The Artisan Bianco fared well in Alison Matas’ Review of Meyers Landing (inside the November 2017 issue), but our judges deemed the entry definitively “not pizza.” We’re awarding the submission an honorable mention. It’s one of the most delicous garlic cheesy breads we ever have tasted.
Everyone loves the Feast Awards issue. And I mean everyone! You may remember in the past, we chose several dishes from different local restaurants to feature in the issue. Last year, we turned it into a competition. As with any competition, there is judging. That’s kinda why we changed the game—we wanted a chance to taste-test before featuring them in the magazine.
This colorful pizza appealed to the judges right away and each appreciated the balsamic drizzle, fresh basil and Roma tomatoes. Crust was a crowd favorite but our judges thought that the chicken’s flavor could be improved a bit.
This spicy, cheesy pie has a fresh bed of greens and thick, chewy crust. The judges loved all of the fresh, natural ingredients, but felt some of the toppings were competing a bit and they wanted a bit more of the buffalo chicken flavor to come through.
The judges loved the tangy flavor, crispy cracker crust and high-quality ingredients. The duck was delicious and well prepared, but the pizza felt almost a little too nontraditional. More a flatbread than a true pizza.
Feast judges loved the tasty look of the Philly Steak pizza, that the steak was cooked perfectly, and the great red pepper drizzle. Only suggested improvement was to dial back the garlic oil, which can overpower the pie.
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