Pizza

Monday, July 27, 2015

Ibis Bakery taking reservations for Wednesday's pizza night

Posted By on Mon, Jul 27, 2015 at 3:04 PM

Ibis Bakery creates a different pie for each Pizza night. - IBIS BAKERY
  • Ibis Bakery
  • Ibis Bakery creates a different pie for each Pizza night.

Ibis Bakery's latest pizza night — this Wednesday, July 29 — will have just one variety available. But it sounds more than worth the drive to Lenexa (the bakery is located at 12817 West 87th Street Parkway) for a taste. 

Chris Matsch, who owns the business with his wife, Kate, says this time the pie features black plum tomatoes ("They're dark brown and more savory than sweet," he says), zucchini, onion, basil and cheese. The produce and dairy come from Stony Crest Urban Farm, KC Food Circle and the New Roots for Refugees farmers, Green Dirt Farm, and the Shatto Milk Co.

Continue reading »

Tags: , , , , ,

Wednesday, July 22, 2015

Pizzeria Locale brings Chipotle speed and organization to Neapolitan pizza in Waldo

Posted By on Wed, Jul 22, 2015 at 11:05 AM

Chris de Peralta rolls out the dough.
  • Chris de Peralta rolls out the dough.

Is pizza better when it comes out of the oven faster? A lot faster?

Waldo is about to find out. Pizzeria Locale, which opens today at 11 a.m., at 505 West 75th Street, is the first outpost of the fast-casual pizzeria created by Denver restaurateurs Bobby Stuckey and Lachlan MacKinnon-Patterson in 2011. The new restaurant can serve either a 10-inch signature pizza or a custom-designed creation in just about two minutes.

That first Pizzeria Locale was a full-service restaurant (and still is), but when Stuckey and Mackinnon-Patterson went into partnership with fast-casual giant Chipotle — that company's CEO, Steve Ells, is a big fan of the fine-dining restaurant Frasca, the first Stuckey and Mackinnon-Patterson collaboration — the two men wanted to benefit from Chipotle's expertise in the fast-casual market.

"We're the ones who wanted to test a restaurant concept that could offer a great, high-quality pizza quickly and at a competitive price point," says Stuckey, who flew into Kansas City yesterday for the restaurant's media preview.

Continue reading »

Tags: , , , ,

Thursday, February 5, 2015

Arris' Pizza, serving pies and gyros, is open in Lenexa

Posted By on Thu, Feb 5, 2015 at 11:18 AM

The Pandora pizza at Arris' has house-made Greek sausage.
  • The Pandora pizza at Arris' has house-made Greek sausage.

Arris' Pizza, founded by Greek-born Arris Pardalos in Jefferson City in 1961, has developed an almost cult following over the past half-century, particularly among former college students who attended schools in Jefferson City, Columbia and Springfield.

The Pardalos family still owns and operates the original Arris' Pizza in Jefferson City and has sold select franchises of the restaurant to friends and family members to operate. That includes Jefferson City native Matt Alexiou, who started working at the original Arris' as a teenager.

On Monday, Alexiou and his wife, Anne, opened the first Arris' Pizza in the Kansas City metro at 12812 West 87th Street Parkway, in Lenexa. 

Continue reading »

Tags: , , , , ,

Wednesday, January 28, 2015

Blue Grotto has some big changes ahead, including a new name

Posted By on Wed, Jan 28, 2015 at 12:44 PM

Changes ahead for the Blue Grotto. - JAIME WARREN
  • Jaime Warren
  • Changes ahead for the Blue Grotto.


Fintan Molloy, owner of Brookside's Blue Grotto, says the seven-year-old restaurant is turning its focus away from pizza. The new menu will emphasize steak, fish and burgers. And a new name is on the horizon: Bia, the Gaelic word for food. Molloy says the transition to the new name will not be immediate.

"The Blue Grotto's primary clientele has been women," Molloy says. "They would come in for pizza and a salad while their husbands or boyfriends would wander over to the Brooksider for a burger."

Molloy has brought chef James Landis back to the Blue Grotto's kitchen — Landis had left the restaurant to work at Le Fou Frog — as both chef and partner. They both hired Joe Sekavec away from Affare to be Blue Grotto's chef de cuisine.

