A PIZZA BAR IS BORN!!! Open for lunch & dinner in Seaside

We were there today, too!

I had the caprese salad. I don't know where those tomatoes come from, but they taste like July fatties!

Rapunzy had the Caesar salad which is hands down the best one in our area. The waitress actually asked if it was ok to put anchovies on the salad! OK?! That is how it should be! Hats off to Dave for fighting the Olive Gardenization of America.

We then split the farmers market pizza. Please see Kurt's comments. I will add that the concept of arugula on a pizza seems a little odd until you taste it.

We were there today, too!

I had the caprese salad. I don't know where those tomatoes come from, but they taste like July fatties!

Rapunzy had the Caesar salad which is hands down the best one in our area. The waitress actually asked if it was ok to put anchovies on the salad! OK?! That is how it should be! Hats off to Dave for fighting the Olive Gardenization of America.

We then split the farmers market pizza. Please see Kurt's comments. I will add that the concept of arugula on a pizza seems a little odd until you taste it.

When you're in Atlanta, try Floataway Caf?. They have a very good, thin-crust pizza with micro-greens on it from a small organic farm in north Georgia. Yum!

Tried the Pizza Bar for dinner this evening. It was spur of the moment and I started to think to myself "You are in Seaside during Atlanta spring break. Are you out of your mind?" Against all my better judgement to turn around and run, we made it there. I am so glad I didn't listen to myself.

We waited only a few minutes and we were greeted by Dave himself. This is the first I have met him and he is great. There were a lot of groups of 10-12 there but we got a table right away. I was very impressed with our waitress. She was able to answer all of our questions with ease.

We ordered a Margherita pizza, my friend ordered the lentil soup and we split a cheese plate. We selected provolone, fontina and buffalo mozzarella. (How do you milk a buffalo anyway?) The cheese plate was presented nicely with pieces of toasted bread, a stuffed pepper (meat and cheese) and some greens. There was plenty for two.

The lentil soup was excellent. My friend enjoyed it to the last spoonful and by the way she never did offer me a taste. It was that good.

The pizza was a pleasant surprise. The crust was both crisp and chewey. I always liked the little bubbles you get from the baking. The sauce was very good. Not too sweet and not too spicy. The slices of buffalo mozzarella and leaves of basil complimented each other. The syle of pizza is something unlike anything else in this area. It reminded me of some of the NYC pizza like Lombardo's. I am a pizza snob and have no problem voicing my opinion on the quality of pizza around here. I really, really enjoyed this pizza. Bravo Dave.

The service was wonderful and attentive. Dave even stopped by a few times to see how everything was. You have created a great place Dave. I will have to try the Capellini next time!

I think today is the first since it opened that I have not had Pizza Bar food for at least one meal. And I still have so many new dishes to try.
Friday night was so wonderful though. I headed down for a glass of wine around 7:30 and the place was hopping. I met Tootsie and Kurt and enjoyed watching them order and enjoy. (The kids and I had already had pizza) So many locals were there and I had a great time milling from one bar to the other and back again talking to old and new friends. Dave was showing off his slide show from Italy, greeting everyone and enjoying some San Pellegrino Limonata. YUM. We talked about fishing and whatnot while I sipped some wine and was highly entertained watching Chef Ed moving at a breakneck pace. He was enjoying himself immensely expediting orders, carriyng them to tables and talking to the diners. That man loves to see people love his food. I believe he even got a capellini pomadori smooch from Tootsie before darting across the plaza to check on Bud's and Taco Bar. Dave is going to have to install a pnuematic tube to transport ChefEd from Pizza Bar to Bud and Alley's Augustus Gloop fashion. Either that or we need to get him some chef approved running shoes.
The bartenders and waitstaff never slowed for a minute but everyone seemed so relaxed that it was a joy to be among them.
All of the chefs were doing their Pizza Bar fandango back there getting the food out. I heard more than one woman comment that they were not only entertaining but also very good looking.

Three things:

I'm jealous rdelong got to meet Dave, since I haven't had the pleasure. Next time!

Any place that carries San Pellegrino Limonata has my undying devotion forever and ever.

