Author Archives: The Forking Truth

Dining Out With DOGS in Metro Phoenix AZ October 2019

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Dining out with DOGS is just a “Fluff” story about taking my dogs out to eat. it all sort of started when my dog LOUIE came down with aggressive cancer. He enjoyed going out to eat so I took him out as often as I could. Instead off his 3-6 month prognosis Louie made it another 17 months. Today my current dogs enjoy going out to eat.

There are many things to know before you dine out with dogs. Not all restaurants with patios are dog friendly. You should dine at certified dog friendly patios. They have official signs and certificates. If you don’t see a sign or a certificate you need to call the restaurant and ask if it’s ok to dine with your dog(s) on the patio the day of your visit. I also suggest to dine at off times. The restaurant needs your money more on off times and it’s ALWAYS BEST to avoid other diners and their dogs. Not everyone shares your love of dogs and some people are allergic to dogs. It’s also best to avoid other dogs because dogs often like to bark at each other and you might be asked to leave.

There are more rules. Dogs are NOT to sit on restaurant furniture or eat off of restaurant plates. Dogs must be by your side at all times. Other things to know are that most food and drink that you consume is potentially harmful and even TOXIC to your dog. You MUST get a list of dog safe and dog avoid foods from your veterinarian. Usually a small amount of lean sauce free meat is a safe bet for your dog. You should be responsible and also bring a water dish for your dog. You also need to be aware that your dog is not as heat tolerant as you. Just like people all dogs do have a different tolerance for heat. For most young healthy dogs can only tolerate up to 90 degrees but ONLY IN SHADE. Ninety degrees and up is too hot for dogs. Hopefully you can judge the temperature for your dog. When there is any doubt it’s better to leave your dog home.

Here is where I let my blog go to the dogs and they can tell you about their dining experiences themselves.

“We are on our way to Banh Mi Bistro Vietnamese Eatery in Phoenix.” ” It’s a PHO-FREE Vietnamese Eatery that specializes in serving Banh mi baguette sandwiches.” ” They also offer many of your Vietnamese favorites but they don’t serve PHO.”

“Our female human companion had the curry chicken with rice today.”

“She laps the sauce off for us and we get to help her eat lots of chicken.”

“Our male human companion had the pork rice plate.”

“The pork is always tender and delicious here but our male human companion isn’t as generous with handing out the meat.”

“We always Forking enjoy ourselves at Banh Mi Bistro Vietnamese Eatery.”

www.BanhMiBistroAZ.com

“We are on our way to Culver’s in Phoenix.” Culver’s is a national group of quick casual restaurants.” “They are famous for their signature never-from-frozen -butter burgers, hand battered Icelandic Cod and daily made frozen custard.”

“Our folks had a sheet of coupons with them and we got our own double cheese butter burger!”

“We also got to try some of the hand battered Icelandic Cod.”

“We did alright at Culver’s!”

www.Culvers.com

“WOO Hoo!” “We are on our way to Bottega Pizzeria Ristorante in Glendale.” “They serve Italian Foods and Pizza and have a nice covered patio.”

“Today we tried some of their delicious house made bread with a little soft butter to start out with.”

“Then we mostly got to eat white meat chicken that we enjoy!”

“We got to sample a tiny amount of fine Italian lunch meat and some fine Italian Cheese too!”

“We love going to Bottega Pizzeria Ristorante!”

www.BottegaRistorante.com

“WHOO HOO!” “We are on our way to CHZBURGR in north Glendale

“CHZBURGR is a casual limited menu burger restaurant located in north Glendale.”

“Our folks got us our own plain, no onion, chzburgr.”

“Our folks had a hot dog that had potato salad, Calabrian chili, pickle chips, mustard and crispy onions on it.” “Someone also had a double chzburgr today but he had all the normal stuff it comes with.”

“Our other human companion had the breaded chicken thigh sandwich that is mayo, pickles, honey mustard, leaf lettuce with added Calabrian Chili on a nicely toasted eggy bun.” “She also had sweet potato waffle fries that they call gaufrette here.”

“Here’s OUR CHZBURGR!”

“MAN OH MAN did we FORKING ENJOY ourselves at CHZBURGR!”

