We had a lunch at Vin 909 in Annapolis,
again!
Since we enjoyed their brick-oven ultra-thin crispy pizza last time, we decided to get two kinds of pizza and share them. Two pizzas were presented on a pizza stand! The top was "the Charcuterie"- American Berkshire prosciutto, apple wood bacon, spicy soppresata, wild and local mushrooms, tomato sauce, mozzarella, basil, olive oil. The bottom was "the No-Skimp Basil Margherita" - tomato sauce, mozzarella, parmesan and basil.
It was difficult to pick one for my favorite. Both were good in a different way. I liked mushrooms on the Charcuterie, but a little salty because of those cure meat.
Margherita had nice generous melting cheese although I thought my own tomato sauce would be better than theirs.
As a vegetable side, we ordered roasted asparagus with horseradish aioli. Lovely buttery. The aioli was nice but asparagus without it was simply fine.
We got a counter table so that we could see chefs' cooking. It was enjoyable to watch each dish being created and a chef kept being scolded by the other.
The pizza was bigger than we remembered. We couldn't finish either pizza, so took some back home, which became our supper of the day.
