After vacationing in Paris and Venice, the crew that makes up the Amateur Palate Restaurant Review has returned:
Over the past three months Frederick and I have visited the Pleasant Ridge Pizzeria, on Route 55 in Poughquag, several times with various friends. The Fasolis, Nicky and Patsy, our usual dining companions, are in Barcelona for the winter.
Each visit had us going home with leftovers to enjoy the next day. The chef has a light touch when it comes to the tomato sauce used on most dishes. It is seasoned just right with no over powering remnants of garlic or basil, letting the taste of the tomatoes shine through.
Salads are fresh and crisp, and don’t seem to come from a bag. The garlic knots are tasty. On our first solo visit, the chef shared his secret for scrumptious eggplant parmigiana – egg dipped and baked, not fried, with homemade mozzarella and the aforementioned tomato sauce.