It was the best of times, it was the worst of times, it was the age of whatever the opposite of wisdom is, it was the Friday before the Super Bowl, it was... oh, hell.
Let’s just break these two down the old fashioned way, shall we?
Vidalia: The Dante’s Pizzeria team, plus a Haywood Tavern chef.
Pizzeria Bebu: Both the owner and chef logged some valuable hours at Nico Osteria.
Takeaway: These are not your average counter-service spots.
V: Blue chairs, wooden tables, white accents, some exposed brick. It’s quaint.
PB: Long wooden booths, black ceilings, lots of bolted stainless steel. It’s industrial.
Takeaway: Ask the slideshow.
V: Sandwiches. Specifically, of the dry-cured brisket, marinated steak and smoked pork shoulder variety.
PB: Not-quite-Neapolitan pizza boasting the “crispiest crust you’ve ever had,” topped with house-made meatballs, Italian sausage and pancetta.
V: Chewy, crunchy, thin-crust pizza. Also, a Nutella panini.
PB: A 50-strong wine list and a rather delicious beet salad.
Takeaway: Beets. Who knew...
Super Bowl Utility
Right. Probably pretty obvious.