At the far end of Otto is a blackboard whose scrawling catches my eye. It is titled ‘The Producers’, going into detail about the charcuterie, cheese, flour, tomatoes, and olive oil. It is a biological passport of provenance. A statement to sourcing. And all of this from a little place serving pizza and not much else. Prezzo this is not.
The menu is concise and cleverly put together. Eight pizzas, with starters (some flatbreads, and a couple of sharing boards) using up the same bread, meats, and vegetables as the pizzas. We order a couple of Negronis that are as well made as anywhere in the city.
The oven that our pizzas are in is ticking at 400 Celsius today, which cooks the dough to a blistered crust in under three minutes. The dough is good, up there with the best in the city though a little short of London’s pliable best, but it is the toppings that stand them miles apart. My order sees fennel sausage stand in for a lack of chorizo, with ‘nduja and honey. It is excellent; meaty and rich, the honey tempering the ‘nduja’s more aggressive qualities. We also add meat to an otherwise vegetarian choice of ricotta, aubergine, and artichoke. The meat, coppa ham on this occasion, sits in comfortably amongst the healthy stuff. The veg is brilliant, the oozy ricotta more so. In both instances we apply liberal amounts of a chilli infused oil that has heat without losing the peppery quality of the oil.
So two very good pizzas and Negroni’s for under £40 – drink more modestly and you could shave at least a tenner off that. I was impressed with Otto, they seem at ease with what they offer and that is reflected in a service that is both personable and efficient. This at present is the best pizza in Birmingham.
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