Wood Fired Pizza on Bearss Avenue in Tampa...

After so much enthusiastic buzz from fellow Chowhounds, the stars finally aligned and I made it in--- finding myself in the area, pretty darn hungry, and off my lo-carb diet simultaneously........ It was the perfect storm...

I knew it wasn't goin' to be pretty, being a 260 pound party of one, so I took a seat in the back, in the dark...
Peter, the pizzaiolo and owner introduced himself warmly and asked if I wanted him to turn on a light, and I said I didn't need it...
It wasn't that dark---- it was just in the furthest area from the big front windows...
I could still see colors....

I didn't have to eat the whole pizza by myself at one sitting, and if I'd ordered a sensible artisenal selection--- maybe something with a vegetable on it, it might have fueled the perception that I was making an effort, and my wife might have been happy to receive the offering, but I ordered their largest version of the 'Carnivore' and therefore had to leave no evidence....



The Carnivore


I look forward to going back soon with my wife and sharing a pizza like a normal person...

I went in expecting to get the infamous 'Pistachio' pizza, or maybe the one with the carmelized onions & mushrooms, but I was hungry and I thought---- 'let's just see how they do THIS first'....

Seems the Carnivore is my 'vanilla'...

When I ordered the 'Enormi', their largest, and was questioned about it, I assured Peter and my waitress that I was prepared to take home leftovers, which made everybody feel better about my order------ but I knew there was a damn good chance I was gonna walk outta there with only my keys in my hand...

I had a mild compulsion I admittedly didn't try hard to resist that was encouraging me to make it a memorable first visit------ to plant a flag...
Honestly tho, every component of the pizza encouraged me to take another bite...

Peter told me that he's been known to eat whole big one before, but that he was a kung fu pizza master from the far east (he used different words)...
I responded that I was pretty good myself----that's why I could do it in the dark!
That got a hearty laugh which I appreciated...

When I started photographing the pizza on its pedestal thingy, Peter realized I wasn't just a normal person and asked; 'what do you do'?
I pointed to my logo'd work van in the parking lot and told him about the Chowhound thing...

He said; "oh! you just missed Andy and his brother!"....
I loved it! ---- but of course regretted missing those guys...

It was around 1:30, and he was winding down after the lunch rush...
While my pizza was in his amazing and beautiful oven, and after a bit more evidence of my fanaticism made its way to the surface, he talked about his carefully selected ingredients, and we went a little off the rails imagining other possible ingredients and fun combinations, which I totally enjoyed, being an adventurous and passionate home cook...

Let me tellya, it all made for a pretty freakin' sweet first visit to a place!

It's absolutely not the pizza I grew up with in New Jersey and Philadelphia, but I liked it very much... The crust itself has soul--- toasty and smoky, with the flavor, quality, and balance of the toppings putting the lovey dovey smile on my face, seducing one more slice...
----and if I'd ordered sensibly for one person it would have felt just-right cost-wise for lunch...
Whatever pizza is the next size down would be about right...
I'll save the Enormi for when I'm with somebody------ maybe...
I'll thank you to stay out of my personal affairs!

I actually wanted to go back the next day with my wife to show her the super cool wood-fire pizza oven and to try some other fun mambocombo, but I couldn't take the chance on him yelling out 'BACK SO SOON??!!'...

I know a good bartender would know better, but I wasn't sure about pizzaiolos----- even good ones like Peter...

Wood Fired Pizza
2822 East Bearss Avenue
Tampa, FL 33613
http://wood-firedpizza.com/

A really nice lunch at Pia's Trattoria in Gulfport, St. Pete...

'Gecko Fest' was Saturday the 4th, and my good friend's birthday, so we took a drive over the bridge, me with pockets stuffed with folded paper towels expecting it was going to be hot, and it was brutal...
Luckily there are lots of big shady trees all along Beach Blvd, the main strip, that was roped off to allow only walking traffic...

Two absolutely 'Jurassic' Camels were taking a break from the Camel rides under one of those big trees munching away at the leaves when the owner of that particular tree came out and mildly protested for only a second or two before appreciating the awesomeness and all the smiling faces gathering on the sidewalk near her front lawn...

There were plenty of food concessions set up like you'd see at any fair, and some looked darn good, but since we needed air conditioning even more than food, I turned to the bricks and saw Pia's Trattoria 'Pasta & Panini Cafe'...
It looked like a pretty place that I hoped my Italian/Argentinean wife, who's not terribly trusting of restaurants, might enjoy... I prayed this was a real restaurant, and not a place that thrives on the 'hit & run' type of tourist business that I experienced in Cedar Key... (Maybe I'll tell that short story soon...)
After a thumbs-up from a local, we made our way in...

