In one of my first articles, I dethroned The Cabin, in Bath, from its widely accepted position as the best pizza joint in mid-coast Maine. While it has its charm, the pizza at the Cabin is certainly nothing to write home about. It seems only fitting then, that in my last article I offer up an alternative for Bowdoin's pizza-lovers. In the search for the perfect pizza pie, Brunswick's Flipside delivers (figuratively speaking).
Flipside, which opened in the fall, is owned by twin sisters Eloise Humphrey and Daphne Comansk along with Comansky's husband Paul. The team's first culinary endeavor, El Camino, has been wildly successful. Like El Camino, Flipside focuses on local ingredients and does so creatively—while you can certainly get your classic margherita pizza (and a delicious one at that), at Flipside there is much more to be had.
Flipside's crust is not thin, but neither is it too thick. And unlike The Cabin's crust, which I found to be bland, Flipside's is yeasty and flavorful, adding to the pie rather than detracting from it. Their tomato sauce too, made with organic tomatoes, is very tasty. The difference is definitely in Flipside's ingredients, whose quality is apparent in every bite and whose flavors are brought out in the creative combinations of Flipside's specials.
Flipside normally offers four special pizzas each day that are available by the slice. These have been some of my favorites—one with local goat cheese, buttercup squash, caramelized onions and mushrooms stands out in particular. The goat cheese was creamy and slightly sharp and was tempered nicely by the sweet squash and onions. Overall, it was a perfect fall pizza.
Other specials I have enjoyed include a pie with shaved fennel, arugula pesto, radicchio and sausage and another with beets, sweet potatoes and blue cheese. Another pizza, which I tried during the winter, was topped with potatoes, scallions, pancetta and ricotta. The combinations are always original and unexpected and I have yet to try one that disappoints.
There are permanent specialty pizzas as well. Though I normally opt to make my own creation, I very much enjoyed the "It's Greek to Me" pizza with feta, roasted tomatoes and olives. The Catalonian pizza, with chorizo and shrimp, is also rumored to be delicious.
If you do choose to create your own pizza, the possibilities are endless. Maple cured bacon, Maine shrimp, fresh clams and Anaheim chilies are just a few of Flipside's unconventional topping options. One of the best creations I've made involved slow-roasted tomatoes and local greens but my absolute favorite topping is roasted garlic. Flipside tops their pizza with whole roasted garlic cloves, which may scare a few people off but add unbelievable flavor that is much milder than one might imagine. If you decide to make your own pizza creation, you absolutely must try the roasted garlic topping.
Flipside isn't perfect however. They don't deliver and space can be pretty tight, making it less than ideal for a group (especially if you want multiple pies). The biggest downside to Flipside is the price. A 16" margherita pizza at Flipside (with fresh mozzarella, roasted tomatoes and basil) will set you back $19 versus $11.99 at Domino's. The price of the toppings at Flipside adds up quickly as well. On the other hand, pizza by the slice is more reasonably priced and the slices are generously sized.
Flipside's pizza is, in my opinion, worth the extra money for its high-quality ingredients and original creations. They consistently dish up delicious pizza that is miles above anything else in the area. My apologies to The Cabin, but Flipside's pizza is the real deal.
Food:Four and a half out of five stars
Atmosphere:Three out of five stars
Flipside Pizza, 111 Maine Street. 1-207-373-9448