SLICE SLICE BABY

E SLICE BABY 26 | SLIC NOVEMBER/DECEMBER 2020

P izz a, na tura l w ine an d roc k recor ds interming le at Revolver

Written by Anna Constantino | Pho tog rap he d by S i las Fa l l s t i c h

The irresistible aroma of pepperoni draws me through the doors of Revolver. I am seated on the patio, where pleasant chatter and psychedelic rock from the record player permeate the air. Dragons and flowers dance across the china placed before me, as golden lights cast an ambient glow over the table. The lively and eclectic nature of this Westside pizza joint has me hooked from the start.

Owner and Head Chef Nick Bodden adorns the table with our first pie, yelling “Pepperoni!” (attempted Italian accent, and all). It takes only one bite for me to understand why Revolver sells out of pizza nearly every night. It is carefully crafted like a classic New York slice–a crisp and thick outer crust with a perfectly thin bottom crust, ideal for folding over. I dip my slice in the house-made ranch dressing and it sends my taste buds to heaven; the emphasis on dill in the condiment alludes to tzatziki flavoring, making for a wonderful touch.

Next, I dive into the White Pie with vegetables. The fresh, hand-pulled mozzarella melts in my mouth, juxtaposing the roasted crunch of the winter squash and broccolini. Leaflets of basil and cloves of rich garlic unite each component of the pizza. Revolver has exceeded my expectations of a pizzeria. Not only are the salad and pizza ingredients delectably high-quality (everything is made from scratch), but the urban dining experience as a whole is something seldom found in Santa Barbara–and I’ll certainly be back for another slice of it. *

revolversb.com

Pepperoni Pizza

White Pie with Veggies