OK, Here we go..... I think it only fair to start with this photo as this trip to Tokyo, and the inspiration of these two guys with me in the photo, really kicked off my interest in exploring food, photographing said eats, and sharing/explaining my impressions of my experiences. So, to you David Chang and Anthony Bourdain, Cheers, and thanks. As I begin I think it only fair to explain a bit of what my purpose with this blog is. As you know, I do not participate in Facebook, and I wont go into why here, but I NEEDED a vehicle to communicate and connect with those in my life, both near and far. As the name implies, this will primarily be a blog about pizza. However, as this is mine, I will feel free to do and say as I damn well please, as it pleases me. So I hope to not offend or tiptoe too far over the line of appropriateness, but if I do, that's just too fucken bad. Enjoy. Pizza, food, life experiences, thoughts, feelings, rants, and more food. This is what you will find here. Please feel free to share and pass along to anyone you think might have an interest, as I hope you will as well. Sincerely yours, DVA

Thursday, April 11, 2013

Ollie's Pizza Rosarito B.C. Mexico, Brick Oven, Take-2



Yeah, last post was Ollie's, yeah, this post is Ollie's

And yeah, it's soooo good that we had to come back for more

I won't belabor the details as you can simply scroll down to the previous post and read for yourself.  What I will belabor in this post are awesome photos of awesome food and beer.

Let's roll

Here's half the crew


And this is the complete bunch

A pretty rough crowd...




NEGRO MODELO  on tap!



Now straight to the pies

Pepperoni

LOADED with pepperoni.  It looked soooo good when it hit the table that I totally forgot to snap a shot.  When I realized it, half the pie was gone....   





Prosciutto and arugula

Again, loaded!  But not too much, just enough so that you know that you're eating prosciutto.  And it's top quality too.  Not the stringy cheap crap with tough fat running through it and half the shit pulling of the pie.  This stuff was fresh, delish, yummmmy, and plenty of fat (it's prosciutto.....duh) but the good stuff


This is what was left of the salad by the time I remembered to take a shot.  I think it was oranges and gorgonzola???  It was great and we devoured it.  Again, a little late with the camera.....sawlee



Another new item for us, not new to long time Ollie's fan though, is the Nutella desert pizza.

This is made with the same dough as the pizza, stretched oblong, small amount of salt and olive oil on top.  After baking SLATHERED on the inside with a very generous portion of Nutella, powdered sugar on top.  BOOM!  I was a skeptic from our last visit.  Just no way it could be THAT good.  People were ordering them like crazy tho, but not us.  I am now a believer.  

You have to have this, truly great.

Once again, these guys are so awesome that they gave me full access to the kitchen and the process.  Really a great bunch of guys.  Cool place.

Enjoy







Best pizza maestro in Mexico


























SOOOO MUCH NUTELLA!!!!!









 Perfetto


Not only is the food awesome but the place has such a great feel on the inside and out.

Here's an example of the art inside




And here's what the place looks like on the outside




Let's go to Mexico and eat pizza and do sloppy Nutella kisses and watch the sunset....




 Pie, eat it

DVA




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