Blackbird Pizzeria's all-vegan menu is a huge step up from the selection of the former occupant of this building, Gianna's. I spent my early veg years eating veggie BBQ chicken pizza here (my friend worked behind the counter), but that is the past. Blackbird Pizzeria is the shut-up-already-with-your-nostalgia future.
It still feels oddly romantic when I walk inside. Not much has changed with the bones of the space, it's just a lot cleaner and the food looks 100 times more appealing. The rundown of pizza and sandwiches is the revolutionary part. There is no confusion. Everything is vegan, so rejoice in that. Daiya vegan cheese, whether you are a fan of it or not [Cookin' with Daiya: Potato-Basil-Tomato Cheesy Pie.], is the major player here, but there are ways to do without it. Just look to the Yukon Gold slice or the Chickpea Salad Hoagie. There are creative, gourmet options to balance out the guilty pleasures (seitan pepperoni, anyone?) and they seem to cover all of the bases.
The Yukon Gold pie was entirely necessary. It could stand on its own against the pies at Pizzeria Stella or Osteria and I mean that sincerely. Blackbird's early crust is bubbly and grotesquely shaped with chewiness and crunchiness all in the same bite. A crust that's rustic and leaves soot on your fingers and lips. Could there be anything more lovely? I kept comparing it to focaccia. With the thin slivers of crispy potato that had a potato chip snap and sultry olive oil flecked with sea salt and rosemary, this was easily my choice tart.
We sampled two other slices: A Daiya slice with Seitan Pepperoni (Josh went back for a second slice of this because I stole it away and tore into like the vicious bird that I am) and a Seitan Sausage/Daiya/Avocado slice. The full menu is not available yet and the delivery radius has not been determined, but I will update that info when I have it.
The verdict? I want to try everything, especially the Tomato Pie and the Funghi. The slices and pies are more than reasonably priced, considering the finer ingredients that you will not find at most pizzerias. The Daiya is fine, but it really is the crust that stands out here. These guys did their research and the result is a golden, oven-charred crust that is hauntingly worthy.