La Torre De Pizza | San Sebastian

On a rainy morning in San Sebastian, I awoke with a fuzzy head and a ravenous appetite. I spotted La Torre De Pizza from our hotel balcony and felt better about the day already. Sometimes you just need a pizza. Even on vacation. Even in Spain. Prefaced by a ridiculously fresh pasta salad and washed down with an ice cold Coca-Cola, I decided once I officially moved to town that I would get takeout from this spot on a regular basis. Everyone needs a go to pizza spot. Plus, the laid back and accommodating Basque surfer-dude behind the counter spoke English. That's especially nice when you've been out since 3am. With happy hearts, full stomachs and without a care in the world, it was off to the beach.

stone hearth & clown shoes

Everything you need to know about Stone Heath Pizza Co. can be read in this post from a dinner at their Porter Square, Cambridge location last June. Refresher: tasty organic pizzas, fantastic craft beers, killer meatballs, passionate owners and a deep dedication to locally sourcing ingredients and products. (Including - Clown Shoes Beer, Pete & Gerry's Eggs and Firenze Gelato). Last Wednesday Stone Hearth played host to about 20 bloggers at their newest location in a Citgo Gas Station turned modern pizza parlor in Allston. Clown Shoes takes an unpretentious, unabashed approach to brewing beer and they are doing so locally in Ipswich, MA. The Clementine is a zesty Belgian style white ale, it acts as a refreshing aperitif and pairs perfectly with the light, clean salads served ranging from Spinach and Avocado ($6.95) to the Fennel Salad ($6.95) where the shaved anise flavored vegetable accompanies black olives over crispy romaine hearts.
The India Pale Ale which Clown Shoes describes as "seductive" and "bodacious" is aptly titled Tramp Stamp and the Brown Angel is dubbed "A sexy American interpretation of an old-school brown ale." I love their sense of humor and predict good things for beer this good. I can't wait to see where else they show up around town. These beers pair exceptionally well with the pizzas and additionally the skinny strips of garlic olive oil infused Parmesan Flatbread ($3) served with Melanzana ($4) a sweet roasted eggplant spread. Definitely preface some pizzas with the pop-able Cheddar Covered Olives ($5). Cloaked in a cheddar cheese dough these plump green olives stuffed with sun dried tomatoes are baked giving them a light and healthy quality. Speaking of pop-able, you would also be wise to order some housemade mozzarella cheese stuffed Meatball Poppers ($.8.50) in either their spicy or signature tomato sauce, or a creamy roasted onion and herb sauce. Oven fired at 600 degrees, the pizza crusts embody an inherent crispiness, with just a little char and a hint of chew. Get your fill of greens in the Divine Goddess a mash up of spinach and broccoli highlighted by local ricotta cheese. The Farm Fresh uses a mozzarella cheese base and packs on worthy vegetables including cherry tomatoes, charred red and yellow peppers, artichoke hearts, Yukon gold potatoes and green olives. The toppings are evenly dispersed over the thin crust so they never seem to weigh the pizzas down. Original creations incorporating some meat include the Bacon & Blue and the Prosciutto & Pineapple. Both are table favorites. We also got to try Firenze's Purple Sweet Potato gelato, wonderfully colored and wildly flavored, this frozen confection company is onto something.

It was great to see lots of friends and eat delicious foods (and catch up over a pitcher of St Germain cocktails afterwords at Russel House Tavern!) Many thanks Stone Hearth for all they do, keep up the admirable and honest work.

The Salty Pig

The Facts

The successful duo behind the South End's Coda and Jamaica Plain hot spot Canary Square launched this charcuterie focused eatery in Back Bay in July of 2011. The space at 130 Dartmouth Street was formerly occupied by Firefly and then the short lived Six Burner which closed in October 2010.

The Space

An angular bar sprawls across a stainless steel open kitchen (where a wood-fired oven glows from its perch) fronted by reclaimed wood communal high tops bathed in warm lighting from oversized dome fixtures. The lofty interiors back wall resembles a classroom chalkboard, scrawled with a mash up of geometrical equations infused with nods to the pig.

The Beer

The Salty Pig features an eclectic selection of American Craft Beers such as a the quadruple Pretty Things Baby Tree ($6) and a refreshingly bitter Blatant IPA ($6).The Baby Tree combines vienna, chocolate and oat malts while the Blatant is a hoppy mash up of citrus and pine. I preferred the Baby Tree as I felt it complimented better the meats, but both represent the wide range beer on tap from Craft (both happen to be Massachusetts based) breweries.

