BEST PIZZA - 2005
305-762-5751 A couple on their first date, late-night at Andiamo:
It's so nice sitting outside, watching cars roll down Biscayne. I think the fumes add a certain Manhattan authenticity to the taste.
I love that they make the pies to order in that big brick oven. I mean they're the hottest, most crisply crusted pizzas in town, and they've got those neat little black blisters on the bottom.
Absolutely, and there's like 25 toppings -- something for everyone, really. Which should we order?
How about the Brooklyn Special, with pepperoni, peppers, and onions? Or the Genovese, with rosemary roasted potatoes, pancetta, caramelized onions, and gorgonzola?
I'm a vegetarian. How about the Athena, with spinach, onions, tomatoes, kalamata olives, and feta cheese?
I hate feta. Tuscan Tuna with capers, olives, arugula, and lemon mayo?
I have a thing about mayo on pizza.
We can create our own from this list of ingredients down here -- smoked gouda, pineapple, and anchovies? Just kidding.
You know, I'm sort of a simple person. I'd be happy with the basic Andiamo pie, just light, well-seasoned tomato sauce, melted mozzarella cheese, and fresh basil.
You know, if we order two small pies, we can pay a dollar extra apiece and have them turned into calzones.
No, really, a medium pie and salad will be fine.
The antipasto salad looks tempting.
I told you already, I'm a vegetarian.
Oh, right. Greek salad, then?
Greek it is.
Okay, we've got it. Now which beers should we order? Newcastle Brown Ale? Boddingtons Pub Ale? Samuel Smith Oatmeal Stout?
I'm starting to get a headache.