Pizza NOTA

Pizzerias open and pizzerias close, but I was more than a little intrigued when I saw recently that Pizza NOTA had opened in the Neighborhood of the Arts in Rochester. They bill themselves as offering something along the lines of New Haven (Ct.) style pizza, which as far as I know is a first for this area.

So why is that a big deal? In a nutshell, New Haven style pizza is sort of like New York style pizza, but not exactly. And devotees of each will tell you why one is better than the other. There's an abundance of stuff about it online, but for a primer, go here or here. I've been to New Haven and tried a few of places, and I've read quite a bit about it, so I had an idea of the style going in. 

NOTA seems a bit unsure of where they stand; their website describes their pies as "Inspired by New Haven’s iconic char," but "finished with a touch of New York influence." Not quite sure what that means, but my interest was piqued by seeing that NOTA has a coal-fired oven. I don't want to get into a long digression here, but coal-fired ovens are typical of New Haven's long-established pizzerias, and some of NYC's older pizzerias as well.  Coal was the fuel of choice way back when primarily because it was more readily available, and there are some differences between coal- and wood-fired ovens in terms of temperature, maintaining the fire, oven humidity, and so on. Read more here. 

My wife and I shared one pizza, along with a salad.  So the question was, which pizza to order? Several sounded interesting, but since this was our first time here, I figured we'd go with a classic New Haven pizza, the tomato pie. NOTA's version is described as topped with Bianco DiNapoli tomato, garlic, pecorino, Parmesan, Sicilian oregano, and EVOO (no mozzarella). 

Upon its arrival at our table, our pie was blackened along the edge and blistered underneath. There was almost no cornicione to speak of; the edge was just barely thicker than the rest of the crust, and the sauce was also applied nearly all the way to the rim.

One of the most striking aspects of the pizza was how thin the crust was. It was literally translucent. 

So there wasn't much interior. It was a nicely charred bottom and the toppings, but with almost nothing in between.

At this point I will pause to address "authenticity" and style points, as in, is this how New Haven style pizza is "supposed" to be?

I'll digress long enough to say that (1) I've had New Haven pizza, but I'm no expert; (2) there are differences among New Haven pizzerias, so there are no hard and fast rules, just general characteristics; and (3) I don't put too much emphasis on that sort of stuff anyway. If I were judging this in a competition in the category of New Haven style pizza, sure. 

But as much as I enjoy trying different pizza styles, as a blog writer I try to focus more on simply describing the pizza, allowing for some subjective impressions, with less emphasis on measuring it against some Platonic ideal. Perhaps I hold a more Aristotelian view of pizza. It's hard to say because neither Plato nor Aristotle were familiar with pizza, although they probably did enjoy the occasional flatbread.

Wait, where was I? 

Oh yes. In my estimation this fell within the parameters of the New Haven style, based on my own experience and what I've read and seen about New Haven pizza: thin, charred, and chewy.

But to re-digress for a moment to the subject of style, if I were a stickler for that sort of thing I could ding NOTA in a few nitpicky respects.

For starters, I was a bit surprised to see that they offer no clam pizza, which is perhaps the most iconic New Haven variety. I'm not even saying I like clam pizza, just that I was surprised.

Second:  too round. Yes, too round. For reasons that have never been explained to my satisfaction, purported authorities on the subject have asserted that New Haven pizza is not supposed to be circular, but sort of oblong or "roundish." If you don't believe me, ask AI, which is never wrong about these sorts of things.

That was actually a valuable piece of information, though, as I've discovered that shapewise at least, I've been making New Haven style pizza all these years; despite my best efforts I have yet to get a pie to come out perfectly round. I'll have to remember that next time I serve homemade pizza to guests. ("Uh, yeaah?!  It's New Haven style! It's supposed to look that way!")

Third: it's all described as "pizza." As the pizza intelligentsia (fancy word for snobs) know, in New Haven, it's not "pizza," it's "apizza," which for still more inexplicable reasons is pronounced "ah-beetz." Maybe that's where the New York attitude comes in? ("Ah-beetz? What da **** is ah-beetz? Whaddaya, from Noo Haven or sumpin?")

Next digression. When I went to New Haven a few years ago I had a serious dilemma about how to pronounce the word when I got there. Say "pizza" and you sound like a tourist (which I was, but that doesn't mean I want to sound like one). Say "ah-beetz" and you seem like you're trying too hard to sound like a local. My solution was to avoid saying the word at all ("I'd like a clam pie"). Not once did "pizza" or anything close to it come out of my mouth. 

I also got a look at Pizza NOTA's oven. I saw flames, but I couldn't directly see the source of them. It didn't directly resemble a coal-fired oven like those I'd seen at some of New Haven's oldest pizzerias, where there's a pile of burning coal in the back of the oven chamber. The flames were coming up from some hidden source at the back of but beneath the oven deck.

I wanted to ask questions, but they were getting busy, so I didn't, but I was left with some questions. Like, is the oven "gas-assisted"? How is the coal used? Coal or charcoal? If coal, what kind? And not least, what kind of legal and regulatory hoops do you have to jump through to use coal as a heat source these days? I'm guessing one cannot have an old-style coal oven anymore, and that you're looking at quite an expense to meet current standards.

Questions for another day. Which there will be. This was very good pizza, and I can't say I've had another in our area that quite compares to it. One of the most heartening things over the years since I started this blog is how the range of choices in our area has expanded. Pizza NOTA offers something genuinely different, and it was no one-and-done kind of place for me. I plan to go back to try some other varieties, and to learn more about their pizza.

