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Wild mushrooms, bacon, fontina and a yard egg pizza. Holy sh-t. Best pizza I have ever had.

Wow, that does sound good.

My four days are consisting of a Mano, Domenica, a Mano, Domenica. Life is tough but it doesn't suck.

My new goal in life is to try all the pizzas at Domenica.

Today I tried the 'meat lovers' pizza at Domenica. It was smokey, salty, and complex with flavor. Loved it.

What was on it?

Try the minted lamb meatball pizza w/ricotta: absolutely great.

hungryone wrote:Try the minted lamb meatball pizza w/ricotta: absolutely great.

I tried it last Friday and thoroughly enjoyed it. Only one comment, since I am a pick up the slice and eat it kind of person, the meatballs wanted to roll off. I think maybe the meatballs could be flattened a bit to prevent rolling. Otherwise a great pizza and a great looking place.

Had the Affetati Misti board two nights ago. Chef’s pick of salumi, cheeses and side snibblies like olives, mostarda, mortadella pate, fig cake, etc. Four or five cheeses, all of the salumi (except prosciutto) made in-house, and a mouth-circus of flavor combos with the sweet, hot, sour, salty accoutrement.

As much as I love those buttery, flaky fried dough pillows, I think they're overkill--way too rich--to go along with the cheese/meat boards. I'd rather slices of grilled Italian or French bread. I thought about asking for different bread...anyone know if that's an option?

crrush wrote:Chef’s pick of salumi, cheeses and side snibblies like olives, mostarda, mortadella pate, fig cake, etc.

I can get "toothesome", but snibblies?

Ummm....

sirvelvet wrote:I tried it last Friday and thoroughly enjoyed it. Only one comment, since I am a pick up the slice and eat it kind of person, the meatballs wanted to roll off. I think maybe the meatballs could be flattened a bit to prevent rolling. Otherwise a great pizza and a great looking place.

Make like the Italians and use a knife and fork....keeps your fingers clean.