"At Dantini, a pizzeria that operates out of Batch 206 Distillery in Interbay, their pepperoni pie comes with a sweet, caramelized, almost-creamy confit garlic that makes for a good enough excuse on its own to order a stack of pizzas. You could really just harvest the cloves, snack on them, and call it a day. Thankfully, incredible garlic candy aside, everything else about the New York-style pies at Dantini is great, too. The crust has all the sturdiness and chew of sourdough, with a crispy bottom and plenty of crackly dough bubbles. There’s a thin layer of tomato sauce that doesn’t overpower the toasty mounds of fresh mozzarella. And the combination of the smoky cured meat working with those roasted cloves of gold makes the pepperoni pie the best one in the house—though the ricotta cream pizza with lemon and black pepper is a close second." - aimee rizzo, kayla sager riley
