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This first-ever outlet of the popular pizzaria is 2 doors down from the famed Senso, and it's interesting to note that both are owned by the same people. Both are equally popular but cater to very different occasions and budgets. Senso's more refined while Spizza is more rustic. While I have to confess that my favourite pizzaria is still Ricciotti, Spizza does stand out in a couple of ways, namely their Quinta and their portobello starter dishes (you can't get these at Ricciotti). Also, Spizza's casual, convivial vibe is extremely charming. A great way to unwind after a long hard week of work.
We started off on a high note with the Portobello Al Forno ($12.50), a duo of oven-baked portobello mushrooms topped with chunky bolognese sauce and melted taleggio cheese. This was dripping with earthy juices and totally scrumptious.
Garlic Bread ($5): a little ho-hum, there just wasn't enough garlic butter spread and the baguette wasn't toasty enough
Quinta ($18 for medium): with black truffle paste, egg, tomato, and mozzarella is a MUST-TRY here. The black truffle paste is AWESOME. This uniquely flavoured pizza really does set Spizza apart from my favourite Ricciotti. Somehow, the distinctively strong truffle essence managed to complement, rather than overwhelm, the flavours of the tangy tomato and cheese base and delicate mildness of the sunny side up egg