So good is the pizza, I've rarely made it to dessert, never
mind with extra Chantilly cream. Similarly, I would advise you
to skip the admittedly good starters that Tony Lacy has de-
scribed on the previous pages and save your appetite for the
pizza.
On this night, we do take Vercken's advice and start with her
favorite drink, the Aperol Spritz. The "shpreetz" as they pro-
nounce it in France, has taken hold in recent years as a light
summer cocktail, made with Aperol, a bitter orange liqueur,
champagne, and club soda. (Vercken has quite painstakingly
taught the exact proportions to the bar staff at Coles, in case
you ever find yourself in Lexington in need of one.) Here, they
serve a simpler Aperol + champagne version.
