Having a restaurant that does excellent food and that is welcomingly BYO (no corkage) is few and far between.
BYO is a smart move for many establishments because it gives the customer total control of what they can match with the menu, not to mention the owners having to go though the rigmarole of applying for a liquor licence.
If you are just after a cheapie Jacob’s Creek with mid week dinner than so be it.
Want to bring a 1998 Chateaux Pétrus, no worries!
I like it also because it’s an unapologetic nod to the customer that says some effect, ‘we don’t want to phaff about the wine list—we trust your judgement—we’ll just focus on good food.’
To that end, Dough Pizza in Northbridge does just that.
From first impression Dough looks like it has a formula for franchising at mind. This may not be the case, and I suppose it’s the slickly designed interior of vintage Italian wallpapers, exposed crumbly turn-of-the-century brickwork and modern furnishing that reminds me of Jus Burgers and the like.
Dough’s pizza chef, Vincenzo comes from a family of Napolitan pizza makers and the thoroughbred Italian approach is firmly seeded in the menu. It’s a delightful middle finger to the Australised-superfat-stuffed-crust-cheeseburger-drouble-meat-supreme-pizza that is all too common in Perth.
Pizza toppings are pared-back; there usually isn’t more than four combinations, and the carrier (in this case the inimitable chewy-crisp pizza dough) just effortlessly works. Pizza how it should be.
We’ve had the Parmigiana (pizza) four numerous times. If you’re a sucker for oven roasted slimy, gelatinous eggplant with crumbly fried Italian sausage and elastic mozzarella I implore you to try it. I think it’s the best pizza on the menu and we matched it with Raventos i Blanc Reserva Brut Cava 2008. I did blunder with the Diavola (ventricina, olives, capsicum and chilli) but the ventricina and olives comprehensibly monopolised the pizza in a lip-desiccating overtly salty offering. Yes, to the dessert banana and ricotta calzone, but share it and fight over the last piece.
Pizzas hover around the $23 mark and it’s enough to feed two self-pitying dieting do-gooders or one ravenously-eyed elastic-waisted patron.
And the best part? BYO.