The Other Place startedover forty years ago in CedarFalls, quickly becoming a popular feeding hole for hungry Universityof Northern Iowa students and locals alike. Their popularityled to sure but steady growth, with restaurants across northernIowa and two locations in suburban Kansas City.
Fans of the The Other Place rejoiced this spring with the newsthat the chain was making a foray into central Iowa with a newlocation in Clive, in the space that had recently housed a failedBoston Pizzafranchise.
On my first visit to the Clive restaurant I tried the Grinderpizza. The pools of orange liquid seeping from underneath take meaback initially. And certainly no lack of mozzarella on thisbuild. The crust is rather unique for these parts: it's yeasty butwith a pretzel-like crispness on the bottom.
Did I mention the cheese? Holy crap! There's a boatload!
A scattering of grinder meat swims in a loose sauce – tastinglike a sweet, zesty Sloppy Joe. More meat would be welcome.Jalapeño and onion round out the toppings.
On a return visit I sampled the more substantial HouseSpecial. Salami is a standout ingredient and worthy ofa pizza on its own. It promotes the overall meatiness of the pizza.Aside from sausage on top, the meats – salami plus ham andpepperoni – rest under the cheese, keeping their juiciness intact.It can be a little greasy, but not enough to curtail me fromeating a few more slices.
On the House Special I can appreciate the taste oforegano in the sauce when I can detect it, mostly around theedges. Green peppers predominate atop, black olives compliment.Mushroom and onions are relative bit players.
In a metro brimming with exceptional pizzas, The Other Place'syeasty crust is unique enough to warrant a try.
| Photos from the Picasa Web Album: Reviewed Foods and More reviewed foods |
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