Supreme at Mad
Meatball with pepperoni, sausage, mushroom, onion, black
olive, and banana pepper. Briny, salty flavors dominated this
build. A thin red sauce provided a solid backbone. The crust is
very thin, exceedingly foldable, and much moister than your
average tavern-cut pizza, with crispness confined to the very
rim. Carving out the honeypot (center) slices takes some
patience as the cheese along with the toppings are prone to
sliding off. A good pizza overall.
meatball pizza at Mad Meatball offered a flavor surprisingly
reminiscent of garlic butter. Hearty pieces of meatball lent a
sausage-like chew that was most appealing.
Bianchi's Hilltop Restaurant isn't complete without salad and
onion rings. Creamy Parmesan dressing was smooth
and sweet. Onion rings were thin, crisp and
hardly oily, but came to the table on the cool side. The
remaining dregs would make an excellent salad topper, if you can
resist eating the salad first.
favorite of mine at Bianchi's, the Meat Lovers'
with capicola, pepperoni, ground beef and Italian sausage didn't
slouch on the meats, but the crust was limp right up to the edge
and even moister than Mad Meatball's square-cut slices,
exacerbating topping slide. I've had better here, though its
been four years since my last visit [see