Brick + Wood

1275 Post RdFairfield, CT 06824 • (203) 939-1400 • lovelifeandpizza.com

Mama Mia! I have to admit I was already pretty happy with the pies at Tarry Lodge in Westport, but after Brick & Wood I am a changed man. Granted Tarry is a lot easier to get into, because sadly Brick & Wood is no secret, which stands to reason once you sink your teeth into a slice of za (that’s pizza for all you non-Scrabble lovers out there). The sauce! The crust! So fresh and balanced and perfect. From plain to pepp and all the way up to fancy, like the GUMBA, billed in all-caps because it’s worth shouting about. Topped with a gorgonzola buratta (you read that correctly), that is so skillfully balanced so that the creaminess and stank live in harmony without either one overpowering the pie. A level of difficulty not to be taken for granted. Then they top it with spicy soppressata and cherry peppers to give some heat. Pair that up with a glass of their Troublemaker and you are indeed in trouble- or at least your waistline is.

Speaking of gut-busting good, the Kit Kat bread pudding is worth breaking your diet for. Hmm, perhaps that’s what they really mean with their “Gimmie a Break” jingle?

The only mortal dish of the lot, was the arugula salad with pecans and shaved parm. Which was still good, but a bit overdressed.

Also worth noting, service is very friendly and surprisingly on their game even amidst the rush. Which reminds me, they don’t take reservations so a word of advice if you don’t want to wait too long for a table, either go at an off hour or go as a couple and sit at the bar. Otherwise the wait will make you earn the meal. Fortunately, it’s very worth the wait.

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

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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.

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