** 1/2 (out of four stars)
50 NE First Ave., Boca Raton
561-620-2930
tuccispizza.com
Cuisine: Italian
Cost: moderate
Hours: lunch, dinner Tuesday-Sunday
Reservations: for parties of five or more
Credit cards: MC, V
Bar: beer, wine
Sound level: noisy
Outside smoking: yes
Fo r kids: high chairs, boosters
Wheelchair accessible: yes
First impression: There’s no doubt we are in the middle of a pizza wave. One of South Florida’s best known pizza blogs calls this the best. The menu is so similar to the successful local Anthony’s Coal Fired Pizza chain that we couldn’t help but make comparisons. Anthony’s wins on almost every point.
Ambience: The field stone-fronted coal oven is the center piece of this noisy, family-friendly spot. Floors are stained concrete. Chairs are Ikea-like plastic and metal.
Starters: Escarole N Beans ($10.95) is a divine mixture of cannellini beans, roasted garlic, red onions and Romano cheese served with lightly toasted ciabatta bread ($10.95). Unfortunately, Fire N Coal Chicken Wings ($9.95 10-piece/$14.95 18-piece) were undercooked on one visit. Yes, it’s a fine line between undercooked and overcooked chicken wings, but with such a small menu, perfection ought to be second nature. The appetizer list also includes Eggplant Rollatini ($11.95) and Sauteed Broccoli Rabe N Sausage ($13.95).
Entree excellence: It’s all about the crust at these next generation pizzerias and Tucci’s delivers a thin, crispy crust that’s never bogged down with toppings. The house specialty is a decent Margherita (tomato sauce, imported buffalo mozzarella and fresh basil $19.95/small or $23.95large), but it seems expensive even with the imported cheese. Most specialty pizzas are $16.95 and $19.95. We ordered an onion and pepperoni and asked for it to be extra crispy. The crust was identical to the Margherita.
Sweet!: Be sure to order a cannoli ($3.50) which tasted as though it was filled to order.
Side issues: They make whole grain crust. Just ask.
Liquid assets: Surprisingly good beer list.
Service: Youthful but very efficient.
– John Tanasychuk
Contact dining correspondent John Tanasychuk at or write to him in care of Sun Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301.
