The Nicolini family have been affectionately referred to as the Pizza Kings of Melbourne since their humble beginnings with Pizza Espresso in 1997. Repeatedly voted the city’s best Pizzeria, they successfully revolutionized thick, cheap and greasy pizzas to “designer” pizzas with thinner, crispier crusts topped with gourmet ingredients. The business was subsequently sold in 2003 and the brothers moved onto trendier grounds to open Carlton Espresso in the same year, followed by nearby D.O.C. in 2007. The pizza story didn’t end there; with the opening of +39 and Espressino in 2009. Read More
Ever since one of my colleagues at work mentioned that there was a restaurant serving pizza with truffle oil, I just knew I would be drawn to it like a moth to the seductive white light. Casually tossed out as a suggestion for a place to dine after an exhausting day of shopping, I immediately nodded my head in the affirmative, with an almost suspicious eagerness that was not lost with my guest. Sensing that any other proposal would be left out to dry, we abandoned the pretence of dining at any other location and set our sights on this small Italian bar that had perked my attention for some time now.
Let’s face it. When Dominos is charging five bucks a pizza these days, why would anybody in their right mind spend 20+ dollars on fancy schmancy “gourmet” pizzas?
With new Crust franchises opening almost as fast as Apple stores, obviously a lot of people are willing to spend the dough. Is that dough really justified? We find out inside!