“no website but they are on Facebook”

“Well that was Dining Out With Dogs in Metro Phoenix for October 2019.” “We hope that you enjoyed and we hope to see you next month.” (“Big Woman needs a nap after eating”…”Please excuse her”)

The Forking Truth
In Memory of Louie 5-5-2001 – 3-3-2017

2019 Dish It Out Food Festival on High Street in Phoenix AZ

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The 2019 Dish It Out Food Festival on High Street in Phoenix benefitted the Boys and Girls Clubs of Phoenix. General Admission tickets ran around $70.00 and VIP Tickets ran around $200.00. Twenty nine general admission restaurants participated and another seven VIP restaurants participated. There were twenty two beer vendors. There also were twenty four general admission wine and spirit spots and another ten VIP wine and spirit stops.

Below are some of the Highlights from Dish It Out.

First taste was chicken gyro with hot sauce from The Halal Guys.

Paul Martin’s American Grill served Short Ribs over Mashed Potatoes and a Chocolate Mousse Brownie Dessert.

Got a fancy beef plate from Orange Sky.

From Orange Sky

Meritage Urban Tavern put out a spectacular pork dish and eye popping chocolate truffles.

These were AMAZBALLS!

The Filet from Flemings was like butter in the mouth. They served it with Chipotle Macaroni and Cheese.

Chinobandito was there serving chicken in little crispy pork skin bowls with spicy sauce.

Chinobandito

They offered a few different salads from the Chop Shop.

Like I always say that every THING is subject to change and it usually does. Famous 48 sure improved the recipe for their Nashville Hot Chicken. It’s a whole lot milder now but the chicken is completely different from what they served me in their original restaurant. This chicken was plump and moist with a nice texture. This was delicious!

New Dish from the Tryst Cafe made with Jackfruit.

Someone served very cold Cheese Burgers…….

Benihana served Fried Rice

Tried some wine from Orin Swift. Liked The Pinot.

Tried a Chicken Skewer from Toro Latin Grill.

The Salmon from Ocean Prime was AMAZING!

Wanted to finish things up with Cabernet from Trefethen but they ran out around 6pm so I settled for Trefethen Chardonay.

That was my night at Dish It Out.

www.DishItOutAZ.org

Every THING is subject to change and your experience may or may not differ.

The Forking Truth

My Trip To Pizzicata in Carefree AZ – Pinsa Romano (Healthier Alternative to Pizza)

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Pizzicata is an Italian Restaurant located in Carefree Arizona located in the Spanish Village. They serve appetizers, salads, soups, house made pastas and Pinsa Romano (a healthier alternative to pizza). The Pinsa compared to pizza is 48% less sugar and 85% less fat according to Pizzicata’s website. It’s made from wheat, soy, rice and sourdough with high hydration and long proofing.

I’ve come here twice and on my first visit they had to suddenly close because they ran out of food so a couple weeks latter I thought I’d try them again. On my second visit they were open but the menu differed slightly than what I read on their website.

Website menu
Actual Saturday Lunch Menu

It was a really nice day so we sat on the patio.

But inside it looks like this.

We decided to share a Caesar salad ($12.00) and a Margherita Pinsa Romano ($14.00). They arrived at the same time.

We start with some caesar.

The romaine is fresh and crisp and the croutons are seasoned nicely. The dressing is thick and rich and laced with anchovy and grated cheese. It’s a bit light on the salt and pepper but you can adjust to your liking.

Here’s a closer look at the pinsa.

It’s topped with a nice melty mozzarella. The sauce is slightly seasoned and has a little pucker to it. The crust is very different. It has the texture of fine sandpaper from a sprinkling of something like semolina. The crust is crispy and chewy. It kind of reminds me of a toasted English muffin bottom. I ate three or four pieces and it didn’t seem heavy at all in my stomach.

We had room to try a pistachio gelato so we did ($10.00).

The flavor is good but the texture is a bit icy. I asked if they make it and the waiter told me no but it’s made locally.

That was my trip to Pizzicata in Carefree AZ.

www.PizzicataUSA.com

Every THING is subject to change and your experience may or may not differ.

The Forking Truth

Rick Bayless Huitlacoche Taco Filling (sort of) in Masa Crepes Recipe

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I was doing a lot of research on Huitlacoche recipes so I would understand the ingredient better. One recipe that was well received by Eater.com was the Rick Bayless Huitlacoche Taco Recipe. Not only did I read the recipe I also watched the video and learned more. Chef Bayless made an approachable version of the Mexican Huitlacoche taco. Flavors like Huitlacoche are strong and epazote is pungent. For your first time tasting these ingredients you might find them more enjoyable on the mellow side. Rick Bayless made these flavors more mellow by adding mushrooms to calm down the Huitlacoche flavor and also giving you a slide on the amount of epazote to use. He also made a point of pointing out that in Mexico the mushrooms wouldn’t be added and the epazote would go in on the heavy end. I followed the Chef Bayless recipe but I doubled the amount of Huitlacoche and used the top amount for epazote so it would be closer to the real thing. I was out of taco shells so I thought a masa crepe would be a nice light alternative and I think it is. This recipe make about 5 servings.

