Franco Manca have taken over the former site of beloved art gallery, Rennie's, which sadly closed in 2022 after 42 years in business. Now, the self-proclaimed 'sourdough pizza pioneers' have opened up shop on Bold Street. But can the latest pizza place to join the street rise to the occasion.
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00:00If you can't quite place what formerly occupied Franco Manca, I'll tell you, the new pizza
00:06restaurant has taken over the former site of beloved art gallery Renny's which closed
00:11in 2022 after 42 years in business. Now the self-proclaimed sourdough pizza pioneers have
00:18opened up shop in the vacant site on Bold Street. Their menu features a selection of
00:24seasonal pizzas, sides, salads and snacks, as well as various sharing platters and veggie,
00:30vegan and gluten-free choices. Let's get into it with a taste test. To start myself and
00:34my dining partner shared a selection of cured meats with sourdough. Nothing makes me feel
00:39more like a character in the Sopranos than a big platter of Italian cured meats and mamma
00:45mia, they were good. We also got the free range pesto chicken al forno with roasted
00:50potatoes, organic tomato and mozzarella and just look at that cheese pull. Now for the
00:55main event, I went for the wild mushroom truffle pesto base, mozzarella smoked burrata, truffle
01:01oil and basil pizza. This was more of a white base vibe if you're into that sort of thing,
01:06which I very much am. There I am sniffing all that truffle-y goodness in. I have to
01:11say I think the start of the show was actually the crust of the pizza. The sourdough base
01:17has got such a satisfying chewy texture. I think it says a lot when you're not just
01:23eating the crust because it's there and you hate waste, but when you actually look forward
01:27to eating it and we got the dips for that very purpose. The scotch bonnet chili was
01:32my fave. Now put a fork in me and roll me down Bold Street because I am stuffed. But
01:37wait, we must try dessert and oh my gosh, that tiramisu was lighter than a fluffy cloud.
01:47It's not something I'd even usually order, but I'm so glad I did as it was the perfect
01:51way to end the meal. Okay, now I truly am fit to bursting.