They were perfectly seasoned bread pillows with an in-house ranch sauce for dipping. They brought out some of their garlic knots, and just… damn. I thought I was done there, but like a great family does, the dishes kept coming. When executed properly, as this was, a hatch chile sauce is a transcendent experience. It isn’t easy to find New Mexico hatch chiles on a menu in the Tri-Cities, and I hope that is a trend that will change in the near future. If I see green chile on a menu, I don’t even look at other words. You have the choice of tri-tip steak or chicken with green chile sauce, and topped with olives, onions, lettuce, tomato and sour cream. My favorite creations are the ones that shoot for the moon and bring together two unrelated dishes into one simple combination. It left all of the nonsense for the Tri-Tip Enchilada. It is simply a very good pizza with no nonsense with a bespoke east coast flair. The PMS was exactly what you would anticipate. We started with a pizza, split between the PMS (pepperoni, mushroom and sausage – with red sauce of course) and the Tri-Tip Enchilada. We sat down and took a moment to survey the menu after introducing ourselves to the owner, Phil Forzagila. But I have seen Home Alone 2: Lost in New York. This felt like a place where you would get a slice, and fold it in half on your way to the subway or something. In the window, I saw a permanent advertisement reading “Large 2 Topping Pizza, Garlic Knots & Liter of Pepsi – $19.99” surrounded by a generous ration of Pepsi branding to further the north eastern feel. The first few rows of the parking lot were illuminated by a couple of neon signs underneath an old world marquee.
Perhaps by happenstance, or perhaps through some sort of culinary divination, when I arrived at Eatz Pizzeria & Deli, it was a cold and rainy evening.
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