally occupied by Boston Billiards on Kenosia Avenue.

This will be the seventh location in Connecticut for the family amusement center and restaurant. In addition to games and activities for kids from walking age to adolescence, Chuck E. Cheese serves a basic menu with selections of pizza, beverages, salad, wings, breadsticks, fries, sandwiches and desserts.

The kid-friendly atmosphere makes it an ideal space for parties for young children and a great meeting spot for play groups. Child also earn prize tickets from playing different games that can be traded in for prizes when leaving.

The new kid-friendly dining experience is slated for opening in the fall.

Tim Gannon, Co-Founder and Senior Vice President, and Dave Ellis, Vice President of Research and Development, guided a small group of bloggers through their steak menu.  The amount of information they knew about each item, and the quality of ingredients used, had me quickly forgetting that they were talking about menu items for a national restaurant chain with over 950 restaurants around the world.

Unlike some restaurant chains that pre-package everything in an attempt to standardize menu items, Outback maintains the utmost quality by using fresh ingredients - never freezing meat - and preparing sauces and seasonings fresh at each restaurant.  To insure that each item maintains the Outback flavor profile, a tasting of each sauce and ingredient is held prior to opening every day.

Below are a few of my favorite items from the tasting:

Roasted Filet with Port Wine Sauce

Easily my favorite steak of the night.  The filet was tender and well-paired with the slightly sweet port wine sauce.  The sauce is a demi-glace utilizing high-quality port wine and shiitake mushrooms.  This item made it clear that classic french techniques, such as demi-glace, can be successfully utilized in preparing the sauces and other menu items in a large chain setting.

Savory Pepper Mill New York Strip
This steak featured generous strips of peppered New York Strip Steak topped with a brandy cream sauce.  The brandy sauce did an excellent job of balancing the peppery steak.  The potato wedges were a particular highlight to this dish.  They were perfectly fried and extremely crispy, which is not often executed properly when it comes to wedge potato pieces.

Filet Tenderloin and Stuffed Shrimp
Although the tenderloin was excellent, the crab-stuffed shrimp stole the spotlight.  The shrimp is stuffed with crab, lightly breaded and covered with a lemon butter sauce.  Although sides are often overlooked, the garlic mashed potatoes were perfectly smooth and seasoned perfectly.  It had a slight garlic flavor without being too overbearing.

Steak with Shrimp
This dish features a steak accompanied by shrimp in a remoulade sauce.  The shrimp was served with the sauce and cooked cherry tomatoes — absolutely outstanding.

Bacon-wrapped Filet and Lobster Tail
We previewed this not-yet-available menu item that should soon be available at Outback restaurants everywhere. Wow - this was really terrific. The filet is wrapped in delicious salty bacon and is accompanied by a small lobster tail. The lobster was shockingly sweet and tender, with a level of quality that is not something you’d expect from a chain restaurant. This is definitely a stand-out item and I’m sure this will be popular once it’s available.

Chocolate Thunder from Down Under
To finish off the night, they gave us a tasting of one of their signature desserts, Chocolate Thunder from Down Under.  The dessert features a flourless brownie (with nuts) topped with Blue Bell vanilla ice cream (from Texas) and freshly made chocolate sauce and whipped cream.  For the chocolate, they use a Nestle-based brand from Switzerland.

Tennessee Funfest, June 17-20, Lakeland, TN

BBQ Ribfest, June 18-21, Fort Wayne, IN

Mo Blues and Barbecue, June 19-20, Sedalia, MO

National Capital Barbecue Battle, June 27-28, Washington, DC

Pig Gig, August 6-9, Bay City, MI

North Star Blues & BBQ Festival, August 7-8, DeForest, WI

Capital City Ribfest, August 13-16, Lincoln, NE

What will you find there?  A selection of food documentaries all focusing on one specific food, and those foods are being served up to those attending the festival (some even for FREE!).  So if you are in the tri-state area, head into NYC and enjoy the films and food that goes with them.

For more information on the films being shown and locations please visit the NYC Food Film Festival website.

Photo courtesy of NYC Food Film Festival.

