Fig, Ricotta, and Prosciutto Pizza

Once upon a time, I had this recipe on this site that people loved.

It was elegant. It was satisfying. It was salty, sweet, and totally unique.

And then I moved my blog over from a Blogger to a WordPress site….and it got lost. Gone in the interwebs, never to return.

Except for the fact that I had shared that recipe on another one of the websites for which I write.

Thank you, interwebs, after all.

Fig, Prosciutto, and Ricotta Pizza (adapted from Whisked Foodie)

Ingredients:1 can pizza dough

1 log goat’s cheese

1 can pizza dough
1 log goat’s cheese
8 slices of prosciutto
4 tablespoons of fig jam
2 medium onions, cut into rings and sautéed in olive oil until caramelized

1. Unroll the pizza dough on a sheet pan covered in tinfoil. Also, preheat oven to 350F.

2. Spread the fig jam on the pizza crust.

3. Top with the caramelized onions and the ricotta.

4. Bake in the oven for 15 minutes, or until a knife plunged into the center of the pie comes out clean, the bottom of the crust is crisp, and the cheese has turned brown and bubbly in spots.

5. When the pizza comes out, top it with the prosciutto.

6. Serve.

Do you see why I was so bummed when I thought that this was lost? It’s literally the ideal recipe. It’s easy. It’s fast. It does not require any super hard-to-procure ingredients. It’s complex but not intimidating and is easily adaptable. Don’t have pizza dough? How about some naan? Don’t like prosciutto? Try some turkey bacon. And this is also delicious with goat or blue cheese. So here it is. For posterity.

Until, that is, I change my website again.

How to Make a Pizza

And now to continue pizza making…how did I do it?

By following Pizza a Casa’s recipe:

3 1/2  cups unbleached all purpose flour

1 1/2 cups warm water, heated to about 120 F

(or beer…this is where the Sam Adams came into use. It produced a wheaty, sweet crust that enhanced the savory pizza toppings. It is also conveniently portioned – use one bottle, heat it gently on the stove, and there you have it!)

1 packet active dry yeast

1 T. extra virgin olive oil, plus more for coating Tupperware

1 T. sea salt (not iodized and fine crystal)

1. Mix all the dry ingredients except the yeast in a large bowl.

2. Add the yeast and olive oil, and stir to combine.

3. Now make a mound of the ingredients in the middle of the bowl, add the beer or water to make a moat around the outside, and…

stir …

until the dough forms a mass like this. Mix it with a spoon at first, then with your hands till it just comes together.

4. Then knead it with your hands about 12 times, or until it feels kind of dense when formed into a smooth ball and poked. I think it feels like a lump of Play Doh!

5. Coat a Tupperware with oil.

 

6. Drop the ball in…

and let it rise for about 4 hours, or until there are large air holes in the dough. The dough should double in volume.

7. An hour before you are ready to bake the dough, preheat your oven as high as it will go. If you have a pizza stone, preheat it in there. If not, a cookie sheet will work alright, too. When you are ready, shape the dough into a circle by any means necessary- tossing, pulling, stretching…if you make a hole or 2, just patch it up. Actually, make it into two circles. This dough makes 2 pizza  don’t try to make it into tone or the dough will be too dense. After you form the rounds, top them., transfer them via cornmeal coated pizza peel to the stone (if using a peel)…

and cook for about 15 minutes, or until the crust is stiff and charred in some spots and the cheese is melted. 

8. Serve.

The pizza is absolutely great and FOOLPROOF! Sure, the one I made at homew as a little misshapen, but it was no less delicious. The beer crust is tender but sturdy with large air holes and a floury, pleasantly malt-y aftertaste. I topped mine with spicy tomato sauce (mixed with Sriracha), mozzarella cheese, onions, mushrooms, and pepperoni. When it came out of the oven, I topped it with some olive oil and fresh basil, so the basil gently melted into the cheese and the olive oil pooled inside the garlicky pepperoni rounds. This is pizza that I will make again and again.

 Because it’s so good that it’s not like there are ever any leftovers.

Disclaimer: I attended this class free of charge. I was not required to write about my experience and my opinions are my own and unbiased. 

Pizza a Casa is Pizza School for Dummies Like Me!

This post is going to be a 2 parter…

The first part is about a place you need to go to learn about how to make pizza.

