Pizza pie man extraordinaire, Terry Deane, sold his popular ah-Beetz pizza parlour in Abbotsford and opened a shop in Vancouver called Pizzeria Barbarella. Paying homage to his family, he named his latest restaurant after his mother, Barabara Deane, who passed away at the end of last year.
We were eagerly anticipating the opening of his restaurant and finally stopped by a while a go to pick up some pizzas. We also attempted to order the antipasto platter and asked what was on the dessert menu for the evening but they only offer pizza for take-out orders. And at peak hours, they don’t offer take-out at all. The reason is that Pizzeria Barbarella is primarily a dine-in restaurant. Its small oven is incapable of handling a busy dining room in addition to take out orders at the same time. (They also currently don’t offer lunch).
Quality over quantity is Pizzeria Barbarella’s motto, as it should be. Passion and care is taken when choosing and preparing Pizzeria Barbarella’s pizzas. From the tomatoes to the cheese to the dough (the dough takes three days to make!), it’s evident that these toppings are superior ingredients.
Margherita ($12) – Tomato, fior di latte, aged mozzarella, basil, parmigiano reggiano and extra virgin olive oil. The classic margherita pizza is the benchmark to assess any good pizzeria, and of course Pizzeria Barbarella’s was delicious. You can never go wrong with high quality items.
Funghi ($17) – Besciamella, fontina, oven roasted cremini mushrooms, parmigiano reggiano and white truffle oil. A little on the salty side, we adored the earthiness of the truffle oil. Both pizza’s crust gave a lovely chew and had a little char which heighten the intensity of flavour.
Overall, Pizzeria Barberella offers tasty NY/Naples hybrid creations in Mount Pleasant that are sure to impress. If you’re looking for Napoletana style pizza in downtown Vancouver, then check out Verace Pizzeria on Keefer Place. And if you’re in Kitsilano, then definitely try NOVO Pizzeria & Wine Bar on Burrard. Buon appetito!