Pizzeria C’e

Türkbükü Mah. Gaffur Kaynar Cad.88 Sok. No: 11/A 48400 Bodrum, TK • +90 252 3776066pizzeriace.com

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Never more does one have to trek all the way from Turkbuku into Bodrum for a decent slice. And while I’m not exactly sure they are as good as Vespa, they are a hell of a lot more convenient. That’s assuming you can get a table, of course, because it’s cok kucuk (Turkish for “very small”). Granted that’s also part of its charm. And the good news is that if you can’t get a table, you can always do take out.

Part of what makes the pies as good as they are is that the husband and wife who own the place took a trip to Italy specifically to learn how to make kick ass pizza! And I can’t think of a better reason to go to Italy, so props on the mission accomplished.

Of the three pizzas we tried, the sausage with chili peppers was the clear winner, getting a hefty boost from the heat delivered by those home grown chili’s. Look out though, because it’s WAY hotter than the typical red pepper flakes you get at your other pie places.

In second I would score the margherita. You really taste the freshness of all the ingredients from the crust to the sauce to the cheese and even the garden basil leafs on top. It’s not anything that would ever rival New York, but it has some game.

In last for me would be the pear and gorganzola white pie. The miss really coming from the lack of sweetness in the pears, which is supposed to cut the stank savoriness of the cheese. But it faintly shows up and leaves you with a clump of blue cheese on a crust, more or less.

Other things worth mention are the arugula salad with dried cranberries and walnuts and manchego. It was good, but more so as an accompaniment. Would never suggest it as a main event.

Also the bottle of cabernet we shared was quite good and decently priced, granted at three lira to the dollar, virtually every restaurant in Turkey is a bargain these days. I guess while military coups aren’t great for tourism and the economy, they do bode well for foodies. #silverlining

3 teeth

Olio

8075 W 3rd St. Ste 100 Los Angeles, CA 90048(323) 930-9490 pizzeriaolio.com

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Food markets such as the Grand Central Food Market seem to be all the rage as of late, and I must admit I’ve taken the bait just as much as the next lemming. They’re sort of like a UN of cuisine. But giving myself a modicum of credit, I don’t love them simply because of the gimmick. They still have to live up to my high standards, regardless of the fact that they are housed in a cool, modern-day bazaar, with great energy. So no favoritism and no slack here. You either bring it or I pan it.

So as much as I would like to pan the pizza here, I found myself pleasantly surprised, especially in light of the fact that great LA pizza is about as rare as meeting a waiter who isn’t also an actor.

In descending order of greatness, at the top of the totem pole sits the spicy sausage and hot peppers. Obviously if you’re a vegetarian, vegan or just don’t like the thrill of fireworks in your mouth, then this pie should be a pass. But I have to say, it’s your loss, because it’s everything a pizza was meant to be and more.

But don’t lose hope just yet, because their roasted veggie pie (pictured) is also very good. Letting the quality of their ingredients shine, this pie is full of flavor and topped with a nice, peppery arugula. It’s a little more basic for sure, but it’s bangin’ basic. As is the mushroom and speck, which is a slight dial away from the usual mushroom and pepperoni. And a tasty dial it is.

The only pie that didn’t quite make the grade, however, was the old classic margherita. It was significantly lacking in flavor compared to the others, which perhaps points to a greater weakness in the sauce and the crust. After all, that’s the true measure of a pie and why LA pies never truly measures up to New York standards, because they always seem to have to cheat their way to the top via toppings. And to be fair, I honestly don’t mind it, because toppings have their place too (on top). But a strong foundation is everything and it’s also what’s holding LA back from ever being a real contender in the pizza game. That goes for you too Mozza.

3 teeth

Proper Brick Oven & Tap Room

139 7th St. Pittsburgh, PA 15222(412) 281-5700properpittsburgh.com

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Proper indeed. I mean I knew they probably had game when I saw that a Brooklynite had given them five stars on Yelp, but I gotta give mad props to Proper for a slew of killer pies. Not to mention good salads and their candy bacon, which is to die both for and from. We only did take out though, so I can’t speak to the décor or service, but resounding praise is in order for the crust, sauce, toppings and sides.

Starting with the highs of the pies, I’d rank the prosciutto with Turkish figs and feta right at the tippy top, and that’s not just the honorary Turk in me talking. It really was harika (Turkish for “The Best”), so maybe it is the Turk in me talking.

A close second would be the Yelp revered Carnivore made with ample helpings of meat, obviously. But this pie is more about quality than quantity, which is why it was so good. Also, a pie with sausage and pepperoni is normally about as oily as the Exxon Valdez, but not this one. The Carnivore knows how to keep it under control. Respect.

In third I’d go with the Mediterranean pie, made with whole olives (not sliced), artichokes, arugula and feta. It’s like a Greek salad on top of a pizza and it’s, like very good.

And bringing up the rear for me would be the old staple, the Margherita. It’s good, but compared to the other pies, it’s a bit of a snooze. And I’m not just saying that because I’m incapable of appreciating the simple beauty of a Margherita. It’s just that when you distill a pizza down to just sauce, cheese and crust, all three have to be that much more impressive to impress.

But speaking of impressively simply things, Oh Lordy was the candy bacon that and then some. Two boxes of it disappeared no sooner than they hit the table, like dipping a cow in the piranha-infested Amazon River. Which will only make my next sentence laughable, because the salads were actually very good too, but after candy bacon, what are we talking about? Well, what we are talking about is an apple, walnut, dried cranberry and feta salad that far surpassed most pizza joint expectations. In fact, Proper did that handily across the board, and I’m not just saying that because it’s in Pittsburgh… Okay, that’s a flat out lie. I am TOTALLY saying that because it’s in Pittsburgh. Nicely done Proper. Consider me officially stupefied.

4 teeth

La Pizza Cresci

3 quai Saint-Pierre 06400 Cannes, France+33 4 93 39 22 56 • maison-cresci.fr

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I’ve been going to Cannes for years and years and whenever I felt myself suffering from French food fatigue, which can be a debilitating condition, my go to was always Vesuvio. But over the years, Vesuvio has been letting itself go like some of the corpulent silverbacks on the beach. Enter La Pizza. On the opposite end of the Croisette, by the harbor, they are serving up a host of different pies, all of them great. Even the mussel pie, which sounds a bit odd, but I honestly still dug it. My favorite, however, was the pepperoni, but the veggie pies and even the regular ole margherita were all solid.

On the downside, the waiters are ginormous assholes. Almost to comedic end, trying to live up to the mythic reputation that the French are rude, which by and large I find to not be the case… Or at least no more than in New York where I live, which might speak to a larger problem, perhaps I have grown desensitized to rude service? But I don’t think so. After all, I most certainly noticed it here. Regardless, it’s still worth going. Just don’t be asking any waiters to take a photo of you and company at your table. He’s likely to chuck your camera in the marina.

3 teeth