The homey rustic Italian renaissance vibe captivated all of us to the place immediately...
I'll add pics of the restaurant when I go again, but this time I just got a few images of what we ordered, which was a Calamari in a butter, lemon, and garlic sauce that we intended to share--- and since there were 4 of us, 4 Panini...

My wife got the Panini 'Crudo', which was Proscuitto, Mozzarella, Arugula, Olive Oil & Pepper...
Me and a friend each ordered the 'Cartoccio', which was Smoked Ham, Cheese, Sopressata Salami, Chives and Salsa Rosa--- a delicious red sauce reduced almost to a relish, with concentrated tomato flavor...
Birthday Boy got the 'Spezial' which was Bacon, Mozzarella Cheese, Arugula, Tomatoes and Balsamico mushrooms...

The squid appetizer, in that textured sauce, over baby arugula, blew our minds--- even tho there were only 3 fairly small tail sections for $10.50, and there were 4 of us... The squid couldn't have been more tender...
We all got a taste, and we all dipped some bread, but at first we simply chewed and stared at each-other with serious, meaningful glances, then blabbed like Joy Behar about coming back and having a dinner version of whatever they offered in this preparation...

Our super-attentive and friendly server was happy to bring us another basket of fresh baked Italian Focaccia Bread to pull up all evidence of that sauce...
The first basket celebrated the herbed dipping oil...
 

The Calamari with Butter Lemon & Garlic


I'm also a fan of Panini, now more than ever...
This was an enlightening glimpse into what they can be...
On a previous occassion at a place in New Tampa who is no longer open, the pressed and toasted crusty bread was so hard on top and bottom that when I bit down, the guts squooshed out all over my cleanest dirty shirt!

This carefully chosen bread was toasted beautifully, lightly crispy and very easy to bite through...
They were nice sized sandwiches cut into quarters--- but I'll admit that if my wife wasn't with me I might have ordered two... No apps, no bread basket...



Historically, I've always and only been a fan of big stuffed Italian & Jewish deli sandwiches, manly hoagies and subs, but these spoke to me in a softer voice, with an exotic accent---- kinda like my Latin wife, after a couple Sangrias...

All that still has a place in my heart, (pun intended) but I'm kind of impressed with myself a little, that these days quality, flavor, balance, care, and value, are appreciated as much as 'da weight of da plate'...

Ah, who am I kiddin'?
If I'm still hungry I'll just drive up the road and get something else!

  

The Crudo


 
 A segment of the menu description is:

"Using expressive and fresh ingredients are the key to the traditional Panini sandwich. Remember: the idea is not to overwhelm the sandwich with too many ingredients, but to focus on the balance of flavors and textures that you want to taste!"

Well, if they hadn't pulled that off, I would be talkin' about some other place altogether!








   

The Cartoccio

It was worth the drive from Tampa, even tho the festival didn't do much for us, and it was scorchin' hot...

Anniversary Dinner at El Puerto Argentinean Restaurant in Ybor...

I guess it’s really about who’s cookin’ that night, right?
If someone passionate, happy, talented, and wearing a quality cushioned arch support is in the kitchen that day, you're most likely in for a treat--- no matter where it is...
Am I wrong to imagine that most all of the restaurants we frequent have kitchens with stressed cooks and prep staff, and only rarely a 'chef' who's associated by name, rep, and if you’re lucky, a fairly solid, well deserved ego?

That's why I 'try' to not comment on a place after only one visit if I left deflated, or worse, hostile…
But I'm in a struggle, thinkin' El Puerto had their chance with me...
In all of Tampa, I was sitting at a table in their restaurant, where the owners undoubtedly wanted me to be----- on a special occasion...

So here's the experience, with my Argentinean wife's stamp of approval, which I'm considering counting as a second visit…
I regret imposing negativity publicly... People who know me well know that I'm at my best when I'm being a passionate advocate for something awesome...
Hopefully we'll see a lot more of that, but when we left El Puerto I felt ---- 'jacked'...

