4/5 Gastro W. 4 years ago on Google
Unlike
some
other
establishments,
Virtuous
Pie
isn’t
trying
to
remake
a
traditional
pepperoni
pie
in
a
cheese-free
and
meatless
form.
Instead,
they
reinvent
pizzas
with
flavourful
vegetarian
ingredients
and
get
rid
of
the
vegan
cheese
all
together
using
a
creamy
cashew
“mozzarella”
that’s
drizzled
on
like
sauce.
Take
the
Stranger
Wings
($15),
where
the
chicken
is
not
the
mock
version
but
rather
deep
fried
cauliflower
nuggets
tossed
in
a
slightly
sweet
and
fairly
spicy
Buffalo
sauce.
Scallions
and
a
“blue
cheese”
dressing
,
which
tastes
uncannily
like
ranch,
is
sprinkled
on
top
so
that
you
get
a
hit
of
spice
and
creaminess.
Fried
shallots
and
scallions
sprinkled
over
everything
for
a
fresh
oniony
finish.
Of
all
the
pizzas,
it
was
the
most
flavourful.
Their
Superfunghi
($14)
uses
a
base
of
wild
mushrooms
that
when
toasted
creates
a
meaty
quality.
There’s
a
light
drizzle
of
cashew
mozzarella,
herbed
potato
cream,
and
a
truffle
ricotta,
leaving
the
peppery
arugula
to
become
another
prominent
flavour.
This
pizza
was
a
favourite
of
the
table
and
adding
a
few
drops
of
their
chili
oil
(warning,
use
sparingly)
elevates
the
pie
to
a
whole
new
level.
Sadly,
the
Street
Corn
($14),
a
version
that
seems
tasty
on
paper,
was
the
most
disappointing
of
the
bunch.
The
menu
simply
makes
it
sound
so
tempting:
garlic
paprika
butter,
feta,
cashew
mozzarella,
and
charred
corn?
Sign
me
up!
But,
the
corn
is
so
chewy
and
gummy
that
they
actually
sticks
to
your
teeth,
not
unlike
those
dreaded
caramel
squares
from
Halloween.
While
I
don’t
know
why
the
corn’s
texture
is
so
sticky,
my
hypothesis
is
that
Virtuous
Pie
uses
frozen
corn
and
the
garlic
butter,
when
baking,
starts
to
semi
fry
and
dry
the
kernels.
I’d
suggest
switching
to
a
canned
variety
and
sprinkling
the
corn
onto
the
pizza
after
it’s
cooked,
like
arugula.
The
pizza
is
also
nothing
like
the
punchy
Mexican
street
corn,
it’s
in
desperate
need
of
seasoning
–
even
if
it’s
just
more
salt,
or
better
yet,
a
smoky
Cajun
dressing.
In
the
end,
their
pizzas
may
be
better
described
as
flatbread
topped
with
flavourful
toppings.
Crusts
come
in
regular
or
gluten
free
form
and
surprisingly
the
later
form
is
what
impressed
the
table.
While
the
gluten
free
version
does
look
like
a
crispy
cracker,
behind
the
crunch
there’s
also
a
bit
of
chewiness.
Meanwhile,
the
regular
crust’s
air
pockets
makes
it
look
fluffy,
but
bite
through
the
dough
and
you’re
met
with
a
dense
hard
crust
that’s
oddly
similar
to
the
gluten-free
varieties
of
delivery
pizza.
Virtuous
Pie
offers
a
seasonally
changing
variety
of
vegan
ice
cream,
so
a
flight
of
three
scoops
($8)
finished
the
meal.
Although
the
saffron
rose
water
sounded
exotic,
the
saffron
was
so
overpowering
that
there’s
no
rosewater
essence
and
it’s
like
eating
a
savoury
ice
cream
with
whole
pistachios
thrown
in.
It’s
definitely
an
acquired
taste,
one
that
no
one
in
our
table
of
five
enjoyed…
my
friend
described
it
best
when