Ingredients for about 5 servings

1 poblano pepper – roasted – seeds, skin, stem removed – chopped

1 Tablespoon extra virgin olive oil

1/2 medium white onion – diced

1 clove garlic – fine chopped

1/2 medium tomato – diced

1/2 cup oyster mushrooms – cut off core and broken down a bit

6 oz Huitlacoche (I used frozen, chef Bayless recipe calls for canned…in video he gets fresh when in season but likes the bottled version)

2 Tablespoons fresh epazote – chopped

non stick canola spray

2 eggs – slightly beaten

1/2 cup + 1 Tablespoon water

3 Tablespoons unsalted butter – melted

1/4 cup flour

1/4 cup maseca (instant masa)

1/4 teaspoon course sea salt

4 oz mozzerella/cheddar cheese – shredded

Directions

Get a fry with the oil on medium high heat and then add the onion, tomato, mushrooms and garlic. Cook till onions are slightly brown and then turn down the heat to medium and add the poblano and Huitlacoche. Cook a few minutes and shut off heat and then add the epazote. Salt to taste.

Make crepe batter. In a small mixing bowl add the eggs, water, butter, flour, maseca and salt and mix well.

I use a regular fry pan so I also use non stick spray. Spray a regular fry pan with non stick on medium high heat. Pur about three tablespoons of batter in the pan. It cooks up pretty fast like in a minute. Flip it and set to the side. Keep going till you are out of batter.

Fill each crepe with Huitlacoche filling and distribute the shredded cheese into each crepe. Eat now or reheat in pan or oven.

Rick Bayless Huitlacoche Oyster Mushroom Taco Filling in Masa Crepes

Yummy! A Special THANKS to Chef Rick Bayless for sharing his recipe and knowledge about Huitlacoche Tacos.

The Forking Truth

My Forking Easiest Best Roast Beef Ever Recipe

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I love cooking eye roast. The only bad part is trimming the eye roast but once your done that the rest is incredibly easy. You need at least a 4 pound piece of eye roast. I use two of them or I cut a whole around 8 pound eye roast in half. Mix up my secret paste recipe. rub it all over the eye roast. Pop it in a pre-heated 500 degree oven for 15 minutes. Shut off the heat and leave it in the oven for 2 hours….Don’t open door. You will have a really great roast beef.

Ingredients for around 20 servings

8 pound eye roast with all the fat trimmed off or two 4 pound pieces with all fat and silver skin trimmed off.

1/3 cup canola oil

1 Tablespoon Worcestershire sauce

1/4 cup kosher salt

1 Tablespoon and two and a half teaspoons ground black pepper

1/4 teaspoon ground white pepper

1/4 teaspoon Aleppo pepper

2 Tablespoons granulated garlic

2 Tablespoons smoked paprika

big pinch ground cloves

Directions

Set oven to 500 degrees F

In a small mixing bowl combine the oil, Worcestershire, salt, black pepper, white pepper, Aleppo pepper, garlic, paprika and cloves. Mix well and rub it all over the eye roasts.

This goes in a pre-heated 500 degree F oven on the middle rack. After 15 minutes shut the oven off but don’t open the door for TWO HOURS.

After two hours I let it rest and it can be served but I use this for roast beef so I chill it over night to get it cold so I can slice it better.

YOU MIGHT WANT TO SAVE THE DRIPPINGS…….They can easily be made into a delicious gravy or soup. If you are doing that add 4 large onions sliced very thing for gravy or rough chopped for soup and add two bay leaves and a few cups of water and maybe some wine. Bring this to boil and then simmer it for like 5 hours and it comes out amazing. You might need to add more liquid.

Forking Easiest Best Roast Beef Ever! People do talk when they eat this and keep saying this is really Forking Good Roast Beef over and over again.

The Forking Truth

My Trip to The Larry Restaurant in Phoenix AZ

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The Larry is a casual restaurant located past downtown Phoenix in the warehouse district in a warehouse. You order at the counter, pay, grab your name tent and seat yourself. They offer seating on an officially dog friendly patio.

