Joined by a couple of friends, we went to Nicli for an early dinner. I was anticipating a wait at the door since it was a Friday, but thankfully, service was quite slow when we arrived. The interior is very posh and immaculate, with white tables and little accents of red visible through the chairs and candles.
The margherita pizza priced at $13 was definitely well worth-it. The ingredients tasted very fresh and it was evident through the taste of the sauce that the tomatoes used were of higher quality, though I did find that it lacked seasoning. I was impressed that the pizza maintained its chewiness, even with the soupy sauce over it. I do wish that there was more cheese on the pizza because it would have given it a bit more punch to the flavour. I’ve also been told that the pizza here is pretty difficult to slice and I can say that I definitely agree as we made a table of crumbs in our attempt to cut it with our knife. On the other hand, I wish I had ordered my own because even not being famished when I went, I still had room for more after we finished our two selections. With the crust being thin and the ingredients being quite simple and minimal, the ability for one to finish it on their own is very likely even if they aren’t necessarily starving. 
The pesto version definitely lacked that intense basil flavour I was hoping for. I’m curious if they blend pine nuts in their spread because it would have been a great addition for bringing a wonderful aroma and taste. The cherry tomatoes were delicious, and maybe even my favourite part of this pizza. The flavour explosion that happened when I put it in my mouth made me seriously contemplate on just ordering a side order of them. The caramelized onions we all agreed were done very well as they were packed with flavour and complimented the pizza perfectly. Overall, it definitely wasn’t a bad pizza, but for the price at $16, I expected a bit more bang for more buck. I admire their use of qualitative ingredients and for making most items in house because that is clearly why they have such an extensive clientele.
Long Live Feasts 