CMH Gourmand – Eating in Columbus & Ohio

Dining, Donuts, Dives and Diatribes

  • Recent Comments

    cmh gourmand on Reflections on Taco Trucks Col…
    joepeffer on Reflections on Taco Trucks Col…
    cmh gourmand on Pats Donuts & Kreme (&…
    Robertybob on Pats Donuts & Kreme (&…
    cmh gourmand on The Original Crispie Creme Don…
    Tim on The Original Crispie Creme Don…
    cmh gourmand on Columbus Pizza History: A Slic…
  • Categories

  • Top Posts

  • Archives: August 2006 to Now

Archive for the ‘pizza’ Category

Pats Donuts & Kreme (& Pizza?!), Lima: Ohio Donut Trail

Posted by cmh gourmand on February 20, 2019

My schedule for 2019 so far can best be described as chaotic with a strong dose of frenetic. That being the case, you will be introduced to another character in the Gourmand Universe. Long time readers are aware of the Grumpy Old Man, CMH Spouse, CMH Griffin and Mr. Suit, we now have the addition of Father of Elation (FOE).

FOE is a doctor and was sent to Lima for a week by his practice. Fortunately he had me to give him some unsolicited suggestions on how to spend his free time (away from his wife and three kids). One of the suggestions FOE did take me up on was Pats Donuts & Kreme. Pat’s has three locations in Lima. One of the locations is open 24/7 and offers pizza in addition to donuts. I knew this could create just enough interest to spur FOE into action so he was sent to do my bidding.

His report was as follows: “Pizza was quite good. Crust just the way I like it, thick and doughy but crisp.” An observation was made about how it is easier to order pizza toppings without a spouse or children present but I will not elaborate on that to keep FOE out of trouble. In regards to the donuts, the report was “…took me back to my childhood and the Holmes County institution Norman’s Bakery. I got a chocolate Creme stick and cinnamon fried cake. High marks for both.”

It should be noted that FOE fell asleep mid report and had to continue his report via text the next day.

Other items of note about Pat’s: 1) FOE did not bring any donuts back for me – so he is on probation for future scouting missions 2) Pat’s has been family owned since 1983. 3) Pat’s serves ice cream, sandwiches and other items in addition to donuts.

Pat’s Donuts & Kreme

If you have been to Pat’s or another Lima donut institution Mello-Creme, let me know your thoughts in the comments.

Advertisements

Posted in donuts, Ohio, Ohio Donut Trail, pizza, Road Trip | Tagged: , | 2 Comments »

The Search for Great Gluten Free Pizza in Columbus….(has ended?)

Posted by cmh gourmand on January 28, 2019

In July of 2018, CMH Spouse and I were tasked with making some dietary changes for CMH Griffin to see if he might benefit from any of them. We were highly motivated to make this work. One of the items limited from his diet is gluten. I love gluten. CMH Spouse LOVES gluten. Griffin was a fan as well. He has a foragers sensibility to food selection and he likes to eat everything, especially most fruits and vegetables but he has very special place in his evolving palate for pasta and pizza. We did a lot of researching and my wife has engaged in a lot of trial and error to find reasonable substitutes for CMH Griffin. Some have been successful, some have been mildly disappointing and more than a few have been dismally horrible. Our great challenge was pizza. We made it our mission to make sure our little man would not miss out on this staple of our diet which is often a key component of our weekly food pyramid. We also needed to make sure we could eat what CMH Griffin has as well, to ensure he was not suffering but to also prevent him from dumbing down his pizza palate.

We were determined to leave no pizza stone unturned in our quest to make sure our child would have access to not just good gluten-free pizza but very good and we dared dream that we might even find great pizza in the process.

We established these criteria to allow us to guide CMH Griffin on this gluten-less journey. Some of these were added later after a lot of trial and more than a bit or error.

1) Will Griffin eat it
2) Will he eat a lot of it
3) Does it taste good to us
4) Is it still edible 4 hours later
5) Is it edible the next day
6) Can you reheat it
7) Can it be eaten cold without regret
8) It can not cost a fortune.

We have not tried every gluten-free pizza out there, but we have tried most. We have not tried every recipe for homemade gluten-free crust, but we did try a few of the best according to the internet. While this is still a work in progress, these are our findings so far – these are presented in order of best to not so much.

The default toppings for CMH Griffin are either ham and pineapple or pepperoni.

