Everyone has that one place. That one neighbourhood restaurant you walk by every day on your way to work. The aromas emanating from within its walls almost seem like a friendly hello as you pass by. Yet for some strange reason, you haven’t mustered the courage to make an introduction.
To me, this daily stranger is Bufala-or should I say was. After many salivating walks home, I finally decided to go to Bufala, a pizzeria located in Kerrisdale. Walking over I was almost nervous. Day after day, I passed Bufala dreaming of skipping work to sit in their restaurant and eat pizza all day. “Is it going to be as good as I hope?” continued looping through my head.
I opened the door and the aromas of bread, herbs, and tomato washed over me. Much to my joy, there was no cliché Italian music blaring. With wine corks adorning the windows and wooden pizza boards lining the walls, the 40 person restaurant had the mixed feeling of comfort and refinement.
The biggest feature at Bufala is its 800-degree Fahrenheit stone oven. The restaurant has an open concept, allowing all diners a view of what normally takes place behind closed doors. Taking a seat at their high rise table, I had an up close view of the two chefs creating pizzas to order. One chef seamlessly tossed the dough up in the air, while the other spread the tantalizing toppings with artistic flair.
Bufala’s menu is short and sweet. There are a handful of salads and starters ranging in price from $6-$18. I decided to skip the primi, my nose and stomach had brought me here for the pizza. Bufala has 10 pizzas to choose from ranging in price from $14-$19. The delightful wait staff suggested that one pizza is enough for two people, but I did not wait this long to only try one pizza.
M and I decided on the Balsamic Prosciutto ($19) and the Calabria ($17). When the pizzas arrived to our table I had a hard time deciding which slice to start with first, they both looked heavenly. The Balsamic Prosciutto was layered with thinly shaved and salty prosciutto, which contrasted nicely with the sweet taste of the caramelized onions and balsamic reduction that were spread across the top. The hidden gems within the pizza were the confit garlic cloves. It was a nice surprise to take a third bite of the slice to have a pop of garlic flavour. My one small critique is this pizza was quite salty, as it had prosciutto and goat cheese, two notoriously salty ingredients.
The Calabria was a complete opposite of the Balsamic pizza. Its main features were spicy sausage and manchego. The delicious slightly sweet and tangy marinara sauce paired perfectly with the sharp sheep’s milk cheese. The spiciness of the shaved sausage added a nice hit of flavour with each mouthful.
Regardless of the toppings, the dough was the true star. It was chewy, yet light and airy. The stone oven lent itself to creating a crispy and soft thin base, truly unique to the Napoletana style of cooking. Bufala adds an extra boost to their crusts by providing three house-made infused oils: chili, herb and parmesan. I know it may be hard to believe, but the crust tasted even better when dipped into these delicious oils. The herb was my favourite, although the chili could use a bit more heat. 
If you are in the mood, Bufala’s menu also features a range of Italian wines, cocktails, and craft beers. For those looking to save some money, Bufala also offers daily drink features and happy hour!
Now that Bufala and I have officially met, I can see myself popping in to say hello more often.
Molto bene!