Honestly, the name does not do the restaurant justice. Doppio Zero Pizza is more than just a pizzeria, and I would visit them just as much for the pasta.
Doppio is an unexpected wine wine bar located in a small outdoor plaza in Coquitlam. They are a great neighbourhood socializing spot with a fair listing of Italian wine and an impressive Italian menu. Much of the menu is made in house, including all sauces and the desserts. (Everything outside the pasta, minus the ravioli.)
A smaller space with a high back bar stocked with wine bottles, this spreads out into open seating between booths and four tops. We like visiting during off hours so typically make reservations for 2pm or 4pm. However, today we were part of the 2pm rush and the young lady covering the whole restaurant did an amazing job accommodating us all.
We started with a couple of caffeinated drinks. I can’t say no to an Italian espresso martini, especially if it is advertised as a Tiramisu Espresso Martini with lavazza espresso and mix of italian liquor. The cocktail did look like a tiramisu cake with the chocolate dust over its foamy top. However, it did not taste like the dessert, besides it being more cream than coffee. Still a lovely interpretation none-the-less.
My partner had a classic Cappuccino and found the beans robust.
For the Taste of the Tri-cities Doppio has a three course set menu with options, for only $45. This is a great way to try their cuisine and get a feel for the quality of ingredients used, especially so with the appetizer below.
For Antipasti it was the “Trio di Crescentine”, a selection of three bites over deep fried dough that reminded me of Chinese donuts in how spongy and airy soft each ball was. The chew is the best part, with the need to hold on tight with your teeth to tug. Each shaped like a bun, simply topped and incredibly fresh.
Classic Italian toppings like Burrata with Mortadella and Pistachio. The cheese is a little waterlogged, so be prepared for drippings. A little dense with the donut base, but I liked the play on ham and cheese with the crushed nuts for crunch.
I found the Prosciutto with Truffle a little potent and a tad heavy for the doughy ball, that I still wanted to taste. So we rehomed the overpowering truffle to our pasta below and love the umami pop this tempenade gave. Mixed and matched.
The Tomato Sauce with Parmigiano reminded me of a classic marinara pizza. Tangy sweet tomato with a cheesy crumb. I recommend eating this one first to avoid it becoming soggy, and loosing its desirable texture.
I enjoyed the combinations so much that I would love to see lunch special sandwiches to be made with these ingredients in between the donut dough, served with a side salad.
For entrees you have your choice between pizza or pasta. Pasta is a clean spaghetti with garlic, olive oil, chili, and fresh basil parmigiano. We were in the mood for some adventure, so went for their pizza with anchovies instead. Luckily, both of us like the salty fish so was happy to have it on the Positano Pizza with San Marzano tomato sauce, and creamy burrata.
The second option was the Salsiccia e Friarielli Pizza with the more commonplace toppings of Fior di latte, mild Italian sausage, rapini (broccolini), and provolone cheese.
Our sardine pizza tasted as amazing as it looked. It was well made with that tellatale bubbly crust, thanks to their real wood burning oven. Best fresh, the blackened char crust had a similar grip with teeth and pull textual quality, but more crispy with hints of smokiness. The sweetness of the tomato washes out some of the saltiness of the anchovies, the rest is helped by the extra large ring of crust, that I would argue is the best part. The highlight is really the fragrant basil that pulls it all together. A very grown up pizza and one I would like to revisit.
We liked our pizza generously drizzled with their house made chilli oil and a topping of chilli flakes. Served with knife and scissors you cut out your own slice. But with a base so thin and soft you can easily finish the pizza in one sitting. Just be aware of falling toppings that are heavier than the dough base.
For dessert your choices are between vanilla gelato with chocolate or their Chocolate Biscuit Log. The latter is must, we have never had a dessert like this before. The menu’s description of “A rich, indulgent chocolate dessert, served with creamy tiramisu filling”, does not do it justice.
It looks like dessert salami. Crispy biscuit chunks surrounded by a mousse-like chocolate surrounding. I wish it was marketed and presented as such. Maybe a smaller sausage roll with thin slices cut from the whole, making it easier for sharing and eating. As is, it isn’t too sweet, but also didn’t have too much tiramisu flavour coming through. Overall my partner and I both thought it very intelligently done and delicious. Best with coffee like a cookie.
And seeing as we were here for the first time, we also wanted to try their regular menu, so picked an appetizer and an entree to do just that.
Calamari Frittini is a go-to for us and a good gauge of a restaurant, considering how many renditions we have tried. Doppio’s is a mix of fried calamari, zucchini, and peppers; served with a homemade lime mayo dipping sauce. I already liked this verison more than most, given the additional vegetables in the mix. It was a fare portion, but out of preference I would have liked larger breaded and fried sliced of squid. Each piece was crispy and well seasoned, finished off with their amazing dip creamy and tangy pickled dip. I would order this again.
They had all the familiar pastas to choose from including ravioli, gnocchi, and lasagna. We eventually decided on the Spaghetti Carbonara, as its white sauce contrasted our red sauce pizza above.
Creamy egg, pecorino romano, parmigiano cheese, and guanciale (pork cheeks). We tried to make this for ourselves once and it came out so salty that we have never thought to have it again. Doppio definitely redeemed it for us here. This was so lush and creamy with a rich cheesiness. A denser chew with thick sprinkles of pork. Best eaten fresh, as leftovers it does congeal and the oils melt.
Admittedly we were too full for more, but could not walk away without trying their tiramisu, given how amazing everything else was before. Also, especially after hearing it was just made fresh two hours before. Served in a handsome jar, it adds to the novelty of scooping and licking your spoon clean. More cream than soaked lady fingers, it was a lot of foamy mush. For personal preference I could have used more aromas of coffee and a greater kick of spirits. As is, this was a lovely end to a traditional Italian meal.
In closing, we have found out new favourite casual Italian restaurant. It feels like Commercial Drive, but in Coquitlam. They have separated themselves figuratively and literally between location and quality of food. I highly recommend them for any meal, their cozy setting, and invitingservice. I have to thank the Taste of the Tri-cities festival for the introduction.
Doppio Zero Pizza
1655 Como Lake Ave #103, Coquitlam, BC V3J 0E9
(778) 355-5333
doppiozeropizza.ca
