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Join us for our first night Sunday, tonight at 6:00!! PIZZA PIZZA!!!!
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Replies
110
Meow
...this thread has brought out the food "critics" like nothing I have seen! Wonderful reading. Thanks!Dave...another home run for you and for us! I am counting down the days to sample the wonderful menu! Bravo!
Admin
Kirk, is it just olive oil and red pepper flakes or are there fresh peppers in it?
Just dried flakes like you usually see in a shaker. The link I posted above has a recipe and more info.
As you know, olive oil is a delicacy as well as a staple in Italy. Trying different oils in different regions is as serious as wine tastings. Every oil is different and unique, even from orchard to orchard. Families and companies take great pride in their products and the variety is overwhelming. The real stuff is hard to get and very expensive in the US.
In most pizzerias I have enjoyed in Italy, there was a bottle of olio on the table, and most people would pour it over the pizza before chowing down. And the pie is almost always eaten with knife and fork. More often than not though I would have to ask for olio picante, and they would promptly bring it out.
I imagine if you had it on your tables people wouldn't know what it was for, but you might want a little on hand to try it out for yourself if you can find an oil you like.
SoWal Guide
as long as we're making suggestions for Dave who already has the perfect restaurant and menu in place (no kidding)... why can't we have a side of capellini with that wonderful wonderful tomato sauce found on the pizza? sorry, I'm a pasta freak. I'm not complaining - I can very happily enjoy the wood fired pizza in the absence of pasta because its truly fantastico!
SoWal Insider
Is it toddler friendly? Please say yes.
Admin
Is it toddler friendly? Please say yes.
There were multiple toddler units there last night. I would suggest leaving the handheld video games at home though. :roll:
Beach FanaticAuthor
Pasta?
Pasta? Yes, we added a pasta dish yesterday;
Linguini alla Puttanesca
Linguini tossed with San Marzano Tomato, Sweet Peppers, Kalamata Olive, Capers and Fresh Basil
I will say Pizza is the main focus of PIZZA BAR but we will have some pasta dishes. Thanks for the suggestion Tootsie. Davido
Pasta? Yes, we added a pasta dish yesterday;
Linguini alla Puttanesca
Linguini tossed with San Marzano Tomato, Sweet Peppers, Kalamata Olive, Capers and Fresh Basil
I will say Pizza is the main focus of PIZZA BAR but we will have some pasta dishes. Thanks for the suggestion Tootsie. Davido
as long as we're making suggestions for Dave who already has the perfect restaurant and menu in place (no kidding)... why can't we have a side of capellini with that wonderful wonderful tomato sauce found on the pizza? sorry, I'm a pasta freak. a summer spent in Italy many moons ago - kurt chowed on pizza daily with his olio picante' while I lived on and for the pasta. I'm not complaining - I can very happily enjoy the wood fired pizza in the absence of pasta because its truly fantastico!
SoWal Insider
There were multiple toddler units there last night. I would suggest leaving the handheld video games at home though. :roll:
No worries about that ... Dave I hope you have crayons though.
Beach FanaticAuthor
Thanks Kirk
We are going to put regular olive oil on the tables and perhaps this Picante oil as well. It's funny, I really struggled as to go the traditional route and not cut the pizza's. Most places in Rome and Naples served the pizza uncut as you mentioned; I wanted to do the same but after talking to so many Pizzeria owners in California and Salt Lake City, the Americans just can't seem to get past having it sliced for them.
We are going to put regular olive oil on the tables and perhaps this Picante oil as well. It's funny, I really struggled as to go the traditional route and not cut the pizza's. Most places in Rome and Naples served the pizza uncut as you mentioned; I wanted to do the same but after talking to so many Pizzeria owners in California and Salt Lake City, the Americans just can't seem to get past having it sliced for them.
Just dried flakes like you usually see in a shaker. The link I posted above has a recipe and more info.
As you know, olive oil is a delicacy as well as a staple in Italy. Trying different oils in different regions is as serious as wine tastings. Every oil is different and unique, even from orchard to orchard. Families and companies take great pride in their products and the variety is overwhelming. The real stuff is hard to get and very expensive in the US.