The Charcuterie

Perzonalize your own board from a selection of:

1) House cured salty pig parts ($3-$7). Pictured is the wood oven fired Porchetta, where thinly sliced juicy coils of the pork shoulder is heaven on a charcuterie board. 2) Local + European sourced stinky cheeses ($6-$9) Familiar favorites grace the menu like Great Hill Blue from Marion, MA and Moses Sleeper from Greensboro, VT. Intriguing European selections include Silton (cow, strong, blue) from Colton Basset Dairy in Nottinghamshire, England and Chevrot (goat, mold ripened, mild) from Poitou-Charentes, France3) Local + seasonal accoutrements ($1 each) To round out the palate choose from a selection including marinated olives, chianti jelly, clover honey, balsamic onion jam and more. Pictured are the zesty Basque Peppers.Each board comes with house made pickles, dijon mustard and crostini.

The Pizza

The Salty Pig Pizza ($14) features a daily selection of (what else) but salty pig parts sliced to a pristine thinness layered over parmigano oil, topped with fresh arugula and an inventive pale ale viniagrette. While certain bites delivered on the intensely salty front as advertised, the pizza is far from one note. In the next taste a fascinatingly sweet slice of meat, after that a pronounced spiciness charges the palate. Its not a bad idea to forgo the wooden board all together and have your charcuterie over a thin crust wood-fired pizza. It might seem much less exotic than its predecessor, but the Mushroom Pizza ($12) is still an enticing option with herbs, tomato, mozzarella and a farm egg.

The pizza crust is more soft than it is crispy, but still well baked. These are the kind of pies you can eat four or five pieces easily without feeling stuffed. I admired this quality about them.

The Bottom Line

With a fun concept that is well executed start to finish and attentive friendly service to match, I would definitely recommend indulging in some salty pig parts at this casual Back Bay establishment.

Vinoteca di Monica's Sunday Brunch

Brunching within the confines of the North End is a rare commodity. There are plenty of casual counter spots to grab a bagel and a coffee to go, or caffes to sit with a frothy cappuccino and a pastry, but to enjoy a leisurely mid morning meal of eggs, bacon and the essential hair of the dog comes with limited availability. With all the restaurants in proximity you'd think more of them would decide to cater to the french toast and mimosa minded crowd! Branching out from the red sauce pasta filled dinner plates of norm is Vinoteca di Monica's located on the Freedom Trail at 143 Richmond Street. Festive fall decor welcomes with a simple display of bright orange pumpkins and cornstalks set in the exterior windowsill. The autumn scheme compliments nicely with the foliage colored red facade. Adam and I arrived just after they opened at 11am, to a prompt greeting and our choice of tables, a cozy window nook where the sun shone in brightly was the ideal spot. Attentive and courteous service echoed for the duration. Foregoing the standard bloody mary (though the round ordered at the table next to us looked excellent) an inspired coffee based cocktail is a whimsical prelude. The Spanish Coffee ($8) combines fresh brewed java, robust and piping hot with rum and Tia Maria liqueur. The eye opening elixir is topped with a mountain of frothy whipped cream, a sprinkle of cinnamon and a maraschino cherry! It proves to be equal parts playful and sophisticated, not unlike the Pizzetta di Colazione ($10) which is an artisan breakfast pizza topped with potatoes, cheese, bacon and sunny side up eggs. Every thing about the first breakfast pizza I've ever consumed was spot on. The eggs were perfectly cooked for the occasion - soft set and gooey, but not runny to the point of annoyance. A pizza should be eaten with your hands for sure, I was nervous I'd come out on the other side a mess. The contained yolk nicely deterred that chaos; meanwhile, the crust was easy going, offering remarkably soft and chewy bites. The creamy, cheesy mashed potatoes with a few homefry style pieces topping it for good measure were fully comforting. The bacon took a supporting role, adding a crispy, salty counterpart here and there, which is exactly how I like mine in most instances. I felt like this pizza was made for me. The portion size was incredibly substantial, especially for $10. The center section sans egg was taken to go and heated up nicely for lunch the next day.
Adam's order of Bistecca con Uovo ($14) provided ideally cooked over easy eggs and an over cooked 6oz marinated sirloin. He requested meduim rare, there was not a trace of pink, however, it was still plenty flavorful and juicy. Alongside were roasted potatoes and rustic toast, and a glass of OJ that was refilled without even having to ask. This was a solid Sunday brunch, which I am so grateful Monica's has decided to offer! We will definitely be back.

Older posts that might be of interest:

Dinner at Vinotecca di Monica - Restaurant Week

North Street Grille - Long known as the only "go-too" neighborhood brunch, unfortunately, I would not recommend it. (I get asked about this place all the time.)

Caffe Nuovo - another rare but fantastic and always crowded North End sit down brunch.