Settling into the winter hearth, eating pizza & bagels
Now taking PIZZA orders for:
Wednesday – 12/1!
Thursday – 12/2
Friday – 12/3
Saturday – 12/4
Pickup slots are available between 4pm – 7pm
Now taking BAGEL orders for:
Sunday – 12/5 – 10am – 1pm
FRIST Sunday of the month bagel subscribers pick up this weekend
Keep your eye out for details on take, boil and bake bagel kits for New Years Day
For continued safety and precaution, we ask that everyone continues to wear masks when picking up orders
We will be closed Thanksgiving Day :]
Add salad, bread, produce, beer, wine, to your order!
Pizza menu is at the bottom of this email and online
We cannot accommodate build your own pizzas at this time
Whole pizzas only, no half-n-half’s
Pizzas will be served hot and ready to eat, pre-cut and pre-boxed
Orders are first come first serve and will be closed when sold out
All payments will be made prior to pick up
If you want to tip, you can find the option on the order form
Pre-ordered, pre-paid, limited call in and walk up orders are available
Our first priority is to keep our staff, customers, and community safe during this continued pandemic, our dining room will remain closed
Canceled orders will result in a refund of the total minus 5% to cover credit card processing fees
Salads are boxed, undressed, and should be tossed thoroughly before serving.
To reheat pizzas – place a wire oven rack in the upper part of the oven, turn the oven to 400. Place pizza directly on a wire rack with a pan underneath to catch any drippings. Heat for a few minutes until the cheese is melty.
To go containers and pizza boxes are getting hard to come by, so we might be rotating through what we can get our hands on
Bagel Chips – thinly sliced, toasted, olive oil and sea salt
2019 Fuso Vino Rosso, IT – $15
The FUSO project started 10 years ago with this FUSO Barbera. It’s 100% Barbera that finished in cavernous cement tanks. The Colli Tortonesi’s (a DOC of Piedmonte) clay and limestone soil give this Barbera more depth than one usually sees in a daily drinker, and has a nice touch of funk with lifted fruit and volatile acidity.
Like all reds in the FUSO project – good served with a slight chill.