The quattro formaggio pizza tastes AMAZING cold for breakfast! It is something about all those flavors together ... yum.

We went to Pizza Bar again tonight. For an appetizer I had the white beans on grilled Tuscan bread -- excellent flavor, and the bread stayed crisp despite the topping. Hubby had a filletti, crispy fried grouper that was served at a nice hot temperature and was so juicy on the inside. I had the capellini pomodoro for my main course -- what a taste-fest! I will definitely order it again, but ask for less olive oil. Hubby had the prosciutto de Parma pizza -- excellent taste and high-quality ingredients. BTW from our last visit the Caprese was excellent. The only thing we haven't liked is the Caesar salad -- too mayonaissey for our tastes.

Next time I want to order the artichokes. They look excellent.

Dave, this place is great! We plan to be back ... and back ... and back.

So far we have only had a short wait for a table at PB. One day this week we will be opening the
"IL Terrazzo" open-air dining/lounge area whether I have a roof or not( still waiting on the material). This space will seat close to 40 more guests so I doubt waits will be too much of a problem. The best times seem to be between 2 and 4 for no wait and a pick of the seats.

I expect my cushions and comfy pillows will arrive next week and Randy Horton will be finishing the cocktail tables. In the short term we are having some cocktail tables built to get us into the space. If we go on a wait after that area is open we will have pagers for customers so they may shop or stroll nearby while they wait for a seat. Attached is a photo of the space that inspired the TERRAZZO, This is in Ischia, Italy an Island off Naples. We will have a clear roof with the bamboo to create the same shadow effect shown in the photos. My wife, Carol and Leo and Tara Casas traveled there last June on a research trip for PIZZA BAR.

That looks so inviting, can't wait to see the TERRAZZO!

I just stopped by the Seaside Farmer's Market and picked up some local organic produce from Off The Vine. These will all be on the Farmer's Market Pizza today. Stop by the farmer's market for a taste or come on in to the Pizza Bar and enjoy an entire pie all your own.

I highly recommend the "Farmer's Market" pizza... have had it twice already. I guarantee it's unlike any veggie pizza you have ever eaten stateside. ABSOLUTELY authentic. Friday I was there for lunch... and dinner. This is the place to be!

Chef Reese is a master. Thanks for bringing a true taste of Italy to Seaside.

We went to Pizza Bar again tonight. For an appetizer I had the white beans on grilled Tuscan bread -- excellent flavor, and the bread stayed crisp despite the topping. Hubby had a filletti, crispy fried grouper that was served at a nice hot temperature and was so juicy on the inside. I had the capellini pomodoro for my main course -- what a taste-fest! I will definitely order it again, but ask for less olive oil. Hubby had the prosciutto de Parma pizza -- excellent taste and high-quality ingredients. BTW from our last visit the Caprese was excellent. The only thing we haven't liked is the Caesar salad -- too mayonaissey for our tastes.

Next time I want to order the artichokes. They look excellent.

Dave, this place is great! We plan to be back ... and back ... and back.

I am so glad you were pleased with your dinner. If you like a lighter salad I think you will love the arugula and raddicho salad with shaved pecorino, pine nuts and balsamic vinaigrette. I am sure you will love the artichokes.

BTW if you are an artichoke fan come on over to Bud and Alleys tonight. I have put Stuffed Artichokes on the appetizer menu. These are beautiful artichokes stuffed with crawfish and andouille sausage and a lemon chive aioli.

I highly recommend the "Farmer's Market" pizza... have had it twice already. I guarantee it's unlike any veggie pizza you have ever eaten stateside.

On my list for the next visit!

Someone next to us had the mussels. He said they are incredibly good.

EDIT: Re the artichokes, someone donated a large artichoke farm to Sophie Newcomb College (Tulane Univ.) under the condition that we were served artichokes with drawn butter once a week. Didn't mind that at all! Love them.

Coming in last week in April. Has there been a wait to get in?

There are just two of us. Sat at the bar, so no wait. If you want a table, it appears to me that there is a wait at peak times, but I can't say how long due to not having any personal experience with it.

