Monday, June 28, 2010

Brick Oven Pizza at Anima

I've written about Anima a couple of times, but haven't stopped in since they installed their new fancy brick pizza oven.  We're lucky in this part of Brooklyn to have a couple of very good choices for brick oven pizza in Graziella's and Il Porto, but more is always welcome.

So how is it?  Pretty great, actually.  We ordered four different pizzas and then shared them all, so we each got to try a slice.  Pictured above are the Campagnola, with mozzarella, mushrooms, sausage, parmigiano reggiano, and parsley, the Diavola, with mozzarella, hot sopressata, olives, and red onion, the Popeye, with mozzarella, gorgonzola, baby spinach, pancetta, and apple and the Margherita, with mozzarella and basil.

Each was fantastic, and I was surprised at how well they compared with Il Porto.  Il Porto tends to take more risks with the toppings of their named pizzas, and I honestly think Anima has more hits on its menu.  I'll definitely stop by again and try one or two more.

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