Flatbreads became trendy at some point after gastropubs embedded themselves in the culinary zeitgeist. A old-school pub can proudly serve a cheeseburger and pizza, but a gastropub must raise the stakes with a grass-fed porterhouse burger and flatbread.
Still, many high-concept gastropubs make a sodden, sorry excuse for flatbread crust because they think using pricier ingredients compensates for poor pizza-making technique. That's not the case at 320 Main, the craft-cocktail bar and restaurant in Seal Beach. Here, the ingredients showcase a grilled crust that's perfectly baked.
The crust forms the vital foundation, but you can't hope to call your pizza a flatbread unless you have seriously flavorful, high-quality ingredients. Spanish Manchego and tangy parmesan cheese add flavor to the gooey mozzarella. Kale and mushroom lend their flavors and absorb the fat from the three-cheese blend and the truffle oil in the background.
320 Main has the option to add a fried egg for $2 to just about anything on their menu, and you'll want to take that option for your flatbread. The perfectly cooked sunny-side up egg with a runny yolk commingles with the rest of the flavorful ingredients, and they make the richest, most flavorful sauce that you'll sop up with your flatbread.
It's not pizza-by-the-slice that you fold in half and eat Tony Manero-style as you strut down the street. Once you flood all this gooey goodness on your plate, your flatbread is a crisp, perfectly-grilled crust that's a vehicle to absorb all the juices. Yeah, you'll probably use a fork and knife so you don't get egg yolk all over your fingers. But even if you do - other flatbread customers will nod knowingly as you both bond over your finger-lickin' bad manners.
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