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Issue Date: September 2013


Handy Work


Kim Schneider
schneider@clevelandmagazine.com

3 Palms Pizzeria // Those who have been to one of Shawn Monday's restaurants — the high-end tavern One Red Door or the craft-burger joint Flip Side — know the chef isn't afraid to get his hands dirty, as long as it means delivering a stellar meal. With his latest venture in Hudson, you'll be hard-pressed to find an ingredient that isn't made by those very busy hands. Monday used the same care when it came to putting together the Italian-driven spot last October. Craftsmen from Naples, Italy, built the wood-fired oven using their palms as a measuring tool — an ancient European technique — to help construct the grand piece of equipment that churns out pizzas. But before you sink your teeth into a slice, order up the meatball plate ($7). A single softball-sized portion comes with ciabatta bread, house-made ricotta cheese and your choice of sauce. Trust us and pick the pistachio pesto, a bright and tangy twist on a classic condiment. As for choosing from the 12 pizzas on the menu, go with the Formaggio Di Capra ($13), sprinkled with local goat cheese, prosciutto, fresh cherry tomatoes, basil and slivered garlic, or the Bianco and Verde ($11), loaded with garlic sauce, ricotta, Parmesan and arugula. Simple, yet inventive cuisine like this deserves a round of applause.

3 Palms Pizzeria, 60 Village Way, Hudson, 330-342-4545, 3palmspizzeria.com


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