Never having been in the Prado, I was intrigued by its quiet seclusion even though the location is right off a major highway.  A friend of mine and I, not knowing what to expect, entered Fuego Mundo Wood-Fire Grill from the back parking deck.  We were graciously greeted by Todd, ushered to the initial seating area, and happily enjoyed the entire evening.  The first business in Georgia to get a loan from the SB administration as part of the Recovery Act, Marsha Hershkovitz (owner) has already proved the money went to good use.  The interior is lovely, open, and easy to navigate, the staff confident and friendly, and the food?  In a word?  Exceptional!

We were able to choose one entree (fifteen to choose from) or any number of tapas. Tania chose the Fuego Filet with Plantains, Rice, and Beans, while I went with three tapa, the Beef Empanadas, Yucca Fries, and Quinoa Salad. Like many restaurant, we were given a table marker for servers to know where to bring the food.  Our marker was Nicaragua. From what we could tell from the tables around us, each card represented a South American country and offered detailed information about the respective country. An educator by day, this naturally made me happy, as the information presented a wonder learning opportunity. Plus, it was entertaining when the servers were trying to locate customers (since we all moved from our original areas) and heard, “Uruguay?  Is Uruguay out here?”

Once our food arrived, Tania and I ooh’d and ahh’d after every bite.  Her Fuego Filet was so tender it melted in our mouths.  The Yucca fries were perfectly fried, without being greasy, and the garlic sauce it came with that was to die for.  Tania also enjoyed the sauce on the meat, which was the trade off for her dislike of the quinoa.  She did not enjoy its texture or the flavor.  On the contrary, loving quinoa and making it often for myself, I adored the salad with arugula, roasted red peppers, tahini dressing, and pine nuts.  Lastly? The empanadas.  Oh the empanadas.  Baked, not fried, they were possibly the best empanadas I have had while here in Atlanta.  I preferred them with out the oniony vinegary salsa-sauce with which they were paired.

Overall? The Fuego Mundo portions were plentiful.  Each food item was paired well. The seasonings apparent, but not over powering. And the prices, while not relevant for us that evening, were extremely reasonable.

If your in the area, Fuego Mundo is really worth trying.  I think that once you get over there, you’ll be hooked.  I know I was.  But, in case your not convinced, check out the story WSB did on the restaurant, or other blogger posts about the opening: Fuego Mundo (fabulous phorography) or A Quick Review: Fuego Mundo.

Fuego Mundo @ The PRADO
5590 Roswell Road, Suite 120
Sandy Springs, GA 30342
404-256-4330

For a quick and delicious sushi lunch, Wasabi wins. Nestled among the storefronts in downtown Asheville, the restaurant boasts indoor and outdoor dining. Sit on the patio for prime people watching. The dining room offers plenty of seating, but arrive early as the restaurant is a favorite hangout for businessmen and brokers working in nearby offices.

Although I rarely venture beyond my beloved California roll and a side of edamame, the menu boasts a variety of sushi rolls and a daily special roll. The restaurant also serves up traditional hibachi fare and noodle dishes for lunch.

Wasabi Japanese Restaurant
19 Broadway St
Asheville, NC 28801
828-225-2551

A friend lives in the building directly behind the small neighborhood tavern, and it was extremely relaxing and pleasant joining him for drinks and appetizers right off of Piedmont Park. Now, there is opportunity to miss it when driving there because it is night on the one way Piedmont road immediately before getting to  14th street.  But, go slow!  Then quickly turn left into the parking lot.

The dining room/bar was not crowded, so service could’ve gone either direction…too absent or too pushy.  Happily, I found the wait staff extremely affable and our bartender was attentive without being pushy.  The menu is a mish mosh of miscellaneous eats, which was fine this time because it offered enough for choice, but not too much to overwhelm. I went with the beef sliders, which were okay.  I will remember to mention how I want them cooked next time because I think mine were still mooing, and the slice of Brie was teenie.  But, I will just try something else next time.  My companion chose the  Creole totchos.  Yes, totchos.  Loaded tater tots.  There are five different Totcho choices, from Veggie (grilled vegetables), to Creole (shrimp, andouille sausage, onion, peppers, etc), Nacho(with pico de gallo) to Redneck (mesquite smoked pork & BBQ sauce). I bet school children everywhere wish their school cafeteria would offer loaded tater tots!

The Nook  is still a newbie restaurant, but with the woodsy-lodge feel both inside and out, it has a lot of potential. I look forward to going back and trying some of their other menu items while relaxing on the patio.