Pizza a  Casa is a G-dsend for people like me who just can’t, despite public claims they make on their blogs, seem to be able to pull it together to make a good yeast bread.

Or, in this case, pizza crust.

Mark Bello has created a pizza school for the yeast challenged  They partnered with Sam Adams to teach us how to make pizza dough with beer, but more on the recipe later.

The pizza school itself  on the Lower East Side  is very small with a long counter in the middle where you sit, drink a beer, and learn how to make pizza.

Bello measures out all of the ingredients for you, so all you have to do is concentrate on the technique.

He is patient, funny, and totally hands on. He walks around to each of the 20 or so students in the class, making sure that each one understands how the dough should look smooth, how it should feel rather dense by the time that you are done needing, and making sure that everyone who wants to has a glass of wine or beer.

He explains why it’s important to use finely granulated salt (so it melts better) and how to slide your pizza off your peel onto the stone (the secret is semolina flour). He lets you know that your home oven can produce a wonderful pizza and that your supermarket carries every ingredient you need – no need to invest in olive oil so expensive that it makes you take out a second mortgage on your home.

Best of all…he teaches you how to make some totally delicious pizzas.

Like one topped with ricotta, parley, and crab (he uses canned crab meat and it tastes incredible).  Very light and non fishy). The ricotta puffs up and creates this lightly salty, very creamy topping on a wonderfully tender pizza crust.

Then there is one topped with spicy red pepper and mozzarella paste – kind of like an Italian pimento cheese. The secret here is some Sriracha in the pesto. Topping it with pepperoni brings out the even saltier, spicier tones, and makes those high notes sing.

Or one topped with raw bell pepper, red onion, and basil on a mozzarella and tomato sauce pie. Simple, vegetal, and totally delightful.

Though I took the class for free, I would pay for it again . In fact, I am thinking about taking it again soon. After all, the pizza I made at home did turn out pretty darned well thanks to this class…

To Be Continued…

*Disclaimer – I did not pay for this class. I was not required to write about my experience and my opinions are my own and unbiased.*

Lattanzi’s Pizzeria, Edgartown

When I hear Martha’s Vineyard, I think lobster rolls, B&Bs, and Jaws. I really don’t think pizza.

Lattanzi’s Pizzeria changed all that for me. Lattanzi’s is an elegant Italian restaurant in the upscale community of Edgartown and the pizzeria is the restaurant’s casual offshoot.

Open year round, it is a relaxed place where you can come in jeans, order a glass of wine, and chow down on some seriously great ‘za.

Bread

Baked in the wood burning oven, the bread is really worth mentioning. Sour and dense, with a pleasantly floury crust, it is great when dipped in the spicy garlic olive oil.

Zuppe alla Pesce

A nightly special, this shellfish soup was satisfying  in every way. It was an ample portion, spicy, fruity with tomatoes, and herby with parsley. The shellfish was fresh, salty, and juicy, and the result was a soup that was filling, well-rounded, and delicious with hunks of that delicious bread.

Vongole -Clam pie with Tomatoes, Herbs, Garlic, Spinach, and Asiago

When in Martha’s Vineyard, clams at every course are de rigueur. Here, topping wafer thin crust, they are adorned with garlicky spinach, sweet tomatoes, and salty shards of Parmesan cheese. The clams themself taste sweet and very fresh, tender atop the crunchy crust.

Though the crust could use some more charring, it still manages to be chewy at the edges, with enough heft at the middle to carry the toppings.

The price is a little steep, but it’s Martha’s Vineyard – in general, full service restaurants here are pricey. The food is delicious, the service is efficient, and the atmosphere is much more laid back than most of the sit down restaurants on the island. It’s a nice break from fried oysters (not that I ever need a break from fried oysters!).

Next up: Odds and Ends on the Vineyard

Lattanzi's Restaurant on Urbanspoon

La Montanara – Deep Fried Pizza

Pizza in NYC can be had in almost any fashion – traditional thin crust, locavore influenced with spring vegetables, even vegan and gluten free. But never had I EVER tried deep-fried pizza until last week.

Fried pizza is dough that has been dropped in the fryer for 30 seconds, then topped and baked for additional time until the dough is cooked through and the cheese is melted.

Fried meets cheese? This is a love story of epic proportions.

