Reviewed by tomomalley on Wed, 09/23/2009 - 15:47
The converted downstairs in Ristorante Sadler is one of Beijing's newer pizza spots - ingredients are excellent as you would expect from a place that sources the very best Italian fare for its fine dining. But I found the the chewy, doughy base rather uninspiring, especially at RMB 98. It was too neatly symmetrical as well - I like my pizzas to look like the dough has been stretched out by a couple of wrinkled old ladies from Napoli. No complaints about the prosciutto di Parma though - perfect.
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