Bar Dough, we like you. We’re not afraid to say it. We’re not sure what the future holds, but right now, we are thinking about making you a mixtape. We’ve been on a lot of blind dates, and been disappointed by new restaurants that didn’t live up to the hype. But you are treating us right and we are smitten.
Falling in love with a new restaurant feels good. But how do you know you’ve found the real thing? Here’s how we know that flutter in our stomachs is more than just indigestion.
We’ve told our mom and our friends about the food. Bar Dough has something for everyone you know. For those who think Fazolis’ is ethnic food, there are tons of safe but delicious pizza and pasta options. For the adventurous lot who like to mispronounce entrees, there’s even more for them. Can you say stracciatella fettunta? Well, no one can.
We want it more than once a day. We’ve done happy hour here, taken a nap, and then been back for dinner here on the same day.
We want to show it off. Bar Dough is nice enough to take a date, casual enough for a Wednesday night outing with friends, and refined enough for a business dinner.
We have an inside joke with the staff. Here’s ours: “Hey, did they name this place after what a redneck calls wine from France?” Bad jokes aside, enjoying the service is important and we’ve been impressed with Bar Dough so far. We assume they feel the same about us.
This might be the prettiest thing we’ve consumed in a while: braised treviso leaves with sliced apples and parsley. The treviso can be a little bitter, but you'll love it.
A plate with broccoli as the primary ingredient has never been our favorite on a menu, but here it is, and we aren’t mad at all.
Flat, wide noodles covered with a killer lamb bolognese. If you only order one thing on the menu, this is it.
All pastas can be ordered in small or larger portions, so feel free to try these straightforward noodles with tomato sauce alongside more complex options.
A big, beautifully braised piece of meat on the bone. After a quick sear, they roll this thing in some chopped mint and other seeds and things to add flavor and texture. Looks a little different, but a must-try. Try a few bites of this along with a mouthful of your date’s pasta order and you’ll see what we mean.
We always wish there was more cheese on this pizza. But as Americans, that is our complaint more often than we’d like to admit.
Sopressa, calabrian chile, and a lot of cheese - if we had to choose, we'd say this is our favorite pizza here. We didn’t have the guts to ask what sopressa or calabrian chile is, but we loved this pie.
They ferment in-house, and a little bit goes a long way. We never go without trying at least one of their four or five varieties.