INDY Week / Jazzed About Tazza
The new eatery in Cameron Village is worth the hype.
Judging from the steady hum of a packed dining room on a recent Saturday night, Tazza Kitchen’s recent arrival in Raleigh’s Cameron Village was anticipated and welcome.
Open since February in the heavily revamped space that previously housed Café Caturra, Tazza touts its food as coastal Mediterranean and Baja inspired. That translates into a line-up of pizzas plus several interesting non-pizza options.
Regardless of which menu path you take, start with the Cast Iron Goat Cheese. The creamy blend of goat cheese (from Prodigal Farm in Rougemont), marinara and parsley arrives in a rectangular piece of, you guessed it, cast iron that looks like a blue-collar gravy boat. Small chunks of bread accompany it for dipping. You may find yourself torn though. The cheese is too good to pass up but the bread—with just the right amount of char on the crust, pillowy interior, flakes of salt and drizzle of olive oil—tempts on its own. Indecisiveness led to alternating between dipped and undipped bites, proving that a lack of conviction can be rewarding.
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