Goldie's — Restaurant in Coupeville

Let me start by saying, the service here was excellent. Our waitress last night was a younger black haired woman, who was a delight. I could not have asked for better service.

That being said, let's talk about the food, first, the garlic knots chefs kiss but the pizza... Ok, how do I put this.... So, I have this thing called the try hard theory, meaning if a restaurant has mediocre food, they will Gorden Ramsey the place up, to try and make it more appealing. In the case of a Try Hard restaurant you get crazy food that doesn't make sense.

In this specific case, " wild hand picked mushrooms" for instance.... Or house made sausage that adds $8.00 to your pizza. As a chef, and someone who has worked, managed and owned businesses in the food industry. Let me explain to you about food, it doesn't need to try hard, if it's good. Extra toppings on your pizza shouldn't be carrots and squash for 4 dollars each, and imported Greek olives, and hand picked wild forged mushrooms. Pizza is good. It speaks for itself. You have a great advantage just by your wood fired oven, you have a great crust, you even have a reasonable sauce. You have the basics down! You could literally slap a craft American singles on top and it would be ok pizza. But when you try hard. Telling me about the farm down the street that supplies the specific basil leaf you use... We don't care! It's awesome that you're doing that, but it translates into more dollars spent and less satisfaction. Seriously, if I could have just said supreme, or ham and pineapple, and not have to learn that the pig the bacon is harvested from was named Doris, that would be cool.

All I am saying is, you forgot where you came from dude. go back to the basics. pizza speaks for itself, your wait staff speaks for themselves, the atmosphere is a whole vibe. This is a DOPE place. Get good ingredients, sure, but we don't need imported onions from the French region of Monteblu... Long story short, It would have gotten 2 more stars if it stopped trying hard, and started being what it is, A wood fired pizza with great service,...

We live nearby Goldie's, but had put off going to the place because of the prices ($26 for the equivalent of a small pepperoni pizza?), but finally went this past weekend as some friends invited us there. For the price and based on the reviews, I expected this pizza to be excellent. But I was sorely disappointed.

We decided to order slices instead of a full pizza due to the prices. The bummer with this choice is that the slices are "Roman style" vs the more NY style of the full-sized pizzas. Seeing some of the NY style pizzas on other tables, those looked pretty good compared to what we ordered. But we were willing to try the slices and see what they were like.

3 of our 4 slices came out burnt. And I mean BURNT. I recognize that wood fired pizza can have a little bit of charring, but this was not a little charring or a few burned spots on the crust - these slices were WAY overdone. The crust, all of the pepperoni, and some of the cheese were black and burnt. They put some fresh shaved cheese over the top that almost seemed like it was trying to cover us figuring out how burnt the pizzas actually were. We debated sending them back but didn't, as we didn't want to cause a stink on our first visit. Every single bite tasted burnt. I have no idea how the pizza actually tastes, as there wasn't a single bite that didn't include the overwhelming bitter taste of black, burnt food. I eventually gave up and didn't finish it because it was so disappointing.

The space is cute and welcoming and the server was pleasant enough, but those things are not enough to bring me back here.

I might be willing to pay more one in a while for some really good food, but to see such high prices and then end up eating fully burnt pizza, I highly doubt we...

2 pm on Saturday July 5th, and the lin was several people out the door. We were 2 blocks away sightseeing (I'm visiting from San Antonio) and looking for a bite. Gosh! Did we find a gem. Let me frame this by saying I spent many years making pizzas professionally, and a lifetime making them from scratch at home.

The pizza was amazing! But first, there's more! The line has about 8 customers ahead of us, and more were arriving behind us. There are tables outside that were packed full, and none are f the downstairs inside tables had any open seats. We later realized we probably could have sat upstairs at their wine bar, but we waited patiently for an inside table to become available. It didn't take long.

When we ordered, we had a few questions. The guy shaping the dough into crusts was very friendly, had a great smile, and even happily answered my ridiculous question ("What's on this pizza?" - and the answer was on the chalk board in front of me).

We got The Pasture pizza and it was outstanding! The brocolini was crispy tender, the bacon was very meaty and perfectly flavored the 'za. The thin crust was also outstanding, charred perfectly in the wood-fired brick oven, thin enough to find ld but crispy enough to not say when left flat to support itself.

This was a fun stop in my visit and a great memory. It's places like this that make travel an eternally unique experience. Obviously, the locals love...