Dantini Pizza

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 takeout pop-up pizzeria that operates out of Batch 206 Distillery in Interbay, 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.

Food Rundown

photo credit: 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.

photo credit: 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.

photo credit: 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.

photo credit: 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.