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Issue Date: April 2011

Upper Crust

Beth Stallings

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,

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