Tuesday, August 21, 2012


I feel like a sham in my quest for "great pizza" because it's not in my blood, so to speak. I've only begun to willingly eat pizza in the past few years and I'm not Italian.

We need to start with what my ideal pizza is and see if it matches yours to glean whether or not reading further will be a waste of time. There are millions of blogs out there, thousands talking about pizza, and hundreds talking about your favorite style.

My ideal pizza has a very thin crust, crisp on the bottom, but not like a cracker, with a bit of char and a slight chew on top. I prefer a dry bottom (anyone lose their appetite?) and crust with a touch of flavor that separates it from cardboard. Margherita ($9.00) is my favorite.

Vero Margherita

Vero's sauce has a fresh tomato flavor without an acerbic bite. Mozzerella is dense. I love basil, so I would have preferred more! The degree of smoky char was spot on. Crust flavor was all right. I would have preferred a touch sweeter bread.

Vero Margherita Under
Margherita upskirt

My one gripe is soggy bottom towards the middle. The only way slices could be consumed without using a fork and knife was to fold slices in half horizontally.

Bug decided on their carne pizza ($13.00) -- a  meaty combination of tomato, mozzarella, spicy salami, prosciutto, and chorizo. The pie was meaty-delicious and stuffed a bit more than I expected.

Vero Carne

Again, the center was a bit soupy. I don't have a solution. If I did, I'd sell my own! It is, at least, consistent.

Service was awkward. While it wasn't particularly poor, it was not good. After we ordered, several suggestions to order additional dishes were made. When we declined, there was a moment where we stared at each other. The restaurant was empty, so there was no reason to make us uncomfortable and chase us out.

Vero Carne Under
Carne upskirt

When you walk into the restaurant, it is impossible to ignore the gelato case of 18 flavors at the center of the space. For dessert, I debated between espresso and gelato. The description for affogato sounded perfect - espresso poured atop gelato ($5.50).

The gelato is apparently made by the same people who made gelato when the space was La Gelateria. I regret not stopping in when they were still in that space. Even though we drive by the area fairly regularly, it is not a destination for us.

Vero Pistachio Affogato
Pistachio gelato affogato

Sultry tiramisu, smooth hazelnut, comforting vanilla, ...with seventeen other flavors available, I would eat/drink a mug of nutty and creamy pistachio affogato every day.

I look forward to returning in a few months to see if there are any changes. At this point, however, Scott's Fire and Ice continues to serve my favorite pizza in the city despite the variability in doneness over weeks.

- Cassaendra

12421 Cedar Rd
Cleveland Heights, OH 44106
Tel: 216 229-8383

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