A web site for Sacramento Beer Week mentioned Placerville's Brick Oven Pub.
Sounds like it might be fun.
Monday, February 14, 2011
Brick Oven The Bangor Rye Bread, Bangor, Maine
An on-line article for the Bangor Daily News covers the sale of a "city institution."
There seems to be some disagreement about the name for the business.
The article calls it "Brick Oven Bangor Rye Bakery."
LiveStrong.com calls it "Brick Rye Bread."
Hotfrog.com calls it "Brick Oven The Bangor Rye Bread."
Menuclub.com also calls it "Brick Oven The Bangor Rye Bread."
A site called YiPpIe! just calls it "Brick Oven."
All this is complicated by the fact that they don't seem to have a web site of their own.
The article says in part, "Bangor Rye is as famous for its challah, sub rolls, bulkees and hard rolls as it is for the family that owned and operated it for decades."
According to the article, the current owner hasn't had a vacation in 25 years and works six days a week.
It's a real bakery with real bakery work hours, "The bakery currently employs 14 people, running one shift. The Hustons come in around 8:30 p.m. to go through orders and begin making the dough needed, and the crew shows up at around 11 p.m. to start making the breads."
There seems to be some disagreement about the name for the business.
The article calls it "Brick Oven Bangor Rye Bakery."
LiveStrong.com calls it "Brick Rye Bread."
Hotfrog.com calls it "Brick Oven The Bangor Rye Bread."
Menuclub.com also calls it "Brick Oven The Bangor Rye Bread."
A site called YiPpIe! just calls it "Brick Oven."
All this is complicated by the fact that they don't seem to have a web site of their own.
The article says in part, "Bangor Rye is as famous for its challah, sub rolls, bulkees and hard rolls as it is for the family that owned and operated it for decades."
According to the article, the current owner hasn't had a vacation in 25 years and works six days a week.
It's a real bakery with real bakery work hours, "The bakery currently employs 14 people, running one shift. The Hustons come in around 8:30 p.m. to go through orders and begin making the dough needed, and the crew shows up at around 11 p.m. to start making the breads."
Bertucci's Italian Restaurant, Multiple Locations
An article that's part of Braintree Patch discussed healthy menu choices at Italian restaurants.
The article says in part, "And so I began my quest for lighter (but still delicious) Italian fare at Bertucci’s, a local icon known for its signature brick oven style of cooking.
"After scanning the menu, I happily discovered vegetable-rich soups, nutritious side dishes and plenty of tasty protein options; all perfect components of a balanced meal. I then assessed the nutrition information available online...."
Bertucci's Italian Restaurant has numerous locations in the Northeast US.
The article says in part, "And so I began my quest for lighter (but still delicious) Italian fare at Bertucci’s, a local icon known for its signature brick oven style of cooking.
"After scanning the menu, I happily discovered vegetable-rich soups, nutritious side dishes and plenty of tasty protein options; all perfect components of a balanced meal. I then assessed the nutrition information available online...."
Bertucci's Italian Restaurant has numerous locations in the Northeast US.
Thursday, February 10, 2011
Community Oven, Elst, Belgium
My Google Alert pulled up a post on Flanders Today about a community oven in Elst, Belgium.
There is a short season where a regional specialty called geutelingen are baked, using a traditional recipe and in a traditional wood-fired oven.
The post has a good picture.
The post says in part, "Meanwhile the men at the oven work as a team, one filling the other's long-handled dipper with dough, which is then poured directly onto the hot oven base in rows. They keep a steady tempo, a wonderfully synchronised coordination of movements. The geutelingen puff up and bake quickly, in only a few minutes, before being removed and transferred to a cooling rack, where they flatten down naturally."
There is a short season where a regional specialty called geutelingen are baked, using a traditional recipe and in a traditional wood-fired oven.
The post has a good picture.
The post says in part, "Meanwhile the men at the oven work as a team, one filling the other's long-handled dipper with dough, which is then poured directly onto the hot oven base in rows. They keep a steady tempo, a wonderfully synchronised coordination of movements. The geutelingen puff up and bake quickly, in only a few minutes, before being removed and transferred to a cooling rack, where they flatten down naturally."
Saturday, February 5, 2011
Goodfella's Pizza, Staten Island, New York
I found a blog entry about brick oven building and cooking on the site for Goodfella's Pizza, Staten Island, New York.
