Pizza with red snapper, tomato, red onion (just a hint) hot chili pepper, plantains, cilantro, lime, and white pepper, prepared in a wood fired (cedar) brick pizza oven. A really interesting combination, and I find a few high quality ingredients really do not need any tricks, just impeccable quality, and execution. Cortijo Rose from Rioja, Spain. This wine has a refreshing, clean, fruity flavor with hints of strawberry and other wild berries. It paired very well with the pizza, cutting through and balancing well with the heat form the chili peppers and the delicate, yet deep flavors of the snapper. It's important with this dish not to conflict or wash away the meal, we also tried a California Chardonnay per the waiter's advises, and it overpowered the dish, created a almost metallic after taste and intensified the heat of the chili peppers. They also suggested a Pinot noir with this which I did not care for at all.
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