Steve Gyldenvand Posted July 21, 2024 Report Posted July 21, 2024 22 hours ago, Rob Courtney said: Yeah jealous Rob, your fan-base was paying attention. I thought I had to do something to alleviate your jealousy, so I figured as long as I was there again yesterday, I'd have another of the Buffalo Chicken pizzas in your honor. (Also, I forgot to mention an important ingredient on this pie, ranch dressing, just a touch.) 1 1
Rob Courtney Posted July 27, 2024 Author Report Posted July 27, 2024 I can't believe I didn't take a picture...I'm just not good at the phone thing, it doesn't come out of my pocket when I am at a restaurant. A month without pizza but tonight I went and got my hot pizza with salami that somehow gets called a "Mexicana". It really was food porn, I was making those noises whilst eating it 1
Rob Courtney Posted September 1, 2024 Author Report Posted September 1, 2024 OK, so I thought about it halfway through this pizza. It really is basic, just pepperoni, mushroom, chilli seeds, tomato sauce, bit of cheese but it is my go to pizza. It is one of those strange ones where you think "how am I going to get through this after the first couple of bites but by the end of the pizza, you are keen for an extra couple of slices 2
Steve Gyldenvand Posted December 7, 2024 Report Posted December 7, 2024 Bride took me out to Rio Lobo yesterday for our usual Friday pizza, and we were delighted with their December Special. This pie uses a white sauce topped with mozzarella, Canadian bacon, red onions, fresh cranberries, a a drizzle of honey infused with orange zest. I paired mine with one of their house brews, an IPA called Hoppy Cow. A good time was had by all. Sláinte! 2 1
Steve Gyldenvand Posted February 2 Report Posted February 2 Okay, this is a pretty amazing pizza. Rio Lobo's January special used white sauce with mozzarella, Canadian bacon and spinach, drizzled with garlic butter, all on their awesome thin crust baked in a wood-fired brick oven. We ordered it with optional jalapenos added. It really looks and sounds somewhat odd, but the garlic butter puts this pie on a whole new level of incredible. I enjoyed it there twice in the last few days, paired once with a house Sabrevois, and once with a creamy double IPA, which was tasty, but a bit weighty for the meal. We just had a leftover slice for lunch, along with a Heineken-clone pilsener that I thought suited it better. Sláinte! 3 1
Steve Gyldenvand Posted February 8 Report Posted February 8 January's pizza was a tough act to follow, but my friends at Rio Lobo were up to the challenge. In honor of Valentine's Day, they have become accustomed to offering in February a special pie that is a little sweet and a little spicy. Starting with a traditional (and very nicely executed) red sauce, with mozzarella and pepperoni, they "specialize" it with red pepper flakes and a honey drizzle. Simply delightful. I paired this up with yet another DIPA, this one called Energetic Mind from Phase Three brewing. With an ABV of 8%, my mind ended up a bit less energetic than it started. The second pint possibly had something to do with it. Sláinte! 1
Steve Gyldenvand Posted March 1 Report Posted March 1 Another Friday night, another Rio Lobo special. Yes, it's the February/Valentine's Special again, but it was...So. Good. Pepperoni, mozzarella , red sauce, red pepper flakes and a drizzle of honey...amazing! Paired it with a house Frontenac red and great friends...just outstanding. 1
Rob Courtney Posted March 1 Author Report Posted March 1 On 09/02/2025 at 1:28 AM, Steve Gyldenvand said: January's pizza was a tough act to follow, but my friends at Rio Lobo were up to the challenge. In honor of Valentine's Day, they have become accustomed to offering in February a special pie that is a little sweet and a little spicy. Starting with a traditional (and very nicely executed) red sauce, with mozzarella and pepperoni, they "specialize" it with red pepper flakes and a honey drizzle. Simply delightful. I paired this up with yet another DIPA, this one called Energetic Mind from Phase Three brewing. With an ABV of 8%, my mind ended up a bit less energetic than it started. The second pint possibly had something to do with it. Sláinte! That looks really good 1
Rob Courtney Posted March 1 Author Report Posted March 1 Kinda funny but last night we went out to dinner and I had a Margherita ( didn't have fresh tomato though) and it was a good, wood oven pizza Funny part being this morning I am emptying the dishwasher (and god forbid my children would do it without being asked) and there was a pizza cutter in the cutlery compartment...yep, had one for lunch and forgot about it...retired life is pretty sweet. 1
Rob Courtney Posted April 17 Author Report Posted April 17 So is it a bad thing when you go to your fav "pizza restaurant" I mean it is really a solid Italian place but is it bad when you walk in and the guy who makes the pizzas makes eye contact and says "Mexicana" and you just nod. Haven't gone up to order yet but pizza is already being made 1 1
Steve Gyldenvand Posted April 17 Report Posted April 17 (edited) 9 hours ago, Rob Courtney said: So is it a bad thing when you go to your fav "pizza restaurant" I mean it is really a solid Italian place but is it bad when you walk in and the guy who makes the pizzas makes eye contact and says "Mexicana" and you just nod. Haven't gone up to order yet but pizza is already being made No matter what sort of pizza I order, the folks at Rio Lobo always ask if I want it with jalapeños added. Silly question... Sláinte! Edited April 17 by Steve Gyldenvand 1 2
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