It has been a while since I visited a Boston Pizza location. Like many, my first times were for a birthday party, work function, and after a sporting event. Therefore it holds a very nostalgic place in my heart.
Looking to save post holiday season we were now at one such Boston Pizza location for a full meal under $20, per person. For the month of January their Pasta Tuesday special is everyday, all month long.
Their specialty pastas are typically $20.99-$24.79, but now it is all $15.99 a plate. And if you want to further your savings you can get a classic one for $11.99. Your three options here are their new Penne alla Vodka, Fettuccine Alfredo, and Spaghetti Bolognese. Have them just sauce and pasta, or build your own starting at $11.99. Where you choose your noodle, sauce, and the price varies based on the proteins and vegetables you add.
With the money you save you can use it to level up your meal with the ability to upgrade you’re garlic toast to a three cheese one, have your pasta baked with cheese, and/or add on a Caesar salad to start.
We spent it on wine instead, making this pasta into a combo. Here you choice is between a Jackson-Trigg’s white or red wine. Either the Reserve Chardonnay, VA
Okanagan Valley, BC or the Reserve Merlot, VQA Okanagan Valley, BC. Each available in a variety sizes.
For pasta, I had the Baked Seven-Cheese Ravioli and was so grateful that I am not allergic to dairy, considering all the extra cheese I had added to an already cheese loaded dish. The staff offer and you have the ability to grate as much or as little as you want over the plate.
Ravioli stuffed with Parmesan, Emmental, ricotta, fontina, and Romano, baked with pizza mozzarella and cheddar. Served with your choice of sauce: Marinara, Rosé, Creamy Alfredo, of Beefy Bolognese. I went with their new vodka sauce. It was uncomplicated-ly cheesy and incredibly nostalgic for me. Saucy, creamy, and filling. No complaints, I knew what I was getting with this one.
For something more creative look to the Jambalaya Fettuccine with grilled chicken, marinara sauce, shrimp, spicy Italian sausage, tomatoes, green peppers, green onions, and Cajun seasoning. It had the essence of jambalaya, but lacked the bold kick and spice that I associate with this iconic dish. As is, it felt like it was catering to more conservative palates. I liked the variety of ingredients that gave this plate textural interest, in spite of the noodles being over cooked.
From here, we turned our attention to other Boston Pizza classics. Their name has pizza in it for a reason, so I figured we ought to order a couple of their pies. They have the common rounds sliced into triangles, as well as what they are calling the NY Sicilian Squarefooter, which is a rectangular pizza cut into squares.
For the former we went for an individual-sized Boston Royal pizza with their signature pizza sauce, smoked ham, pepperoni, shrimp, pizza mozzarella, olives, green peppers, onions, and mushrooms. This was their version of a deluxe pizza, but with more bells and whistles. Much like the pasta and the rest of the menu, it was crafted to appeal to a larger variety of palates, and therefore was on the milder side. However, any flavour you found lacking could be easily found in one of their many sauces like Honey Dill, Cactus Dip, Chipotle, Pizza Sauce, Creamy Garlic, Ranch, Santa Fe Ranch, and Sriracha Ranch.
Honestly, I wouldn’t have enjoyed things without a dip. I went with the Hot Honey Garlic, which was not what I expected. I imagined it more honey than hot sauce, and a sweeter dip to pair with my sweet and salty pizza below. Instead, the dip was mostly a thicker Frank’s red hot chilli-like sauce.
I also utilized the Blue Cheese dip that came with our order of chicken wings, but in hindsight my usual go-to of ranch would have been ideal.
With the NY Sicilian Squarefooter I would create my own 3 topping pizza. My favourite combination is pepperoni, pineapple, and black olives; for a salty, sweet, and briney combo. This is a 12-inch square pizza topped edge to edge on soft, airy dough with a crispy garlic crust. Once again I didn’t find it salty enough, and a little bland for my tastes, but nothing a double dip in hot honey and blue cheese couldn’t remedy.
Between the two styles of pizza, I enjoyed the Squarefooter more for its thicker and doughier than regular crust. Although, I have had other Sicilians thicker than this, and the Boston Pizza version would be considered a regular crusted pizza by comparison.
As I mentioned above, we also ordered a combination of wings in fried and oven-roasted, with our choice of dry rub seasoning and one saucy marinade. Served with fresh veggies and our choice of blue cheese or ranch dip. These wings were nothing unlike normal, and average in size.
For our baked wings we got the Maple BBQ, which reminded us of a pub style sweet bbq, that is familiar at every other chain restaurant. Not good nor bad, just overly familiar.
Between the two, I prefer the crispier texture of the Garlic Chill Lime Dry Rub instead, especially drenched in blue cheese, which I do enjoy the taste of.
As another drink, I could not pass up on their Bellini Fishbowl. As promised, this was served in a branded fish bowl. A mix of Captain Morgan White Rum, peach puree, frozen citrus slush, and sparkling white wine, mixed with a hint of raspberry. With 1oz of spirit and 6oz of wine, this was more juice than anything, sweet like candy.
In closing, this not necessarily the your first thought when craving a meal, but they do fill a need for cheap and cheerful. And in my case it brings back memories of my youth and simple meals with good company.
Boston Pizza
2850 Bentall St, Vancouver, BC V5M 4H4
(604) 439-1132
bostonpizza.com
