Being a native of Brooklyn, that's where I got most of my pizza, and I was more than satisfied. I used to watch them roll out the dough, flip the dough, dress the pizza and pop it in the oven. That's how they did it at Joe's Pizzeria in Brooklyn, but hearing the buzz about Chazz inspired the curiousity in me, so I anticipated tasting the Bronx-style offering.
First things first though, we begin at the beginning—with our appetizers. I asked the waitress what was good to order and she told me that the Veal Meatball was a popular choice. Okay, this is not just any meatball...it's mammoth. You might just order the meatball and a dessert and call it a night. It's the size of a tennis ball, topped with a whipped ricotta cheese, tender and packed with flavor. Yes! Score!
Okay, on to the pizza. Although, it's not the only thing on the menu, let's face it, that's what I came to try, and that's what most of the buzz has centered around. So, I carefully looked over the menu; after all, this was a serious decision. Now, I know I could have gone with the classic pepperoni pizza, but I like to try new things, so I went for The Contadina pizza.
The Contadina is topped with speck ham, Swiss chard, and parmigiano cream and right before it's taken out of the coal-fired oven, two farmers eggs are cracked on top and the pizza is then put back in the oven to slightly cook the eggs. You are essentially getting sunny-side up eggs over your pizza. Following the instructions of Chef Ezra Countis, I took my fork and spread the yoke around the pizza to enhance the flavor. I'm nervous. I asked for it...I got it...and it was good. My dining partner, MCCN writer and photographer Sieva Floyd, raved about the crust. I enjoyed the smokey flavor of the speck ham, a type of smoked raw ham with a dry-cured flavor. Overall, it's worth trying, but if you're not good with runny eggs on your pizza, this is not the one for you. For a look at the other eleven pizzas on the meun, click here.
Next came the pasta. We were sent the Fusilloni "Caprese," which was served Al dente in a simple tomato sauce with fresh mozzarella, basil, and pecorino—a warm dish of comfort, easily a favorite for pasta lovers. Other pasta offerings on the menu include tagliolini with speck ham cooked in a parmiagano cream sauce as well as linguini and shrimp and a linguini bolognese dish.
Our evening had a sweet ending with two desserts. First we tried the Cinnamon-Spiked, Vanilla-Iced Bread Pudding with whiskey creme anglaise and salted caramel. This bread pudding is reminiscent of eating a warm, sweet, frosty cinnamon roll. The other dessert was the Warm Rustic Apple Tart served with vanilla gelato and caramel sauce. A flaky crust and tart, razor thin apple slices put this dessert on the "to do" list. Grab a cup of cappuccino and enjoy.
I don't have anything bad to say about Chazz. It was a good experience, but I would say that it's important for the wait staff to know the menu and be familiar enough to give recommendations. I did not get that confidence from my particular waitress. It's a new restaurant, so hopefully that will work itself out in time.