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| Venue Outside |
The Venue
1006
3rd St SE,
Cedar Rapids, IA 52401
(319) 261-2355
Cedar Rapids, IA 52401
(319) 261-2355
This
restaurant is located in the hip and trendy New Bohemia district
within Cedar Rapids. It used to be known as 'Bata's', however, the
original owners sold it to their long-term employee, who on their
five year anniversary, changed the name to 'Beta's'. The restaurant
has old brick walls, with wood panel flooring. It is artistically
pleasing to dine there and have drinks. Several corporations often
reserve tables for their employees and customers at this
establishment. In fact, three parties were booked on Tuesday night
when we visited, yet the owner managed to squeeze us in the bar area
with eight adults and three children. Wonderful customer service!
The Pizza
Chicago
Style: No
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| Menu |
Crust
Thickness: Thin
Menu: None(Visit their Facebook page
at https://www.facebook.com/betasrestaurant/)
Participants: 7
Pizza Ordered: All
Sizes
Offered/Ordered: Small (10”)
Crusts Offered/Ordered: Standard Thin Crust
Crusts Offered/Ordered: Standard Thin Crust
Pieces Cut:
Rectangle-Shaped
Pepperoni - $8
All Meat –
Italian Sausage, Pepperoni, Chorizo, Ground Beef, Bacon, Buffalo Milk
Cheese Blend, Marinara, Shredded Parmesan, $13.
Chicken
Alfredo –
Alfredo Sauce, Grilled Chicken Breast, Diced Tomatoes, Shredded
Parmesan, $11.
Tortilla Verde –
Black Bean Verde Salsa, Spiced Chicken Breast, Black Olives, Poblano
Peppers, Tortilla Strips, Cotija Cheese, $12.
Mediterranean
– Fresh Mozzarella and Goat Cheese, Sliced Tomatoes, Fresh Basil,
Balsamic, $11
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| All Meat, $13 |
Prosciutto Olive
– Sliced Prosciutto, Buffalo Milk Cheese Blend, Sliced Green
Olives, Bleu Cheese Crumbles, Arugula, Balsamic, $13.
Veggie – Wild Mushroom Ragout, Curried Cauliflower, Red Onions, Buffalo Milk Cheese Blend, Ricotta, $11.
Veggie – Wild Mushroom Ragout, Curried Cauliflower, Red Onions, Buffalo Milk Cheese Blend, Ricotta, $11.
The Verdict
Sauce: The sauce
was very light, although it was thin crust, it was too dry. The
pepperoni was better than the gourmet pizzas on the sauce category.
Cheese: Good quality. I loved the Buffalo Milk blend of cheese to create a unique taste that differs from the common Mozzarella. It was on the light side to keep it contained on a flatbread.
Cheese: Good quality. I loved the Buffalo Milk blend of cheese to create a unique taste that differs from the common Mozzarella. It was on the light side to keep it contained on a flatbread.
Crust: Crispy and
cooked well. It was a little hard and dry around the edges, which is
due to a lack of moisture and/or sauce.
Toppings: The
toppings quality was great. Classy options from upscale eateries.
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| Chicken Alfredo, $11 |
Final
Comments/Considerations: The pizza was good, but it didn't impress
me. To me it tasted very dry, crispy, but almost lacking the flavor
that I would expect from typical pizza. The dough was very thin and
needed more substance to it. The toppings, although high quality,
couldn't revive the partical non-existant sauce nor the spare cheese.
brick oven style pizza. The All Meat won hands down for myself and
the group-that pizza had lots of flavor thanks for the unique high
quality meats that were added to it. Honestly, the second best pizza
would be the basic pepperoni. That was the only pizza who had some
sauce to sink your teeth into.
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Here are our ratings, where 1 =
worst and 10 = best.
Overall 7.71
Cheese 7.86
Sauce 5.14
Topping 8.14
Crust 8.00
Venue 8.29
Favorite: All Meat |
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| Mediterranean, $11 |
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| Pepperoni, $8 |
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| Prosciutto Olive, $13 |
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| Tortilla Verde, $12 |
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| Veggie, $11 |
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| Slices |
