Sometimes less is more. A supreme pizza can be be a mouth-watering exercise in sensory overload, but does it stack up to a classic slice of pepperoni and extra cheese? There's a reason we put yellow mustard on hot dogs and not basil foam.
Reading this week's Cafe column, it seems local eatery Cave & Ives agrees that simplicity is best.
Food Critic Laura Hahnefeld on Cave & Ives:
The menu is no-frills. There are appetizers and salads, a few pastas, some Greek-inspired flatbreads, and Neapolitan-style pizzas cranked out via wood-fired oven courtesy of pizzaiolo Dylan Scott, who used to do pies at Tommy V's and Marcellino's. In lieu of liquor, the bar menu compensates with a solid selection of right-priced wines in addition to American craft beers and premium imports.
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Most of the limited offering of Italian and Mediterranean dishes are creations of the brothers (Ivan lived in Europe for a few years, and the two say they have traveled extensively). Ivan heads up the two kitchens -- one downstairs, in Sacks, for pasta and appetizers and one upstairs for salads, additional appetizers, and pizzas. A dumbwaiter runs constantly during dinner service. Most everything is made in-house, with some of the sausages made exclusively for the restaurant by Schreiner's Fine Sausage...full story