First Bite: Pizza Peppone
By Justin Fischer, Jan 17th, 2012 | In Dining
This new pizzeria from the folks behind Le Saleya can best be described as a poor man's a Côté. The concept is remarkably similar. The crust is thin. The space is small and rustic. The menu is on a chalkboard and seating is limited to one communal table. It seats about eight, so if you're a small party, plan on getting cozy with strangers. If that fills up, they'll accommodate you next door.
The place lacks some of the refined charm of a Côté, but hey, you're paying half as much in most cases. Pizzas are anywhere between 55 and 95rmb for what, to the best of my memory is a standard 12-inch pie. Choices are pretty typical too. You've got the ubiquitious margherita, the "four cheese," an anchovy, you get the picture.
All pizza sits atop a wobbly pedestal held up by three pillars: sauce, crust and cheese. Screw up one of these and the whole tower can come tumbling down. It's a precarious situation at Peppone, the cheese and crust are of scarcely sufficient load-bearing strength, leaving all of the weight on the sauce. After a high-gravity beer from next door, though, this won't matter so much.
In addition to pizzas, Peppone offers a selection of cheeses and charcuterie from Les Garcons Boucher down the street. I had a country pate that was decent. It would've been better with something to put it on--bread, perhaps. For some reason, they just gave me butter. To smear on a slice of already fatty meat. Confusing.
They also have a small selection of sweets and pastries from nearby sister bakery La Boulangerie.
All told, certainly not great, but you could do a lot worse around town.
The place lacks some of the refined charm of a Côté, but hey, you're paying half as much in most cases. Pizzas are anywhere between 55 and 95rmb for what, to the best of my memory is a standard 12-inch pie. Choices are pretty typical too. You've got the ubiquitious margherita, the "four cheese," an anchovy, you get the picture.
All pizza sits atop a wobbly pedestal held up by three pillars: sauce, crust and cheese. Screw up one of these and the whole tower can come tumbling down. It's a precarious situation at Peppone, the cheese and crust are of scarcely sufficient load-bearing strength, leaving all of the weight on the sauce. After a high-gravity beer from next door, though, this won't matter so much.
In addition to pizzas, Peppone offers a selection of cheeses and charcuterie from Les Garcons Boucher down the street. I had a country pate that was decent. It would've been better with something to put it on--bread, perhaps. For some reason, they just gave me butter. To smear on a slice of already fatty meat. Confusing.
They also have a small selection of sweets and pastries from nearby sister bakery La Boulangerie.
All told, certainly not great, but you could do a lot worse around town.
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