Apparently they also make and sell brick ovens.
Their home page has a lot of embedded pictures and video that makes their place look great.
Apparently they also make and sell brick ovens.
Their home page has a lot of embedded pictures and video that makes their place look great.
Pavich's Brick Oven Pizzafe, Rancho Palos Verdes, California
A restaurant review for the Manhattan Beach Patch covered Pavich's Brick Oven Pizzafe, Rancho Palos Verdes, California.
(Apparently they don't have a web site of their own; they do have several reviews on yelp.)
The review says in part, "But if you’re like most people, that first visit won’t be your last. You’ll come back to the restaurant again and again until your company transfers you to Outer Elbonia -- and even then, there’ll be trips home."
Further down, "The oven is not just for pizza. Pavić goes out early in the morning for pork that will roast four and a half hours before being stuffed into roasted pork sandwiches with roasted yellow bell peppers, white garlic sauce, and lettuce ($7.56). The bread, in round loafs called Somun, comes out of the oven as well."
(Apparently they don't have a web site of their own; they do have several reviews on yelp.)
The review says in part, "But if you’re like most people, that first visit won’t be your last. You’ll come back to the restaurant again and again until your company transfers you to Outer Elbonia -- and even then, there’ll be trips home."
Further down, "The oven is not just for pizza. Pavić goes out early in the morning for pork that will roast four and a half hours before being stuffed into roasted pork sandwiches with roasted yellow bell peppers, white garlic sauce, and lettuce ($7.56). The bread, in round loafs called Somun, comes out of the oven as well."
Friday, February 4, 2011
The Brick Oven Pizza, Dobbs Ferry, New York
Sometimes a site just gets something plain wrong. In this case an online directory listing for something called the Riverstown Patch ("Covering the villages of Hastings-on-Hudson, Dobbs Ferry and Irvington") had a listing for "The Brick Oven Pizzeria."
Their listing says, "This Dobbs Ferry staple serves a number of creative pizzas like the chicken, bacon ranch...."
The only problem is that the business lists itself as The Brick Oven Pizza.Their site has some delightful pictures of pizzas and their oven.
Their listing says, "This Dobbs Ferry staple serves a number of creative pizzas like the chicken, bacon ranch...."
The only problem is that the business lists itself as The Brick Oven Pizza.Their site has some delightful pictures of pizzas and their oven.
The Pizza Cart, Cedar City, Utah
Apparently there is more than one business named The Pizza Cart (linked to its Facebook page).
This one is in Cedar City, Utah.
This one is in Cedar City, Utah.
Thursday, February 3, 2011
Ember Room, New York, New York
The Scallywag & Vagabond blog posted a review of the new Ember Room, New York, New York. (The Ember Room site is Flash-based and not possible to easily link to.)
It's another Todd English restaurant.
The review says in part, "[T]he sous-chefs diced scallops in front of the brick oven in the center of the restaurant."
It's another Todd English restaurant.
The review says in part, "[T]he sous-chefs diced scallops in front of the brick oven in the center of the restaurant."
Saturday, January 29, 2011
Inferno, State College, Pennsylvania
Inferno, a Neapolitan pizza place is part of Dante's Nightlife, State College, Pennsylvania.
The web site is Flash-based and the info for Inferno is not linkable.
The web site is Flash-based and the info for Inferno is not linkable.
Friday, January 28, 2011
White Bear Lake United Methodist Church, White Bear Lake, Minnesota
The Minneapolis StarTribune has an on-line version of an article about the White Bear Lake United Methodist Church, White Bear Lake, Minnesota, and their community oven.
There is information about other community ovens here.
There is information about other community ovens here.
Wednesday, January 26, 2011
Maitardi, Miami, Florida
A Dine Magazine on-line article about Valentine's Day dining options near Miami mentions Maitardi, Miami, Florida.
Maitardi's web site is entirely Flash based, so it's not possible to copy and paste information from there to here.
The article says in part, "Design District’s only oak-shaded romantic outdoors venue, Maitardi, is celebrating Valentine’s Day exotic flavors, brick-oven specialties and music by jazz vocalist Lenard Rutledge."
Maitardi's web site is entirely Flash based, so it's not possible to copy and paste information from there to here.