La Montanara, opened by the people who run the popular Forcella, is a tiny restaurant that only serves a few items, all of which are fried. Fried pizza, fried risotto balls, and fried desserts are all on the menu. Order at the counter, then wait at your table until your number is called.

Be aware that this is not fast food – it is made to order and comes out as it is ready. Grab a few friends and wait the 15 minutes until your number is called. The results are worth it.

Salame Piccante

The first bite of this is so bizarre it made me laugh out loud. The first taste is of pizza – the trio of homemade mozzarella, bright tomato sauce and zesty pepperoni. However, that taste quickly takes a background to the taste of the dough – crisp outside and pliant inside, with a faintly sweet taste. For all the world, it tastes like a freshly fried yeast doughnut! But, somehow…it works. Like maple covered bacon or cheese and apple pie, the taste melds sweet and salty, dessert and entree. The toppings are all first rate, and though the sauce is a bit sweet, it works well with the dough’s pillowy texture and slightly sugary taste.

Tartufo

This pie, topped with delicate ham and fragrant truffle oil, is a more earthy, woodsy pizza. Served with that same creamy mozzarella, it showcases the dough in another, equally unique way.

La Montanara is very inexpensive and very unusual. Don’t go there for a date, but for a quick bite with a friend or alone, this place can’t be beat. The pizzas are small enough to be a snack but hearty enough to be a light meal. And it’s fried, people.

Like I said…an epic love story.

La Montanara on Urbanspoon

Capizzi – Pricey Pizza in Hell’s Kitchen

If you were a tourist from SmallTown, USA coming out of Port Authority’s dubious Southwest entrance, and found yourself faced with men whistling catcalls, women slugging cheap booze out of paper bags, and a general feeling of fear…what would you do?
A)    Trust that you would reach a friendly area soon and walk up a few blocks, where you would be greeted with the tame atmosphere and delicious Thai food of Hell’s Kitchen
B)     Join in the fun, grab a 40 at the corner bodega, and pray that you didn’t wake up in Coney Island
C)    Spot a cute looking Italian restaurant across the street, and view it as a beacon of sanity and a port in the storm.
Most of us would choose C. That is the whole reason that Cappizzi exists. This small restaurant, hidden under the bus lane leading into Port Authority, fairly DRIPS little Italy the second you walk in there, as I did with Hungry and Feisty. Frank Sinatra croons on the radio, a mustached man flips pizza dough in the back, and a Coke machine sits…
Ready to dispense frosty sodas. Why does it taste so much better in a vastly overpriced glass bottle than out of a fountain dispenser?
Prosciutto and Arugula with Prosciutto Di Parma, Arugula, Shaved Parmigiano Reggiano, and Olive Oil
This is an excellent pizza. The prosciutto is slightly thicker cut than I usually have it – a wise choice since it helps the delicate meat stand up to the peppery arugula and sturdy crust. The meat is salty and meaty – no hint of hard waxiness that cheaper prosciutto so often has. The Parmigiano is nutty and sharp, providing a welcome contrast to the unctuous meat.
The crust is good, not great- a bit thicker than I prefer, with not enough char or bubbles along the edge. But it does the job.
Loaded Pizza with Fresh Oregano. Provolone Cheese, Pepperoni, Sausage, Mushrooms, Onions, Roasted Peppers, Garlic, and Fresh Oregano
This pizza is also quite tasty. The sausage is sweet with fennel and spiked with plenty of pepper. The pepperoni is a bit flaccid, but the roasted mushrooms, onions and peppers more than make up for that. The cheese is very mild, and I would prefer more of a punch, but it was at least high quality and pleasantly stringy. Be prepared that Feisty found a whole roasted garlic clove in her slice…I consider than an aphrodisiac, but if you are going to the club later, you might want to lay off those whole cloves.
So…cute restaurant, tasty food, good service…what’s the issue?
The price.
Oh, the price.
These pies – which are personal size, mind you- each cost between $15 and $20. For four pieces of pizza. Four small pieces. I don’t care how deep your pockets are, when you pay upwards of $10 for a personal pizza, unless it’s covered in truffles and served on gold, you are being gouged. The prices are just too high when there is better and cheaper pizza a few blocks in any direction. They are keeping these prices high because those bewildered folks coming off the bus keep stumbling in and paying those prices. It’s a way to make a buck. But, though the food is good, it’s not a way to get me back.
Lucky for them, a bus from Anywhere, USA is probably arriving in the terminal right now.  
Capizzi on Urbanspoon

Frank Pepe Pizzeria Napoletana, Mohegan Sun

It was my birthday August 1.
Happy birthday to me!
To celebrate, we went on an eating trip. 
Duh.

