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."
Tuesday, January 18, 2011
City Pizzeria, San Diego, California
The pizza reviewers at Serious Eats Slice had a review of City Pizzeria, San Diego, California.
The review says in part, "In downtown San Diego, a legitimately good slice of pizza can be hard to find. It turns out the best way to quell a pizza craving is to go a few blocks off the main drag to City Pizzeria, a thin-crust pizza shop that proofs its dough overnight to perfect its texture and flavor. Pizzas are cooked in a vintage brick oven and feature fresh, high quality ingredients. For $3 a slice (or $6 for two slices and a drink), you can't beat it."
It has pictures of some slices, but not of the oven.
The review says in part, "In downtown San Diego, a legitimately good slice of pizza can be hard to find. It turns out the best way to quell a pizza craving is to go a few blocks off the main drag to City Pizzeria, a thin-crust pizza shop that proofs its dough overnight to perfect its texture and flavor. Pizzas are cooked in a vintage brick oven and feature fresh, high quality ingredients. For $3 a slice (or $6 for two slices and a drink), you can't beat it."
It has pictures of some slices, but not of the oven.
Friday, January 14, 2011
Craig's, Los Angeles, California
Thursday, January 13, 2011
Mozza Mia, Edina, Minnesota
A restaurant review in one of my local papers, the StarTribune, covered a new pizza place in Edina, one of our western suburbs. The name of the place is Mozza Mia, and it sounds very good.
The review has a picture of one of the wood-fired oven.
The review says in part, "Throw in dough that rises for 24 hours and two high-temperature wood-burning ovens (fueled by oak with the occasional toss of Italian cherry wood for extra smoke) and you get a distinctive crust that's thin but sturdy and slightly blistered, with a marvelous crackle on the outside that yields to a lightly chewy, slightly bready interior."
The review has a picture of one of the wood-fired oven.
The review says in part, "Throw in dough that rises for 24 hours and two high-temperature wood-burning ovens (fueled by oak with the occasional toss of Italian cherry wood for extra smoke) and you get a distinctive crust that's thin but sturdy and slightly blistered, with a marvelous crackle on the outside that yields to a lightly chewy, slightly bready interior."
Tuesday, January 11, 2011
Hot Italian, Sacramento, California
The Sacramento News & Review has a story about the Italian chef behind Hot Italian, Sacramento, California.
The story says in parts:
"Hailing from La Spezia, Italy, Fabrizio Cercatore brings authentic neapolitan pizza to Sacramento at Hot Italian (1627 16th Street). Featuring the same one-size-fits-all thin-crust pizza Cercatore serves at his restaurant in Italy, Hot Italian also offers salads, paninis, gelato and free Wi-Fi. The atmosphere and quality ingredients offer a true taste of Italy in Midtown."
"What I see in many Italian restaurants here is that they are afraid and they change. They compromise authenticity and quality. I use the same wood-burning oven that I use in Italy, and the same dough machine that I use in Italy. … It was a little more expensive to bring here, but I’m sure it’s the quality I want."
The story says in parts:
"Hailing from La Spezia, Italy, Fabrizio Cercatore brings authentic neapolitan pizza to Sacramento at Hot Italian (1627 16th Street). Featuring the same one-size-fits-all thin-crust pizza Cercatore serves at his restaurant in Italy, Hot Italian also offers salads, paninis, gelato and free Wi-Fi. The atmosphere and quality ingredients offer a true taste of Italy in Midtown."
"What I see in many Italian restaurants here is that they are afraid and they change. They compromise authenticity and quality. I use the same wood-burning oven that I use in Italy, and the same dough machine that I use in Italy. … It was a little more expensive to bring here, but I’m sure it’s the quality I want."
Monday, January 10, 2011
Vergennes Laundry, Vergennes, Vermont
There is a Burlington, Vermont Free Press on-line article about where to eat breakfast that mentions the Vergennes Laundry, Vergennes, Vermont.
The review says in part, "Three big tables, shared by customers, occupy most of the dining space. I felt lucky to snag a deck chair by the big window, and had to drag myself away to return to work, and Burlington."
The Laundry had been the subject of a couple other pages before.
Here was how they got started (including a schematic of their oven).
The Addison County Independent had an article about the start of construction.
The review says in part, "Three big tables, shared by customers, occupy most of the dining space. I felt lucky to snag a deck chair by the big window, and had to drag myself away to return to work, and Burlington."
The Laundry had been the subject of a couple other pages before.
Here was how they got started (including a schematic of their oven).
The Addison County Independent had an article about the start of construction.
FireWorks, Corvalis, Oregon
An on-line article from the Corvalis Gazeette-Times talks about the evolution of the FireWorks Restaurant and Catering, Corvalis, Oregon.
