North Adams Community Oven, North Adams, Massachusetts

Another recent addition to my list of US community ovens is the North Adams Community Oven, North Adams, Massachusetts (they have a Facebook community organization page).

There is a picture of the oven being built as part of this page about a related effort to create a local sourdough culture.

This oven will be near a community garden.

This oven is one of a few built as part of a larger arts project.

There are some other community oven projects in Massachusetts, but this one is close to New York, which also has a lot of community ovens.

Jimmy's Bar and Oven, Brookline, Massachusetts

Two different reviewers for the Brookline Patch covered Jimmy's Bar and Oven, Brookline, Massachusetts. (Their web site is minimal, but at least says where they are and when they are open, even if it doesn't offer a clue about what you will find there.)

The first review says in part:

He said the restaurant’s trendy atmosphere was inspired by a lower-Manhattan hotspot Barbutto, including its rubber floors, chalkboard walls with handwritten specials, and garage doors in front.

But Hamelburg said they built the place mainly around the giant WoodStone Oven in the kitchen, which he claims is definitely a focal point of the room.

“Will you look at the flame in the back?” Hamelburg exclaims. “It’s the coolest thing ever!”

The second review says in part:

Though Boston might not have the pizza definitude of, say, New York, or Chicago, we know what we like, and we have some dang fine pies to our name. Which brings me to Jimmy's Bar and Oven on Beacon Street, where the 'oven' in the restaurant's name is a Wood Stone model, churning out pizzas from a fire that burns close to a thousand degrees Farenheit. The benefit of that heat appears in the crust: a high baking temperature produces a crispier crust and more even cooking. Jimmy's crust is substantial enough to hold all the toppings, but not so thick that it overshadows the toppings. And, it's crispy all the way through—a rarity, even among some of the best pizza makers.

Sounds like a hot spot worth visiting.

Hearth Wood Fired Breads, Plymouth, Massachusetts

I have been kind of busy lately, so I haven't been posting many updates.

Now there is going to be a flood of them. I'm going to work backward, just because that's easiest.

My Google Alert pulled up a news article about sources of artisan breads.

There were multiple bakeries mentioned, but the one covered here is Hearth Wood Fired Breads, Plymouth, Massachusetts.

Their home page says in part:

At Hearth Wood Fired Bread, we are passionate about creating a spectacular loaf of bread. We are committed to serving our customers and providing the best tasting loaves of bread possible.

It also has a video showing their oven and their bread-making process.

It certainly looks worth a visit.

Brick Pizzeria Napoletana, New Bedford, Massachusetts

A comprehensive survey of pizza places in Massachusetts covered several different establishments, so of which were brick oven businesses.

One of the businesses mentioned was Brick Pizzeria Napoletana, New Bedford, Massachusetts.

The survey says in part, "Their imported Italian wood burning oven and the use of a sourdough starter in lieu of commercial yeast sets Brick apart from other pizzerias in southeastern Mass."

Regina Pizzeria, Boston, Massachusetts

A comprehensive survey of pizza places in Massachusetts covered several different establishments, so of which were brick oven businesses.

One was Regina Pizzeria, Boston, Massachusetts.

The review says in part, "In October of 2010 The Food Network's Food Feuds pitted Regina against Santarpio's and declared Regina Boston's pizza champ."

Adriatic Restaurant and Bar, Salem, Massachusetts

A "hot list" by the North Shore Art Throb mentions the Adriatic Café, Salem, Massachusetts (although apparently it's really the Adriatic Restaurant and Bar).

The bit about the Adriatic says in part, "Adriatic is a casual dining restaurant featuring the cuisine of the regions surrounding the Adriatic sea. Fresh fish and seasonal vegetables, together with a brick oven pizza, create the main menu, plus there is a full wine and cocktail list."

Hearth Wood Fired Bread, Plymouth, Massachusetts

A Boston.com page reviewed the bakery Hearth Wood Fired Bread, Plymouth, Massachusetts.

The review says in part, "Peter Nyberg’s new wood-fired stone oven in Plymouth is a custom, 60-ton version of the wood-fired stone ovens that have become so popular (mostly for pizza making) in recent years."

Their home page says in part, "Our artisan bakers create each loaf using a natural levain (live sourdough starter) not commercial yeast, shape each loaf by hand and bake in a 60-ton, 18th century wood-fired brick oven."

05/26/11: Added a link with more details about the business.

twentyeight degrees, Boston, Massachusetts

A Boston food blogger posted about a restaurant in Boston named twentyeight degrees.

The post mentions and includes a picture of, "a Brick Oven Tomato, Basil, Fresh Mozzarella Pizza."

It's clear the restaurant is more than just a brick-oven pizza place.

Figs, Charlestown, Massachusetts

A restaurant review in the CharlestownPatch had some nice things to say about a Todd English (Boston celebrity chef) restaurant called Figs. (The web site is Flash-based, so getting to the info about Figs is a pain.)

The review says in part, "An open kitchen and brick oven keeps the atmosphere at Figs warm – in a curl up by the fireplace with a glass of red wine kind of way.... The Oliver's pizza is your basic thin crust with the perfect amount of sauce and cheese and a nice brick oven crunch."