Some pizza joints try to get your attention with gimmicks: Cheese airlifted from Italy. Ovens that blaze
hotter than the sun. Stuffed crusts.
Which is all fine and good. But sometimes all you want is good pizza, a solid lineup of drafts... and a giant bell.
Say hello to Rustik Tavern, soft-opening this month as yet another stop on your never-ending quest for pizza nirvana.
This is the kind of place where you can while away an afternoon in front of college football with a bunch of like-minded folks. You’ll find plenty of tables along the windows (or under the only-slightly-creepy wall-size mural), but you’ll want to make for the brick-lined bar.
There, you’ll get a front-row seat—not just of the flat-screen, but of the fearsome wood-and-gas burning oven, which turns out Neapolitan-style pies with housemade mozzarella and ricotta. But save some room for the open-faced sandwiches piled with charcuterie and toasted in the pizza oven.
Like the chef, the manager is a veteran of Vinoteca Wine Bar, so you can expect a quirky list of hard-to-find bottles from around the world, as well as 10 draft beers like Delirium, Arrogant Bastard and Victory—not to mention a deafeningly loud, custom-made fire bell hanging over the bar. Expect to hear it at last call.
And all next morning.
Which is all fine and good. But sometimes all you want is good pizza, a solid lineup of drafts... and a giant bell.
Say hello to Rustik Tavern, soft-opening this month as yet another stop on your never-ending quest for pizza nirvana.
This is the kind of place where you can while away an afternoon in front of college football with a bunch of like-minded folks. You’ll find plenty of tables along the windows (or under the only-slightly-creepy wall-size mural), but you’ll want to make for the brick-lined bar.
There, you’ll get a front-row seat—not just of the flat-screen, but of the fearsome wood-and-gas burning oven, which turns out Neapolitan-style pies with housemade mozzarella and ricotta. But save some room for the open-faced sandwiches piled with charcuterie and toasted in the pizza oven.
Like the chef, the manager is a veteran of Vinoteca Wine Bar, so you can expect a quirky list of hard-to-find bottles from around the world, as well as 10 draft beers like Delirium, Arrogant Bastard and Victory—not to mention a deafeningly loud, custom-made fire bell hanging over the bar. Expect to hear it at last call.
And all next morning.
