It's been called "the perfect food".
Perfect because it has all the major nutrients,
the major food groups, all in one convenient circle.
Carbohydrates from the dough, obviously.
Vegetables in the form of tomato sauce.
Proteins from the meaty toppings.
Dairy? The cheese of course!
Pizza's been a Pinoy staple for over half a century.
My dad remembered Di Marks from the 1960s,
perhaps the pioneer pizza restaurant in the Philippines.
In the mid-'70s, Shakey's opened its doors
and made generations fall in love with thin crust.
Shakey's started a "Pizza Parlor" trend that's never ended.
Pizza Hut taught us the stoner convenience of deliveries, and
Yellow Cab, which I first thought was a foreign franchise,
proved that Filipinos had mastered the game.
Gino's Brick Oven
introduced us to Neapolitan-style pizzas,
blasted in 800-degree ovens for a few short minutes,
giving the classic pizzas their unmistakable charred crust.
And just a few months ago,
a hole-in-the-wall in Century City's Hole in the Wall,
that new millennium elevated version of our childhood food courts,
started baking pies that have now gained a reputation
as the "best crust ever", and perhaps, the best damn
New York-style pizza in our pizza-crazy country.
Welcome to the singular greatness of
Mushroom Spinach Ricotta
The slices are humongous.
The toppings, stupendous.
The crust, well...
the sign below doesn't lie.
For me, these are the best value-for-money slices available.
And they're so f*ckin' great, I make excuses to pass by Kalayaan
in Makati just to pass by Century City, and say to myself:
"F*ck it, I'm already here. Why not grab a slice?"
They're that f*ckin' perfect.