The article says in part, "Design District’s only oak-shaded romantic outdoors venue, Maitardi, is celebrating Valentine’s Day exotic flavors, brick-oven specialties and music by jazz vocalist Lenard Rutledge."
Pizza Pi, East Lansing, Michigan
A Lansing City Pulse article reviews Pizza Pi, East Lansing, Michigan.
The review has a nice picture of pizzas in the wood-fired oven.
The review says in part, "Little known facts: Organic, wood-fired pizza tastes better and makes you smarter. OK, so only the first part is verifiable, but if you stop into Pizza Pi along the Grand River corridor in East Lansing, you´ll probably learn a thing or two about what makes a fine tasting pie."
The review has a nice picture of pizzas in the wood-fired oven.
The review says in part, "Little known facts: Organic, wood-fired pizza tastes better and makes you smarter. OK, so only the first part is verifiable, but if you stop into Pizza Pi along the Grand River corridor in East Lansing, you´ll probably learn a thing or two about what makes a fine tasting pie."
Community Oven, Tourém, Portugal
My Google Alert snagged a mention of a Flickr photo of a community oven still in use in Tourém, Portugal.
The photo caption says in part, "It was buit in 1868 (or earlier). Note that even the roof is made of stone...."
I'm always impressed by old ovens that are still in use.
The photo caption says in part, "It was buit in 1868 (or earlier). Note that even the roof is made of stone...."
I'm always impressed by old ovens that are still in use.
Tuesday, January 25, 2011
Pizzeto, Hard Rock Hotel & Casino Punta Cana, Dominican Republic
Here is a blog post about another wood-fired pizza place as part of a much larger complex, in this case the Hard Rock Hotel & Casino Punta Cana, Dominican Republic.
The blog post says in part, "A variety of gourmet dining options are available through the resort's 11 restaurants, from Brazilian steakhouse Ipema and The Market international buffet to Asian Teppanyaki at Zen and brick-oven pizza at Pizzeto."
The web page for the restaurants (not a simple URL that can be used) says in part, "Pizzeto offers artisanal brick oven-style pizza as well as other Mediterranean influenced dishes."
The blog post says in part, "A variety of gourmet dining options are available through the resort's 11 restaurants, from Brazilian steakhouse Ipema and The Market international buffet to Asian Teppanyaki at Zen and brick-oven pizza at Pizzeto."
The web page for the restaurants (not a simple URL that can be used) says in part, "Pizzeto offers artisanal brick oven-style pizza as well as other Mediterranean influenced dishes."
Modern Apizza, New Haven, Connecticut
A press release about new food concepts at Safeco Field mentioned the biography of one of the contributors, who happens to run Modern Apizza, New Haven, Connecticut.
The press release says in part, "When celebrities and dignitaries come to New Haven, they make a beeline for world-famous Modern Apizza. Originally called State Street Apizza, Modern Apizza was founded in 1934 and has been in the same spot ever since. For more than 22 years, Bill Pustari has served as chef-owner of Modern where he serves New Haven-style thin-crust apizza (closely related to Neapolitan-style Italian pizza) which is baked in a coal-fired brick oven. Modern's uses the highest quality ingredients including fresh Grande Mozzarella and a specific lot of San Marzano tomatoes grown specifically for Modern's pies. Modern has received numerous accolades over the years including Yahoo! Travel's pick for #3 pizza in the U.S., Playboy magazine's top ten in the country as well as the New Haven Advocate's Best of Reader's Poll for "Best Pizza" twelve years in a row."
The press release says in part, "When celebrities and dignitaries come to New Haven, they make a beeline for world-famous Modern Apizza. Originally called State Street Apizza, Modern Apizza was founded in 1934 and has been in the same spot ever since. For more than 22 years, Bill Pustari has served as chef-owner of Modern where he serves New Haven-style thin-crust apizza (closely related to Neapolitan-style Italian pizza) which is baked in a coal-fired brick oven. Modern's uses the highest quality ingredients including fresh Grande Mozzarella and a specific lot of San Marzano tomatoes grown specifically for Modern's pies. Modern has received numerous accolades over the years including Yahoo! Travel's pick for #3 pizza in the U.S., Playboy magazine's top ten in the country as well as the New Haven Advocate's Best of Reader's Poll for "Best Pizza" twelve years in a row."
