My boyfriend Timmy and I visited Eduardo's Enoteca for the letter "E" in my "Eating the Alphabet" series.
The restaurant was much smaller than I had imagined before visiting it; though, it was nice because it lent to the intimacy of the space. There is also an outside patio area for warmer weather.
We ordered the Parma Crostini ("Prosciutto, bufala mozzarella, tomato, aceto balsamico, evoo") and the Sausage Peppers Onions Pizze ("Roma tomato sauce, parmigiano, mozzarella, spicy sausage, marinated sweet peppers, caramelized onion").
The Parma Crostini was delicious, though I wish they had come with three (rather than two) crostinis for the $6.
Pizza is like mac and cheese in that it is difficult to screw up. That said, when it comes to pizza, I feel there are a lot more qualities that can make a pizza stand out. The pizza at Eduardo's Enoteca certainly does not blend in with the average "good" pizza, and stands above the rest as excellent; the crust, sauce, and all the toppings were especially delicious. I also really appreciated that the sausage on the pizza was not the typical greasy balls of sausage that tend to leave my stomach full of regret.
Aside from the food, what really made the experience special for us was our amazing waitress. She was attentive but not too attentive, which can be a tough "sweet spot" to accomplish. Eduardo's Enoteca is one of our favorite places that we have visited on my "Eating the Alphabet" project, and we will definitely be back (albeit, maybe not until after the project is over since the project consumes so much time).
Yum. It's always the best when the servers have just the right technique - it makes a big difference. Fun series, I love the idea! -♥- Rachel (For the Birds)
ReplyDeleteA good server can make such a difference. Do you have a position on "Chicago style" pizza? This seems to be an almost religious affiliation/aversion.
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