Pizza Friday Spectacular
Friday, April 18, 2008

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The Bauer tackles a biggie in A16, and even though its pizzaiolo left, the pizza at the eminently popular Marina destination has regained its swagger: "When A16 opened four years ago, all anyone could talk about was the pizza, charred in the wood-burning oven. Chef Christophe Hille was one of the few chefs to be certified as a pizzaiolo by the Verace Pizza Napoletana Association, where the art of pizza making is detailed in 40-plus-page manual. When he left two years ago, the food ended up getting even better, but the pizza suffered. The pies could be good one night and not so good the next ... However, the staff has again gained control of the wood-burning oven. If my last visit is any indicator, I'd find it hard to improve on the pizza." [BauerBlog]

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