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RN&R
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02.09.17
david Jamison puts the finishing touches on a Noblemen pizza in the Noble Pie Parlor Midtown kitchen.
Pie-eyed
PHOTO/ALLISON YOUNG
interior, and the meatballs were of good size and texture, the seasoning was a bit like listening to a band where every player is trying to outplay the others. Fresh tomato, garlic, basil, oregano and aged pecorino If I had to choose a last meal, thin crust cheese were amply represented, yet the pizza and hot chicken wings would be at astringent presence of rosemary pushed the top of the list. Though I’m figuratively the combination a bit over the edge. I like and literally a big fan of many delectable rosemary, but it was just one note too many edibles, there’s just something about that for this song. pairing that always sounds like a good The options for custom pizzas include idea. Ideally, I prefer to go simple with a standard thin crust, plus a gluten-free plain wings in Buffalo sauce and a crispy alternate, five housemade sauces, seven cheese pie. But there are times when the cheeses and a vegan substitute. There are moment calls for something a little more seven protein options, including almonds developed, complex and creative. Recently and housemade sausage, as well as 24 opened Noble Pie Parlor in midtown is a veggie options, including peas and carrots, mash-up of old-school East Coast pizzeria both a first for me on a pizza menu. sensibilities with more than a few West Wishing to sample house creativity, Coast gourmet twists. we went with two 14” specialty pies The restaurant is tucked into a corner ($20.99 each). The S/C/L had tons of of a renovated building shared with savor, topped with sausage, caramelseveral other businesses. If you didn’t ized onions, leeks, sauteed mushrooms know it’s there, you might walk on by. and chèvre (goat My friends and I met cheese), but the up on a cold evening thin crust was made for hot food, starting a bit soggy by a with a pound of ’Burgpreponderance of style wings ($11.99). moisture from the 777 S. Center St., 323-1494 The chicken was moist, toppings. But any Noble Pie Parlor Midtown is open Monday and and though the skin fan of East Coast Tuesday from 11 a.m. to 12 a.m., Wednesday and started out crispy, Thursday from 11 a.m. to 1 a.m., Friday from 11 pie can attest, this a.m. to 3 a.m., Saturday from 10 a.m. to 3 a.m., the thick Pittsburghis typical when you and Sunday from 10 a.m. to 10 p.m. inspired sauce softened try to load a thin it up a bit. Topped with crust with too much plenty of fresh garlic and scallion, these moisture. Still, it was a delicious pie we are not your average wings. The sauce all enjoyed. is the real story here, coating the meat For something different, we tried the with a bit of zesty tang in complement to White-Boy with garlic and olive oil bianco the spicy heat. It’s deliciously unlike any sauce, rotisserie chicken, sweet basil, asparother I’ve tasted. agus, red onion and sun-dried tomato. This A plate of fried polenta with housemade pie was nice and crispy, the chicken tasty meatballs and marinara ($9.99) soon and moist, and the rest of the ingredients followed, packing even more punch than did their part to make this a fragrant and the wings. Actually, perhaps a little too flavorful treat. The scent of the leftovers I much. Though the cornmeal sticks were a heated for lunch the next day colored a few good balance of crisp exterior with creamy coworkers green with envy. Ω
Noble Pie Parlor Midtown
