Sunday, September 30, 2012

Pete Zaaz

Half-Brooklyn, half-shoestring zucchini pizza, Pete Zaaz

With its unusual pizzas and friendly staff, Pete Zaaz is a restaurant to root for. As our pal Howard noted, however, the pies aren't terrific: we found the crust dry, stiff, and bland. But the flavor combinations --- in particular, the baked potato (with creme fraiche, white cheddar, bacon, and green onion) and the pretzel parm (with fried chicken, smoked gouda, and garlic chip bechamel) --- are interesting enough to earn Pete Zaaz our semi-seal of approval. We don't quite heart you, not yet, but we like you enough to try you again someday. 

Broccoli knotz, Pete Zaaz

Brooklyn pizza with tomatoes, mozzarella, and marjoram, Pete Zaaz

Baked potato pizza with creme fraiche, white cheddar, bacon, and green onions, Pete Zaaz

Shoestring zucchini pizza with salsa maiz, fontina, and pickled tomatillos, Pete Zaaz

Pretzel parm pizza with garlic chip bechamel, smoked gouda, and fried chicken, Pete Zaaz

Pretzel parm pizza with garlic chip bechamel, smoked gouda, and fried chicken, Pete Zaaz

2 comments:

donuts4dinner said...

Duuuude. I'll forego the crust completely for those flavor combinations. And they have horchata!

Jess and Garrett said...

Also: Pete Zaaz is just really fun to say.

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