Pizzatella of Security Square Mall
6901 Security Boulevard, Baltimore, MD 21244
The southern annex of Security Square Mall, with almost 100% vacancy, frozen escalators, and piles of 90s-era debris accumulating behind burned-out karaoke-club neon, is a harbinger of the post-apocalyptic future in which squatter communities repopulate America's abandoned suburban retail habitats. The mall's central body remains vibrant despite this ghostly appendage; indeed, passing from the hollow, dust-marbled pall of the annex into the main commercial avenue, one feels like a dead soul rudely shaken back to life. The mall's classic design features – luxuriant terraces of tropical plants arranged beneath domed skylights like a cartoon version of nineteenth-century hothouse architecture – gestural fake cornices masking ventilation pipes – invites visitors to take their leisure and edification among the miniature retail environments occupied by slightly off-brand replacements for the major national chains that fled Security Square for newer strip malls. There's a cavernous inflatable-jumping-structure palace for children's parties, a popular Japanese buffet, and a custom menswear shop currently stocking Hawaiian-print suit jackets for summer.
There's also a food court with slightly-askew versions of standard food-court fare. Heated tureens of Chinese noodles glimmer with the promise of the familiar. Up close, things are not what they seem. Pizza Club gravitated towards a jazzy-looking sign for “Pizzatella”. Vaguely evocative – is it a reference to mozzarella? Or piatella, an uncommon Tuscan bean? Pizzatella has customized its niche in the food court panorama with a fake brick oven formed by building a box of red tiles around a normal stacked stainless steel unit, and with some close-up images of Italian food postered on the wall. Multiple flat-screens also show surreally saturated images of pizza.
Pizza Club obtained two huge and perfectly-sliced wedges of cheese and pepperoni pizza. Its shine was so blinding that it may have been a mirage. Scott carefully tracked the progress of this grease through the pies and thence through the layers of paper plates. We found the cheese elastic and toothsome – plausible as real mozzarella – but quickly on the heels of this texture came a chemical aftertaste, suggesting a synthetic cheese whose oil had separated out during re-heating to form the above-noted oily sheen.
The crust was white bread in style, but perfectly toasted and crunchy when fresh from the fake-brick oven. As it cooled, it got chewier and heavier, until the remnant crusts began to weigh down the greasy plates and sag through the vinyl-top tables, pressing towards a dense gravitational center under the mall made from decades worth of agglomerated uneaten pizza crust.
Scott posited that we had just consumed white bread with marinara sauce and American cheese, distorted by the mall's occult aura to look like a fresh, delicious slice of pizza. “My hunger is satisfied, but I'm not sure how I'll feel in an hour,” he stated. In an hour, would he even be the same Scott? Something resembling daylight filtered through the glass dome, amplified by wrap-around mirrors in the ceiling -- the consumer simulacrum of a Crystal Palace -- or a museum of natural history filled with processed cheese.