Or you can sit inside in at the bar or someplace else in the open airy warehouse.

The Larry offers breakfast, a variety of sandwiches that include a vegetarian burger, pizzas, salads, sides, soup, cocktails, wine, beer and more.

We seat ourselves and someone runs us napkins and silverware.

My photo doesn’t show how mirror reflective and crystal clean the silverware appears to be……

Soon we are off to share several things.

We start out with what they call the inside outside grilled cheese sandwich with an upgraded side of bang bang broccoli instead of the Larry Fries ($8.00 + $3.50 subject to change)

We start with the fried bang bang broccoli that is topped with bonito flakes and Asian Seasoning and come with sweet chili sauce. The Broccoli is delicious and amazing….It has such a great meat like texture and doesn’t seem too heavy or too oily. It’s just right! It’s so good that it doesn’t need the sauce…really REALLY yummy! I could eat them all day long.

The inside outside grilled cheese is made with double cheddar and fontina cheese. For me this sandwich is too greasy, taste sort of like burnt cheese and lacks a gooey cheese center. Sorry but if I tell The Forking Truth I can’t stomach this one…..But what is not great to me is magnificent to my dogs and they thought it was tail wagging great!

The other sandwich we shared was the KFC Korean Fried chicken sandwich upgraded to hash brown fries instead of Larry Fries ($12.00 + $3.50 subject to change).

The hash brown fries had a really delicious potato flavor to them…….They had a mashed potato texture inside that might have been over mixed because they seemed sort of gluey. The KFC Korean Fried Chicken sandwich is an inspiration and lacks the crisp crackly seasoned crunch and the sweet and spicy flavors that real Korean Fried Chicken has. I liked that the sandwich was served on a house made bread that was the perfect size for the sandwich. There were also pickles that seemed like house made. The sandwich gets an A-OK……Could be a little more tender, juicy and more flavorful. It was A-OK.

That was my trip to The Larry in Phoenix.

www.TheLarryPHX.com

Every THING is subject to change and your experience may or may NOT differ.

The Forking Truth

Persepshen Restaurant Phoenix AZ- Worth a Fork! – Newly opened Farm to Table

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Persepshen (per’sepSH(e)n) is a farm to table type of restaurant that opened in Phoenix Arizona. They locally source as much as possible, serve organic and do whole animal cooking. Everything is made in-house by scratch. It’s a small restaurant that offers a large menu with lots of variety. The menu is broken down into snacks, small plates, big plates, real big plates, kiddos, sweet treats and just a bite treats. They offer local beers and liquors and also offer wines and Italian sodas.

Near the main dining room it looks like this. (nonstop people walking by)

From my seat it looks like this.

It might be a sort of a chic rustic sort of atmosphere.

The bar.

The kitchen.

The menu was pretty darn massive with a lot of variety for a small restaurant.

We arrive and my husband is starving so he tries a “just a pig stick” with hatch chili while we are deciding ($3.00).

It arrives wrapped up and here it is unwrapped. It’s made in house from the whole animal. I keep hearing….”this is really good!”………..”this is REALLY good!”

Our server was very knowledgeable on the menu and gave many suggestions.

We finally decide and here the plates come.

Our first plate is the melon ($13.00)

It’s a nice light refreshing starter with house made pickled peppers, mint, honey, goat cheese, black peppered cashews, micro greens and of course melon. (this could also be a nice light dessert)

Our next plate is the wood roasted carrots ($9.00)

They arrive in a hot skillet on a slice of tree. The carrots are wood grilled and are tossed in bbq sauce with pickled sweet peppers and are also topped with crispy onions. This plate ran on the sweet side. Maybe too much bbq sauce.

Our main plate was the wood grilled sirloin steak ($22.00).

It was prepared medium-medium/rare. It had a nice sear with a well seasoned exterior and a fresh tasting tender delicious interior.

The steak was covered with lots of young grilled black eyed peas. They had a nice wood grill flavor to them and sort of were similar to green beans. Tostones and chimichuri completed the plate.

The sweet ending was a yuzu laced slice of pound cake embellished with poppy seeds, blueberry jam, creme fraiche and candied basil leaves.

I’d say that Persepshen was Worth a Fork!

Worth a Fork!

I haven’t found a website for Persepshen but they are on Facebook.

Every THING is subject to change and your experience may or may NOT differ.

