Whenever Italian food is the topic of conversation, the first thing I think of is the film Moonstruck — the mood, the moonlight, the happily-ever-after for a cynical 38-year-old. Yet walking into Joe’s Italian Grill, ready for a delicious meal, my initial reaction was skepticism, not romance.
The exterior of Joe’s Italian Grill is not the most alluring, and the entrance opens onto an extremely spacious dining room — almost too spacious for comfort. Waiting for the server, I hoped that the many excited twitterings I had heard about Joe’s pasta and glorious New York-style pizza were correct.
Ordering a glass of wine was not an option because Joe’s is still acquiring its liquor license, but customers can bring a bottle of vino, and there’s no corkage fee.
My first two courses arrived after a short wait. The garlic cheese bread ($2.95) was the perfect balance of garlic and cheese. The toasted bread was not soggy from the butter, and the taste of garlic was potent but not overpowering.
The kitchen had run out of Parmesan, so I had a Caesar salad ($5.95) minus the cheese. The salad’s croutons were the perfect cubes that one can get from a bag at the grocery store, the lettuce was torn in large chunks, and the fishy flavor of the dressing indicated the strong presence of anchovies — great if you’re a Caesar-dressing purist.
When my Florentine pizza ($20.45) arrived, any lingering misgivings were washed away. The perfectly circular pie had a thin, crispy, but not crunchy, crust in classic New York style. There was no need to blot grease — not that I ever blot grease — and the toppings were in harmony, as on the garlic cheese bread. A burst of flavor alerted me to a few basil leaves scattered over the pizza, slightly crisped and pungent.
The pizzas might be a bit pricier than Papa John’s, but even if you don’t get Joe’s military discount, the quality is well worth the few extra dollars. And pizza is not the only item on the menu. I’ll be back soon to try the steaming bowls of baked pastas with mozzarella on top and the classic spaghetti and meatballs.
Published by the San Antonio Current on 06/10/2009. Read it here.
Haylley Johnson 
Leave a Reply