It's an interesting article, which says in part, "Shufelt’s training in Old World cuisine fits perfectly with the restaurant’s wood-fired oven and newfound focus on pizza. Anyone who has spent time in Italy will tell you that pizzas were meant to be cooked the wood-fired way. It creates a crispy thin crust that can turn a thin-crust hater (present company included) into a believer. Shufelt and Liff-Anderson are convinced their venue now has the best pizza in the mid-valley."
It's an interesting article, which says in part, "Shufelt’s training in Old World cuisine fits perfectly with the restaurant’s wood-fired oven and newfound focus on pizza. Anyone who has spent time in Italy will tell you that pizzas were meant to be cooked the wood-fired way. It creates a crispy thin crust that can turn a thin-crust hater (present company included) into a believer. Shufelt and Liff-Anderson are convinced their venue now has the best pizza in the mid-valley."
Pizza Tonight, Richmond, Virginia
Richmond.com has a piece about Pizza Tonight of Richmond, Virginia.(The contemporaneous blog for Pizza Night has a correction.)
This is a story of a hobby turning into a business.
The story says in parts:
"You had to be friends or friends of friends to get invited to the Deroche’s house in the Fan to enjoy Victoria’s homemade pizza dough. At Pizza Club, Victoria provided the pizza dough and her guests got to top it with whatever they wanted: from fresh feta and basil to pizza carbonara with pancetta, eggs and hard cheeses...."
"But now, this pizza club is going public with Pizza Tonight, gourmet pizza kits handcrafted by the Richmond couple...."
"And in a few weeks, Victoria hopes to bring her brand new portable wood fire oven -- which is currently en route from Colorado to Richmond -- to farmer’s markets where she can fire up a gourmet pizza pie on the premises….just for you...."
(04/17/11) They must now have their oven, since they have a new portable oven business described on their page.
This is a story of a hobby turning into a business.
The story says in parts:
"You had to be friends or friends of friends to get invited to the Deroche’s house in the Fan to enjoy Victoria’s homemade pizza dough. At Pizza Club, Victoria provided the pizza dough and her guests got to top it with whatever they wanted: from fresh feta and basil to pizza carbonara with pancetta, eggs and hard cheeses...."
"But now, this pizza club is going public with Pizza Tonight, gourmet pizza kits handcrafted by the Richmond couple...."
"And in a few weeks, Victoria hopes to bring her brand new portable wood fire oven -- which is currently en route from Colorado to Richmond -- to farmer’s markets where she can fire up a gourmet pizza pie on the premises….just for you...."
(04/17/11) They must now have their oven, since they have a new portable oven business described on their page.
Sago, Destin, Florida
A Destin.com review of the Sago restaurant inside of the Palms of Destin Resort and Conference Center, in Destin, Florida, had some nice things to say.
The review says in part, "The focal point of the room is the wood-burning oven, which is in a glass front enclosure."
The review says in part, "The focal point of the room is the wood-burning oven, which is in a glass front enclosure."
Grana, Riverhead, New York
There is a restaurant review of Grana, which does not seem to have a site of its own.
It's not clear if it is in Riverhead or Jamesport, New York.
The review says in part, "And last, but not least, is the wood-fired oven pizza staring customers in the face on the far side of the open kitchen upon entering Grana. The clay composing the interior of the oven was imported from Tuscany, Plath boasts, and the oven itself is instrumental in giving Grana's pizzas a unique taste the chef took years to fashion. Indeed, before building an oven in Grana's kitchen, Plath honed his pizza-making skills at home in his own wood oven – which cooks around 700 degrees – for years."
It's not clear if it is in Riverhead or Jamesport, New York.
The review says in part, "And last, but not least, is the wood-fired oven pizza staring customers in the face on the far side of the open kitchen upon entering Grana. The clay composing the interior of the oven was imported from Tuscany, Plath boasts, and the oven itself is instrumental in giving Grana's pizzas a unique taste the chef took years to fashion. Indeed, before building an oven in Grana's kitchen, Plath honed his pizza-making skills at home in his own wood oven – which cooks around 700 degrees – for years."
Pizzeria Lola, Minneapolis, Minnesota
Sometimes people suggest places to me, and that's what happened in this case.
My daughter told me that there was a new pizza place with a copper-clad oven not far from where she lived in south Minneapolis. It's near 56th St. and Xerxes.
The sign on the outside just says "Lola," but apparently the name is really Pizzeria Lola.
I actually stopped by to peak in the window where I discovered two things.
So, Lola is not as good a dining experience as they could be. I'll have to try their food when I have time.
My daughter told me that there was a new pizza place with a copper-clad oven not far from where she lived in south Minneapolis. It's near 56th St. and Xerxes.
The sign on the outside just says "Lola," but apparently the name is really Pizzeria Lola.
I actually stopped by to peak in the window where I discovered two things.
- They don't open until 5 p.m. on Sunday (I was there at 4 p.m.).
