“It’s something we all love, except when it clashes with our expectations” (David Nelson at sduptownnews.com).
Ennui Alert! Here comes another blog about pizza.
I don’t know how I missed this one. This is our fourth year in a row that we have spent some time in San Diego and somehow never discovered Pizzeria Bruno which seems to have been open since at least 2009.
David Nelson goes on to say: “Collar your nearest Italian buddy and demand his take on Pizzeria Bruno…A survey of my own Italian acquaintances—by which I mean actual citizens of Italy who live in San Diego—received the unanimous verdict that Bruno serves the most authentic pizza in town.
Bruno’s décor was minimal with the visual space dominated by the giant wood-fired brick domed oven custom built in Naples by family craftsmen. While the restaurant, and therefore the oven, bears the name of the owner’s wife’s grandfather, to me the name has a much different association.
These were the real deal. Again quoting David Nelson at sduptownnews.com: “Bruno’s pizza sails through the authenticity test, but there are differences between the genuine article and pizza as many Americans have been educated, usually for the worse, to understand it. A real Neapolitan pie, which is the kind served at Bruno, has a high, wide rim darkened by the oven’s diabolical heat…
And, as we learned from Jeff Talbot at Ancora (in New Orleans), Napoletana-style pizzas are all about the bread or crust. And, as noted by Marie Tran-McCaslin at sdcitybeat.com: “Pizzeria Bruno Napoletano…turned heads when it first opened in San Diego, with its soft-centered pizza, crispy crust and perfectly developed gluten….Before it came along, I didn’t appreciate pizza crust. It was merely a carrier for whatever was on top. I would eat it, but it was a bland afterthought and not something to be savored. The crust at Pizzeria Bruno, however, is no afterthought. The flavor is complex, the result of properly risen crust, and it stands on its own, regardless of the toppings.”
Both of our choices were nearly perfect—especially the Margherita (above). “The pie emerged steaming from the oven, drizzled with olive oil and ripped basil. The pie sung with a purity of flavor, and the San Marzano tomatoes were well balanced by the creamy and slightly salty fior di latte and sweet basil. This pizza was a great example of a classic pie done just right” (Erin Jackson – seriouseats.com).
And the Margherita with sausage was its equal and was amply topped with good locally made fennel sausage.
Pizzeria Bruno now takes over the third spot (replacing Pomo in Scottsdale, AZ) on our all-time favorite pizza list and earns 4.5 Addies.
To review the role of Adler, Kitty Humbug, and the Addie rating system, read the November 14, 2011 blog.