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Restaurant Critic & Food Blogger
Midici "The Neopolitan Pizza Company
8138C Honeygo Blvd
First of all I had trouble understanding what "Midici" when a co-worker said, let's go for pizza. I said another ordinary pizza, Oh Gosh, stop the torture. He said, no this place is different and I said, that what they all say. Let me tell you when Sysco finishes their deliveries, every single pizza joint or Italian restaurant will make their pizza using the Sysco tomato sauce. They all taste the same. The only difference may be the cheese they use or the crust is crunchy or soggy. You need to know that Mozzarella cheese is very expensive now, so every merchant takes a spin of their take of pizza cheese.
BUT, I was pleasantly surprised to review the menu selection regarding the pizzas. The brick (not exactly) ovens were being used. Quick review of the selections were interesting and I saw a pie selection that stood out "Shrimp Scampi pizza" I had to try it. Consisted of cheese, shrimp scampi sauce, cheese and arugula on top. I didn't know what to expect. Was it going to be the same ole tomato sauce with the same flavor of all other pies.
Waited a couple of minutes and the waiter brought the pizza. It was definitely brick oven made. about 5 inch diameter, looked delicious and pleasing. No tomato sauce, and the crust was so fresh, airy, crunchy and definitely a unique flavor. Didn't need any additional condiments, it was perfect. The scampi sauce was light, garlicky , shrimp was small but didn't over power the pie and a nice dosage of fresh arugula on top. It was perfect.
My buddy ordered 2- 1/4 slices of cantaloupe wrapped in prosciutto, with a scoop of fresh mozzarella, it was really fresh, soft and creamy with toasted Italian bread slices drizzled a balsamic reduction.
My overall experience was "Wow". The restaurant is located at the Avenue at White Marsh right behind the ice rink. I want to go back and try more new innovative creations.
On a scale of 1-5, and 5 being the best, this restaurant gets a "5" from me. You gotta go and try it.
By Chef Woo Can at www.chefwoocan.com