![]() ![]() The bread we use for toasts and croutons is Superba-made daily by sister company, the truly “superb” Superba Food + Bread’s Bakery, so there’s everything to like. It all starts with pizza dough prepared by Pitfire bakers, “who have been making it for over 15 years!” reports Goodman. Only here it is a wood-burning oven, complete with cleverly placed common tables angling out from it so that the entire place really has a view.Īnd the white-tiled wood-burning oven is “sexy,” laughs self-effacing CEO Jeff Goodman, a happy east coast transplant who can compare pizza styles on a national level, and downplays his impressive resume, that includes University Restaurant Group. In a sense diners are gathered around a gleaming “pit fire,” as in pre-historic days. Pit fire Pizza’s fashionable industrial-style decor immediately let’s you know this pizzeria is high-end with soaring ceilings, chic lighting, wood tables, polished concrete floor, a sort of open-performance kitchen, one entire window wall and interesting seating. It’s shown plopped on a house-made (Superba Bakery) Pitfire Smothered Cookie ($5.50 for two toppings) here topped with California EVOO or Virgin Olive Oil, house-made dark caramel sauce, Maldon salt and hazelnuts toasted in the kitchen. Want a DQ for dessert? Here it is, elevated and gigantic, in the Organic Vanilla Soft Serve form the Straus Family Creamery in Marin County ($3.50 – possibly less expensive than a DQ in this case). This concludes that the more times origin of products are noted on a menu, the higher the price. It decidedly turns on its head the work detailed in his enlightening book, The Language of Food, academic Dan Jarofsky’s extensive study that includes menus. Produce could have come from any of the “Friends of Pitfire” listed on the menu, including the neighborhood Kenter Canyon Farms or the well-known farms of the Weiser Family, California Sunrise, Suzie’Crows Pass, Frog Hollow, China Ranch or China Hills. It should be a subtle but flavorful pie!” Its finished with several ounces of burrata, squash blossoms, Maldon sea salt, Extra Virgin olive oil, and hand torn basil. The raw baby zucchini topping it has been marinated in lemon juice, lemon zest, salt, pepper and chili flake. Goldman told us “it is baked with roasted garlic oil and yellow squash that has been seasoned with salt and pepper. Ī dazzling Squash & Squash Blossom Pizza gleams with California gold and green colors beautiful enough for a painting. The dishes can be ordered as individually or grouped with the Smashed Avocado Toast on their new Farmer’s Market Plate for a unique, universally appeal vegetarian meal($12.50). The experience is again the equivalent of a trip to the best farmer’s market with the Pitfire kitchen doing the heavy lifting and their commercial grills adding finesse. Other new Summer Sides on the Pitfire Pizza menu (left to right): Smashed Avocado Toast ($6), Grilled Zucchini ($5) and Heirloom Tomatoes with Ricotta & Chunky Basil Vinaigrette ($5). ![]() It you want sauce, a lovely non-acidic tomato sauce is spread on the Pitfire Pizza classic Margherita ($10) that adds parmesan plus California EVOO to the fresh mozzarella, tomato sauce and “torn” basil.Ī classic Little Gem Caesar Salad is so fresh, so perfectly seasoned with each leaf lightly dressed and so wonderfully textured with crouton blocks (from Superba Bakery!) it’s hard not to eat the entire thing although it is large enough for a table share starter or side. The best-selling Heirloom Tomato Pizza (above) defines summer, blanketed in glorious fresh red, purple and yellow large and pearl tomatoes, punctuated with torn basil. One seasonal example is Pitfire Pizza’s summer harvest menu, so popular it was brought back with additional abundanza dishes. It is an entire dish on a crispy pie as you would have in an upscale restaurant. It’s not so much a classic pie with fairly standard toppings that originated in Italy as a quickly prepared dough circle used as a plate for leftovers. Pizzas are brushed with a light garlic puree and olive oil, then garnished with ingredients straight from the farmers market before they go into the oven. And how does this work out? It’s like living in Malibu and having your private chef cook for you, albeit with seasoning geared to a delicate American palate.Īnd it’s like coming home with a large welcome sign outside the door directing you to the store’s free nearby parking areas. ![]() ![]() (Gerry Furth-Sides) California-inspired favorite Italian dishes prepared with an abundance of the freshest, most straightforward ingredients with counter-service practical prices – bread products produced from sister Superba Bakery – is the ticket at Pitfire Pizza Company. ![]()
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