The day started with a bagel with cream cheese, lox and onion.
And ended here.
At Frank Pepe’s in the Mohegan Sun Casino.
Now, I have been to the original Frank Pepe’s, but we were hungry after a few hours of gambling in the casino and didn’t want to schlep to New Haven for a clam pie.
*Note – this is not a comparison between pies. This is a review of a stand alone pizza* 
So we went into this outpost, located right off the casino floor.

Casual, with kitschy touches and the same green booths as at the original.

A huge brick pizza oven.

 
And a menu with pies.
The only thing it didn’t have was the long line.
Happy birthday to me!

You can get a pepperoni and sausage pizza here. Or one with peppers and onions. 
But why would you? 
You want the clam pie. 
And not the white one that is on the menu…ask for it with red sauce. They will do it. 
And when it arrives…inhale.

The scent coming up from the pizza will be garlicky, sweet, salty and fresh.
Also…the pizza will be insanely hot. 
You will burn your mouth. 
It’s worth it, I swear.

The crust is thin, lightly charred and slightly floppy in the center, like all Neapolitan pizza crusts are. It finises off with a sturdy end crust, pleasantly charred and in spots, but not tasting bitter or rancid. 
Then there are the toppings.

Huge, fresh clams. You can tell they are fresh at first sight because of the irregular sizes of the chopped clams. Large and small, thick and thin, they are scattered over the crust, melding with the sweet, fresh taste of the tomato sauce and the red pepper flakes you will definitely want to apply. The calms are reminiscent of the sea – salty, fresh, deep tasting. They meld with the heartiness of the flour to create the perfect relationship between topping and crust. And the sauce is the secret agent here. More of a tomato sauce and less of a marinara sauce, it is so purely tomatoes -bright, sweet and filled with that tangy fresh tomatoey taste. Woody oregano brings out the earthiness of the sauce. The pie comes with fresh garlic, but I prefer it without. I like the clams to come through without the sharp bite of garlic.

Clearly, I like a lot of modifications. 
Luckily, the folks at Frank Pepe’s are happy to comply.
Happy birthday to me!

Zero Otto Nove’s Fabulous Pizza

Zero Otto Nove is a Bronx restaurant that is supposed to have fantastic wood-fired pizza, as well as other delicious Italian food. They just opened up a branch in Flatiron, and I couldn’t wait to check it out. Lately, I have just been a pizza FIEND…and by lately, yes, I mean the last 26 years of my life.
The restaurant is a large space that, with its cloth napkins and swanky bar area, is far more upscale than most pizzerias. It is definitely nice enough for dinner with the parents.

The bread basket…not so much. The foccacia was soft but there was no contrast in the flavor or texture. Buttery and soft is great, but without a little tang or crunch, it isn’t much. The olive oil, however, was incredibly deep and rich tasting. A perfect balance of fruity and spicy, it was really top of the line.

We tried the Butternut Squash and Cappelini Soup. WHOA. I am a long time fan of butternut’s slightly sweet taste and creamy texture, but I am used to it with sweet, heavy accompaniments like browned butter, sage or cinnamon. This had caramelized onions and the sweet-savory taste of roasted garlic in there. It had toothsome, pencil thin noodles and sharp Parmesan cheese. It was a little spicy, very light, and nothing like any other butternut squash dish I have ever tried. This was a standout – perfection.

My Arugula Salad was also perfection. Slightly bitter, crunch stems of arugula mixed with an incredibly tart lemony dressing, with just the barest touch of olive oil. A few shards of Parmesan cheese added a slightly fatty aspect to this rather sparse salad – totally delicious and a real appetite whetter.
The Margherita Pizza

Sure it was simple. Can’t simple be fantastic?
When it’s this great, it can.
Incredibly fresh and bright tomato sauce that was just like biting into a sun-ripened tomato. That juicy, that fresh, that harmoniously acidic, sweet and perfect. The cheese was stringy, buttery and perfectly fatty. There could have been a little more cheese, but what can I say-I am a dairy whore.