In most pizzerias I have enjoyed in Italy, there was a bottle of olio on the table, and most people would pour it over the pizza before chowing down. And the pie is almost always eaten with knife and fork. More often than not though I would have to ask for olio picante, and they would promptly bring it out.
I imagine if you had it on your tables people wouldn't know what it was for, but you might want a little on hand to try it out for yourself if you can find an oil you like.
SoWal Expert
Regarding the Olive Oil, it shouldn't have to be noted, but only Extra Virgin Olive Oil should be considered. The darker, the better -- full of flavor! I'm hungry again, and suddenly want to try another pizza, but this time with Olive Oil.
The pizza will stay hotter, longer, if you do not cut. I always eat pizza with a fork and knife, but have no problem with it being sliced. I think most visitors in Seaside would be complaining if you served the pie uncut.
The pizza will stay hotter, longer, if you do not cut. I always eat pizza with a fork and knife, but have no problem with it being sliced. I think most visitors in Seaside would be complaining if you served the pie uncut.
SoWal Expert
I've never seen someone put olive oil on their pizza in Italy. And I thought I'd seen them put EVERYTHING on there! 
SoWal Guide
I've never seen someone put olive oil on their pizza in Italy. And I thought I'd seen them put EVERYTHING on there!
I think the olio piccante' must be a very very local thing to do in Italy. if you ask for pepper flakes or parmesan cheese, you are not italian. they may reserve that bottle of oil for themselves, or for those who know and appreciate it. I wonder if its regional. I don't recall.
SoWal Guide
Pasta? Yes, we added a pasta dish yesterday;
Linguini alla Puttanesca
Linguini tossed with San Marzano Tomato, Sweet Peppers, Kalamata Olive, Capers and Fresh Basil
I will say Pizza is the main focus of PIZZA BAR but we will have some pasta dishes. Thanks for the suggestion Tootsie. Davido
Dave - I love you!
SoWal Expert
I think the olio piccante' must be a very very local thing to do in Italy. if you ask for pepper flakes or parmesan cheese, you are not italian. they may reserve that bottle of oil for themselves, or for those who know and appreciate it. I wonder if its regional. I don't recall.
Yeah - I'm sure I'd get an earful from any real Italian waiter if I wanted to add anything to the pizza post-kitchen.
Beach Fanatic
why can't we have a side of capellini with that wonderful wonderful tomato sauce found on the pizza? !
I put the Capellini Pomadori idea in Chef Ed's ear. It is one of his favorites and the first time he prepared it for me I decided that I would definitely marry him. He just let me know that he will get it on the menu for us. Oh I can taste the fresh basil and roasted local tomatoes now!
I love that man
beats on hood
Quatro Formaggio, Onion, Margherita, and Funghi all are approved. Calimari tender and tasty, Frito Misto perfecto, Ceasar salad magnifico.YAY!
Just overheard - "it's the best salad ever".
Regarding the Olive Oil, it shouldn't have to be noted, but only Extra Virgin Olive Oil should be considered. The darker, the better -- full of flavor! I'm hungry again, and suddenly want to try another pizza, but this time with Olive Oil.What acidities do you prefer? I like different acidities for different purposes.
BTW, Dave, you rock!
Beach Fanatic
Just thought I'd mention that I've had Pizza Bar for three meals in two days, and I've skipped breakfast both days.
Isn't funny how all the food critics have spoken on this thread? It's such a joy to be able to heap praise on a new place.
So far, I've had the Caprese Salad, the Roasted Peppers, Farmer's Market Pizza, Funghi Pizza -- all were extraordinarily good. The Farmer's Market pizza was above and beyond...the vegetables are described on the menu as shaved, and they are so thin that you get the flavor of the vegetables but no weeping, no soggy crust. It's topped with arugula -- and the contrast of the sweetness of the roasted veggies with the bite of the arugula makes this one the best pizza I've ever eaten.
Pretty darn strong for a brand spanking new restaurant.
Isn't funny how all the food critics have spoken on this thread? It's such a joy to be able to heap praise on a new place.
