As a former resident near Chicago, I have always supported the fact that Chicago deep dish pizza simply could not be beat. After years of this prideful statement I have been making, I find myself humbled to admit that there is a pizza just as phenomenal, if not better than my formerly favored opinion. The unique, gourmet and impeccable flavors that grace the light and delicious crusts of the pies found at Pizzaiolo Bavaro has brought me to a near loss for words at how amazing these pizza pies are, but I will try my best.
After a wonderful show at the Tampa Theatre, I find myself sipping on a glass of delicious Chianti Ducceto with friends at Pizzaiolo Bravo while viewing Franklin Street outside the window. I begin to read the dinner menu, and as most first-timers to this pizza restaurant in Tampa, I am taken aback by the descriptions of their pizza pies. Doing what I normally do at restaurants I have not experienced, I asked our incredibly friendly and knowledgeable server, David Mohr, what his favorite Pizzaiolo Bavaro pizza was. This was the first time I have had a server say, and truly believe, that everything on the menu was his favorite! After describing the most popular choices, I decided on the Carciofi Con Uovo, while my company chose the Prosciutto and Carne pizza pies.
Turning to see the dazzling stove flickering the restaurant with its flames, I felt already that these pizzas would be something quite different. In fact, the majority of time spent on the pies is in the preparation before they are put in the stove, as they are only placed over the flames for 60 to 90 seconds, give or take depending on the pie.
Out came our chosen pizzas and I was convinced I would not be able to finish mine. The subtle crisp on the crust, the egg dropped on the center as the warmth of the pizza cooked it, the burst of flavors on my palate when I took that first bite; I was on sensory overload. We tried each of our gourmet Pizzaiolo Bavaro pies and although we could say that the Carciofi Con Uovo was the favorite of the table with the brilliance of the egg in the center, we could also certainly agree that each pizza was absolutely delicious. Our server was kind enough to suggest another pizza, the Filetto, for our next visit. This is always appreciated as I enjoy trying new and different items, no matter how often I frequent an establishment.
In closing, the experience at Pizzaiolo Bavaro was one that changed my very strong opinion on pizza forever. This locally owned pizza restaurant in Downtown Tampa has brought an entirely new meaning to what pizza can be. This is sure to be a place that I frequent often, not just for their perfect pizza pies but for all their Italian menu items. Bravo Pizzaiolo Bavaro… Bravo!
