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SOL VANZI's  TRAVEL & LIFESTYLE PAGE
FEATURING HER 'TIMPLA'T TIKIM' (Manila Bulletin)
(Mini Reads followed by Full Reports below)

THE SOPHISTICATED PIZZA
[Craft pizzas and wine lift Yellow Cab above the throng]


HOT AND CHEESY: Jalapeno and Pepperoni Just when you think everything’s been done to pizza, a new line comes along with brand new ideas and attractions. Yellow Cab has launched a new product line, “craft pizzas,” with five variants consisting of well-conceived combinations of ingredients from all corners of the globe. The crust is almost paper-thin, with air pockets that make it crisp like wheat tortillas. The 10-inch size is convenient for a very light shared shack or meal starter. The pizzas do not use ordinary glob of gooey neon-orange, artificially flavored cheeses. Instead, there’s real feta, buffalo mozzarella, pecorino, Philadelphia cream cheese, Boursin, fontina, or aged cheddar. The craft pizzas go so perfectly well with wine that Yellow Cab’s branches will soon have a wine menu in addition to the current beer shortlist. READ MORE...

ALSO: All about Yellow Cab


New York Style Pizza at Yellow Cab Pizza 5 people Yellow Cab was initially inspired by the New York concept, and our brand's identity radiates the passion and energy of this cosmopolitan icon. We strive to make Yellow Cab an experience for all the senses. SIGHT  We have a highly recognizable logo, designed like the yellow and black license plates of New York cabs. The checkerboard theme continues in our stores, where customers are greeted by retro-industrial interiors. They find themselves virtually transported to sleek New York lofts with our high ceilings, exposed piping, chrome ducts, and concrete walls. SMELL We have an open, compact kitchen, so the aroma of fresh dough and delicious toppings baking in our ovens drift easily onto our dining areas. For customers who opt for delivery of their orders, the same fresh and mouthwatering scent spills out almost as soon as they open the box. READ MORE...


READ FULL MEDIA REPORT HERE:

The sophisticated pizza
Craft pizzas and wine lift Yellow Cab above the throng


Jalapeno and Pepperoni

MANILA, NOVEMBER 2, 2015 (MANILA BULLETIN) by Sol Vanzi October 29, 2015 - Just when you think everything’s been done to pizza, a new line comes along with brand new ideas and attractions.

Yellow Cab has launched a new product line, “craft pizzas,” with five variants consisting of well-conceived combinations of ingredients from all corners of the globe.

The crust is almost paper-thin, with air pockets that make it crisp like wheat tortillas. The 10-inch size is convenient for a very light shared shack or meal starter.

The pizzas do not use ordinary glob of gooey neon-orange, artificially flavored cheeses. Instead, there’s real feta, buffalo mozzarella, pecorino, Philadelphia cream cheese, Boursin, fontina, or aged cheddar.

The craft pizzas go so perfectly well with wine that Yellow Cab’s branches will soon have a wine menu in addition to the current beer shortlist.

READ MORE...

TRENDY AND LIGHT

Among the novel pizza ideas unveiled is the Smoked Salmon with Dill, which is served while the thin crust is piping hot and the fish slices are still cold. It is available only for dine-in to ensure that the smoked salmon is fresh at the time of consumption.

Rings of pickled Mexican peppers, on the other hand, perfectly complement the saltiness of Italian cured meat in another variety: Jalapeño and Pepperoni. The pizza has the perfect touch of smoke and spice without overwhelming the rest of the pizza. And the meat is not greasy at all.

Crisp, half-ripe organic tomatoes are interspersed with the parmesan, feta, mozzarella, and cheddar in another simple-but-unique hand-tossed pizza, Four Cheeses and Tomatoes. The different cheeses melded in a symphony of flavors, at once rich and satisfying.

Chelsea’s Artichoke pizza is dotted with slices of artichoke hearts previously marinated in vodka, diced tomatoes, basil, and three kinds of cheeses: mozzarella, parmesan, and ricotta while fresh herbs and caramelized onions give the pizza variant Prosciutto Ham and Boursin Cheese a unique balanced taste.

NOTCHES ABOVE


Hot Wings at Yellow Cab Pizza in Cainta, Rizal I love how their wings are always big and juicy, and with just the right amount of heat! 

With the introduction of its craft pizzas, Yellow Cab is proving to be quite a trendsetter, standing above the competition and showing that it really is not just another pizza joint.

At choice branches, one can now lounge and spend time chatting with friends while availing of reliable Wi-Fi facilities and sipping a glass of wine, health drinks, or fine brew.

The ambience impressed us during a recent visit. The music at all Yellow Cab branches appeals to all ages, as do the interiors.

And the young staff seemed to be very knowledgeable with not just each item on the menu but also trends and current events. Their eagerness to please, pleasant without being annoying, was apparent the minute we walked in.

HOT AND CHEESY


Four Seasons Pizza at Yellow Cab Pizza 4 people

For more protein, we decided to order chicken and we were very impressed. The dishes, which came served on white paper to absorb the oil, were good enough to be on the menu of expensive fine dining restaurants.

Improved versions of the tired Buffalo classic, hot wings, and garlic parmesan are choice cuts with crispy crust and defined flavors that penetrate deep into each piece. The cooking method of carefully controlled temperature leaves the meat greaseless.


All about Yellow Cab


New York Style Pizza at Yellow Cab Pizza 5 people

Yellow Cab was initially inspired by the New York concept, and our brand's identity radiates the passion and energy of this cosmopolitan icon. We strive to make Yellow Cab an experience for all the senses.

SIGHT

We have a highly recognizable logo, designed like the yellow and black license plates of New York cabs. The checkerboard theme continues in our stores, where customers are greeted by retro-industrial interiors. They find themselves virtually transported to sleek New York lofts with our high ceilings, exposed piping, chrome ducts, and concrete walls.

SMELL

We have an open, compact kitchen, so the aroma of fresh dough and delicious toppings baking in our ovens drift easily onto our dining areas. For customers who opt for delivery of their orders, the same fresh and mouthwatering scent spills out almost as soon as they open the box.

READ MORE...

TASTE

We built our brand on nothing less than the best quality, and this is most evident in the excellent taste of all our products. While we have expanded the variants of our pizza and pasta offerings, they are all consistent in terms of freshness, excellent flavor, and generous toppings.


Dear Darla Pizza at Yellow Cab Pizza

TOUCH

Besides the joy of picking up and savoring every hefty slice of our pizza, many other innovations enhance the dining experience for our customers. Pizza slices they can roll, solo pieces they can fold, fresh greens they can drizzle as toppings... We are cooking up even more choices to place their fingertips.

HEARING

Our store crew members are friendly and attentive, always ready to listen to our customers' requests and feedback. Elsewhere around the city, the hum and roar of our Vespa delivery scooters likewise convey our message of excellent tasting pizza and pasta, supplied promptly for our customers' enjoyment.


SOL JOSE VANZI's PHNO PAGE


Photo from Kyle Victor Jose's iPAD
Lifestyle/Food and Arts & Culture columnist of the Manila Daily Bulletin.
Signature title "Timpla't Tikim"
http://www.mb.com.ph/lifestyle/


Sol in 1997 Photo: PHNO Editor/Travel & Leisure page
http://www.newsflash.org/staff/solvanzi.htm


Photo of Sol and young Kyle Victor Jose in March 2005 at PHNO/QCNet
office in Levitown, Paranaque. Photoshot by Leo Q. Carolino.


Chief News Editor: Sol Jose Vanzi

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