California Pizza Kitchen

Critic´s Review

• Food: 3.5 / 5
• Service: 3.5 / 5
• Decor: 3.5 / 5

-By Rashmi Uday Singh

America's CPK is here... in three different locations. Having blazed trails more than 25 years ago in 1985 in Los Angeles (by including unusual pizza toppings and replacing tomato ketchup with barbecue sauce on the pizza), CPK first opened in the business district of BKC, followed by Phoenix Mills and then Malad. However, unlike the colourful American CPKs, the first one is clad in brown, wooden tones but the florid, extravagant menus (separate ones for kids and desserts too) more than make up for it. The portion sizes remain gloriously large and the pizza menu is gloriously varied. From Spicy Chipotle, Jamaican Jerk, Thin-crust Pesto to Pear and Gorgonzola. Do try the all-time-favourite Barbecue Chicken Pizza (Rs. 375)... loved it's bold flavours with whispers of sweetness and a firm, crisp base. Another must try is the Tequila Fettuccine, cooked and sauced to perfection. Crisp and yummy Sonora Egg Roll and plenty of choices for veggies are CPK's strong points, as are the giant portions of desserts. Go for the moist three-layered Red Velvet Cake, frosted with vanilla bean cream cheese and the signature Frozen Tiramisu, yummy with cream cheese and custard and laced with espresso and rum. The downsides? The experiment to adapt (Thai Pizza) ends up as a weird marriage. And the lacklustre salads disappoint; my long-time favourite Chinese Chicken Salad not only lacks zing and is underdressed but minus the crunchies too. Thick Tortilla Rolls.... in fact, none of the rolls are great. The service is a bit slow but this is a boon in BKC as the vicinity lacks restaurants. P.S. You have to pay Rs. 20 extra if you want your pizza with a thin crust..