Ask Bogdan Mocanu if he is using his bright red Stefano Ferrara oven to make Neapolitan-style pizzas, and he will quickly tell you that the type is strictly his own. The oven alone drew me inside Mocanu's newly opened Dolce Vita to grab a menu; potentially finding a different style of pie was a compelling reason for an in-depth look.
Located in an imposing limestone faced Palladian style building, Bottega actually houses two restaurants. One offers a more sophisticated evening experience, and the other is a casual cafe featuring wood-fired pizzas. Socializing and drinks were the reason for most of my cafe visits, and I never quite bonded with the pizza. They were Zagat's recent pick for the "50 States, 50 Pizzas" guide, which was a reminder to give them another look.
When Pizza Delicious was a two day per week pop-up, patrons were ordering hours in advance to ensure receipt of their Sunday and Thursday pies. The advance planning and clamor suggested that something special was happening there. Some people raved about toppings like peppadews and cauliflower, and others praised the quality of the plain pie.
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