The Forking Truth

My Trip to the 2019 Arizona Taco Festival at Westworld of Scottsdale AZ

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The 2019 Arizona Taco Festival was a two day event held at Westworld in Scottsdale. It ran from Saturday October 12th and Sunday October 13th. General Admission tickets ran around $15.00 a person but discounted tickets were available on Groupon for half price. Tacos did cost around $3.00 each. In addition to tacos there were other activities such as a chihuahua beauty contest, a hot pepper eating contest, a hot sauce expo and a tequila expo and more. Certain activities were for an additional charge. Parking was about a mile from the event. Closer parking was available for $20.00.

I went on day two Sunday the 13th. I got there bright and early about 20 minutes before opening. The line wasn’t too bad today and the weather wasn’t too bad either. It was on the warm side but breezes blow by to cool you off.

I warn you that I tell The FORKING Truth so don’t expect every stop here to be perfect.

The people behind us

Our first tacos came from Taqueria Mi Lindo Guanajuato.

The one on the right was chicken and the one on the left I forget…It was either beef or pork. These were ok and messy to eat. I noticed that most of the tortillas were not grilled today.

Next we tried a combo taco plate (chicken, beef and pork) from Taste of Korea.

This was one of the few places that prepared nicely cooked moist proteins….but these tacos were made with LOTS of mayonnaise that sort of grossed us out. The beef was very sweet tasting. The chicken might have been the best of what’s here.

Next we shared a bean taco from Los Sombreros.

It was on the bland side……

Next was a red chili chicken taco and a fish taco from Vaqueros.

These tacos were tasty and it was nice to have the grilled hot serano pepper. I know that tacos in Mexico usually have some more vegetables in them to be tastier. These were also almost impossible to eat standing up.

It really wasn’t too busy here at lunch time.

They have someone spinning records.

This lone tent looked interesting….Might have missed out on something good?

Tried a chicken taco from Superfarm Super Truck because they displayed a lot of awards.

The sauces on this tacos were VERY GOOD but this taco shell has seen better days…..It’s like air dried and crunchy.

Next was Sr. Ozzy’s

They had a line and were selling TWO Tacos for Three dollars.

By now I’m sort of full and couldn’t go on much more but my husband is still hungry. So he eats these tacos and I just take one bite out of the beef taco. (bottom left) Beef is seasoned well but it’s sort of boring without all the vegetables. I didn’t try the seafood taco. It was the only cooked tortilla we tried today but my husband said it tasted fishy.

Next is a chicken taco from Vecina.

This chicken is dry and the taco is cold. I think these were made a long time ago.

I really had high expectations for a vegan carne asada taco from Verdura. I’ve been to Verdura and have had good vegetable plates there.

It looks good. I’m very thankful that I tried the tiniest morsel before attempting a bite. THIS IS INEDIBLE. THIS WAS THE FORKING WORST TACO I TASTED AT THE TACO FESTIVAL> It’s a #FORKNO …..They must have had an accident and dumped a whole large container of salt into it. It’s so salty that this taco could kill people. I wished at the moment that there was some sort of food super hero that I could call to fix this……. I bet the nearest trashcan is full of these tacos.

That was my trip to the 2019 Taco Festival.

I don’t expect to return again.

www.AZTacoFestival.com

But EVERY FORKING THING is subject to change……Your experience may or may NOT differ…..

The Forking Truth

Baked Cheesy Crisp Fluffy Piped Fries with Huitlacoche Corn Salsa Recipe

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I have some frozen Huitlacoche to use so I’m looking up recipes to see how other people use Huitlacoche. I noticed that many recipes out there combine parmesan cheese with Huitlacoche. I think my baked cheesy crisp and fluffy piped fries will go well so I’m making them. They are FORKING DELICIOUS with Huitlacoche Corn Salsa. The Huitlacoche Corn salsa recipe is based on the Santa Fe School of Cooking Recipe. I simplified the recipe some because it seems silly to roast one clove of garlic…..I also changed most of the proportions of ingredients…Like because I didn’t want it to have so much corn in it. I think I used enough corn. Anyway the combination is delicious!

