Date # 35: Pizza Hut

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I know that Pizza Hut is hardly worth writing about because it’s already a well-established restaurant chain. However, since Douglas insisted that I do, here I am writing about it.
Pizza Hut (or other well-known restaurants) is good for dates because of its sense of familiarity. No need to worry about which is good, or which is not; what to order and what not to—because you’re already familiar with the place. It’s stress-free.

The traditional complimentary bread sticks.


The reason we dragged our feet to Pizza Hut in the first place was their 3-Cheese Ravioli (P165). I’ve eaten this on multiple occasions before, and I have always enjoyed it. The pasta itself is soft, thin, and it oozes out with warm parmesan, mozzarella and cream cheese when chewed.
Unfortunately, there was little pasta, and the entire thing was flooded with sauce. I wish I had a spoon to drink up all the excess sauce. I also admit that this may not be for everyone, since others may find the cheese combination overpowering.

The Baked Fettuccine Alfredo (P145) was a much lighter choice. The pasta was perfectly al dente, and unlike our previous order, it was not overloaded with sauce.
Pizza Hut’s version has a very creamy taste, making the flavor of cheese is very faint (this could either be a good or a bad thing, depending on your preference). The bacon added a crunchy, salty character to the dish.

We only got a personal serving of their Bacon Cheeseburger Supreme (P105) to share because the we already had pasta. This is my all-time favorite pizza in pizza hut because it doesn’t have bell peppers (oh how I hate bell peppers) and it has a nice tomato sauce taste. I know that if I wanted pizza with a simple tomato base, I should go to an authentic Italian resto, but they’re normally not as accessible as Pizza Hut.
The Verdict: I love it as much as I always have. It will always be my -second- favorite pizza chain. :> (My favorite is California Pizza Kitchen).
Pizza Hut
Do I even need to give you the address?
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With and For Love,
Rina Caparras and Douglas Chong
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