The Other Side of the Ocean

One would not necessarily guess that physics can create an overall well-rounded individual. In fact, the average person probably equates the subject with characters from Big Bang Theory. Though I do have my Sheldon moments of 'nerd'dom, I do like to believe that through my different adventures and interests, I have acquired more than just the typical dweeb mentality. Physics has opened up numerous doors of possibilities, specifically research opportunities in numerous locations around the globe. Through these research trips, I have been blessed to have a diverse range of food experiences.

The trip I am currently on is a month long excursion at the National High Magnetic Field Laboratory in Florida. As run-down as the surrounding town of Tallahassee might look or as partied up as the Florida State University campus might be, the city surprisingly holds some of my favorite restaurants that I have been to in the United States.

Isabella's Pizzaria Napoletana - Tallahassee, FL

Logo from restaurant website

I had been here before on one of my previous trips. I had to come back. This little restaurant on the corner took me down memory lane, a road that traveled all the way across the ocean back to a port city in Italy where I tried my very first authentic Italian pizza. 

The restaurant was founded in 2015 by Mikel Jaramillo, and I was so pleased to be able to meet him the day I returned to this cozy venue. Chef Mikel is one of the most personable people I have ever met, for as soon as I walked up to the register he was already conversing with me and my coworker Shukai about our backgrounds, to find out where we were coming from, what we were doing during our time in Tallahassee. 

After I shared how I kept a food blog and would love more information about the restaurant's history so that I might relate the details to my readers, we proceeded to order before Chef Mikel stopped by our table to tell us more. Shukai ordered the marinara pizza without any cheese, and I ordered the capricciosa pizza that was topped with olives, ham, basil, mushrooms and mozzarella. The large stone pizza oven was out in plain view so we could see our pizzas being popped into the fire. The crust on these pies were thin and crispy, with a few charred smudges that left remnants of its former housing. 

"Why Isabella's?" I asked Chef Mikel. At that point, he gave me his story. He named the restaurant after his cousin who had passed away eight years prior. Her passing had reminded him of the value of life, how short life was, and the importance of pursuing those things he was passionate about. It was at this point that he quit business school to attend culinary school, a step which was just the beginning of his career embracing the culinary arts. Using his background that he did have in the business sector, he applied what he knew to begin his entrepreneurship in opening up his own restaurant in Tallahassee. With his mother's side of his family from Spain and Italy, he desired to offer the southern city a taste of Europe in his pizza. 

I was delighted to hear his story, and it warmed my heart to hear how he was passionately pursuing his dreams. He related his future plans for his restaurant and shared how he had already begun to serve homemade gelato and how that had become a staple favorite for the college students in town. With as delicious as the pizza tasted, as relaxing as the atmosphere felt, and as heartwarming as the company was, I could not wait to get this post out. If my readers do ever drop by this amazing little restaurant or see some of Chef Mikel's future venues pop up in different locations, do be sure to extend my hello. Until then, I eagerly await my next opportunity to visit, for I will most definitely return.