Pizza has exploded in Vancouver. I’m not talking about standard, run of the mill, delivered to your door in less than 20 minutes or it’s free pizza, many of which still claim to be made with 100% real cheese – since when was fake cheese an option? I am talking about the wave of 90 second Neapolitan pies that are quickly becoming the new pizza norm.
I’ve posted many times about pizza and beer inVancouver. I started with Marcello’s on Commercial Drive, where they have been making thin crust pizza long before it was in fashion. The pizza here is good and was arguably one of the best pizzerias in Vancouver for a number of years.
I then moved on to Incendios West (now closed) and The Rocky Mountain Flatbread Company in Vancouver’s Kitsilano neighbourhood, hoping to find the best pizza Vancouver had to offer. I was excited about both locations, the beer menus looked good and so did the pizza. The crust at Incendios West fell flat - under-baked, gummy and a bit soggy. RockyMountain, it turns out, doesn’t use salt – enough said. I’ve heard from a number of trustworthy sources that Incendios Gastown location has stepped things up since a fire, which gutted the restaurant a few years back, forced them to restart.
Then along came Nicli Antica Pizzera in Gastown. Things changed after Antica Pizzeria opened. People started to crave Neapolitan pizza. Foodies began to talk, all of them claiming to have found the best 90 second pie in town. Restaurateurs took notice. And now Vancouver is a pizza town.
I am more obsessed with pizza than ever before. I overheard a friend of friend, whom I met just hours earlier, visually describe the chewy naan-like crust at a new pizzeria on Commercial Drive last night. I may have told this near stranger that I loved him – perhaps I came on a little strong?
I am going out for pizza tonight. I am probably going to visit two places – Pizza Farina and Viva Tevera Pizzaria. Yes, two pizza place in one evening may be a bit excessive, but what is life without a little excess now and again?
Want great pizza in Vancouver? Check out some of these places:
Nicli Antica Pizzaria – Makers of what many consider to the best pizza in town (I am one of the many). The beer is good and the pizza is out of this world. The ambiance is a bit stuffy for Gastown, but when the pizza is as good it is, ambiance doesn’t really matter.
Red Card – If you like sports, good beer and pizza you will like Red Card. Rick Green, local food and beer aficionado, turned me on to Red Card. The pizza is heavily charred, in a good way, and the craft beer selection is a big plus. Possibly the best foodie and beer geek friendly sports bar inVancouver.
Verace Pizzeria Napoletana and Enoteca – The pizza here is good, delicately chewy crust with a healthy char and traditional Italian toppings. Located right next to Rogers Arena, Verace Pizzeria is a great pace to go before a game. Be warned; arrive early on game days if you want a seat.
The Golden Boot – Located in Coquitlam, The Golden Boot makes what may be the best pizza outside of the Vancouver core. Probably not worth the drive if you live more than 30 minutes away, but if you happen to be in the area and have an urge to eat good food it is worth a stop.
Viva Tevera Pizzeria – I have heard great things about Viva Tevera, but never been. Having recently opened their doors just weeks ago the wait to get a table can exceed 90 minutes. Viva Tevera is one of the two pizza stops for tonight!
UPDATE:
Viva Tevera Pizzeria was good. The crust was chewy but also a bit dense. The flavours were a bit heavy and didn’t allow the the distinct taste of each ingredient (cheese, tomato, basil etc) to come through. Overall an enjoyable experience and in a very interesting part of Vancouver. But not the best. I’d still give that to Nicli Antica Pizzeria.
Pizzeria Farina - One of my most trusted food sources tells me that Pizza Farina makes the best crust inVancouver. After this evenings pizza adventure I hope to confirm or deny this lofty claim.
UPDATE:
Pizzeria Farina impressed me. Not as traditionally Italian as the others (which doesn’t really matter), but very well made pizza - fantastic dough/crust. The restaurant, although very small, was inviting. I’ll be back.
Cheers,
Erik