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Love at First Bite!
Bobby and Lisa Winch, owners of The Brick Oven Pizza Company, told Abby, Elaine, and me before we ate that âeverything here is made with love.â Itâs one thing to say something like that, but itâs another to prove it. Well, let me tell you, Bobby and Lisa went above and beyond in substantiating that claim, and I am now convinced that The Brick Oven is one of the best restaurants in this area. We started with the cold antipasto salad ($16.99), which the menu explained is large enough to feed 2-4 people. Well, it was not fibbing. The salad was the Leaning Tower of Antipasto, piled high with artichoke hearts, black and Kalamata olives, mozzarella, roasted red peppers, mortadella, prosciutto, and more! The vegetables were fresh, the meat was deliciously salty, and the cheese was authentic Italian cheese that you can genuinely taste.
Next, both Elaine and Abby ordered medium cauliflower crust pizzas with various toppings ($17.99). I selected the beggarâs purse ($17.99). It came with the choice of either soup or salad, so I chose the soup of the day-- mushroom asiago. The soup recipe, like many of the other menu options, is one that was passed down directly from Bobbyâs Italian grandmother, and you can most definitely tell. It was like liquified mushroom ravioli! There was a medley of flavors-- sweet, nutty, cheesy, earthy-- and it was thick, creamy, and brimming with meaty mushrooms. I wish I could meet Bobbyâs grandmother so that I could shake her hand and congratulate her on being a culinary genius. Abbyâs and Elaineâs pizzas were loaded with their toppings. Elaine was so happy that she could have a non-bread crust, and said, âIâm on a Keto diet and was craving pizza. The cauliflower crust was beyond my expectations! I could not believe that it was really gluten-free and vegan!â Abby agreed, adding, âI wouldnât have known it was cauliflower crust if I hadnât ordered it myself. It was just as tasty and satisfying as regular pizza.â The Brick Oven has great pizza, no question. But guys, their pasta is stellar too! The beggarâs purse is four cheese and pear stuffed pasta in a port wine cream sauce with sun-dried tomatoes and shiitake mushrooms. I speak with full sincerity when I say that it was the best pasta that I have eaten since moving to Florida. The
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