DC Anonymous

Here it is. The first ever neighbo(u)r hood head to head - I think. In this episode: Oak Cliff pizza take out.

Round One: THE NAME

Bolsa: Supposedly this is Spanish for 'stock exchange' or something. This strikes me as a rather stupid name for a restaurant. It's not just that I don't really speak any Spanish, but if I did, I'd be just further annoyed.

Oak Cliff Pizza: Ok. Not necessarily inspirational, but to the point.

Round One: Oak Cliff Pizza

Round Two: THE SCENE

Bolsa: I guess this place used to be a body shop. The renovations are really well done. The metal and red-toned woods are a great contrast. What I suppose passes for a 'market' is a couple of shelves of organic salsa or something on the wall. There's a bar through the middle tended by a skinny brunette who's jeans don't fit well. Outside there's a smallish patio of tables and benches. Despite the horrible view of some taqueria and a tire shop, it's actually pretty nice. Overall, I like it, would come back and chill or maybe even chillax some time.

Oak Cliff Pizza: Uhh, let's face it, this place is a dump. There are a couple of wire chairs outside on the sidewalk. Inside there's a sick looking girl behind the counter and some guy wearing sweats hanging out getting himself a soda. I presume he somehow works there since he wanders in to the kitchen. There's a solid dinge in the place that is really accentuated by the greenish walls. I feel sort of unsafe.

Round Two: Bolsa - wide margin

Round Three: SERVICE

Bolsa: It seems to take a really damn long time to cook up the pie, but whatever, at the least the environment is all right.

Oak Cliff Pizza: A little faster, but I feel like sitting in my car with the doors locked while waiting.

Round Three: Bolsa

Round Four: THE FOOD In an effort to try and equalize this round, we ordered the Bolsa Jimmy's Sausage, Mozza and bell pepper and put it up against the OCP italian sausage and bell pepper. A lot of sausage comments there, but sorry, boys, I eat pussy.

Bolsa: It's a thin crust style pie, about 12" or so. The edge of the crust has just a little char that adds some fire flavor to it. The mozza kind of runs between the pieces that sticks the toppings together. This is somewhat of annoying, but it's not all that bad. You can still pick up a piece by the outside, have a bite and enjoy. The cheese itself is pretty decent. The sausage is mildly spicy and not in huge chunks.

Oak Cliff Pizza: The crust is a thicker style. Unfortunately, this translates into a soggy piece of crud. Picking a piece up by the edge means that the middle flops straight down and the toppings drop on to the bottom of the cardboard. You're left with a soggy, wet hunk of slop that might as well be the box. Yeah, double ha ha. The cheese tastes heavily processed and although the sausage is ok the pieces are too big to sit well on a single piece.

Round Four: Bolsa

The winner: BOLSA

Ok, in looking over the menu, it's clear the place is pretty new and they've got plenty to work out, but I'm cautiously optimistic. We'll be back for another round or two at Bolsa.

2 months, 2 weeks ago ( Link to this comment | Suggest removal )