1) Iacanos: So far there is no gluten-free pizza that holds a candle to Iacanos. This was a slam dunk the first time we tried it and it has never failed us since. The pizza pie crust/shell is one of the few things they do not make in house. I have not been able to determine who they source their shells from. We do know from observation, they us use high quality cheese and other ingredients including house made sauce. They cook the pizza longer than most other places but not too long. The crust is thinner. The combination of this crust and longer cook time seems to be the key to gluten free pizza success. Iacanos gluten free pizza tastes great later in the day and is still edible 24 hours later.

2) Pizza House We are two for two on this one. Very good. I liked this more than their regular pizza we tried side by side the first time.

3) Donatos: This is a strong third place finisher but still does not come close to Iacanos. Because we can have this delivered to our home, this has become a frequent flier into our kitchen table. I have decided I like the gluten-free version slightly better than the gluten version of Donatos. The crust is not thicker but it seems denser. It seems to have a trace more flavor. It holds up very well to the next day test. CMH Spouse says that because the cheese goes to the edge, the crust is less disappointing. We like this one, probably more than we want to.

4) Kroger: Not Krogers or Kroger’s by the way, Kroger. The frozen, thin gluten-free Kroger brand pizzas are value priced and a frequent emergency lunch for our little man. The sauce is a bit weak, but overall, this one has the best cost to benefit ratio of any pizza we tried. It has earned a strong third place ranking.

5) Teritas: Good. Mainly due to the quality of ingredients and a longer cook time. We have only tried this once. If the location was closer, we would have more empirical data.

6) Masseys: The main failing for this was, and it may seem nuts to say this, too much toppings. The toppings to pizza ratio for Massey’s is always above industry average. In the case of a gluten-free pie, it takes away from the pizza by not allowing it to cook evenly especially the crist. This is still a good gluten-free pizza but to better test this one out, next time we will get cheese only.

7) Tarantos: I can’t remember anything about this one except that it was consumed fairly quickly. We need to test this one more.

8) Hounddogs: I am a long time, unapologetic fan of Hounddogs Pizza. The first gluten-free pizza we had here was the best individual gluten-free pizza we have ever had. Unfortunately, we have never been able to get another gluten-free pizza from here that was 75% as good. We see the most inconsistency here. The gluten-free pizzas range from good to OK depending on who is manning the oven. This is a heart breaker we had the best but it appears to have been a fluke.

9) LaRosa’s: This chain does a good job of making sure their gluten-free pizzas have a special prep area, cook sheet, etc, to minimize cross contamination with gluten. We liked this one but we did not love it and we can’t recall why.

10) Mellow Mushroom: Mellow Mushroom gets a lot of points for providing a lot of detail about their gluten-free pizzas – how they make them, where they make them, using a separate kitchen, etc. As for delivery of the product to the table, our service was horrible causing me to complain stridently and the pizza itself, was worse than the worst frozen pizza you have ever tried. I rank this a firm D-. I would give it an F but I did not spit it out.

We still have a few more to try on our list. If you have tried any of the following, let me know your thoughts in the comment section. This is what we are still curious about trying: Pizza House, Marcos, Harvest and Mama Mimi’s.

These are our general complaints about most gluten-free pizzas.

A) They often have a grainy texture

B) After a short period of time, they develop a paste like texture and consistency

C) They have a “nuclear shelf life” measured in minutes and sometimes seconds after they come out of the oven. They get noticeably less appetizing after an hour and often are inedible 4 to 24 hours later, even in the most perfect conditions.

D) They lack gluten


Special Thanks to CMH Spouse and CMH Griffin for persevering in our quest to find a decent gluten-free pizza.

Post Post Script: Friends have strongly suggested trying out the following places, so we will soon: Pies & Pints, Blaze and Goremade

Posted in culinary knowledge, pizza | Tagged: | Leave a Comment »

Terita’s: Serving the North End since 1959

Posted by cmh gourmand on December 8, 2018

How is it possible, having lived on the north end most of my life and for much of that as close as 3.2 miles away….. that I did not hear about Terita’s pizza until 2018? The answer, in 2018 I decided it was important to start researching the surviving pizza parlors of the 1950’s. Terita’s is definitely a survivor.

I did some cyber research on Terita’s which meant reading a lot largely positive Yelp and other reviews. Based on this, I determined I needed to make a field research mission to check out what appeared to be a local institution. Long time customers raved about many things the small shop has to offer, the most common item mentioned was the homemade sausage on the pizza and sandwiches. The Iannarino family has run this shop in the same location since 1959. I still have a bit more research to do but I am pretty sure other than Gatto’s Pizza which has been in the same spot and same family since 1952, Rubino’s (1954) and Tommy’s (if Lane Ave. is an original location), Terita’s is the third or fourth oldest continuous pizza operation in the city. That is pretty incredible for any Cleveland Avenue business.

