Last Saturday we enjoyed freshly made pizzas at Wedge Issue. We were sat facing the kitchen, where we could see our delicious pizzas being made. Wedge Issue let their dough ferment for three days, which makes for a healthier pizza. The style of pizza is characterised by their Neapolitan-style method with a New York-style crust.
Canadian owners, but Londoners at heart, which was heavily reflected by the name choices of the drinks and pizzas (The Dalston, The Soho, to name a few). I chose The London Fields, which was topped with crushed homemade meatballs, ricotta cheese, fresh chilies on a base of San Marzano tomato sauce. If you didn’t fancy any of the main choices, then you had the ability to “Craft Your Own” and choose everything from the base to your preferred toppings.
Robust flavours that was enjoyed with every bite. I wasn’t left with that heavy feeling you get after eating a few slices.
Wedge Issue offer a range of craft beers, a small selection of cocktails and soft drinks. I had a really refreshing strawberry and raspberry vodka cocktail, that helped wash down my pizza nicely.
Set over two floors with an open plan set-up, Wedge Issue has a very no-frills decor, with the main focus being on the quality of their pizzas. Their authentic Artisan pizzas is as they advertise, fresh and flavoursome. We got to talking with one of the owners who seemed friendly enough, but the service on a whole didn’t blow me out of the water and was a little lacklustre. Nevertheless, we weren’t left waiting for our food or forgotten about, so that is always a plus when visiting a restaurant for the first time.
Atmosphere ★★★ Food/Drinks ★★★★
Words by: Toni Amporful