Vingenzo’s Pasta & Pizzeria
105 East Main St, Woodstock
770-924-9133
Ask anyone who lives outside the perimeter and they’ll tell you that finding a great new culinary haven in the land of strip malls and chain restaurants is like the Holy Grail for foodies. So it was with much anticipation that we visited this charming little restaurant in downtown Woodstock on the strength of a friend’s recommendation, and with great pleasure that we discovered it was every bit as good as we’d been told.
Co-owned by Chef Michael Bologna (who teaches aspiring chefs at a local college by day), Vingenzo’s is the New York native’s tribute to the sort of old-world Neapolitan cuisine he grew up on, featuring recipes handed down through generations. The atmosphere is a welcoming blend of classy and casual, appealing to romantic couples and feasting families alike. Bologna prides himself on making everything from scratch, from three different kinds of mozzarella to pizza dough and pasta, and uses locally grown ingredients whenever possible (including heirloom tomatoes, which were delivered by a farmer as we dined).
Vingenzo’s menu may not seem exciting on the surface; anyone who’s ever had Italian food will recognize traditional dishes such as Margharita pizza and Frutti Di Mare. But what separates Bologna’s food from other Italian restaurants is his dedication to freshness and craftsmanship. Pizzas such as the Sopressata and the Bianca Con Prosciutto e Fontina, baked according to Neapolitan tradition in a wood-burning oven at 900º, offer a robust commingling of textures and flavors. Pastas such as Gnocchi al Gorgonzola and Campagnola offer a perfect balance of ingredients, from the spinach and Gorgonzola of the former to the artichoke hearts, cherry tomatoes and mushrooms of the latter. His desserts, including Pistachio gelato and Torta di Ricotta (ricotta cheesecake), are equally impressive.
In short, Vingenzo’s is the sort of surprising discovery that makes being a food critic so rewarding. Not only do I get to share a rare gem of a restaurant, but now I also have a local favorite for my own family. –BRET LOVE
No comments:
Post a Comment