Review | Rudy’s Neapolitan Pizzeria

Word of an unknown, small pizzeria cooking up some of the best pizzas the city has to offer is spreading like wildfire at the moment. With reputed quality and the most modest of prices, Rudy’s Neapolitan pizzeria is  making quite a name for itself and even possibly, claiming the stake for the best pizza in town. The restaurant is nestled away in Ancoat’s pristine and up and coming cutting-room square, the square once in fact used to be the bustling Italian quarter of the city. The square is becoming somewhat of a gentrified social hub and gives an insight into what to expect from Ancoats, an area which is being dubbed as the ‘world’s first industrial suburb’. With a place like Rudy’s now situated in the square, the future seems bright.

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My visit to Rudy’s was in fact my second, it was however, the first time I was able to eat there. If anything speaks volumes about an eating establishment it has to be the queue which leads out of the door. For my first attempt I arrived at quarter-past five in the evening, (dinner service starts at five) much to my surprise I was greeted with an hour wait. This did not put me off what-so-ever as the crowds and demand just fuelled my curiosity even more. I returned the following Friday with a friend for the lunch service (starting at twelve) and this time there was no chance that we weren’t getting a seat. We got to Rudy’s for bang on twelve, were greeted by friendly staff and were sharply seated. It also became apparent a good five minutes after being seated what all the fuss was about. The smell of the fresh ingredients combined with the warm haze of fresh coffee in the air immediately made us feel at home. After each ordering a strong and generous americano each, we explored the menu. 

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Most of the food on the menu seemed good value, even more so after we’d actually eaten the food. The modest menu boasted over ten intricate and mouth-watering pizzas, a few sandwiches and small plates and the rest consisted of their impressive range of beers and wines. Me and friend opted to share two of the special pizzas in order to sample as much of Rudy’s as we could in one trip. We chose the Romagnola, a tomato based pizza with dressings of rocket and slathers of prosciutto ham and the Ancozzese, one of Rudy’s unique ‘white’ pizzas. The Ancozzese had no tomato sauce however instead, we were treated to a marvel of a pizza which hosted smoked mozzarella, chilli flakes, smoked broccoli and crumbled Tuscan sausage, not to mention the drizzles of extra-virgin olive oil.  

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Before we had even tucked into the fine specimens that were plated in front of us, we already knew that we were in for a treat. We were able to watch the dough embark on it’s journey to our plates via the restaurants open kitchen. After cutting and switching halves of the pizza with each other we were ready to eat. The Romagnola provided a classy twist on a Neapolitan classic. The saltiness of the ham complimented the creaminess of the sweet tomato and mozzarella on the pizza’s base. The rocket almost acted as a filler between the two, a crunchy and fresh layer placed in between the contrasting flavours on the pizza. 

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The real show-stopper however, was the white pizza, the Ancozzese. Not only was it the first time I had a pizza like this, it was also one of the first times I have had absolutely no idea what to expect my food to taste like. Much to my expectations, the pizza was like nothing I have ever tasted before. Honestly, I can hands down say it is one of the very best pizzas, if not meals, that I have ever tasted in my life. One of the most notable things about the way it tasted was how smokey it was, but yet, it was incredibly light at the same time. It appeared that the tomato had been replaced by the olive oil with chilli flakes, alongside the scatterings of smoked mozzarella. The combination of unusual ingredients ensured that each bite tasted different to the last. And this wasn’t just for a slice, this was the whole pizza. Couldn’t recommend any higher.  

They certainly don’t hold with the pizzas either at Rudy’s, each pizza is roughly fourteen inches so you’re leaving feeling full. I believe that the reason Rudy’s Pizzeria is becoming so successful comes down to three factors. The location, cementing it’s place as a new landmark in an upcoming area, the atmosphere, the mood and buzz created by the service and the open kitchen and of course, the unbelievable pizzas. Whenever you get the chance, visit Rudy’s in Ancoats and eat some of the best pizza that the city has to offer. Make sure you get there early as the popularity means it fills up quickly. Blink and you might just miss it.

Check out Rudy’s website here –

http://rudyspizza.co.uk/

Sam Creedon

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