![]() (Bonus: You can also get a cracker-like Roman-style crust in Madeira, from that location’s Italforni Bull Oven.) Build your own from the fancy ingredients list, but know this: Nobody in Cincinnati does Margherita pizza better than A Tavola. Founders Sam Ginocchio, Jared Wayne, and Bill Draznik didn’t have formal training in the art of pizza making, but that didn’t stop them from learning it better than most, helped along by a Stefano Ferrara wood-fired oven, which is necessary for the charred air bubbles of A Tavola’s Neapolitan crust. Then make your way to A Tavola, which has set the standard for pizza in both neighborhoods. Photograph by Chris von Holle New York–style deluxe pie from Taglio.įirst, pick a scene: OTR’s urban Gateway Quarter or Madeira’s suburban business district. 3531 Columbia Parkway, Columbia-Tusculum, (513) 321-0454, ĭetroit-style pepperoni and hot honey from Taglio. When you’re ready for a serious dinner of seriously non-wimpy pizza, Taglio awaits. Taglio opened as a tiny carry out in a Columbia Parkway strip mall in 2015 and has since doubled down, adding a full bar (try the Nero Manhattan) and a full menu (get the mozzarella sticks, by any means necessary). Taglio’s version is pumped up further still with edge-to-edge ingredients, plus bracing flourishes like fresh garlic and hot honey (it’s magically delicious, especially with pepperoni). Detroit-style pizza is a burly setup: crunchy, chewy, and distinctly not foldable. This Columbia-Tusculum restaurant (corporate cousin to A Tavola) serves up 18-inch rectangles of greatness that Motor City residents have loved since mid-century. You could Google “Detroit-style pizza.” Or you could just go to Taglio. We visited a slew of Queen City pizza parlors to come up with this list of the top 25 best pizza places in Cincinnati. ![]()
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