Sep 25 2003
One of the enduring issues at the blork blog is the question of what is the best pizza in Montreal? Amelio’s on rue Milton is the long-standing winner, but we’ve seen some decent challenges lately. Il Focolaio on Phillips square is way up there, and Prato on the Main is also in the running.
One big difference is the dough — Amelio’s is thick and chewy while the later two are of the “thin and crispy” variety. This issue is signficant enough to possibly warrant breaking the competition into two areas — best thin crust and best thick crust — because these represents two very different kinds of pizza.
However, we have a new contender, and it throws the thick crust/thin crust discussion all out of whack. Bardeco pizza has a crust that is thick, yet light and crispy!
We had one on Sunday night. It was a take-out from the restaurant on rue Lincoln, near Guy. We ordered the Légumes du jardin – fort / Garden vege -hot — a cumbersome name, but as it turned out, a delicious pie. According to the menu it comes with cheese, mushrooms, sliced tomatoes, green peppers, black olives, onions, garlic, and olive oil. Ours also had sun-dried tomatoes and a few pickled peppers (which provided the “hot”). As well, it was liberally sprinkled with aromatic herbs.
Unlike Amelio’s, which puts pounds and pounds of delicous cheese on their pies, Bardeco takes a lighter touch with the cheese. Given my cholesterol level, this is a bonus. Bardeco also seems to have a reputation for freshness, and for making everything from scratch. This would appear to be true, because the pizza was devine, and the thick crust remained crispy even after driving across town and walking a block with the box.
I’ll have to try it again a few times before I declare it a serious contender — maybe we just got lucky this time. But I’m not complaining about the research!
(Note: Neither Bardeco, nor anyone else, have provided any sort of sponsorship for this review.)
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