a different world. i appreciate what the folks at californiapizzakitchen are trying to do - bringing something different to the crowded universe ofpizzaproviders. the inside of the restaurant features a big open kitchen in the center, so you could watch pizzas being made if you like. it's a clean, classy look - the opposite of the greasy parlor you and the team go to after a little league game.
they offer a number of different and interesting choices. we had called in a to go order for two pizzas: jamaican jerk chicken (jerk chicken, spicy sweet caribbean sauce, mozzarella, applewood smoked bacon, onions, bell peppers and scallions) and whitepizza(mozzarella, fontina, ricotta, parmesan, pecorino romano and sautéed garlic spinach - plus bacon for $1.50 extra). what we kind of laughed at as we walked out the door was the size of the pies: there are no size choice to select from - the whitepizzawas maybe 8 inches across and the jamaican about 10 inches. given the thinness of the crusts, this was just a smaller than expected amount ofpizzafor $26.
while the flavors were great, and the ingredients were very fresh, when it comes down to it, i think we just prefer more "traditional"pizzawith lots of cheese and sauce. these pizzas were pretty dry and the jamaician variety was on the thinnest thin crust we've ever encountered. a downside of bridgeport village is the problem of finding parking close by - i didn't have to go into the structure, but it took several passes and some waiting to get a close parking spot. in the end, that super-giant family size pie from the old-style parlor, dripping with grease and cheese that feeds a whole team for $18 is more our style.