Pizza is the most primal and ancient of foods: flat bread cooked on a hot stone, covered in just about anything that’s handy. It’s easy to imagine our cave-dwelling ancestors stuffing their pie holes with mammoth and pineapple pizza, washed down with some accidentally fermented yeasty concoction.
So remember that when you’re at the new SOUTH PERRY PIZZA, chomping on their already amazing pizza and connecting with your inner caveman. “This good,” you’ll think. “Want more!”
But there’s nothing old or too rote at South Perry — the latest landmark in the neighborhood’s resurgence. Across the street from the Lantern Tavern, which opened in April, South Perry Pizza took over a former storage space with two large garage doors and somehow transformed the forgotten building into a swank, and welcoming, pizza joint.
“Our goal is to be for friends, family, neighbors,” says Pat Kautzmann, who opened the restaurant with wife Sue and daughter Krista. “We’re a neighborhood place.”
Large windows line the building’s west side, looking out on to Perry Street, and inside is an open, warmly industrial dining area. Behind the bar sits the oven, the stainless-steeled pizza machine manned by the restaurant’s cook, Christopher Deitz.
The menu is uncomplicated, featuring eight pizzas, four salads and some appetizers.
“We wanted to keep things really simple,” says Krista. “There’s a lot of things that are complicated in life. Pizza shouldn’t be.”
This doesn’t translate to boring pizza. The dough, which took the family six months to perfect, bakes into a thin crust that is both crispy and chewy.
And check out the Sopressata. This pie’s main attraction is the Italian dry-cured salami, which is supported in its scrumptious fame by basil, mozzarella and a delicate tomato sauce. Of course, the old stand-bys are there for the habitual: pepperoni, margherita and cheese.
The restaurant also has a bevy of topping options, from mascarpone and Beecher’s cheese curds to prosciutto and arugula.
You don’t have to be a hunter-gatherer to get behind that. — NICHOLAS DESHAIS
South Perry Pizza, 1011 S. Perry St, is open Tues, Wed, Sun 4 pm-9 pm, and Thurs-Sat 4 pm-10 pm. Call 290-6047 or visit southperrypizzaspokane.com.
Showing posts with label pizza. Show all posts
Showing posts with label pizza. Show all posts
Wednesday, December 16, 2009
Wednesday, November 18, 2009
Family fun
“We serve fun at Shakey’s, also pizza. Shakey’s!”
The old ad jingle evokes memories of crew cut teens in Bermuda shorts and horn rim glasses, all piling into a wood-paneled van with their surfboards. In California in the ’60s, SHAKEY’S was where you hung out, mostly for the pizza and the irreverence. (Sample vintage sign: “In case of fire, remain calm and stay seated until all employees have left the building.”)
In the ’60s and ’70s, there were a couple of Shakey’s outlets on East Sprague; in the mid-’80s, there were a couple more on East Francis. Now the “Pizza Parlor and Ye Public House” has returned — and they’re still making their own pizza dough on the premises, fresh daily.
Steve Hersey, who owns the new Northpointe Shakey’s, says, “Everybody has a Shakey’s story — like standing on the bench and peering through the window as the dough was being made.”
Hersey tells of families driving in from the Tri-Cities and Seattle just for the taste. (Nearly all of Shakey’s U.S. locations are in California.)
The menu features appetizers, a salad bar, fried chicken (eight pieces with Mojos for $16), nine specialty pizzas (from Ultimate Meat to Garden Veggie, both thin-crust and pan, $7.50-$21), make-your-own pizzas ($4-$19), kids’ meals ($5), family meals and party packages.
Everything caters to large gatherings and family fun: the sports-bar nook (beer and wine only, but with big TVs), the arcade games in the next room (win long snakes of tickets on the Spin-N-Win!), the long-bench seating.
When Hersey says that he likes to “bring in the large groups,” he means it. Got 20 people you need to feed fast? Get four one-topping pizzas, two dozen pieces of fried chicken and Mojo potatoes (thin, lightly battered and fried potato slices) for $110. (It’s on the menu.)
From the oddball slogans to the fun room, from the uniformed sports teams slurping down soft drinks to the nostalgic gray hairs cuddling their grandchildren, it’s clear that Shakey’s is fixated on making sure that you have fun.
Oh, and they also serve pizza. — MICHAEL BOWEN
Shakey’s Pizza Parlor, 9602 N. Newport Hwy., is open Sun-Thu 11 am-10 pm, Fri-Sat 11 am-11 pm. Call 464-0200.
The old ad jingle evokes memories of crew cut teens in Bermuda shorts and horn rim glasses, all piling into a wood-paneled van with their surfboards. In California in the ’60s, SHAKEY’S was where you hung out, mostly for the pizza and the irreverence. (Sample vintage sign: “In case of fire, remain calm and stay seated until all employees have left the building.”)
In the ’60s and ’70s, there were a couple of Shakey’s outlets on East Sprague; in the mid-’80s, there were a couple more on East Francis. Now the “Pizza Parlor and Ye Public House” has returned — and they’re still making their own pizza dough on the premises, fresh daily.
Steve Hersey, who owns the new Northpointe Shakey’s, says, “Everybody has a Shakey’s story — like standing on the bench and peering through the window as the dough was being made.”
