By Sherman Chan,
Special to The Post
The classic Margherita Pizza featured San Marzano tomato sauce, cashew mozzarella and fresh basil on a 3-day hand-stretched crust. Most thin-crust pizzas are softer in the middle, but not this one. It had a hard cracker-like texture. I found the tomato sauce was decently flavourful with a mild tang. The cashew mozzarella did its job. However, the "Italian Field Roast Sausage" on the Flower & Water didn't emulate meat. I love gluten and the texture was spot on. The pizza was a little spicy with a strong roasted fennel sweetness as well as the aromatics from the confit garlic.
We also got the Super Funghi with scalloped potatoes, truffle almond ricotta, wild mushrooms and rocket. This was Earthy and aromatic with the robust texture of the potatoes. It was drier than the other two pizzas. To change things up, we tried their Potato Salad sporting firm chunks of purple and regular nugget potatoes. There was a considerable amount of dill and onion flavour. I also enjoyed the large amount of plump mushrooms. I wasn't turned off by the non-meat and cheese pizzas. To be honest, I would prefer a typical Neapolitan pizza more, but this wasn't bad at all.
Chop Steakhouse & Bar
10251 St Edwards Drive, Richmond, BC
• Decor is consistent with Downtown steakhouses
• On point steak
• Non-steak items were good too
• Not unlike other steakhouses, it is not a cheap night out (but beef is expensive ATM)
• Meat was tender for sure, but could've been even softer IMO