The Deep Dish: Go for the Innovative Foie Gras and Blueberry Pizza at Tiago
As online voting continues for the 2017 Pizza Cup, The Deep Dish will be previewing a few of the restaurants vying for the title of Beijing's most beloved pie. So take a look, grab a slice, and pick the team you want to be victorious.
Opened in late 2014, the Tiago brand is proudly expanding, now with three locations (at Indigo, Chaoyang Joy City, and Xidan Joy City): family-friendly Tiago, sister venue Casa Talia in Dongzhimen Raffles City, and the recently softly opened fine dining restaurant Combal in COFCO Plaza.
READ: These Are the 30 Pizza Vendors That Will Feed You 'Til You Drop at This Weekend's Pizza Festival
We went back to the very first Tiago in Indigo to try their pizza (of course), and during our visit on a weekday at lunchtime, this airy place with high ceilings was quite busy but in order. We opted for a half-and-half pizza: one half being the premium rustica-parma mushroom truffle sauce and honey pizza (RMB 128 for a whole), and the other half being foie gras & blueberry pizza (RMB 99 for a whole). No matter how ungratefully we've complained how much pizza we’ve had to eat as of late, this steaming hot pizza left us stuffing our mouths in silence and secretly wishing for more. Those who follow our blog might know how much we like their premium rustica-parma mushroom truffle sauce and honey pizza, an upgraded version of their original rustica-parma mushroom truffle pizza which has enjoyed incredible popularity since it came out last year. The sweet truffle honey sauce mixes beautifully with the salty prosciutto di parma and the thick dough topped with grilled mushrooms, parma ham, and fresh mozzarella.
The other half – the foie gras & blueberry pizza – may sound bizarre, but it was tasty. How could posh diners like us refuse foie gras? The foie gras provides a savory flavor and rich texture, while the fresh blueberry brings a contrasting fruity and sweet flavor, and the soft cheese and sliced almonds give the texture interest. The secret of the pizza? “We use the best Farina 00 flour, and ferment the dough for 18 hours,” said owner Katie Li,
Other popular dishes are various and sizable salads, Angus tomahawk steak (using 150-day grain-fed Australian beef), half Boston lobster with Australian Angus grain-fed tenderloin (RMB 288), and their signature tiramisus with original, strawberry, and matcha flavors (check here for our impression of matcha tiramisu). They also have a lunch set: your choice of seven 10-inch pizzas with a mini salad for RMB 68-98, reasonable enough for the Jiuxianqiao working bees nearby.
Despite their pizza's unconventional flavors and upscale-yet-rustic appearance, the pricing and flavors are fit for anyone. We hope that Tiago's recent growth spurt continues, bringing these pies to every corner of the city.
More stories by this author here.
Email: tracywang@thebeijinger.com
Twitter: @flyingfigure
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Photos: Tiago, Tracy Wang
