Dec 26, 2008
Wood Fired Bread
Oxtail-Foie Gras Ravioli
Chanterelle Mushrooms, Oxtail Jus
Endive, Frisee, Mixed Lettuces
Vegetable Terrine, Herb Pesto
Whole Roasted Kobe Beef Tenderloin
Potato Gratin, Brussels Sprouts, Truffle Sauce
Allred Farms Apples, Brioche, Saba
Alto Adige Cheese
Orange Chocolate Napolean
There are still a few spots left. Call to reserve if you would like to join us.
Dec 05, 2008
Joseph promises to bring the pain, so to speak. Or the party, I don’t remember. Either way, it is going to be a ball at the Pizzeria.
We are doing a 5 course menu-$75/person(not including alcohol or gratuity). Dinner will be from 8p.m.-10p.m. at which time the restaurant will be transformed in to dance party U.S.A(dancing is included but please, no electric slide). We are doing only one seating so call and let us know you want to come.
Dec 05, 2008
Yes, it is true. We are accepting reservations now at Pizzeria 712.
Here is the skinny:
Monday-Thursday reservations are accepted for any time
Friday-Saturday reservations are accepted from 5:00p.m.-6:00p.m. only
For lunch parties reservations are accepted for groups of 6 or more only. Any day of the week
Our goal is allow groups or people dining for special occasions to have some security but as with anything we know it may not accommodate everyone.
You can reserve by calling 801-623-6712
Oct 08, 2008
I have just had one of the best lunches in a long time. Being able to walk there just makes it that much better. If you have not had a chance to visit Dew then you simply must go. They are making astoundingly good Bahn Mi(vietnamese with bit of french influence) sandwiches and other delicious simple sandwiches. I also enjoyed a light and refreshing noodle salad with carrot and cilantro. The space is clean, both in actuality and feel, well laid out and enjoyable and the prices are cheap to boot. I have a feeling I will be eating there a lot. On that same note, a new restaurant just opened in downtown Provo called Spark. I have not had a chance to eat there yet but will keep you posted.
Sep 11, 2008
A recent review in the Salt Lake City Weekly
Sep 04, 2008
It had to happen. It was unavoidable. We had to make the pilgrimage to get the blessing. What am I talking about you ask. Well… This could take a while.
Set your minds eye back a few years. Joseph and I are toiling away up at Sundance. The Pizzeria isn’t even a glint in our eye. Our sights are set on opening a bistro and bakery. There we are (the movers and shakers we were) laying down the foundation for this bistro. As fortune would have it my responsibilities as the Tree Room Chef would take me on a business trip to Phoenix, AZ. There is a culinary school there that we were hoping to extract a few unsuspecting souls from. Wanting to make the most of the time there I thought it best we visit this Pizzeria that I had heard and read about, Pizzeria Bianco. We rolled on down there having vaguely remembered hearing there was usually a long wait (2 hours). We put our names down and bided our time getting appetizers at another restaurant. We worked through some descent apps. and made our way back to Bianco’s for the main event. For those of you who have never been, it is set in downtown Phoenix on a historic block. Bianco’s is housed in a gourgeous old building, the remnants of an old foundry. Beautiful windows on the front. Glowing fire inside. As we ordered and food began coming I felt the excitement of being in the right place at the right time. Truly amazing food came pouring out. So good, you can’t even bother with dessert. As we left I began to wonder about our own plans for our restaurant.
Later on down the road I got connected with Dave Tuoumisto of Bajio’s fame (Owner of the new Timpanogas Harley Davidson store in Lindon) and he was kind enough to look over our business plan. He let us know that our current ideas and plans needed to be revisited. So we started talking about doing something smaller. As fate would have it, the building we were looking at leasing got sold out from under us and voila. Pizzeria Seven Twelve. Sure, there was the whole building the restaurant, hauling concrete and the like but we’ve covered that already. So, long story longer, we wanted to go back down and see Bianco’s after we had flung some pizzas of our own, and of course pay our respects to Chris. We brought our wives for backup in case things got ugly. I was hesitant to disturb Chris while he was so busy but we went for it anyway and in true form he was willing to talk shop with us. A true gentleman. So if you are ever in Phoenix and feel like waiting for 2 hours outside on a blistering hot sunny day(it’s worth it), I recommend you stop in and say hi to Chris. If we’re lucky maybe it will remind you of Pizzeria Seven Twelve.
The walk back to the car is much easier with a full stomach.
Aug 27, 2008
Sure it has taken a little longer this year to taste the epitomy of summer, so it is difficult not to feel giddy when Joseph walks in the door with just off the vine (as in he helped pick them) tomatoes. Our friends at Jacob’s Cove Farm are growing some of the best tomatoes I have ever seen. They are being grown biodynamically to boot(more on that later). One look at their farm and you know something special is going on there. Tomatoes, melons and cukes all growing vertically, reaching for the proverbial sky and looking good doing it.
These beautiful tomatoes are starring nightly in a Caprese salad as well as a lovely Bruschetta with more to come as inspiration prods us. When you come and eat these beautiful plump vessels of stored sunlight and love, don’t feel bad for gushing over them. We’ll pretend we don’t see.
Aug 26, 2008
What you can’t see in this beautifully captured moment of Americana is the boys (and their wives) from P712 enjoying a soda and a dog at the local Owlz game. Next to enjoying wood fired pizza, this could be as good as it gets.
Jul 17, 2008
We’re looking for some new tunes to play during service and decided what better way to interact with our community than to have our community decide what to listen to. Upbeat, fun, progressive artists and songs are preferred but we will consider anything. Create a playlist, long or short, and put it on a cd and drop it by the pizzeria, if we like it we’ll add it immediately. (Please no gangster rap)
Jun 08, 2008
In our ever-increasing efforts to offer higher quality products and after months of discussion, we’re offering Coca Cola from the bottle at Pizzeria Seven Twelve. A simple matter of ingredients is at the heart of this decision. Coke from the bottle is made in Mexico and sweetened with cane sugar. Coke made in the US is sweetened with high fructose corn syrup, a derivative of corn which the US government subsidizes, which enables giant US food producers to cash in while offering sub-standard flavor. Now for us it’s not so much a political issue as it is a taste issue. In essence, Coca Cola from the bottle tastes better.