Archive for 2008

May 30, 2008


a little something…
orzo pasta, artichoke hearts, bacon, “carbonara” 8.5
braised beef shortrib, anson mills polenta, horseradish cream 9
roasted asparagus, lemon aioli, la quercia prosciutto, breadcrumbs 8.5

butter lettuce, radish, scallions, blue cheese dressing 8
mixed lettuces, pinenuts, currants, vinaigrette 7.5
house pulled mozzarella, arugula, croutons, lemon oil 7.5

tomato sauce, hand pulled mozzarella, basil 10
slab bacon, carmelized onions, potato, rockhill cheese 14
house made sausage, peppers, roasted fennel, tomato sauce, mozzarella 12
mozzarella, grana padano, house made ricotta, garlic 12
la quercia prosciutto, soppressata, garlic, mozzarella, tomato sauce 13
olives, roasted eggplant, onions, chili flakes, goat cheese 13

caramelized onions 2 house made sausage 3
slab bacon 4 la quercia prosciutto 4
roasted fennel 2 soppressata 3
grated parmesan 2 house made ricotta 2
sweet peppers 3 olives 3
arugula (dressed) 3 mozzarella 3

rhubarb crisp, spotted dog ice cream 7.5
winder farms buttermilk panna cotta, roasted apricots 7.5
chocolate pudding, pecan shortbread cookie 8

soda pop 2 (coke…)
tea service 3.5 (republic of tea)
coffee service 3.5 (mill creek coffee roasters)

May 22, 2008

This Is More Like It

Nothing like some midnight ping-pong to set your mind right.

May 14, 2008

All Words, No Play

What is with all these words and no pictures. This is a question I ask myself. Sometimes I forget that to have truly insightful, engaging and otherwise beautiful shots of the Pizzeria in action that they must first be taken. So, I have put my camera inside my shoe as to not forget it tomorrow morning. We will be getting a delivery of plants/trees that we bought last week to get the patio all gussied up and ready. It proves to be exciting.

Mar 21, 2008


We are changing our saturday lunch hours. We will now be serving lunch from 12-3 on saturdays. Hey, who doesn’t want to get a little extra sleep before bellying up to a nice hot panini?

We recently were reviewed in the Salt Lake Tribune. Needless to say we were quite excited, take a look.

Feb 13, 2008


We have many opportunities throughout the day to ask and answer questions. What kind of questions you might ask? Let’s discuss. Do you do “take-out”? Hmm, good question. Yes, we are capable to do “take-out” although our food and especially our pizzas do not travel well. What we would like to see is for pizzas to get from our oven to your table in just enough time to slightly burn your hand when you go to pick it up. While some of the other menu items are not in need of so much immediate attention they don’t get any better as time goes on. This is not to say that when you take your few slices home after a lovely meal here that they won’t still be delicious cold out of the box, they will, but it just isn’t the same. We want everyone to be able to experience the immediacy of seeing us, seeing the oven, seeing their food on their table. So you can see why we feel that doing “take-out” doesn’t best represent who we are. But wait, you said you are capable of doing it. Yes, that is true. We have boxes, we have pizzas and I love to make them. So where does that leave us… We can do “take-out” when we are not too busy and you are willing to come in and order. We don’t take orders over the phone for a few reasons. One, it is not the most accurate and safe way to get what you have in your mind to eat into your belly. Two, we want to make sure that those people who have waited to get into the restaurant get their pizzas as soon as possible and aren’t displaced by someone who just calls up to get a pizza(ie. no butting). Third, our oven doesn’t get bigger as we get busier. This relates back to number two, those people who are in our restaurant take priority over those who aren’t. Now I know there will be people who say, I know how phenomenal your restaurant is and I know I can’t get anything like it anywhere else and I am on my way home and I WANT SOME PIZZA! I can understand. I have a baby at home and it is nice to be able to stay home and eat some delicious food without having to cook it. The simple truth is that we will not be able to accommodate everyone in every situation. It is not because we are mean people, we are just people.

Feb 01, 2008


What is it they say about change. We are embracing this inevitable beast and turning its power loose on our daily desire to eat something delicious. What a joy it is to see something new on a plate. To watch it make its journey to someone who it tasting it for the first time. We thank you in advance for being a part of this constant evolution and look forward to the continued surprises that lie ahead.

Jan 13, 2008

…when are you going to expand?…

We’d be sitting pretty if we had a nickle (sitting on a pile of nickles will not change your physical appearance in any way) for every time someone has repeated this phrase in some fashion or another. Since our opening we’ve heard it from everybody…”when are you going to expand?” Our answer is simply…”never.” And the reason is also simple for those who will hear it. Bigger is not always better. We’ve taken stock over these last several weeks and renewed our pledge to provide you, our friends, with the most pleasurable dining experience we can offer. We feel the food that we are providing is extraordinary and the service is getting better every day. It is our mission to drastically mend the thoughts and ideas that our community has… not just about dining, but about the entire process of food from its beginnings in the earth to its edification of our bodies. We desire all to partake of the richness, and hopefully, also, to impress ourselves along the way.

Jan 03, 2008

Pizzeria 712 is the new awesome

Thanks to my sister-in-law Betsy for the great post about P712. Check it out at her site the new awesome.