Pizza NOTA

192 Anderson Ave.

Rochester, NY 14607

Thu. 4:00 pm – 8:00 pm

Fri.   12:00 pm – 08:00 pm

Sat.   12:00 pm – 08:00 pm
    
Sun.   3:00 pm – 08:00 pm

Closed Mon. - Wed.       

Suavé Kitchen

 The other day I had to take a drive to drop off our tax forms with our tax preparer up near Ridgeway Avenue, so I thought to look for nearby pizza places. Lo and behold, there was one I hadn't heard of:  Suavé Kitchen, on Spencerport Road. Checked out their website, photos looked good, so I gave it a shot. 

I didn't order ahead, as I wasn't sure how long I'd be at the tax place. So I ordered on the spot and was told it would take about 20 minutes. I ordered a large pie with cup-and-char pepperoni. I asked for it a tad on the well-done side.

From there, I took it to a friend's house, where we shared it for lunch (although there's a small table it's pretty much takeout). Initial impressions, looked good on top, with nicely crisp pepperoni. The cornicione was well-formed.

 I was a little dismayed after a check underneath, however. The underside was browned but not at all charred, and not crisp. I don't think that all pizza needs to be blackened on the bottom, but I generally like a little bite to it, and this didn't have that. There was an imbalance between the doneness of the bottom and the top.

That was my main issue with this pizza. It was in most respects typical of Rochester pizza, with abundant sauce and cheese. The sauce had a cooked-down flavor, and the cheese was stretchy.

The crust didn't quite match up, though. Medium thick, but not much in the way of crispness, chewiness, or gluten development. Or flavor development from the heat of the oven. The cornicione, though nicely formed, wasn't so good that I would want to finish it off. Too soft and bland.

As I've said before, to me it starts with the crust. I'd rather have a great crust with mediocre toppings than a mediocre crust with great toppings.

This was closer to the latter. 

It was okay, don't get me wrong. It didn't go to waste, apart from some of the cornicione. The crust was serviceable, it got the job done, but if they can get it better, Suavé Kitchen could achieve pizza greatness.

I will add that the service was very good. I got the sense that they are trying hard, which is encouraging.  And I did go there around noon, which might or might not matter, in terms of how long the dough had to rise and the oven to heat. Shouldn't matter, but it's a variable.

 On a non-pizza-related note, I noticed a sign on the wall advertising their "10 Wings 10 Minute Challenge." "Finish 10 Bomb Ass Spicy Wings in 10 Minutes to Win!" Do it and the wings are free, you get your photo on the wall, a t-shirt, and a social media shout-out.

 I could absolutely do that, in terms of the heat. I just don't want to eat ten wings in ten minutes. Hell, I don't want to eat ten wings in an hour. Not that I don't like wings, I just know how I'd feel afterwards, even if they were mild. But I'm thinking about it.

 Suavé Kitchen 

 489 Spencerport Road, Rochester, NY 14606

585-212-2222 

Open daily 11 am - 10 pm

Rabbit Hole Tavern

So my wife and I had dinner at the Rabbit Hole Tavern in Rochester. I had it on my to-do list, since they offer "'12' Pizzas prepared in our stone deck oven, baked to perfection." 

When I see "to perfection," that's generally a red flag for me, as it's meaningless and overused, but okay. Let's check it out.

We ate in the dining room, not far from the bar. I didn't realize when I made the reservation that the Bills game would be on at the time (they went on to lose to the Broncos), so it was rather loud. But that's on me.

We shared two pizzas:  the "Pipin Hot" (described as "Louisiana style red pizza sauce (spicy), Grande mozzarella, crushed red pepper, jalapenos and pepperoni"), and the "Simply Cheese" (tomato sauce base, melted Grande mozzarella and Romano cheese). 

The crust didn't wow me. The cornicione was rather dry, and not particularly interesting. The underside showed a bit of browning here and there but I didn't pick up much in the way of gluten development or flavor. I would describe the crust as dull. 

There was no lack of cheese. And they use Grande mozzarella, which is a good brand, but that didn't help matters. If anything, these were overloaded with cheese. It was stretchy, but to my taste too gloppy. That's a subjective opinion, but that's my opinion.

 I didn't see a whole lot of difference between the two pizzas. My "Pipin Hot" was not all that hot. I put hot sauce on almost anything but ice cream, and I occasionally eat raw hot peppers as a snack, so I admit I have developed a tolerance for the stuff, but I was expecting more heat. 

I wish I could say more about this pizza. Thick, stretchy cheese, a serviceable but soft and uninteresting crust, and okay toppings. It was all right, but about what I would expect from a bar where the pizza is a menu item more than the focus.

 Which is fine. It is a bar. And if you're out with friends or on a date and you want some drinks and pizza, it was okay. But based on this visit, it seemed like more of a bar that serves pizza than a pizza restaurant that serves alcohol.

 Rabbit Hole Tavern

284 Exchange Boulevard
Rochester, NY
14608

 Hours
Closed Mondays
Tuesday - Thursday 11:00am - 10:00pm
Friday 11:00am - 12:00am
Saturday 12:00pm - 12:00am
Sunday 12:00pm - 10:00pm
Kitchen closes 1 hour before closing 

 https://rabbitholetavern.com/