Hersey tells of families driving in from the Tri-Cities and Seattle just for the taste. (Nearly all of Shakey’s U.S. locations are in California.)
The menu features appetizers, a salad bar, fried chicken (eight pieces with Mojos for $16), nine specialty pizzas (from Ultimate Meat to Garden Veggie, both thin-crust and pan, $7.50-$21), make-your-own pizzas ($4-$19), kids’ meals ($5), family meals and party packages.
Everything caters to large gatherings and family fun: the sports-bar nook (beer and wine only, but with big TVs), the arcade games in the next room (win long snakes of tickets on the Spin-N-Win!), the long-bench seating.
When Hersey says that he likes to “bring in the large groups,” he means it. Got 20 people you need to feed fast? Get four one-topping pizzas, two dozen pieces of fried chicken and Mojo potatoes (thin, lightly battered and fried potato slices) for $110. (It’s on the menu.)
From the oddball slogans to the fun room, from the uniformed sports teams slurping down soft drinks to the nostalgic gray hairs cuddling their grandchildren, it’s clear that Shakey’s is fixated on making sure that you have fun.
Oh, and they also serve pizza. — MICHAEL BOWEN
Shakey’s Pizza Parlor, 9602 N. Newport Hwy., is open Sun-Thu 11 am-10 pm, Fri-Sat 11 am-11 pm. Call 464-0200.
Wednesday, May 20, 2009
Big pie dreams
As Bruce Springsteen sings: “From small things, mama, big things one day come.” A big-time hit in its humble downtown Sandpoint location across from the park, BABS’ PIZZERIA had barely taken over the former Ice House Pizza place in 2007 when they realized the space was just too small. Across town on Highway 2, the new Mountain West facility was being built, housing several other restaurants including Dish and a new Subway.
“This fills a need on this side of town,” says Babs Tietjens, who runs the pizzeria with her mother BJ.
The signature offering is New York-style, thin-crust pizza. Besides your basic cheese ($2.75/slice; $10-$16/pie), there are specialties like the Village (pesto, mozzarella, sundried tomatoes, artichokes, crumbled feta), the Little Italy (marinara, mozzarella, sweet sausage, green peppers, red onions) and the Hells Kitchen (marinara, mozzarella, spinach, roasted red peppers, mushrooms and chicken). Not sure if it’s indecisiveness or the need to have it all that inspires the Yuppie — half “meat lovers” and half “veggie lovers” — pizzas ($16/$25), but it’s funny either way.
Most pies are $14 for 12-inch and $20 for 18-inch, and all are available for dine-in or takeout.
Besides pizza, there are sandwiches like the meatball parmesan or Italian sausage and pepper ($8), stromboli ($7-$12) and its cousin, the calzone, with a choice of four toppings ($8).
Although they don’t make their own pasta, they do make the sauce. Besides the standby of spaghetti with or without meatballs or sausage ($8-$10), they have a daily special.
Babs makes the puff pastry-filled artispins — artichokes and spinach — and spanokopita with spinach and feta, as well as the raspberry-chipotle wings ($7-$12).
They also serve salads, a few soups, some desserts and both wine and beer, all parts of the menu they hope to continue to expand. Both mother and daughter are still dreaming big. — CARRIE SCOZZARO
Babs’ Pizzeria, 1319 Hwy 2, Suite C, Sandpoint, Idaho, is open Mon-Thu 11 am–8 pm, Fri-Sat 11 am-9 pm. Call (208) 265-7992.
“This fills a need on this side of town,” says Babs Tietjens, who runs the pizzeria with her mother BJ.
The signature offering is New York-style, thin-crust pizza. Besides your basic cheese ($2.75/slice; $10-$16/pie), there are specialties like the Village (pesto, mozzarella, sundried tomatoes, artichokes, crumbled feta), the Little Italy (marinara, mozzarella, sweet sausage, green peppers, red onions) and the Hells Kitchen (marinara, mozzarella, spinach, roasted red peppers, mushrooms and chicken). Not sure if it’s indecisiveness or the need to have it all that inspires the Yuppie — half “meat lovers” and half “veggie lovers” — pizzas ($16/$25), but it’s funny either way.
Most pies are $14 for 12-inch and $20 for 18-inch, and all are available for dine-in or takeout.
Besides pizza, there are sandwiches like the meatball parmesan or Italian sausage and pepper ($8), stromboli ($7-$12) and its cousin, the calzone, with a choice of four toppings ($8).
Although they don’t make their own pasta, they do make the sauce. Besides the standby of spaghetti with or without meatballs or sausage ($8-$10), they have a daily special.
Babs makes the puff pastry-filled artispins — artichokes and spinach — and spanokopita with spinach and feta, as well as the raspberry-chipotle wings ($7-$12).
They also serve salads, a few soups, some desserts and both wine and beer, all parts of the menu they hope to continue to expand. Both mother and daughter are still dreaming big. — CARRIE SCOZZARO
Babs’ Pizzeria, 1319 Hwy 2, Suite C, Sandpoint, Idaho, is open Mon-Thu 11 am–8 pm, Fri-Sat 11 am-9 pm. Call (208) 265-7992.
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