Back to Aziza’s on Main

Brett was kind enough to invite us back to Aziza’s to try the new dough recipe, a transition to sourdough.  Unfortunately, we showed up on a night when they didn’t have it ready but we did manage to try a pretty unique pie and we also got to check out the brick bread oven in the back.

Prosciutto, pesto, sliced peaches, sliced almonds and mozz.  This thing was not on the menu but one of the most delicious pies I’ve had in Richmond.  The wide array of flavors attack your palette, fill every nook and balance each other out very well.  We also had our standby white pie with arugula and a red pie with prosciutto and mushrooms I think.  Poor choice on our behalf, yet again.  I think we’ll just let Brett (Adams) decide what we like.  He seems to have our tastes dialed in.

There’s the man in action.  This oven was built primarily to use for baking bread, so the temperature varies about 150-200 degrees fahrenheit from the base to the dome and he’s got to manage all the pies that go in.  It seemed like a lot of work when he was working on one pie, but he’s also got to manage 15 pies when Aziza’s is slammed.  By himself.  Pretty handy guy!

Oh yah, he’s also playing a solo show before he ships out of town so check him at at Emilio’s on Broad, this Saturday at 10pm.