For my recon mission I order a sausage and pepperoni pizza, a gluten-free pizza with ham and pineapple (I was surprised this was an option) and a sausage sandwich. Upon entering Terita’s I was impressed. In spite of being open over fifty years, this place was clean. The crew working the ovens and prep space were “tight” in how they worked together and professional. My veteran eye can assess a good operation in five minutes or less and Terita’s is clearly “on it”. The inside was fairly spartan to mesh with the bunker like exterior. There was nothing fancy inside and just a few tiny tables for small groups that might want to eat in on the fly. As a first timer, I was not comfortable asking about the deeper meaning of their mascot Gus the Pizza Man, but I am sure I will learn more over time. The staff were friendly and recognized me as a new customer so said they hoped I would be back. I will.

I brought this fare home to CMH Spouse and CMH Griffin. Griffin enjoyed the gluten-free pizza so that was an endorsement since is he has tried most in the city at this point. CMH Spouse gave high praise to the sausage. This is quite an endorsement for numerous reasons. My wife comes from a very Italian family in Northeast Ohio. She still has Italian speaking cousins in the old country. Sauce, meatballs and the like are a big deal with her family so quality and especially quantity are never taken lightly. CMH Spouse has a very fine-tuned sense of smell. It is actually super human. If I have more than 2 ounces of beer, she can smell it the moment I walk through the door. If I ate at an Indian restaurant say two to eight hours before, I don’t have to tell her, she will tell me. She knew I ordered sausage the second I placed the boxes on the table. After trying the sausage on the pizza and the sandwich she proclaimed “It’s just like the sausage in ravs (ravioli) and stromboli. That means it meets both the family standard as well as her personal standard which requires a sausage not be too stinky, it can’t be over or under spiced and the anise percentage should arch low instead of high. So yes, CMH Spouse approval of sausage is a big deal.

So let us discuss the pizza. Our “normal” pizza was Columbus style which means thin crust and tavern or party cut. The sausage was tasty and while I do not know the exact source of their pepperoni, Terita’s uses what most would call “old world style” so it curls a bit at the edges and can serve as a reservoir for pizza grease. We liked this pizza. I’d place it in the top twenty for the city, further research may increase that ranking.

https://cmhgourmand.com/?attachment_id=11905

The sausage sandwich was a real surprise. I think the bun is from Auddino’s. It was fresh and flavorful and toasted just right. The sausage was clearly homemade and thick sliced whole patty form whereas most places use sliced sausage links. The toppings were minimal but that is because the sandwich did not need anything other than the sausage although cheese was a good addition. The one half sandwich that survived the first eating was still exceptionally good the next day.

Teritas Sausage Sandwich close up

So initial results look promising and I think Terita’s is will easily sustain another fifty years or more of service.

Terita's Pizza Menu, Reviews, Photos, Location and Info - Zomato

Posted in pizza, sandwiches | Tagged: , | 1 Comment »

Pizza in Columbus Podcast with This Week News

Posted by cmh gourmand on October 5, 2018

There are just a few conservational topics one should prep for if moving to Columbus or to better assimilate into our society: 1) How ’bout them Bucks! – you can respond with any affirmative phrase or O H….pause. 2) How about that humidity! – again any affirmative or profanity will suffice. 3) What is your favorite pizza place? To this inquiry I would say, point behind the person then run. You are likely to encounter a highly partisan response. The good people of Columbus are passionate about pizza in general. In the 1990’s Columbus was decreed to be the pizza capital of the USA based on both the number of places serving pizza per capita as well as our frequency of consumption. The first pizza in Columbus is easily tracked back to TAT Ristorante in the 1930’s but the rise of pizzerias as we know them started in 1949 and never looked back. A favorite pizza place will tell you where someone grew up, often if they are a native and almost always what part of town they live in now. Pizza is not a light-hearted topic for casual conversation. This Week News had a few people come together to discuss the best pizza in Columbus and it was no easy matter. You can listen to episode 1 -> here.