Ingredients for around 4 servings

1 lb potato – peeled – hot mashed well or riced

1/2 cup parmesan – shredded

1/2 cup Italian blend – shredded (I use mozzarella, provolone, sharp provolone)

1 oz unsalted butter

1 egg – beaten

1/4 teaspoon ground white pepper

1/4 teaspoon course sea salt

1/2 cup corn off the cob

1 Tablespoon canola oil

1/4 cup diced onions

2 garlic cloves – ground to paste or microplane (I used one unusually large clove)

1/2 cup red wine

1/3 cup frozen Huitlacoche

2 teaspoons chipotle en adobo sauce

1 teaspoon fresh epazote leaves – chopped

2 Tablespoons fresh cilantro leaves – chopped

salt to taste

pepper to taste

Directions

Set oven to 350 degrees F. You need two baking sheets lined with quilon coated baking sheets or parchment paper.

The potatoes get mixed with parmesan cheese, Italian blend cheese, butter, egg, white pepper and salt.

Get out a pastry bag with a big star tip and pipe out the fries into around 2 1/2 – 3 inches long. Leave a little bit of room around each fry. I got around 73 fries. They go in pre-heated 350 degree F oven till they brown some. Use the middle and bottom racks. In my oven this took 30 minutes but timing can differ some.

While the fries are cooking you can make the Huitlacoche Corn Salsa.

Get a fry pan on medium high heat with the oil and then add the onions and cook till they are lightly brown. Then add the wine, chipotle sauce and garlic. Reduce to half. Now reduce heat to medium/low. Add the corn, Huitlacoche, and epazote. Cook about 5 minutes. Take off the heat and add the cilantro. Serve with baked crisp fluffy piped cheesy fries.

Baked Cheesy, Fluffy, Crisp Piped Fries and Huitlacoche Corn Salsa

Forking YUMMY! The flavors dance and sing here! This combination is da bomb. A special THANK YOU to The Santa Fe Cooking School for their Huitlacoche Corn Salsa Recipe. I never would have thought about the amazing combination of red wine, epazote and chipotle together to make a salsa. Pops of sweetness from corn. This combo goes like magic with the Huitlacoche and the Baked Cheesy Crisp Fluffy Piped Fries.

The Forking Truth

My Trip To Fellow Osteria in Scottsdale AZ

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Fellow Osteria is a full service Italian Inspired Restaurant located in Scottsdale Arizona (the area between the Phoenix Zoo and the area the boarders Tempe). From the outside and inside the first thing you notice is how lovely, vast and park-like the outdoor seating is.

The indoor atmosphere is bright, airy, crisp and modern and is filled with lots of bright light during the day.

We started by sharing the arancini.

We received five fried rice balls that were crisp and seemed free of oil. They were dusted with hard grated cheese and were made with saffron, fontina cheese and sat in an oregano heavy tomato sauce.

They had a perfect texture and the correct amount of saffron but were on the one note side. Today’s batch could use just a small amount of pepper, stock, onion and wine and a more flavorful cheese like parmesan inside……. Then they’d be really great. ($10.00 subject to change)

We both tried the Lunch Love – eight inch pizza with half house salad, kale salad, or arugula beet salad. ($9.99 subject to change). What’s not to love? A personal size pizza and a healthy salad for only $9.99.

We were served our salads first. Both salads were the perfect size.

The top salad is the house salad. It’s made of mixed greens, heirloom tomatoes, Parmigiano cheese and is lightly dressed with a vinaigrette dressing.

My salad was the bottom salad.

I liked that my salad had a lot of textures to it. This salad is a bowl of arugula, tender-crisp beets, whipped ricotta, candied walnuts, chives and a light vinaigrette. I thought the cheese was very good and creamy but the walnuts were heavily coated with lots of sugar today……………..

Things were timed nicely and our pizzas arrive after we finish our salads. I got the pizza made with sweet charred corn, ricotta cheese, Parmigiano Reggiano and Calabrian Chile.

It’s a non traditional pizza that is delicious!……The crust is unusual too……It is crisp on the bottom and looks like it’s made with some sort of wheat or grain flour that is organic. The menu reads organic flour and tomatoes….

Anyways…….I taste that the corn was fresh, sweet and charred. The ricotta is creamy and lightly seasoned. The Calabrian Peppers add a good deal of yum and zip…..This non traditional pizza is YUMMY DELICIOUS!

My husband to my surprise ordered the pizza with pesto, mozzarella, braised chicken and heirloom tomatoes.

I tried two bites. This pizza was cooked perfect….It was nice and crisp and fully cooked. The cheese was rubbery on this pizza and the chicken was dry. We both enjoyed the corn pizza much more. The corn pizza is the way to go…It’s delicious!

That was my trip to Fellow Osteria

www.FellowOsteria.com

Every THING is subject to change and your experience may or may NOT differ.

The Forking Truth