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

[Kurt]

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:

 

[Dave Rauschkolb]

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

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!

 

[TooFarTampa]

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.

 

[Dave Rauschkolb]

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.

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.

 

[Smiling JOe]

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.

 

[scooterbug44]

I've never seen someone put olive oil on their pizza in Italy. And I thought I'd seen them put EVERYTHING on there!

 

[Teresa]

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.

 

[Teresa]

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!

 

[scooterbug44]

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.

 

[bluemtnrunner]

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