So far, I've had the Caprese Salad, the Roasted Peppers, Farmer's Market Pizza, Funghi Pizza -- all were extraordinarily good. The Farmer's Market pizza was above and beyond...the vegetables are described on the menu as shaved, and they are so thin that you get the flavor of the vegetables but no weeping, no soggy crust. It's topped with arugula -- and the contrast of the sweetness of the roasted veggies with the bite of the arugula makes this one the best pizza I've ever eaten.
Pretty darn strong for a brand spanking new restaurant.
Meow
Just thought I'd mention that I've had Pizza Bar for three meals in two days, and I've skipped breakfast both days.
Isn't funny how all the food critics have spoken on this thread? It's such a joy to be able to heap praise on a new place.
So far, I've had the Caprese Salad, the Roasted Peppers, Farmer's Market Pizza, Funghi Pizza -- all were extraordinarily good. The Farmer's Market pizza was above and beyond...the vegetables are described on the menu as shaved, and they are so thin that you get the flavor of the vegetables but no weeping, no soggy crust. It's topped with arugula -- and the contrast of the sweetness of the roasted veggies with the bite of the arugula makes this one the best pizza I've ever eaten.
Pretty darn strong for a brand spanking new restaurant.
Leave some food for me!
SoWal Expert
Leave some food for me!
And me!! Congrats Dave, on what sounds like a fabulous new place!! I can't wait to get there and try it myself.
Beach Fanatic
Regarding the Olive Oil, it shouldn't have to be noted, but only Extra Virgin Olive Oil should be considered. The darker, the better -- full of flavor! I'm hungry again, and suddenly want to try another pizza, but this time with Olive Oil.
and FIRST cold pressed
Beach FanaticAuthor
We have and always will use cold pressed EXTRA VIRGIN olive oil. I struggled with mentioning it on every menu item because it takes up so much space to say it so instead I am just stating "olive oil" it is a given and expected that it WILL be EVOO on all our menus.
Beach FanaticAuthor
Capellini Pomadori is now on the menu at PIZZA BAR
I approved the addition of Capellini Pomadori to the menu; thanks to bluemtnrunner for poking ED and it is now on the menu Tootsie, Thanks for the suggestion; Also we added Steamed Mussels. and a fresh basil option on the pizzas. Bueno appetito !!
I approved the addition of Capellini Pomadori to the menu; thanks to bluemtnrunner for poking ED and it is now on the menu Tootsie, Thanks for the suggestion; Also we added Steamed Mussels. and a fresh basil option on the pizzas. Bueno appetito !!
as long as we're making suggestions for Dave who already has the perfect restaurant and menu in place (no kidding)... why can't we have a side of capellini with that wonderful wonderful tomato sauce found on the pizza? sorry, I'm a pasta freak. I'm not complaining - I can very happily enjoy the wood fired pizza in the absence of pasta because its truly fantastico!
Admin
I approved the addition of Capellini Pomadori to the menu; thanks to bluemtnrunner for poking ED and it is now on the menu Tootsie, Thanks for the suggestion; Also we added Steamed Mussels. and a fresh basil option on the pizzas. Bueno appetito !!
Excellent customer service and attention to detail. You are doing a great job of leading the way by communicating with your customers and doing what you can to please them. I hope other owners and mangers take note.
SoWal Expert
Great news, Dave. I am of the belief that fresh basil should be on all pizza. My server gladly added the Basil per my request.
SoWal Guide
I put the Capellini Pomadori idea in Chef Ed's ear. It is one of his favorites and the first time he prepared it for me I decided that I would definitely marry him. He just let me know that he will get it on the menu for us. Oh I can taste the fresh basil and roasted local tomatoes now!
I love that man
I owe ya bluemtrunner!
I approved the addition of Capellini Pomadori to the menu; thanks to bluemtnrunner for poking ED and it is now on the menu Tootsie, Thanks for the suggestion; Also we added Steamed Mussels. and a fresh basil option on the pizzas. Bueno appetito !!
capellini pomadori - have I died and arrived in my version of pasta heaven or is it christmas morning? and mussells!!! and everything else on the menu I have yet to try... can't wait!
Beach Lover
Thanks to everyone for the great reviews and well wishes. It is so rewarding to put out food that makes people happy. I hope to have some time to sit down and post more about it tonight.
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