Tuesday, May 25, 2010
The crust is thin but the outer rim stays soft with a small pocket of CO2 that has expanded the dough at this point. I believe this pie was heated by an electric method. No charring on the bottom but it is a golden brown. For the most part, the pie is on the softer side except for the bottome shell, which has a thin layer of crunch. The bread itself is flavorful with a mildly fruity, yeasty flavor - 3.5
The sauce is decent. It's of freshly crushed and blended ripe tomatoes. It has a tangy sweetness to it. It's hard to tell what kind but if I had to guess, I'd say it was made from a domestic plum tomatoe with some paste added. - 3.5
The cheese is great. It's got a terrific flavor retains it's freshly made characteristics during the heating process. The only complaint...I wanted more on the pie!! - 4.5
Overall, this is a good pie, especially for being out in Souderton. The cheese and flavorful dough make this pizza worth while. - 3.5
Total Score: 3.7/5
Caruso's has outstanding Italian food. I tried the Caprese, which was great. The Creamy Porcini Soup was outstanding. The shrimp and pasta was amazing. This food was seriously as good as any place that I've been to in the city. Check them out when you get a chance, you won't regret it. By the way, they are a byob too!
Thursday, May 6, 2010
I've finally gotten a chance to check out Dock Street Brewing after a recent venture to Cobbs Creek Golf Club, which is about 15 minutes away. We finally found the establishment located in a historic firehouse, easily parked, and anxiously entered the establishment.
They had 6 beer on draft, including the Bohemian Pilsner, which has/had been available in bottles, which were contract brewed in Utica, NY. Also available: Bubbly Wit(an Imperial Witbier), Summer Session, Rye IPA, West of Center Pale Ale, and Man Full of Trouble Porter.
The crust is thin, except around the outer edges, which has expanded with CO2 explosions during the heating process. Again, light charring underneath shows that this is a quality, wood-fired pie in the style of a Neapolitan pizza. This oven gets to a raging 700+ degrees making for a nice exterior, crispy texture. - 5
The sauce is of crushed Roma tomatoes that have more of an acidic, ripe flavor that would appear to be done in-house. Flavor is pretty good...not blown away but certainly enough to keep me coming back for more with a flavor profile that melds nicely with the herbs, cheese, and bread. 3.5
The cheese is of a very good quality. Nice texture, skim milk based cheese that holds up to the high heat and has a gentle, sweet, creamy flavor. - 4
Overall, I was impressed with this pizza. Not really knowing what to expect, they showed me that they are making pizza correctly over here. High heat, fresh ingredients, and rustic...paired with the beer - fantastic. - 4
Total Score: 4.2/5
Now...on to the beer:
Appears a hazy light gold with a small white cap. Scattered bits of lacing are left around the glass Small streams of CO2 quickly rise to the top.
Smell is of tart wheat, heavy citrus, coriander, basil, lemongrass, herbs, and flowers. Touch of sulfur dioxide that isn't overly noticeable but comes across as being fresh from the secondary.
Taste is of the aromas, with sweet citrus flavor dominating. I'm glad they didn't serve with an orange peel.
Mouthfeel is medium bodied, mildly tart, and dry in the finish. The 7.5% is hardly noticeable.
Man Full of Trouble Porter
Appears a opaque black with a tan cap that quickly fades into a tiny head. Tons of scattered lacing is left around the glass.
Smell is of cocoa, herbs, cut wood, toffee, and roasted malts.
Taste is of the aromas with a flavorful punch of ripe fruit and vanilla smoothness.
Mouthfeel is chewy, full roastines that screams brown sugar in espresso from a mile away.
Dock Street's Website