Continuing the doorway theme from last Friday’s post, this doorway is attached to California Pizza Kitchen in Chino Hills, California. I had never experienced the food at California Pizza Kitchen until very recently, always fearful that a restaurant famous for BBQ chicken pizza could not get pizza right, after all, I always knew that pizza was not pizza if it did not have tomato sauce and pepperoni as at least two of its components. I was however pleasantly surprised last year when I enjoyed a pizza in the designer pizza genre featuring leaks courtesy of Wolfgang Puck. Based on this experience we decided to give California Pizza Kitchen a try recently. Judy opted for tradition with a pepperoni and sausage pizza, I chose the wild mushroom pie, it came with three kinds of fresh mushrooms (never, ever soil a pizza with canned mushrooms), fontina cheese and a hint of garlic, on a thin crust. That pizza was Heavenly, the crust was light but had a good chew on it, the mushrooms were luscious and complimented by the melted cheese and the garlic. We washed our pizzas down with a bottle of ice cold Riesling, and have added California Pizza Kitchen to our rotation.
Every once in a while we make the 30 mile trek from our home to Monrovia, California for the sole reason to acquire, and devour, a “very, very thin, double pepperoni & sausage” pie at Domenico’s. This image was captured when this beauty was just out of the oven, the pie is glistening because of the pork fat and olive oil that is the signature of this pie (evident by subsequent yellow stains on napkins and shirts). The only thing comparable at Domenico’s or any other pizza parlor within a 15 mile radius is this pie with meatballs subbed for the sausage, or with fresh mushrooms added.