Continue reading »

Tags: , , , , ,

Tuesday, January 27, 2015

Topp'd Pizza owner serves small pizza, but has big plans

Posted By on Tue, Jan 27, 2015 at 11:35 AM

Chad Talbott is peddling pizza.
  • Chad Talbott is peddling pizza.

There's a sign on the window at the two-week-old Topp'd Pizza at 3934 Rainbow: "Yes, we are local."

Before putting the sign on the window, the 32-year-old owner, Chad Talbott, was answering a lot of questions from patrons about his fast-casual operation, which prepares both signature and custom-made 9-inch pizza pies in less than five minutes: "People wanted to know if I was a franchisee for a pizza chain or if Topp'd was part of a big corporation," Talbott says.

The answer is no, but Talbott wants to stress the point.

"I need to get the word out that I'm an independent operator, and this is, right now, the only Topp'd in the country."

Continue reading »

Tags: , , , , , ,

Tuesday, December 23, 2014

Il Lazzarone's Erik Borger moves his Neapolitan oven into new River Market space

Posted By on Tue, Dec 23, 2014 at 1:27 PM

Erik Borger was ready to do some heavy lifting.
  • Erik Borger was ready to do some heavy lifting.

When Erik Borger — the owner of the eight-month-old Il Lazzarone pizzeria in St. Joseph, Missouri — told The Pitch that he was opening a second location of his restaurant in the River Market next March, he said he hoped that he wouldn't have to wait so long to purchase an authentic Naples-manufactured Acunto Mario Forni oven for the Kansas City operation.

The cost of purchasing and shipping the Acunto Mario Forni oven for the St. Joseph location set the 33-year-old restaurateur back about $30,000. Today, Borger's second Forni oven — a 6,000-pound wood-burning creation — arrived in front of the new Il Lazzarone location at 412 Delaware, ready for Borger to jump on the bright-orange forklift and haul the oven into the main dining room of the uncompleted restaurant. The former competitive bodybuilder was ready to do some heavy lifting.

The Acunto Mario Forni oven will be a necessary component to Borger's receiving the same authentication from the Associazione Verace Pizza Napoletana (a panel of  Neapolitan pizzaiolos “seeking to cultivate the culinary art of making Neapolitan pizza,” according to the organization’s website) that his first restaurant received; the St. Joseph Il Lazzarone is the only pizzeria in Kansas or Missouri to be authorized as truly Neapolitan pizza.


Tags: , , , ,

Monday, December 8, 2014

Il Lazzarone Pizza in St. Joseph to open River Market location

Il Lazzarone Pizza in St. Joseph plans to open a River Market location.

Posted By on Mon, Dec 8, 2014 at 3:36 PM

Seriously, Neapolitan pizza is coming to River Market.
  • Seriously, Neapolitan pizza is coming to River Market.

UPDATE: Erik Borger, owner and operator of the seven-month-old Il Lazzarone pizzeria at 1628 Frederick in St. Joseph, signed the lease today for 412 Delaware, in the River Market. He says he'll start construction as early as tomorrow, turning the 3,100-square-foot space into the second location of his Neapolitan pizza restaurant. Borger is hoping to open the venue March 1, 2015.

Borger had initially looked at the River Market location three years ago, before he decided that he would open his restaurant in St. Joseph, where he lives.  And yes, he's in negotiations to obtain the same kind of wood-burning Acunto Mario Forni oven that he uses in the first Il Lazzarone (an oven that cost the young entrepreneur more than $30,000 to ship from Naples).

"My importer may have one here for me to buy," Borger says. "It might be easier this time."

Continue reading »

  • Il Lazzarone Pizza in St. Joseph plans to open a River Market location.

Tags: , , , , , ,

Artego Pizza now open on 39th Street

Posted By on Mon, Dec 8, 2014 at 1:08 PM

The mezzaluna-sized  pizza at Artego: two slices.
  • The mezzaluna-sized pizza at Artego: two slices.

Many — too many — restaurants have opened and closed at 900 West 39th Street since the original tenant, Pangea, closed in 2008. That bistro was followed by a Mexican concept, then a Peruvian one and then, of course, the high-profile but short-lived Peanches. The newest restaurant in the space, a cheery pizzeria called Artego Pizza, may be the place that finally succeeds here.

