REVIEW 

Curry Village Pizza Deck
Yosemite 

El Capitan

Prime example of bells and whistles vs the basics.

Pepperoni was delicious. I enjoyed chewing the heavier shreds of basil. The excruciating amount of chili oil and honey drenched each slice. 

BUT…

This was not good pizza. Why? No soul. Dough, sauce and cheese.  Frozen aisle quality. 

You can put as much culinary lipstick on it, but it’s still mediocre pizza at the end of the day. 

Lesson 1: So many meh places love suffocating their pies with spicy pepperoni or honey or garlic cloves to give it more flavor. Next time you go out for pizza in LA, ask yourself if you would truly enjoy a barebones version of what you’re eating. ￼

Lesson 2: That said after three days of hiking in Yosemite, I wasn’t complaining. Sure, this is no Michelin star, but it’s far better than I would’ve expected from a national park. Great to see that pizza is being elevated in places where it doesn’t really have to be. ￼



Verdict: not ktd approved ￼￼

The mark of a great pizzeria is getting a plain cheese, tomato sauce pie and taste the quality. 

Working at a pizzeria for multiple summers throughout college it showed me all the toppings are just distractions.

Jamie • /devrel • /bicycling • /chicago • /djs • home @ /chicagolife

That most of the food at mid-low level restaurants is from Sysco or Us Foods. Those "homemade" meatballs, Roma Foods. The "butter" on the garlic knots come in a 2 gallon jug and we joked it must kill us if we eat too much.

I didn't make pizzas but I saw them do it again, again; it taught me a lot by osmosis on how to stretch the dough. 

Finally, days go by fast when you're swamped! Some of the fastest, physical intensive days of my life.