Christopher's Crush, Phoenix, Arizona
A Phoenix New Times blog entry reports on the kitchen bar at Chrisopher's Crush, Phoenix, Arizona.
Specifically, they give it an A+ for prices and selection during their happy hour specials.
The review says in part, "A wide selection of items including wood fired pizzas, gourmet burger and frites, soups, entree salads, and a cheese plate are featured at half price."
It later says, "The restaurant is modern and clean, and the kitchen bar contains a beautiful brick pizza oven."
Specifically, they give it an A+ for prices and selection during their happy hour specials.
The review says in part, "A wide selection of items including wood fired pizzas, gourmet burger and frites, soups, entree salads, and a cheese plate are featured at half price."
It later says, "The restaurant is modern and clean, and the kitchen bar contains a beautiful brick pizza oven."
Castiglia's, Fredricksburg, Virginia
A fredricksburg.com blog entry says that Castiglia's will be closed for remodeling while in brick oven is being installed.
The blog entry says in part, "A crew led by owner Luigi Castiglia is building a wood-burning brick oven that will cook pizzas in the authentic style used in Naples, Italy. Luigi Castiglia’s brother is now in Naples getting trained on making authentic Neapolitan pizza, whose thin crust cooks in less than two minutes in the oven’s almost 900-degree heat."
The restaurant's home page says in part, "Castiglia’s Will be closed for remodeling starting on January 24th for 3-4 weeks."
The blog entry says in part, "A crew led by owner Luigi Castiglia is building a wood-burning brick oven that will cook pizzas in the authentic style used in Naples, Italy. Luigi Castiglia’s brother is now in Naples getting trained on making authentic Neapolitan pizza, whose thin crust cooks in less than two minutes in the oven’s almost 900-degree heat."
The restaurant's home page says in part, "Castiglia’s Will be closed for remodeling starting on January 24th for 3-4 weeks."
Tuesday, January 18, 2011
Scratch Brick Oven, Johnson City, Tennessee
An online article by the Johnson City Press recorded the results of a fund-raising pizza contest.
The article says in part, "Nearly 450 people voted on the city’s best pizza Sunday night at Pie Wars: Clash of the Slices, a fundraiser for the Boys and Girls Club of Johnson City put on by Young Professionals of the Tri-Cities. After sampling slices from Knights Sports Bar, Luke’s Pizza, Main Street Pizza, Mellow Mushroom, One12 Downtown, Pizza Inn and Scratch Brick Oven, the famed brick oven pizzeria won over the hearts and taste buds of attendees."
The article says in part, "Nearly 450 people voted on the city’s best pizza Sunday night at Pie Wars: Clash of the Slices, a fundraiser for the Boys and Girls Club of Johnson City put on by Young Professionals of the Tri-Cities. After sampling slices from Knights Sports Bar, Luke’s Pizza, Main Street Pizza, Mellow Mushroom, One12 Downtown, Pizza Inn and Scratch Brick Oven, the famed brick oven pizzeria won over the hearts and taste buds of attendees."
Greenbrier Farms, Easley, South Carolina
I got a Google Alert that included a web page update for Greenbrier Farms, Easley, South Carolina.
The photos that they link to includes a picture of a brick oven.
One of the picture captions says in part, "Greenbrier Farms in Easley held its Triple B event Saturday, Oct. 23, 2010. Greenbrier provided all-you-can-drink beer from Community Tap, plus all-you-can-eat brick oven pizzas and live bluegrass music."
The farms' events page mentions, "Our 5,000 sq ft farm house facility offers a fully-equipped kitchen, double brick ovens, and a welcoming porch, complete with rocking chairs, that offers an impressive view of the picturesque pond and sprawling farm."
The photos that they link to includes a picture of a brick oven.
One of the picture captions says in part, "Greenbrier Farms in Easley held its Triple B event Saturday, Oct. 23, 2010. Greenbrier provided all-you-can-drink beer from Community Tap, plus all-you-can-eat brick oven pizzas and live bluegrass music."
The farms' events page mentions, "Our 5,000 sq ft farm house facility offers a fully-equipped kitchen, double brick ovens, and a welcoming porch, complete with rocking chairs, that offers an impressive view of the picturesque pond and sprawling farm."
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