Owner Joe Perez — former Kansas City Chiefs player and one of the original founders of the Jacobson restaurant — officially opened the 65-seat pizza restaurant on Saturday. Perez gutted the former Peanches interior, installed his own galvanized steel bar, and did almost all of the physical labor by himself, he says. "I spent 16 hours just refinishing and polishing the concrete floors," Perez says.

Continue reading »

Tags: , , , ,

Wednesday, November 5, 2014

Bum a ride to St. Joseph and try Il Lazzarone's officially sanctioned Neapolitan pizza

Posted By on Wed, Nov 5, 2014 at 11:54 AM

Erik Borger's Il Lazzarone in St. Joseph  is the only pizzeria  in Kansas and Missouri to be certified as "authentically" Neapolitan. - ANGELA C. BOND
  • Angela C. Bond
  • Erik Borger's Il Lazzarone in St. Joseph is the only pizzeria in Kansas and Missouri to be certified as "authentically" Neapolitan.

In Italy, a lazzarone is a scrounger, a bit of a bum. In St. Joseph, though, a lazzarone just might get some respect. Or, anyway, a great pizza.

“In Naples,” says Erik Borger, a former competitive bodybuilder who this year opened a pizzeria called Il Lazzarone in the Missouri city, “a lazzarone might only work just hard enough for a meal and a bottle of wine. I liked that idea.”

Borger is the antithesis of a lazzarone. It took considerable labor and planning to open his restaurant — and to make it the only pizzeria in the area to have been certified authentically Neapolitan by the American Delegation of the Associazione Verace Pizza Napoletana.

Borger’s storefront restaurant, at 1628 Frederick, in St. Joseph’s core, fired up its oven only six months ago, but the owner started the application process to become a true Neapolitan pizzeria long before he opened the doors to the 78-seat Il Lazzarone.

“It can take years,” Borger says of the stringent requirements. “I started studying the guidebook, which is 46 pages long, five years ago. You have to have a wood-fired oven that has a minimum temperature of 800 degrees. The pizza has to cook in 90 seconds. You can only use a spiral or fork mixer — anything else raises the temperature of the pizza dough.”

Continue reading »

Tags: , , , ,

Monday, October 27, 2014

Villa Capri serves old school pizza in brand-new location

Posted By on Mon, Oct 27, 2014 at 12:44 PM

Steve Scudiero is still using the pizza ovens that his father, Tony, purchased for the original Villa Capri restaurant in 1961. He has changed the sausage, however. The Villa Capri now uses Scimeca's sausage instead of Mendolia's.
  • Steve Scudiero is still using the pizza ovens that his father, Tony, purchased for the original Villa Capri restaurant in 1961. He has changed the sausage, however. The Villa Capri now uses Scimeca's sausage instead of Mendolia's.


The Villa Capri — the new Steve's Villa Capri, at 10412 Mastin — opened for lunch today. Steve Scudiero, who took over the iconic Overland Park restaurant from his father, Tony Scudiero, two years ago, began serving dinners 10 days ago.

The dining room of the new restaurant is painted a pistachio green and looks very fresh and clean but barren. The murals from the old restaurant — Tony's Villa Capri restaurant, a mainstay at 8126 Metcalf for over a half-century — have yet to be installed. And almost every customer  who steps through the door asks about them.

When Steve Scudiero spoke to The Pitch back in May, he didn't think he was going to be able to take the dining-room murals, which date back to the opening of the Villa Capri in 1961. (The reasons for the move were complicated, Scudiero says, but he's glad he made the decision: "I'm finally making money again," he says.)

Continue reading »

Tags: , , , ,

Most Popular Stories

Recent Comments

Slideshows

All contents ©2015 Kansas City Pitch LLC
All rights reserved. No part of this service may be reproduced in any form without the express written permission of Kansas City Pitch LLC,
except that an individual may download and/or forward articles via email to a reasonable number of recipients for personal, non-commercial purposes.

All contents © 2012 SouthComm, Inc. 210 12th Ave S. Ste. 100, Nashville, TN 37203. (615) 244-7989.
All rights reserved. No part of this service may be reproduced in any form without the express written permission of SouthComm, Inc.
except that an individual may download and/or forward articles via email to a reasonable number of recipients for personal, non-commercial purposes.
Website powered by Foundation