This Month's MagazineDining and SpiritsArts and EntertainmentTravel and LeisureHome and Real EstateHealth and WellnessShopping & FashionEvents and PicsElegant Wedding Magazine

Bookmark and share

Issue Date: April 2011


Upper Crust


Beth Stallings
stallings@glpublishing.com

The pizza oven at Wood and Wine is more than a 900-degree showpiece that turns out Neapolitan and American-style pies in a fast four minutes. The new Avon wine bar uses the maple-burning oven to add smoky accents to fire-roasted chicken in pasta dishes and even its wings, says sous chef Robb Koscho. Many of the toppings on the restaurant's super-thin-crust pizzas also go through this process. "We roast artichokes and Roma tomatoes in the pizza oven first so they gather all that earthy wood flavor," Koscho says, citing the truffle and mushroom pizza ($11). Here, hot tomatoes blend with meaty portobello for a rustic taste that's cut by sea salt infused in-house with truffle oil. 38790 Chester Road, Avon, 440-934-9463, thewoodnwine.com


Comments. All comments must be approved by our editorial staff.
 
Choose an identity
Other Anonymous
 
Name 
Website 
All of these fields are optional.
CAPTCHA Validation
Retype the code from the picture
CAPTCHA Code Image
Speak the code Change the code
 


Home | Subscribe | Archives | Advertise | Newsstands | Contact Us | Jobs | Legal
© Cleveland Magazine 2014 | P: (216) 771-2833 | F: (216) 781-6318 | 1422 Euclid Ave. Suite 730 Cleveland, Ohio 44115
This site is a member of the City & Regional Magazine Association