When: March 12, 2017, 11:15 AM
The Cove Bar doesn’t have a big food menu. It offers about a half-dozen items, some of which we recommend (Buffalo Wings) and others we definitely don’t (Lobster Nachos). As we’re sitting on our stools, soaking in the sun and enjoying our beverages, we start perusing the food menu, looking for a little something before lunch.
We notice the Specialty Artisan Pizza.
This is a rotating option (“Ask your server for today’s specialty Artisan Pizza”), so, when the friendly Cast Member swings by, we ask him what it’s all about. He rattles off a list of ingredients; we hear key phrases like “pork rind”, “Hawaiian” and “barbecue sauce.”
Uh, yeah. We’ll take that. Thanks.
The dish arrives. It’s your basic oval-shaped flatbread, pre-cut into six pieces. The promised ingredients are present and accounted for. It looks good. We each grab a slice and get to work.
The first thing I notice is the crust. It’s a biscuit crust, thin and sturdy. Slightly chewy. I liked it.
The second thing I notice is the coleslaw. There’s actual coleslaw on the dish, adding a bit of crunch, and some moisture. Nice.
The third, and final thing I notice is the marquee ingredients: pork rind, chunks of pork belly, and some pulled pork. They’re each a distinct flavor/texture, and, as I take subsequent bites, I get a little more or a little less of each. It’s a nice variety. (I will confess, however, that the “interior” pieces of the pizza are where the action is. The edge pieces are a little lighter on the ingredients.)
This is good stuff, and a surprisingly complex pizza. It has a broad range of good-quality ingredients. They all just work. No one flavor dominates. Heck, even the barbecue sauce and cheese are playing supporting, rather than leading, roles.