I had dinner last night at Pizza by Elizabeth with my friends Mimi, Miles and Kara. It's pretty much a Greenville, Delaware institution. I think it's been open over 15 years and recently relocated to a huge space on Route 52 next to Jansen's. That space is really nice! Great decor aside from the tacky Betty Boop statue that greets you (but I suppose she's in keeping with the "Elizabeth" theme.) And in keeping with all things Greenville, I find this place pretty pricey. My feeling is they elevate pizza on this "gourmet" pedestal, not unlike what the Melting Pot does with FUCKING FONDUE. This connection I've made kind of makes me uncomfortable! Although I do love gorgeous "artisinal"/traditional looking Neopolitan pies, like the kind you might find at Sovana Bistro or in, you know, Italy, Elizabeth's prices just seem kinda steep and the legitimacy of some of their pies (one's featuring barbeque sauce, bacon, cheddar cheese) hurts their cred.
(It should be noted I am perfectly fine with your run of the mill corner pizza shop's BBQ pizza.)
So how steep? An eight-inch pie will run you 9.25-11 dollars and a ten-inch from 13-15 dollars. Maybe I shouldn't let price and cred get in the way here though. Does the pie justify? I'm kind of on the edge, but leaning closer to yes. I had a very good eight-inch pizza with a mushroom duxelle sauce, parmesan cheese and roasted chicken. The chicken was juicy, the parmesan salty and the sauce was actually out of this world. The crust, while a nice blend of chewy and crispy, was huge, hindering its value. We had a waitress and she was super nice. For a nice Valentine's Day dinner I guess it was a good idea to shake things up a bit with our pizza intake and instead of a perfectly fine delivery pie, we wanted to shell out for something special. You're definitely buying the atmosphere at Elizabeth's but I imagine it's going to be hard to find that mushroom duxelle sauce at, say, Plaza Pizza anytime soon.
It led me to this question, reader. Do you find this pizza/fondue correlation similarly disturbing? And by that I mean, taking a simple, tasty, often-sexy pizza from the floury hands of the common man/dough tosser and putting it into those of a money-hungry Delaware restaurateur? Not unlike the Melting Pot's elevating fondue from a dinner party novelty to expensive franchise spectacle? Leave thoughts in the comments.