Posted in pizza | Tagged: , , | Leave a Comment »

LaRosa’s Pizza – Greater Cincinnati

Posted by cmh gourmand on July 27, 2018

In some previous posts or ramblings depending on your point of view, I have alluded to an inability to connect with Cincinnati. Oddly, my first ever intentional food only trip was to Cincinnati around 1994 or 1995. During a day trip I went to Camp Washington Chili, Gold Star Chili and LaRosa’s Pizza and a few places I have forgotten. The subsequent year I skirted the suburbs with a trip to tour the United Dairy Farmers Ice Cream Plant and Aglamesis Brothers Ice Cream, both were exceptional. Otherwise future trips were mainly limited to Jungle Jim’s runs. I have watched and studied the growth of LaRosa’s Pizza which has been a southwest Ohio institution for many decades. Even though there is now a location in Dublin, I decided that since CMH Family was in the metro area to visit the Newport Aquarium we might as well give LaRosa’s a visit. Two other deciding points: although we avoid chains in the food education of our son, my wife and I do find the large booths of chains are CMH Griffin friendly (mainly for containment); and we have been experimenting with a Gluten-free diet for the young fella and LaRosa’s has Gluten Free Pizza. We found a LaRosa’s near EnterTrainment Junction (a great family spot) and decided to explore what LaRosa’s had to offer via a late lunch.

I lead a pizza tour and as part of that ask people about their favorite pizza places. Whenever LaRosa’s comes up people always mention the sauce. My vague memories of a pizza consumed over twenty years ago was that the sauce was sweeter than even Columbus style pizzas. This is definitely still the case.

We ordered a regular thin crust pizza Buddy’s Deluxe (named after the owner): pepperoni, sausage, spicy sausage, banana peppers and capocolla ham; a gluten-free Hawaiian Pizza and an order of Rondos – oven-baked blossoms (sheets of balled dough) brushed with garlic-pesto sauce, stuffed with provolone cheese and pepperoni. I’ll start with the last item because it was my favorite. A Rondo is reminiscent of a mini calzone or pepperoni roll. These were light, fresh and filling. A group of six come with a side of sauce. Our server mentioned that (at least in Cincinnati) for about 1 month each year specialty Rondos are available with Montgomery Inn Pulled Pork and other toppings in them. She said these were very popular and sell out fast. These also held up well as next day snacks. Our regular pizza was OK. The toppings were higher end, premium ingredients. The gluten-free pizza was also OK, it is hard to get excited about Gluten Free – but there are some exceptions (a later post) but this was not one of them. Overall, we found the pizza to be better than average but not something to rush back for. If we are near a LaRosa’s in the future, we will come back for more Rondos and try some subs.

However, there were a lot of things that I liked about LaRosa’s and thought they did really well to the point it is worth writing about (I rarely write about a chain). Our service was good and we really liked the gigantic kid friendly table mats with a side of crayons.

Other little things I liked added up to a lot. Each table was well stocked with shakers for Parmesan cheese, red pepper flakes and oregano. A riser is provided at each table to place your pizza on. The paper napkins are a dense, high-grade of fancy paper napkin which I am sure cost an extra cent or two. Several varieties of locally made Husman’s potato chips are available to buy at the pick up counter. The lobby has a variety of neighborhood and LaRosa’s history posted on the walls. This location, since it was in Mason, had information on the famous, 500,000 Watt WLW radio station. Collectively these small items which show an attention to detail and attempt to localize a chain makes a place that serves average pizza worth mentioning.

LaRosa's Pizzeria Menu, Reviews, Photos, Location and Info - Zomato

Posted in Ohio, pizza, Road Trip | Tagged: , | Leave a Comment »

Arrivederci Adriaticos (1.0)

Posted by cmh gourmand on May 19, 2018

Adriaticos spent much of 2018 in a state of limbo. In the Fall of 2017, The Ohio State University announced a plan to take their building as part of an expansion for the OSU Optometry program but a firm date has not be released to the public other than by September 2018. There were talks of a relocation near the campus but no site was indicated. No new site could ever reflect the character of original Adriaticos which has called this small brick building home since at least 1987, when I first attended Ohio State as a freshman. The University and Adriaticos were committed to finding a spot near the original location. For Adriaticos this would be an opportunity for a larger kitchen and more dining space. For many, but especially south campus dorm students and all of the nursing staff of the OSU Medical Center, Adriaticos was more than just food, it was a public service and in many cases a critical need. By this I mean the Buckeye Pizza Special – a large sheet of pizza that would be a tight fit in Car to Go and can feed 12 or more people with ease and at a low price. Cheap pizza is rarely good, but this a great pizza at a great price.

I only had Adriaticos a few times while I was a student and never on site, it was always too crowded. I can vaguely remember having a few slices of a Buckeye Pizza (really big, square-shaped Sicilian pizza at a party). My budget did not supporting buying a whole pizza so I would just throw in a few bucks when on campus friends ordered it.

