Review: Basic Pizza (Basic Urban Kitchen) – San Diego CA

A few years back, I was stunned to discover a terrific New Haven style “apizza” in Portland, Oregon at The “Mashed”

BASIC urban kitchen + bar in the East Village is situated in a converted warehouse built in 1912. The original brick walls are still intact, as well as the loading dock garage doors and a huge 16 foot-span ceiling fan.

We arrived for dinner around 6pm on a balmy night, and the garage doors were open so that the dining space was open to the street. We were seated quickly and had attentive service from the staff.

The one-page menu is focused on the pizza, classic mixed drinks (I had a dirty martini with bleu cheese stuffed olives), and a short but well-considered choice of beers and wine.

Sausage pie

The “classic” pies on the menu seemed a bit overloaded with toppings, but we were intrigued by the white pie with mashed potato and bacon. The only successful potato-topped pie I’ve ever had was at Sally’s in New Haven, so this was a worthy gamble.

To sample a more traditional pizza, we opted for a “base pie” with red sauce, mozzarella, Parmesan, and sausage topping. Although they typically used pre-cooked sausage, the pizzaiolo agreed to prepare ours the correct way, applying raw sausage to cook on the pie.

Each pie come in a “small” oval or a large one. In fact, the choices are “large” and “immense” – much like the oval pies at Sally’s in New Haven. Our red pie was $14, the white pie $14.50. Far too much pizza for two people, but we took on the challenge.

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Source:: Pizza Quixote