Ninety seconds is how long it takes to cook real pizza — and by real, I mean “Napolitana Certified.” McCaig’s pizza crusts are so thin they make typical Vancouver thin crusts look thick.
Needless to say, my Margherita ($12) was wonderfully simple, topped with fresh, house made tomato sauce (made from San Marzano tomatoes), fior di latte (fresh mozzarella), Parmigiano and three fresh basil leaves. Gently pooled on the lightweight delicacy was a perfect amount of unseasoned extra virgin olive oil.
Also noteworthy was my Insalata Mista ($7) comprising an entire head of roasted garlic, roasted tomatoes (both from the Acunto wood-fired oven), shaved fennel and roasted garlic vinaigrette.
62 East Cordova