A friend let me in on the ground-shaking news that Incendio Pizzeria still uses a ‘70s-era brick oven at one of its locations (103 Columbia Street, Gastown, 604-688-8694), and we checked it out. Indeed, the place has a Jefferson Airplane feel about it, and the pizzas are baked on an open fire. Incendio also makes Italian-style, no-additive, thin-crusted pizzas at 2118 Burrard Street (Central Vancouver, 604-736-2220), conveniently located next to 5th Avenue Cinemas.
Rich, thick pizzas — choices include spicy beef, blue cheese, sun¬dried tomato, and sweet vegetarian — can be had by the whole or piece at the Pizza Garden (1042 Commercial Drive, East Vancouver, 604-255-1744). Owner Kubi claims to make “even thicker” deep-dish Chicago-style pizzas, some with sweet-and-sour sauce, at Mega Bite Pizza (1417 Commercial Drive, East Vancouver, 604-255-9789).
Nat’s New York Pizzeria (2684 West Broadway, Kitsilano, 604-737-0707; and io8o Denman Street, West End, 604-642-0777) makes just about everyone’s “best pizza” list, and recently took a coveted Georgia Straigbt Golden Plate Award.
Vancouver’s own Flying Wedge chain flew right from the start, and with reason. It serves pizza that justifies the label gourmet — such as Szechuan chicken (with zucchini, snow peas, red peppers, cheddar, and sesame seeds) and spinach pesto (1937 Cornwall Avenue, Kitsilano, 604-732-8840; and 3499 Cambie Street, Central Vancouver, 604-874-8285; also Vancouver International Airport; the Central Library concourse; and the Waterfront Centre Food Court on Cordova Street, Downtown).
|