I remember curling up naked in a dry bathtub...
I never did find out whose bathtub that was…

Salads came and they were bare-bones and forgettable, but that's not something I would normally care about... A basket for the table with 2-3 pieces of nice bread came with them...
We ordered a couple Empanadas as appetizers, and they were decent, but bland and routine…

When the ‘Parrillada for Two’ arrived at the table we said; “Ooooo” because it was a mound of assorted grilled meats and sausage and that’s just what you do…
But in a flash I noticed it was not shiny, not glistening in the candlelight---- no visible moisture, no accumulating bread-soppin’ juices on the bottom of the platter like when we do it at home…
We asked for ‘medium’, but the meat was tough and dry…
There was no evidence that any of it was just cooked…

Sensing my disappointment, my wife glanced at me and her eyes widened seeing the heartbeat on my forehead, and the lights beginning to flicker, but I learned on our second date (I cooked on our first) that we smile and make yum yum noises until we need nothing further from our server, or from the kitchen...
There is no complaining or sending anything back, no matter how tactful or well received...
At that point her jaw is wired shut!
Wolfgang Puck himself could hand her an apologetic to-go box and a gift certificate and both would go in the trash as soon as she got home!
Of course as soon as she went to sleep I'd be diggin' for gold...

When we asked for a couple more pieces of bread to have with the meal, our waitress, who was able to speak whatever language she wanted, just shook her head no and mumbled... I translated this to mean they were out, or close to it, but we were there early--- their first dinner customers, and new tables were still served baskets of bread…
We thought we were on Candid Camera…

There was only one Morcilla (blood sausage) in the ‘Parrillada for Two’ (something we both love and anticipated) but when we inquired we were told ‘yes, that’s correct’…

Oooooo, that guy! Where’s that Ashton Kutcher?!---- Where is he?!

I just checked the menu and it says 'double the portion of the Parrillada for One', so they owe me a freakin' Morcilla! Carajo!

An Asadero in Argentina, even a drunk uncle, is a master of heat and salt, so I was shocked that there was little to zero salt on any of the meats…

You're probably aware how buttery, juicy, tender, and delicious Entraña (outside Skirt Steak) can be...
This was dry and tough---- dark brown, but with no crust…
I regret I didn't have my camera with me this day...

We ‘gnawed’ at most everything…

The Mollejas (Sweetbreads---- something we love even more than Morcilla) were again, as bland as unsalted popcorn, hard and chewy… The sausages, even though they had decent enough flavor, weren't juicy!

All of it--- seemed as if it was cooked a day or two earlier and kept in a fridge only to toss on the heat at the last moment before serving… I have no proof, but as a home-cook this is how I imagine you'd get this result...
And inconceivably, there was no grilley smoky essence coming off this platter, taste or smell…

It seemed to be what you’d end up with if you took unseasoned meat out of a package, threw it under a broiler, went to the restroom and got caught up laughing and crying with the new Reader's Digest...

After we left I peeped thru the kitchen window to see if the meat was cooked on a grill over wood, carbon, or fire… I needed answers!
Cuts of meat were being moved around on the thick black cast iron grates of a big stove-like apparatus... It could have been a grill, but I saw no glow, no sparks, no fingertips of flames coming from underneath…

Disappointing to me, many Argentineans are rigid in preferring their meat to be cooked ‘bien cocido’ (medium-well to well-done), and somehow it STILL comes out tender and delicious…

In Argentina I learned the word ‘jugosa’ (who-gosa +/-) to get most beef-cuts pulled off the grill while they were still pink and juicy, although some achuras, (offal cuts) like Mollejas a la Parilla (sweetbreads), and Chinchulines (intestines) are best when cooked for a longer time, till reduced and crusty...
Ay Mami...

This food is something we do every so often; whenever I can get near a grill (I no have one), but this was our anniversary, and because I kept hearing about this Argentine restaurant in Ybor, I decided that's where we’re goin!

It’s not easy to screw this food up if you start with quality well marbled meats friendly to grilling, salt them, and toss them a few inches over obscenely hot wood carbon or coals till crusty, yanking them off to rest and cook thru gently, releasing their magic bread-soppin' juices into the serving platter…

Of course sausages might require a few extra minutes, thicker cuts need what they need, Mollejas this way need time to render and crust-up--- but they should still be soft and juicy inside…
I certainly never imagined I’d need to tell them that!

A few people whose opinions and taste-buds I greatly respect have given the place a thumbs-up, so maybe their main man called-in that day----- but ya know, with Texas de Brazil in town and the decadent Boizao Brazilian lunch rodizio for $19.99 I can’t imagine why I’d go anywhere else to ‘get my meat on’ as the idiots say…

Oh, one last funny thing…
Not that we cared, but my wife said she didn’t hear one Argentinean accent the whole night…
Ay Dios Miiiiio!

Edited to add:
After all this, feeling bad, I've concluded I owe them a second visit...
I'll go happy, with friends or by myself, and order too much...