Da Dante

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When Dante opened at the turn of the year, there were surprisingly many people. The bar was set high as we sat down and overheard a nearby group talking about how good it was.

My friend and I shared two different pizzas. Already at the order, the staff impressed with their responsiveness. When we mentioned that we planned to share the pizzas, they themselves took the initiative to split them for us, so that we each got half of both pizzas on separate plates. A very appreciated and thoughtful gesture that saved us the trouble of swapping plates ourselves. The pizzas were overall very good. We ordered the monthly pizza, a Capricciosa, which stood out a bit more. Using portobello mushrooms instead of regular button mushrooms gave the pizza a more luxurious feel and extra depth in flavor. The second pizza, Ventricina, was also good but unfortunately leaned a bit too much toward the sweet side due to the generous amount of honey.

The dough deserves an extra plus; personally I prefer it a little doughy but still compact, which this one was.

We sat quite close to the entrance, which made it quite chilly when people came and went. Sitting on metal chairs amplified the cold even more. Fortunately, the food (and the overall experience) warmed up all the more. We ended with one affogato each, which really was the icing on the cake and a perfect end to the meal. I will come back here, well worth a slightly longer trip for me personally. I have an extra eye on the roast beef with old-school snacks, simply something to look forward to besides a repeat of the pizza.

When Dante opened at the turn of the year, there were surprisingly many people. The bar was set high as we sat down and overheard a nearby group talking about how good it was.

My friend and I shared two different pizzas. Already at the order, the staff impressed with their responsiveness. Show full »