If you grew up eating pizza in Louisville – or for that matter just about anywhere in the U.S. outside, possibly, the urban Northeast – you may be excused for believing that pizza is all about the toppings. Sausage, pepperoni, mushrooms, onions, bacon and pineapple and even anchovies, oh, my: Pile ‘em high! And don’t forget to dollop on the sweet, sweet tomato sauce and a lake of molten, stringy cheese. Continue reading
Hold on a minute! Didn’t we just write about pizza last month, with a report on Frascelli’s in Crestwood?
And not that long ago, around Christmas, didn’t we review Di Orio’s, a new pizzeria in St. Matthews?
I told you that pizza was getting to be the next really big thing. Continue reading
With all the justified uproar these days about mountaintop removal, miner safety and other issues surrounding Kentucky’s beleaguered coal industry, it may seem a bit odd to have something nice to say about coal.
But damn! A coal-burning oven makes one fine pizza. What’s more, the good folks at Coals Artisan Pizza, recently arrived in the Vogue Center, are burning re-mined hard anthracite coal, which is about as environmentally friendly as coal can be. Continue reading