I didn’t expect to be writing about pizza more in Miami than I did in NYC, but here we are. Another pizza-as-the-star-of-the-meal continues as we try the various spots around our neighborhood in Miami. We started delighted with the French Toast Bites at Moxies, followed by surprise at the mediocrity of this location of Hampton Social. This time we decided to check out the offering at D.C. Pie Co.
DC’s story on their website makes you very curious to check them out. DC grew up surrounded by bomb authentic Italian food in New Jersey, enjoying and judging grandma’s different sauces. This knowledge, plus locally sourced ingredients made fresh daily, is what makes up the philosophy of the brand and everything on the menu.
Of course, pizza was what we were here for, but it’s so hard to pass up on meatballs in a place that prides itself on the sauce. So the Homemade All-Angus Beef Meatballs couldn’t be passed up on:
100% Angus homemade beef meatballs served with fresh ricotta and special homemade sauce.
Some highlights:
– Made from high-quality Angus beef, and premium ingredients all around
– Very well cooked, maintaining a juicy interior with a slightly crisp exterior
– Excellent balance and freshness of the ingredients
Using Angus beef ensures a higher fat content, resulting in a more flavorful and succulent meatball. The foundation was very well done. However, while the meatballs themselves are exceptional, the accompanying marinara sauce leaves something to be desired. Also, is it me, or is the ricotta missing??
I found the sauce to be somewhat lacking in herbs and spices, which is what would have taken the dish to new heights. The sauce, though fresh, falls short in delivering the robust, aromatic punch that one would expect from a top-tier Italian-style meatball dish that prides itself in it. A few more herbs like basil or oregano, and perhaps a touch of garlic, could greatly enhance the flavor profile and make the meatballs truly unforgettable.
Priced at $18, I could do without these next time. Not bad by any means, but underwhelming all things (and anticipation) considered. Although a very pretty picture:
Three of my favorite words topped the pizza menu: Brick Oven Pizza. “Our famous brick-oven pies are made with our delicious homemade sauce and 3 cheeses: Italian imported mozzarella di bufala, fresh mozzarella, and 18-month-aged parmigiano reggiano, topped off with the freshest basil you’ve ever seen.”
All that’s left to be decided is how to top it. We went with mushrooms and garlic. Easy ingredients we always love, so a good baseline to judge the quality here.
By the way, they were not kidding about the freshest basil you’ve ever seen topping the pizza. Take a look below. While I could have done without it thrown on top like that, they certainly didn’t over-promise and under-deliver there.
Now for the overall taste. Let’s start with a moment for the cheese. Three balancing and working so well together. The mozzarella di bufala provides a creamy texture and a mild, slightly tangy flavor, while the fresh mozzarella adds a fresh, milky taste. The aged Parmigiano Reggiano brings the familiar sharp, nutty not. Love the combination (although hard to think of a combination of cheese I wouldn’t love).
Adding mushrooms and garlic to this adds a depth of flavor that I love. Earthy, smokey, and umami compliment the smoothness of the cheese and if you love mushrooms, these taste good. What would have made this addition more satisfying is if the mushrooms were crispier, or sturdy in texture. Meaning, they had a wet taste that caused them to slide off each slice. A bit too messy, and came across as an afterthought (like the basil).
The sauce, again I don’t understand the hype around. Same as the meatballs, it lacked the herbs and aromas that I’m looking for in an Italian meal. There are rave reviews online though, so I still recommend giving it a try and forming your own opinion.
Finally, the dough, another highlight. The dough is likely made with a mix of high-gluten flour, which gives it strength and elasticity, and a long fermentation process, which then develops flavor and creates the ideal texture. Baked in a brick oven, the dough achieves a crispy exterior while remaining soft and chewy inside. This is ideal. My only note is that the dough wasn’t able to hold the weight of the mushrooms and cheese without some assistance to not slide off. Too much “flop.”
While there are plenty of pros and cons to nitpick over, I’d give this restaurant another visit. The atmosphere is cozy and family-friendly and the staff were great. Quality ingredients, just depending on your taste preference, will make or break if this becomes a regular in your pizza rotation. Overall, above 4 stars for this family traditions carrying menu.
