Gialina Awards

Gialina Restaurant Review:

It's all about the pizza at Gialina. Though the changing cast of seasonal starters includes under-salted padron peppers engorged with goat cheese; a balsamic-flecked speck-and-melon platter featuring crunchy, ice-cold wedges of Charentais; and rich polenta veined with swirls of melted Gorgonzola, these dishes are only a prelude to the real reason diners flock here: The Pie. The crust is dark, gnarled and notably crunchy-thin on the bottom, a foil to all manner of sweet, salty, creamy and spicy toppings. The Atomica boasts tomatoes, mushrooms, chilies, red onion and mozzarella. For those looking for something more unusual, there's a pie topped with lamb sausage, young greens, spring onions, goat cheese and yogurt, or one with nettles, mushrooms, pancetta and provolone. Take-out customers --- a sizable portion of this tiny restaurant's business --- must limit their order to five pizzas. Gialina's doesn't take reservations and waits can be long so plan accordingly.