Lunch at Serious Pie by Shelley L and Katie O
We set out for Serious Pie early to avoid the lunch rush. Good strategy because the place was jamming by noon. For a starter, we had “last summer’s beans, sardines, caramelized anchovies.” This dish features some of the local yellow wax beans preserved by the Serious Pie team last fall. The wax beans were great, with a subtle vinegar tang. The sardine was flavorful and not at all overpowering. The mellow, soft white beans balanced the stronger flavors, and the parsley leaves added the necessary bright, herbal note.
For pizza, we ordered the Yukon gold potato pizza with pecorino and rosemary. We asked for the special Tom Douglas touch- which means adding guanciale to the pizza. The pizza was marvelous- crusty pizza dough plus crisp edged disks of potato balanced with salt, cheese, herb, and oil. And Tom was right, as he usually is, that the lush, fatty bits of guanciale brought it all together in perfect harmony!
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January 28th, 2010 at 12:59 pm
Those beans look lovely!