Nicli Antica Pizzeria (Gastown)
So, I finally made it. Finally, after 8 attempts (all of them with JT) to have dinner at Nicli Antica Pizzeria, I made it (with my good friend Minna from The Network Hub, instead of JT – and I feel awful because I promised I’d bring him, but I’ll do that next time – the last time I took him to Incendio because we couldn’t get into Nicli). I had been trying to make it to Nicli Antica Pizzeria for months, ever since it opened. My good friend Derek K. Miller had dinner there last year, before he passed away, and he raved about it. He was such a good writer, I think his review is better than mine will ever be.
I love Nicli because it’s such an elegant pizzeria restaurant (e.g. somewhere where you sit down and eat like a civilized human being), accompanying your pizza with a stiff drink or a glass of wine. This is such a lost art. I remember a couple of years ago, JT took me to Pizza Hut for a sit-down dinner with pizza and we reminisced about how this used to be more frequent yet take-out-pizza seems to have taken over our societal interest (this is also because we are so stressed out and have no time to sit down and eat, so we grab a slice of pizza on the go).
Born in Naples and widely considered to be the best, every Neapolitan pizza we serve is a labor of love. At Nicli Antica Pizzeria our pizzas are made with passion and attentiveness, using only the finest and freshest ingredients in our wood fired oven, made from the stone of Mt. Vesuvius.
I love Nicli’s pizzas. Admittedly, technically mine wasn’t a Neapolitan one, simply because (a) I removed most of the additional cheese they would put on it and (b) because I requested they added olives. So, my pizza (individual size, with very, very thin crust that almost melts in your mouth) was pretty much a Puttanesca sauce on top of thin crust. Delicious nonetheless ($17 for an individual-size pizza, which if you think about the fact that this is higher-scale pizza, doesn’t surprise me).
My pizza had just about the right amount of garlic, and although it had a bit of a burnt out balloon on one side of the pizza I didn’t mind (strangely enough, I loved the flavour of slightly burnt dough, a bit bitter and tart contrasting with the delicious goodness of anchovies and garlic). Overall, I really enjoyed the experience. Minna loved her Prosciutto-covered pizza. It was hard to cut the pizza but I think that’s just normal because the dough almost melts in your mouth. And we were using normal knives. Probably my fault, all in all.
Overall result: I totally loved Nicli Antica Pizzeria and can’t wait for them to launch their Valentine’s Day promotion. Minna and I had to walk off the carbohydrates and despite how cold the weather was, we didn’t mind a bit because we enjoyed our dinner SO MUCH.
Disclosure: I paid for my and Minna’s dinner on my own dime. As always, I retain full editorial control of what is published on my site.