Have you noticed that the word “artisan” is cropping up more and more on menus at chain restaurants as they maneuver to stay top of trend?
Now, Bertucci’s just added a line of “artisan” pizzas (new ingredient combinations) and brick oven baked specialties to its repertoire.
I tried two, at a recent lunch at the Melville branch. A white 10-inch “Sofia” pizza (topped with mozzarella, roasted artichoke spread, sausage, thyme and shaved Asiago and Romano) looked dull and monochromatic in the pan, but it sprang to life at first crunchy, mellifluous bite. Big hit. On the other hand, brick oven-roasted vegetables were overly salty and not even remotely interesting.
There are a total of 17 menu additions at Bertucci's, including baked merluzzo (baby cod), a seafood torta and an apple cranberry crostada dessert.
"Sofia" artisan pizza at Bertucci's