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Review

Dantini Pizza

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Written by

Ordering pizza for the toppings alone would be a pretty silly thing to do. Nobody’s peeling bell peppers off of a veggie slice to make fajitas. But at Dantini, a Sunday-only takeout pop-up pizzeria that operates out of Harry’s Fine Foods on Cap Hill, their pepperoni pie comes with a sweet, caramelized, almost-creamy confit garlic that makes for a good enough excuse on its own to order a stack of pizzas. You could really just harvest the cloves, snack on them, and call it a day.

Thankfully, incredible garlic candy aside, everything else about the New York-style pies at Dantini is great, too. The crust has all the sturdiness and chew of sourdough, with a crispy bottom and plenty of charred, crackly dough bubbles. There’s a thin layer of tomato sauce that doesn’t overpower the toasty globs of fresh mozzarella. And the combination of the smoky cured meat working with those roasted cloves of gold makes the pepperoni pie the best one in the house - though the ricotta cream pizza with lemon and black pepper is a close second.

To get your hands on a few of these pizzas, all you have to do is text Dantini at 304-981-1746 on Thursday nights at 7pm sharp with your name and order. There’s a maximum of two pies per household, and you can add on a tasty seasonal salad as well as whatever rotating dessert that’s available. You’ll get a call back with a designated pick-up time on the coming Sunday at Harry’s Fine Foods once everything’s confirmed, and then you’ll be that much closer to some of the best pizzas in town. And even if you’re just going to spend $23 for a few rogue pieces of garlic confit, know that it’s going to be worth it.

Food Rundown

Erin Lodi
Pepperoni + Caramelized Garlic

Much like the Waiting For Guffman cast’s performance of “This Bulging River,” this delicious pie has no faults. Every element is excellent - the crunchy pepperoni edges, blend of fresh and shredded mozzarella cheese, and a crisp, bubbly crust with some great crackle and chew. But the most significant part about this pizza is something you only get a couple bites of per slice - the phenomenal caramelized garlic confit. It’s sweet, buttery, and not bitter at all.

Erin Lodi
Ricotta Cream, Lemon, Black Pepper

Despite this white pie being covered in housemade ricotta cream and mozzarella, it’s still pretty light. With fresh lemon, kick of black pepper, chives, and the option to add rainbow chard, this tasty pizza stands out from the other white ones in town. If you’re ordering two pies, be sure to get one pepperoni and one of these.

Erin Lodi
Summer Salad

If you’re planning to eat immediately, this fuschia-colored plate of leaves with kohlrabi, pickled beets, radicchio, and fennel fronds is a solid way to eat some refreshing plants before getting into the pizzas. Just keep in mind if you have a long journey ahead of you, the tangy champagne dressing might make some of the chicories wilt.

Erin Lodi
Carrot Cake Cupcake

Do you enjoy crunchy peanut butter or rocky road ice cream? If the answer is yes, then this chunky cupcake will make you happy. It’s 20% spice cake and 80% walnuts, orange zest, golden raisins, and pineapple hunks. The whole thing is light, perfectly cinnamon-y, and we’re fans of the modest layer of not-too-sweet cream cheese frosting on top.

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