Last night a DJ saved our life – with a slice.
Radio Alice has hit Hoxton Square in what was an old school building (where Monikers used to be). We love what they’ve done with the place – think high ceilings, salvaged furniture and a pizza oven taking pride of place. Nab a bar stool and sit around the central kitchen area watching the chefs hard at work or head on up to the mezzanine level and see it all buzzing below you.
With restaurants already firmly established in Italy, these guys know what it takes to make a memorable pizza. They use mother yeast and ancient stone ground flour, so the base is crispy outside and soft inside. It’s left to ferment for 24 hours so it’s super easy to digest and then the base is cooked. Every pizza is then cut into eight even slices before the fresh seasonal toppings are added, so no need to fight over the best slice.
They take things pretty seriously when it comes to toppings – substitutions are seriously frowned upon. Luckily the combos are so delicious you won’t want to mess about with them. We loved the prosciutto di Parma with creamy burrata and unusual orange infused oil on a fiordilatte white base. Vegans will rejoice at the Pizze Viola – no tomato, no cheese, instead you’ll get beetroot puree, sautéed leeks & black olives!
We’ll be back soon to try gorgonzola with speck and honey and the Cavolo nero with provolone and MUSTARD. Yum!! You’ll find all the usual starters Italy do so well – yep, they’ve got Burrata, cured meats and bread for dipping in their divine olive oil.
And be sure to leave room for dessert – we can never turn down an affogato and these guys spike it with Bourbon. Oh YES! Organic wine from Italy and the brothers’ own beer, La Bassa, made in collaboration with Brew Fist in Italy help to wash it all down.