Third time since Sunday. Hubby redid the awesome grouper filet. I did the artichoke. Yum^100.

Hubby had the salami pizza. I had the farmer's market. Asked for extra crispy. Incredibly good.

EDIT: And Emily is just so nice!

I'm still learning about this photo posting, but I think I have the artichokes and pizza down pretty well.

Coming in last week in April. Has there been a wait to get in?

Last night I noticed a stack of new pagers for those who have to wait. The place was full but no waiting, unless maybe you have a lot of people. There certainly is plenty to do - you might be able to wait on the beach but I'm not sure of the range.

Last night I noticed a stack of new pagers for those who have to wait. The place was full but no waiting, unless maybe you have a lot of people. There certainly is plenty to do - you might be able to wait on the beach but I'm not sure of the range.

There has been no waiting so far for the long tables outside, regular tables inside and two bars. With one chef tossing the dough, one putting on just the right combination of toppings and another manning the wood burning pizza oven, the pizzas come out very quickly. We do encourage you to linger over your meal and wine Italian style. We cannot wait to get the back deck open.

I'll give you an update on the pager testing soon. We know they work in Cinderella Circle and will check the beach and the shops across the street.

Pizza bar terrazzo is now open!!!!!!!!!!

Join us on the new gulf view open air terrace at pizza bar!!!

Join us on the new gulf view open air terrace at pizza bar!!!

And, it is a thing of beauty! I call dibs on sitting out there next time...like, this week!

We've eaten at the Pizza Bar twice now. Once in the small outbuilding and once on the beachside patio. I really liked the patio, but inside was nice too -- and not as windy. I'd be happy sitting at either spot again.

Each visit we tried something different. Everything was excellent! The calamari was crisp and tender, and the veggies on the pizzas tasted fresh and needed nothing but some heat and some love. You could tell all of the ingredients were high quality. The only appetizer we didn't LOVE was the eggplant. It was just kind of strange with the raisins, but that might be our redneck genes showing. I also wish the beer was cheaper and that there were more varieties. Hint hint...

We stopped in at the kitchen area to watch the pizzas being made. They were really working it. I was getting tense just watching them work the pizzas on the paddle! I can't imagine having to turn out the pizzas perfectly done -- and all of ours were perfectly done -- in 90 seconds. The difference between 80 seconds and 100 must be cruicial!

All in all we had an excellent experience both times, and I'm positive we'll be visiting again soon.

i think the new pizza bar is aces....my new home away from home.

Hubby said he had one of the best meals ever on Highway 30A tonight at Pizza Bar. Grouper appetizer and fennel-sausage pizza. He was raving about it.

I know where I'm dining on Saturday night -- Pizza Bar. I'd be at the beach now, but I'm required to (and want to) attend graduation ceremonies on Saturday AM.

Question: Will Shirley Franklin wear a silk corsage on her doctoral robe (she's getting an honorary doctorate)? OMC, I hope that she has enough class not to be that tacky.

I love their Caprese - only Dave and Amore serve it right! So nice to order "as is" off the menu and get a real Italian style caprese.

I love their Caprese - only Dave and Amore serve it right! So nice to order "as is" off the menu and get a real Italian style caprese.

Ditto. Cheese, Tomatoes, and Basil are three of my middle names.:funn:

We went for our second time (total not in a day as some sowallers have) and were greeted by cheery, happy, and helpful servers. We were immediately sat and our order was in for the Caprese Salad and Tuna appetizer. The tuna is great, even if you don't normally do sushi, try it. Both were wonderful and our pizza was right out. We enjoyed both and took left overs for lunch tomorrow. What followed was the best Tiramisu I've ever had.

My only problem is that there is nothing to complain about. Not even a burned out light bulb. Great job Dave and everybody there.

I have heard RAVES about Pizza Bar and I can not believe that I have not had a chance to experience this heaven!
One of the bad things about being a chef...you have no time to experience other restaurants. This is my MAIN goal for my next day off! GO TO PIZZA BAR!

we went at the end of April and loved the Terrazzo and the pizza! the ocean breeze felt so good!