 The crust was totally exemplary – just look at that upskirt shot. Thin, floppy in the middle and crispy at the edge, with chewy innards and crunchy, charred edges. There was nothing new or exciting about this pizza,and that was what WAS so new and exciting. This place knows a good thing and doesn’t mess around with it. I totally recommend this pizza.

I also tried a bite of my sister’s Potato, Sausage and Smoked Mozzerella pizza. 
This was well prepared, but not especially to my taste. The potatoes were cut a wee bit thicker than I tend to enjoy, meaning that they were mostly creamy with some crispy bits. The sausage was perfect-porky fat mixed with the light, licorice-y taste of fennel is always a winner, and that crust was still fantastic. Here, the main issue for me was the smoked mozzarella. It smelled and TASTED just like toasted marshmallows to me. Incredibly sweet, like candy. I have no idea why it tasted like that to me! Also, I really missed that incredible sauce.

This whole meal was pretty incredible. It doesn’t come cheaply – no pizzas are under $14, once you account for tax – but it is totally delish. I mean, it is a perfect pizza. Ingenious soup. The service is slow and confused, but kind and congenial – you know, like your senile Uncle Saul, who always forgets your name but then sens you a huge check on your birthday. You forgive the incompetence for the sweetness. And they DID get the order right. 
And the kitchen got the taste of the food REALLY right!
Zero Otto Nove on Urbanspoon

Zigolini’s Pizza – Wood-Fired Pizza in Midtown NYC

Midtown has a couple of great pizza places – but most of them are nontraditional. They are delicious and craveable, but sometimes you don’t want a blue cheese-buffalo chicken pizza on gluten free cornmeal spelt crust, you know?
That’s what I was NOT in the mood for when I headed to Zigolini’s for lunch. I felt like plain old pizza today  -that perfect blending of dairy, veggie and bread that would leave me satisfied and comforted. Zigolini’s is a pizza-wine bar that has branches downtown and uptown, the specialize in wood fired pizzas and wine.
The midtown location is a long, narrow building with minimalist decor and that huge oven in the back. Very relaxed, but still nice enough to take your mom for lunch.
Or have her take you. Go on, it feels GREAT to be a mooch, especially when you feel like some classic pizza.
The bread is worth mention. Fluffy, chewy, nutty pizza dough topped with olive oil and some sweet caramelized onions.  I love pizza dough – I am one of those people that hoards other peoples’ crusts like they are pots of gold and I am a leprechaun – so this was a hell of a winning situation for me. 
The Caesar Salad was less so. The romaine was fresh and crunchy, but the dressing was extremely bland. Too creamy, not at all lemony, garlicky or peppery enough. It tasted like it was mostly mayonnaise with a bit of Parmesan. Not horrible, but not what I want in a Caesar.
The Margherita di Burrata with Tomato Sauce, Basil and Burrata di Buffalo DOC. DOC means that this cheese is from a certain region of Italy – basically it is the real deal. So, was this pizza the real deal? Was it everything I wanted and craved?

Well…yes, and no. It had thin crust that was chewy and a bit floppy rather than crispy, but that was because it was so thin. The sauce was PERFECTION – just sweet, tart tomatoes and the taste of sweet basil at the end of the bite. The cheese was much smoother and creamier than standard mozzarella, but with the same stringiness that makes mozz so great. It was really just what you might say you look for in a pizza, if you were asked. The flavors were copacetic and fresh…
The char wasn’t as dark as I like it, but it wasn’t bad….
But…as Marmie said…this was kind of the “un-pizza.” As it – SO light, SO pure that it kind of left us…hungry for more. Not unsatisfied but…not really fulfilling of our pizza cravings either. You desire that pool of grease sitting on the top of the pizza. You love those zesty tastes of oregano in your sauce. You kind of WANT that slightly bloated feeling after pizza. 
Well…I do.
So would I go back to Zigolini’s? I would, but only for a light snack with friends. The price was right, the staff was great, and the pizza was just what traditional pizza should be, on paper, but in reality…I need some more oomph to my za! I want it to have a crunchy, carby crust! I want a little oregano in my crust! And for the love of all that is holy, let’s LOAD that baby down with cheese!
And maybe next time, I should just give in and try topping my pie with buffalo chicken and blue cheese.
Zigolinis Pizza Bar on Urbanspoon

Co.(pane): Jim Lahey’s Pizza was Worth the Wait

I am not the kind of person who runs to a restaurant the day that it opens. I can’t stand lines or being on call-waiting for 30 minutes just to get a reservation. I figure, if the restaurant is great, it will only get better with time and practice. And if it isn’t, then all the better that I don’t waste my time and money while everyone else is doing just that!
So now you know where I stand…but that still does not excuse me.