- The door of the oven faces into the kitchen, not out into the dining area.
So, Lola is not as good a dining experience as they could be. I'll have to try their food when I have time.
Friday, January 7, 2011
Piza e Vino, Johannesburg, South Africa
A review in The New Age profiled Piza e Vino, Johannesburg, South Africa.
The review says in part, "In terms of overall ambience, Piza è Vino does not disappoint. The first thing you’ll notice is the eclectic décor. A striking mosaicked, wood-burning pizza oven and pillars greet you as you enter the cosy restaurant. Parquet and black-and-white-tiled floors and a giant wall of green Peroni bottles make up the interior. The aroma of the pizzas is inviting and got my taste buds watering from the moment we arrived."
The review says in part, "In terms of overall ambience, Piza è Vino does not disappoint. The first thing you’ll notice is the eclectic décor. A striking mosaicked, wood-burning pizza oven and pillars greet you as you enter the cosy restaurant. Parquet and black-and-white-tiled floors and a giant wall of green Peroni bottles make up the interior. The aroma of the pizzas is inviting and got my taste buds watering from the moment we arrived."
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.
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.
Aziza's, Richmond, Virginia
I stumbled on a mention of Aziza's, Richmond, Virginia.
Their home page says in part, "Aziza's is a family owned and operated restaurant, pizzeria and bread bakery. We feature Richmond’s first 100% wood fired, hand built, brick oven along with locally sourced ingredients for our food preparations."
Their home page says in part, "Aziza's is a family owned and operated restaurant, pizzeria and bread bakery. We feature Richmond’s first 100% wood fired, hand built, brick oven along with locally sourced ingredients for our food preparations."
Napa Wood Fired Pizzeria, Rochester, New York
An IrondequoitPost.com restaurant profile cover the Napa Wood Fired Pizzeria, Rochester, New York.
The profile says in part, "If you’re looking for a leader in this pizza genre [wood-fired pizza], head to Napa Wood Fired Pizzeria. The newest location opened in October in the South Wedge and serves slices for lunch and dinner."
The profile says in part, "If you’re looking for a leader in this pizza genre [wood-fired pizza], head to Napa Wood Fired Pizzeria. The newest location opened in October in the South Wedge and serves slices for lunch and dinner."
Pizzology, Carmel, Indiana
Thursday, January 6, 2011
Pele's Fire Catering, Jacksonville, Florida
I saw a Google ad for Pele's Fire Catering, Jacksonville, Florida, on this blog page, so I followed the link.
The home page doesn't say where they are located, but the area code indicates the Jacksonville area. The home page says in part, "Specializing in Gourmet Neapolitan Pizza. Come visit us every Saturday at the Riverside Arts Market."
Pele's Fire Catering has a page on Facebook.
The home page doesn't say where they are located, but the area code indicates the Jacksonville area. The home page says in part, "Specializing in Gourmet Neapolitan Pizza. Come visit us every Saturday at the Riverside Arts Market."
Pele's Fire Catering has a page on Facebook.
Bend Pizza, Bend, Orgeon
It seems like Bend Oregon must be a hotbed of mobile pizza businesses.
Now I have found Bend Pizza, which seems to be the third mobile pizza business in Oregon that I have found today.
Their "About Us" page says in part, "In the Spring of 2010, Chris set out to make the first-ever, MOBILE BRICK OVEN, in Central Oregon! Employing his own passion, and with just the right amount of help from others with a little expertise in masonry and fabrication... Chris has successfully built his Mobile Brick Oven... and is ready to start making fresh, delicious pizza for the masses!!"
Now I have found Bend Pizza, which seems to be the third mobile pizza business in Oregon that I have found today.
Their "About Us" page says in part, "In the Spring of 2010, Chris set out to make the first-ever, MOBILE BRICK OVEN, in Central Oregon! Employing his own passion, and with just the right amount of help from others with a little expertise in masonry and fabrication... Chris has successfully built his Mobile Brick Oven... and is ready to start making fresh, delicious pizza for the masses!!"
The Pizza Cart, Bend, Oregon
A post in the Visit Bend blog mentioned The Pizza Cart, Bend, Oregon.
The post says in part, "The Pizza Cart offers hot brick oven pizza. You can get thin crust personal pies made with hand-rolled dough, homemade sauce, local meats from the Redmond Smokehouse, hand roasted vegetables and fresh delicious cheeses."
The post says in part, "The Pizza Cart offers hot brick oven pizza. You can get thin crust personal pies made with hand-rolled dough, homemade sauce, local meats from the Redmond Smokehouse, hand roasted vegetables and fresh delicious cheeses."
Pyro Pizza, Portland, Oregon
While looking for a different restaurant on the web I stumbled across mention of Pyro Pizza, Portland, Oregon.
They also seem to have a Facebook page.
They also seem to have a Facebook page.
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