My expectations were high, true. Keste Pizzeria and Vino make their own crust, and it is only available two days a week: Mondays and Tuesdays. Arrived on a Saturday with a group of eight, begged, but no gluten-free pizza. Nice large caprese salad, but not what I'd been dyng for. Today, finally, pizza margherita without gluten. Fresh mozzarella, fresh basil, and fresh sauce. Really fresh sauce. Great sauce. The crust: a bit dry. Too crunchy, without enough of that sink-your-teeth-into-it chewiness that great crusts have. But, wow, that sauce and marvelously melting cheese. I've seen their glutenous pizzas and this was the one time I've wanted to be "normal" and non-celiac, because extrapolating from these toppings, I think I understand why their regular pizza was just chosen by restaurantnews.com as the best in New York State. Sigh....
On to dessert at L'Arte del Gelato around the corner. Another wonderful bit of transplanted Italy. Gelato, my favorite dessert after pizzza, and for my dairy-sensitive friend, sorbetto. Large range of luscious flavors. Recommended: hazelnut gelato (by me) or pear sorbetto (by my friend). So delicious, my pizza tears dried.
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2 comments:
Along with the pear sorbetto, the mango was also amazing. So refreshing. And although I was also a bit disappointed at the gluten-free pizza, the atmosphere was nice, especially hearing all those people speaking Italian.
i might be willing to give keste another shot--i thought the toppings were THAT good. maybe the crust was just over-baked today? hopefully!
fleababe: thanks for writing!!
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