Ken’s Artisan Pizza always places in the number one or two slot in our yearly reader survey for Best Pizza for good reason. The pizza choices range from basic, such as the most common margherita with tomato sauce and, mozzarella and basil; the more authentic margherita with a pile of arugula on top, to the extra spicy soppressata made with hot salami, tomato sauce, mozzarella and basil, to the seasonal selection. An autumn option is topped with squash and goat cheese. The other regulars are anchovy; arrabbiata with hot Calabrian chiles; the amatriciana with house cured pancetta, red onion and Parmesan; and the Fennel Sausage and Roasted Onion, with a choice of sweet or with Calabrian chiles. The tomato sauce used on all of the pizzas has a mild sting to it from red chili, and the toppings are light. You will not find any one topping overwhelming another, as in too much sauce or cheese. In fact, one time a pizza was even a little too dry. The crust is not just there to hold the toppings, it is a delight in and of itself; a bit of crunch, a bit of chew, a mild taste of charcoal and unbeatable any place in town.
The pizza is the main event but not the only one. There are five choices for “Salads and Starters”, up to eight pizzas, and two or three desserts. In the summer, the mixed heirloom tomato salad is sweet enough to give one pause about ordering dessert. There is always a Caesar salad, and a San Daniele prosciutto starter, sometimes with juicy melon but other pairings work very well. In December, it was served with candied Meyer lemons and blood orange vinaigrette. Choices regularly include a green salad with seasonal touches, such as the recent roasted apples with shallot and sherry vinaigrette and Gorgonzola crostini, or a lovely smoked trout with pickled asparagus, radicchio and crème fraiche. Our full review