We were so pleased to be a part of one of Chico’s longest running local newspapers in the latest issue of the Chico News & Review. In their weekly local food column, Jason Cassidy reviews some of our wood fired pizza and fresh beer on tap in his article “Trial by Wood Fire.” Jason writes:
The pizzas are built on a Neapolitan-style crust, and the pie from my first visit—the Smoked Porky ($17), with smoked pork, Yukon gold potatoes, cheese, green onions and white garlic sauce—didn’t lose much in the ride home. The crust—a little thicker than typical wood-fired ones—was still light and airy with a nice chewiness and tasty char on the bottom.
Jason goes on to write about the efforts we’ve made to open safely during this difficult time of global pandemic. He also highlights our namesake history of the Chico Electric Railway and the extensive brewing experience our our brewmaster Roland Allen.
We are delighted to receive kind words from on of our local foodies ad look forward to more coverage in the future.