"Do you like crust? Do you like garlic? If you answer 'yes' to both questions, you need to have one of Lauretano's garlic pizzas. It's a crisp, puffy-edged flatbread gilded with oil, minced garlic, a sprinkle of herbs and a dash of grated cheese. Heaven!"
Michael Stern
"A freshly-made pizza, hot from the oven, cannot be beat. Many pizzas are excellent when brought home and reheated. On the other hand, there is strange satisfaction to be found snatching cold slices straight from the box at an open refrigerator in the middle of the night. To accompany my chilled garlic pizza, I enjoyed Kirkland Signature Spring Water straight from the 16.9-ounce plastic bottle."
Michael Stern
"Frequently the kitchen passes out little lagniappes to each table to accompany salad or to munch while you wait for your pizza to cook. These are thin breadsticks made with pizza dough. Other times, you'll get flattened dough cut into thin strips. Accompanying the excellent bread is a saucer of rosemary-sprinkled olive oil."
Michael Stern
"Walnut cranberry salad is an elegant mix of greens, sweet dried cranberries, thin-sliced red onion, a spill of gorgonzola cheese, and earthy toasted walnuts. The dressing is bright and lemony."
Michael Stern
"Garden pizza, an autumn harvest special, is strewn with fresh vegetables, a few teeny-weeny grapes, and leaves of succulent pancetta."
Michael Stern
"Anchovies, capers, garlic, and olives give pizza puttanesca its pizzazz. Also atop the thin crust are fresh tomatoes and tomato sauce, grated cheese, and a spritz of olive oil. For all its funky flavors, this is a very civilized-tasting puttanesca."
Michael Stern
