We scored a table at last week’s boisterous opening of Bantam pizzeria, where we shared appetizers of pickled carrots and turnips, as well as two house pizzas washed back with delicious Sicilian Nero d’Avola.
The Margherita was pretty classicâ€”tomatoes, mozzarella and oregano. Our other pizza was a vibrant, thin-crusted delivery system for Fogline Farm bacon, sliced potato, fontina and rosemary.
Looking forward to some fine-tuning, noise-abatement-wise. Really attractive industrial chic interior. Stop by and see what a serious wood-fired oven can do.
(pictured here – Bantam menu with Rita’s Venetian glass necklace)