It's been a banner year for pizza in Boulder: Between January 2010 and January 2011, three ambitious pizzerias opened their doors, all with wood-fired ovens baking renditions of Napolitano or Napolitano-inspired pizzas.
Kelly Whitaker, chef and owner of Pizzeria Basta, says the competition has actually helped; his restaurant's numbers were up the weeks that Pizzeria da Lupo and Pizzeria Locale joined the Boulder lineup.
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I've been eating at Pizzeria Basta since the place opened, watching the menu evolve and watching Whitaker and Alan Henkin, Whitaker's partner, constantly work on improving their offerings -- which just snagged the Best Pizza award in the Best of Denver 2011.
For this week's review, I returned to Basta to eat my way through a board that merges Italian tradition with a regional culinary focus. Was the rest of the food as good as the pizzas?
Find out tomorrow when the review is posted here.