Last week we ordered some pizza from DaVinci’s. Supposedly “gourmet,” the prices (~$20 for large 16″ pizzas) would certainly indicate as such. We ordered a trio of large pizzas for 6 people for $60, not exactly the cheapest gameday food. Leonardo’s Combo is the standard pizza parlor combination pizza. Rosemary Chicken was a white pizza topped with chicken and artichokes. We also got a vegetarian pizza of some sort, but I didn’t pay attention to what it was. They lost me at vegetarian.
I’m no pizza expert (nor an expert in any other topic in gastronomy for that matter), but I believe crusts are integral components of pizzas. DaVinci’s crusts remind me of a chain called Me’N'Ed’s back in Fresno: a thin crust similar to a saltine cracker sans salt with a thin layer of doughy insides to soak up sauce and support toppings. Since I haven’t focused on high-caliber pizzas in my outings, I can’t really do a comparison. All I can say, though, is that the crust isn’t my thing. Maybe deep dish is more of what I’m looking for to satisfy the black hole gastroenterologists call my stomach.
DaVinci’s Gourmet Pizza 1812 Hayes St Nashville, TN (615) 329-8098
