![]() ![]() The series premiered on March 3, 2016, on Viceland. In time, Lawn and Gavin are hoping to roll Vice out into other locations, but for now, beat a path to Merrion Street for your fix.Ī large bowl of wings plus two of the pricier pizzas with crust finishes and dips will set you back €51 before drinks or service.Fuck, That's Delicious (also known by the censored title F*ck, That's Delicious or simply That's Delicious) is an American television food documentary series starring rapper, and former chef, Action Bronson. We bring a full pizza box home, proof that we over-ordered. With a bottle of Pinot Nero Ca’ di Alte - 12.5pc ABV and priced at a pocket-friendly €28 - and a Diet Coke, our bill (including tip for great service) for three comes to €130. And while I wouldn’t say I’m a convert, it’s good to see a fresh take. I’m firmly in the ‘pineapple on pizza is an abomination’ camp, but this sounded too interesting to pass by. Roll the Vice - the only tomato pizza in our order - is topped with chilli-infused pineapple, pickled jalapeno, pickled red onion, mozzarella, fior di latte, fresh chilli and salsa verde. The crust dips - salsa verde garlic Parmesan stands out - help. I think it might be down to something as simple as someone forgetting to put the salt in the dough that day, because there’s no other explanation for it. The White Vice features broccoli rabe, Italian sausage, mozzarella, Calabrian chilli, and shaved caciocavallo, while the Forest Pie is topped with chestnut and hen-of-the-wood mushrooms, mozzarella, ricotta, Grana Padano, garlic, sea salt, cracked pepper and lemon zest.ĭespite those cracking lists of ingredients, neither pizza has much flavour. The pizzas are a hybrid of New York-style and Neapolitan. It’s a novel touch but leaves the table covered in seeds. One of Vice’s USPs is the option to select a crust finish - white or black sesame, poppyseed or ‘everything bagel’. ![]() The toppings and permutations read well, with organic mozzarella and Toons Bridge fior di latte featuring alongside the usual pepperoni, salami and spicy Italian sausage, along with some more (ahem) controversial possibilities, of which more later. There are 12 pizzas on offer - nine sauced with hand-crushed tomato and three white. I’d come back and tuck into a bowl of wings on my own if I could be guaranteed that I wouldn’t bump into anyone I knew. By their nature, they are a little drier than the wings, but the flavour is excellent. The recommended dill buttermilk ranch dressing works well as a foil.įor its medium-spice Buffalo tenders - there are five in a medium portion - Vice dredges the chicken in seasoned flour before deep-frying the heat level is just right, the classic blue cheese a winner. They are delicious - crisp, spicy without being too spicy, messy but not overly greasy. Good for them.Ī small portion (10) of the Korean Gochujang wings disappears quickly. Lawn tells me later that he and business partner Cian Gavin didn’t even consider using anything else. ![]() The big draw for me here is that the chicken is free-range. While the pairing is new - correct me if I’m wrong - to Ireland, in upstate New York, it’s a favourite in casual restaurants and sports bars. Lawn, who’s a familiar face from restaurants around town including Etto, The Old Spot and Osteria Lucio, tells me he got the idea for Vice from a spread of wings and pizza his aunt in Buffalo, New York, put on for him on a visit a few years ago. I’d come back and tuck into a bowl of wings on my own if I could be guaranteed that I wouldn’t bump into anyone I knew ![]()
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