The BLAH's menu is ever changing due to the fact that they buy local and what is in season. Music to my ears. According to their website, about 97% of their produce is from California, mainly Crows Pass in Temecula and the Santa Monica Farmer's Markets, via Specialty Produce. BLAH's menu consists mainly of Napoletana style-pizzas, so this place is definitely not your ordinary pizza & beer joint. Some are more traditional pizzas, and some quite unique. We had to try two.
We started with the Salsiccia. House made Italian sausage, rapini, oregano, mozzarella, tomato sauce. It was simple, but so flavorful. Far too often, I taste pizzas where it seems the restaurants are scared to use a good amount of oregano. I was hoping since they actually listed oregano in the description of the pizza, that this wouldn't be the case. I was in luck - it was delicious and robust. The rapini added a bitterness that was quenched perfectly by the beer. All in all, a finely executed pizza.
Now onto our second course :) Of course we had to partake in another round of beer as we were waiting for pizza number two. I faithfully had another Hanger 24 Ale and Mark changed it up for a lighter Ommegang Hennepin, a golden belgian-style ale. Our pizza choice was quite different this time. A delicate Asian pear and leek pizza, with gruyere and bits of ham. The pear was sliced paper-thin and add just the right amount of sweetness to the leeks and gruyere. Complimented by the salty ham, it was a match made in heaven.
Even though we gave it our best effort, we could only eat one slice each of this one, due to our 100% consumption of the first one. But come on, who doesn't love leftover pizza? Thank you, BLAH, we can't wait to come back!
P.S. The email subscription box wasn't working before, so I believe it is fixed now. Even if you previously signed up before, I'm afraid you'll have to do it again to activate the subscription. Thank you!