DAVE SAYS:
Neither of us had ever heard of Barlo's before, but our intended stop, Aviano's, was closed. We were going to try someplace called Gallagher's, but it was take out only. We looked at a phone book and saw Barlo's was nearby. So, with absolutely no information other than their phone book ad, we decided on Barlo's. Consider that a plug for the Yellow Pages.
I was somewhat worried at first because they had misspelled "pizzeria" on the exterior sign as "pizzaria." I assume the sign originally said "pizza" and they added "ria" later. My fears subsided once we got inside. It's set up like a typical sandwich shop with a big board behind the counter. The pictures on the menu looked good. They were actually tossing the dough right there instead of using frozen "hand tossed" crusts.
They make hand tossed exclusively which is fine by me. I would describe the pizza as closer to New York style than typical chain hand tossed pizza. The inner crust is fairly thin and folding is required for eating by hand.
The outer crust is pretty good. It's light and puffy. If you don't want their breadsticks, which I recommend, you essentially have some quality ones in the crust.
The highlight of the pizza is the sauce to cheese ratio. Some people may say that Barlo's skimped on the cheese. On a thinner crust such as this, huge amounts of cheese are distracting and unwanted. Sauce is an underrated ingrediant in pizza in my opinion and Barlo's has flavorful, spicy without heat, sauce.
Overall, the pizza is good. It's nothing spectacular. I wouldn't drive too far to get it again, but check it out if you're in the neighborhood. (Bluff and Southport).
My final score is 8 out of 10.
MATT SAYS:
No comments:
Post a Comment