 Co.(pane) opened in 2009, and I JUST made it here. Jim Lahey, bread guru behind no-knead bread (which, yes, I still have yet to make) and Sullivan Street Bakery (Home to truly delicious pizza bianca and other treats), opened this casual pizzeria as his first foray into New York’s competitive pizza world. Some people loved it, some were less than charmed. So how did it measure up?

 Co is a casual, breezy restaurant with lots of sunlight and a long communal table in the center of the room. 
There is also a film projection of a fireplace. Consider me obsessed. Yes, there is a pizza oven behind that somewhere, but really…fake fire is just about the most fascinating thing ever. 
 Veal meatballs with homemade sauce, Parmesan and basil, served with bread and butter.
I tried these mostly because Serious Eats had named them some of the 15 best meatballs in NYC. They were indeed pretty delicious, but not what I would call the BEST. All of the flavors were spot on – mild, juicy veal, salty Pecorino and nutty Parmesan cheeses, fresh, acidic tomatoes and sweet basil. It was a textural thing for me. The balls were just a WEE bit densely packed for my taste – I prefer a squishier, lighter ball that dissolves in the mouth. 
These were still awesome, mind you. Just not the BEST.
The bread served with it was totally exemplary. Sour, crusty, bouncy, with a loose crumb and some soft, sweet butter on the side. Here, we could see Lahey’s specialty starting to shine through. 
Escarole salad with bread crumbs, capers, lemon, olive oil and anchovies.
This might be my new favorite Caesar salad in NYC. Though it lacked the garlicky punch of Caesar, the salty, acidic, pungent dressing that was like a breath of salty sea air instead of a fishy kick of low quality anchovies was totally amazing. No cheese was needed, with the brine and salt of the anchovies and capers giving the necessary salinity. The breadcrumbs were really freshly toasted croutons; thick, crunchy without and tender within, they were some of the best parts of the salad. The escarole had the mild, verdant taste of romaine but the velvety mouth feel and stiff texture of endive. It totally stood up to the assertive dressing, and made the salad perfection personified.
Bird’s Nest Pie with Oma and Tallegio Cheeses, Asparagus, Quail Eggs and Truffles.
I was originally going to order the Margherita pizza, to see how they do a plain old ‘za, but…hello…truffles.
What kind of heathen doesn’t order truffles when the opportunity arises?
The aroma of truffles was apparent the second the pie hit the table, along with the deep scent of the Tallegio cheese.
Upskirt shot: charred in spots, but not burnt. Pliant but not flimsy. Exemplary crust.
And the pie itself was…fantastic. Marmie called it “spring on a plate,” but don’t be impressed…I think she read it somewhere.
Fresh, light asparagus was shaved thin and piled on raw. Some pieces were snappy and fresh and some were charred to a crispy, almost sugary, carcinogen filled delight. I liked those pieces best. The Tallegio cheese was melty and funky and the Oma cheese was buttery and rich; both cheeses complimented each other and the rest of the ingredients perfectly without any one overwhelming another. The eggs were delightfully runny, and when I folded the pizza in half, the yolk broke and made an rich sauce for all of the incredibly light and roughage-y asparagus, which really needed the fatty lubrication. The yolk was way more decadent and thick than a chicken egg’s yolk, and did not drip out of the pizza, but stayed very nicely within its carbohydrate confines.
Damn. I would like some carbohydrate confines!
And the truffle. The bewitching, intoxicating, deep but heady truffle. Making the asparagus meaty, the eggs light, the cheese funkier and the bread more sour and complex. Four thick and hearty shavings of it.
I love truffles.
The dough itself was fantastic – not cracker thin, but still managing to be light and pliant and crispy at the same time. Totally fantastic.
Actually, the whole MEAL was totally fantastic. Great service, reasonable price point and some really amazing food. The Caesar salad was out of this world, and the birds nest pizza is something I could eat every day of my life. 
Co was definitely worth the wait.
Co. (Company) on Urbanspoon