After Broadway with Mary Poppins, my family of six walked down to Keste Pizza yesterday. It was around six and the place was busy, but we got seated right away. I asked for Roberto, but our waiter told us he had just left. Our waiter was courteous, and we placed our order quickly. Half of my family had never tasted Neopolitan, the other half, including me, tasted it for the first time at Pupatella's in D.C. and were thrilled. Our four pies were delivered right away, and they looked and tasted great. Our margherita was puffy, light, and the mozarella tasted so creamy! I loved it. It was not watery. My 12 year old daughter thought her slice had too much char - I looked it over and disagreed. I ate the remainder of her slice and loved it. We took a risk with the Pizza del Papa with butternut squash cream, imported smoked mozzarella, artichoke, and red and yellow peppers - it was fantastic and quickly disappeared. Next was the Quattro Formaggi, with fresh buffalo mozzarella, gran cru, caciocavallo, parm-reggiano, basil and olive oil. Another winner, great tasting, but not as interesting as the Pizza del Papa. Our fourth pie was the Capricciosa with tomatoes, artichoke, mushroom, imported cooked ham, fresh mozzarella, extra virgin olive oil. My two girls chose this as their favorite. The crust on all pies was excellent, with puffy rims and thin centers. I thought the char was perfect. This place has world class pizza. It seems Neopolitan pies are ideal for creative and colorful and flavorful toppings. Is it a superior medium for these types of toppings compared to NY pie? Freshness seems to describe the pie. I love a NY pie, but I am starting to talk about brick ovens . Pics to follow (hopefully)
