This week's dining review features Porta Via. I loved just about everything on the menu at White Bridge Road's new Italian eatery--from the creamy tomato pasta to the certified Neapolitan pizza. The only thing I didn't like was when we took the pizza away from the store, which is disappointing, given that the name of the restaurant translates loosely to "take-out." In our experience, the drive home took its toll on the handkerchief-thin pizzas coming out of the 750-degree bell-shaped brick oven, and we were never able to recapture the magic with reheating at home.
That's not to say we won't keep trying. That pizza is worth some perseverance. Does anyone have any tactics for reheating pizza so that it retains its paradoxically crisp elasticity?