NOSA: In our Bottles review, we mentioned the addition of pizza to the menu. A restaurant specializing in Tex Mex fare suddenly adding pizza to its menu is probably one of the weirder things we’ve encountered in Lagos. Not the weirdest though, that one belongs to the Tex Mex spot at Ikeja City Mall with Efo Riro on the menu. That one will never not be funny.
FOLLY: Word is Bottles built a proper wood-fired oven to go with it too.
NOSA: Adding pizza to the menu is definitely weird, but I’m not going to lie and say Bottles hasn’t been thorough about it. The pizza selection isn’t boring, on paper, and they deliver too. The Pesto Pizza, in particular, looks very interesting.
NOSA: For our little experiment, we went with the Parma & Rocket Pizza. The rocket wasn’t really rocket. At my big age, I think I should know what rocket is. What’s on the pizza is actually a baby spinach. It looked and tasted like it. I know my vegetables, fam.
FOLLY: Nosa doesn't eat fruit but he makes up for it in vegetables. I guess that's a good thing. Anyway, yes he is right definitely spinach and not rocket.
NOSA: They did warn that everything on the menu was subject to availability of ingredients, but it would’ve been nice if we were warned ahead of them bringing the actual pizza. I mean, look at the rocket on Sabor’s Surf & Turf Flatbread and how they use real rocket.
FOLLY: The parma ham was okay but cutting it up in squares would have been better than spreading uncut atop the slices and thus creating a logistical challenge .
NOSA: As you’ve probably gauged by now, Bottles leans towards the thin crust wood-fired style like Pizze-riah and La Taverna.
FOLLY: While we're comparing, the quantity of parma ham was a little bit less than you'd get on a pizza at either of the aforementioned places.
NOSA: Yeah, unlike the aforementioned two, our pizza wasn’t also particularly fresh. The limited “cheesiness” hinted at it, but the crust gave it away.
FOLLY: I also wasn't particularly impressed by the quality and quantity of cheese on this pizza. The base tomato sauce was more prevalent than the cheese was.
NOSA: It tasted like it was made some hours earlier and just heated up before it was served to us. Thin crust pizzas don’t really “keep” well. If it’s not eaten fresh, it’ll expose many a pizza parlor. The crust quickly turns stiff. If you’ve eaten a day old baguette, you should be familiar with how it hardens. With a thin crust pizza, it’s like eating a biscuit.
NOSA: It such a shame because Bottles has clearly put a lot into this pizza thing happen and such rookie errors should not occur. It’s an easy fix though and I do hope they fix it.
FOLLY: Or maybe we caught them on a bad day? Or maybe they should just maintain their focus on Tex-Mex? If you've tried it can you let us know your experience?