The Weekender @ Lucille

Alright, we are back.  Our first (and hopefully, but not likely last) post of the Trump Era.
All I can say about this blog post is that:
it39s-gonna-be-yuuuge-meme-45982
Ok, ok, ok, enough politics already.  Onto the food (not that Trump knows good food anyways… this is a guy who at a $54 New York Strip well done WITH Ketchup!!!)
Don’t believe me, check out this totally not fake news article from the Washington Post: Trump’s first D.C. dinner as president: An overcooked, $54 steak. With ketchup.

Or this not fake news article from the Chicago Tribune:  We’re totally not judging Trump’s well done steak.

Ok.  Sorry for the distractions, its time to get serious (unlike the President)…. ok…  that the last cheap shot (or is it???).
For our latest review we tried Lucille, a two-story pizza place in downtown Madison.  Located at 101 King St, the building housing Lucille was originally built in 1929 to house a bank and radio station and has hosted numerous business since.  Despite being really busy Annette and I found Lucille to be a real intimate dining experience.  With low light and candles on the table Lucille was the perfect date night spot.
What makes the pizza Lucille interesting is that their menu features two styles of pizza, Detroit steel-pan style pizza and wood oven-fired pizza.  We chose to enjoy the The Weekender, a steel-pan pizza with; house-milled tomato sauce, shredded mozzarella, house-made sausage, pepperoni, cremini mushroom, red onion, banana pepper, and nicoise black olive (although we ordered it with no black olive).  Compared to most of our pizza reviews you might be thinking this pizza seems oddly normal and loaded with traditional pizza toppings. Well… all I have to say is… shut up!  This pizza was freaking amazing!

Ok, so it’s probably time I actually review the pizza.

17124467_10154263411312256_1359405437_n
Presentation
There were so many topping that on this pizza that our reaction when it showed up was OMG!  We could tell right away that this thing was going to be a culinary adventure.  What makes Detroit style pizza unique is that there is cheese baked on the side of the crust, coming out nice and crispy; and boy-o-boy did that crust smell tasty, only adding to the presentation element of this pizza.
🍕🍕🍕🍕🍕/5 (5/5 on Presentation)
Taste
With the large amount of toppings this pizza offered quite the flavor variety.  The banana peppers provided a sweet heat with the sausage and pepperoni adding a savory component. The sauce was light and sweet proving a good balance to the heaviness of the other ingredients.  The real standout however in the taste department was the cheesy crust.  Buttery and cheesy, the outer edges of the crust really helped to elevate the overall flavor game of this pizza.  There was never a dull bite!
🍕🍕🍕🍕🍕/5 (5/5 on Taste)
Cheese
As I just mentioned in the taste paragraph, the real cheesy standout from this pizza was the crust.  As far as on the pizza itself, this was a classic mozzarella.  Nice and light, the flavor didn’t really stand out, but it certainly didn’t need to.  It served well to hold everything together.
🍕🍕🍕🍕🍕/5 (5/5 on Cheese)
Sauce
Nothing fancy or pretentious, just a light and subtly sweet sauce forming the base of this delicious pizza.
🍕🍕🍕🍕/5 (4/5 on Sauce)
17141764_10154263411437256_1593288814_nCrust
This was by far the best pizza crust I’ve ever had.  Made partly with New Glarus beer, this thick, pan-style crust was insanely flavorful (my guess is the beer).  This crust was crunchy, but had a light, airy quality to it didn’t make it feel like we were eating a thick crust.  While the pizza was good on its own, the crust is truly the X factor of this pizza and elevates the pizza from good to excellent!
🍕🍕🍕🍕🍕/5 (5/5 on Crust – Although there is no rating too high for this pizza crust.  Truly phenomenal!!!)
Alright folks, that’s all I’ve got for ya.  Thanks for reading, as always I hope you enjoyed reading this as much we enjoyed the pizza.
Till next time, best wishes and happy pizza,
Craig and Annette
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