I do recall in detail, meeting there with some of my older friends who were back in town for the weekend to visit with other friends in the OSU MBA Program. It was not until the inception of the long running Nerd Night started around 2009 that Adriaticos became a regular fixture in my life and for many years, a weekly fixture. In early 2014, a reliable source told me that Adriaticos was slated to close at the end of the year so the university could use the building. I contacted the owner about the rumor and he strongly denied such a thing as a remote possibility and urged me not to write anything about the rumor so as to not spread panic. I was relieved. That was a good thing because later in 2014, Adriaticos was the featured late night snack for drunk revelers at my wedding in April 2014. It was a mainstay for my wife during pregnancy and continues to be the default emergency meal (with great frequently because it has been one crisis after another since we got hitched) after we moved into our new house and started to raise a pizza loving child.

In early spring 2018, word came out of a new location for Adriaticos. They will be taking over the old Aveda space, just around the corner at 1681 Neil Avenue. The new location is an upgrade in many ways: more dining space, more craft beer selection and a larger kitchen which equals a greater choice of items on the menu. Parking will still be a challenge but that does maintain at least one tradition of the original. The new location is expected to open by the end of summer just in time to serve a new generation of freshmen as they move into the dorms. The old location will close mid summer 2018 so there will be little to no down time for people who need their pizza fix.

In April to ensure CMH Griffin Gourmand had enough original Adriaticos in his DNA I took him for a dine in experience. We both discovered something we did not know. Their bread sticks are amazingly delicious.

Posted in CLOSED, pizza | Tagged: , , | Leave a Comment »

Ezzo Sausage Company – Too Cool for School

Posted by cmh gourmand on March 27, 2018

Ezzo Sausage Company is a pretty big deal. And chances are, you did not even know it existed. While the company was founded in Columbus in 1978, the extended family had experience encasing meats well before that. One of the founders, Bill Ezzo, used his OSU football playing experiences to land accounts and grow the company. The company has experienced many of changes since their origin. The biggest development was just a few years ago, when Ezzo moved into a new state of the art facility. The company has long been considered one of top makers of premium, artisan pepperoni but the new digs have helped them expand and grow to an even higher level. Their products are distributed in over a dozen states and all over the world. A prized pepperoni at most top pizza shops is their GiAntonio brand. In the old days, a person like me could pop into the former plant and try to buy some product, today, you can only get their pepperoni and other products from distributors. Local places that use their “Old World” pepperoni include Iacono’s, Massey’s and many of my top twenty pizza purveyors in Columbus. A lot has changed since the early days of the business. One thing that has not changed which is the key to Ezzo’s longevity in a highly competitive business, is Ezzo has never sacrificed quality.

Earlier this year I became aware of an opportunity to tour the company, so I contacted COO Mitch LeBrasseur and made my pitch to come take a look at the place. He was kind enough to cater to me and a small number of guests. My motley grew of meat heads included a brewery owner, a food truck chef, a local baker, two pizza shop managers and a (mad) scientist. At the end all were very impressed by the operation as well as the depth of knowledge Mitch had to share. The (mad) scientist proclaimed it was “the best day ever”, that is saying a lot.

Here are a few of the things I learned from Mitch. Many of their products are Halal certified and are shipped all over the world. Their all beef pepperoni is very popular in Musilim countries since it is both Halal and really good. Large school districts have been gobbling up their product since it allows them to meet the dietary requirements of students with limitations on eating pork.

There are many things that set Ezzo apart from their many (and much bigger) competitors. Once is a concept called least cost formulation. In a nutshell (although the full story is much more complex), the meat industry is not a matter a dollars but of cents. Meat prices fluctuate like any commodity and as a response, many companies work hard to micromanage their recipes to adjust to what meats are the best value on any given day so that they can maintain a consistent price point of their product. This can have some effects on consistency. Ezzo, does not do this, they stick with their core recipes and adjust pricing quarterly instead of their recipes daily. The end result is their product is several cents per pound more expensive than their competitors but by most objective benchmarks much better in quality and taste. The big benefit for pepperoni purists is a consistent product box per box and pizza per pizza. I also learned more about pink slime that I ever thought I needed to know. The good news, Ezzo does not use pink slime. I also learned an industry trick on hiding pink slime – paprika. I will never look at an ingredient list the same way again. Last (for this post, but definitely not least) pepperoni is a fermented product. It never dawned on me before but learning about the entire process from start to finish made me appreciate a good slice of pepperoni even more. Mitch walked us through the whole plant and taught us about every step in the production of Ezzo’s prized pepperoni.

As a side note, as some of you know I am a tour guide and as a few of that subset know, I run a pizza tour so I was motivated to learn more about one of my talking points. I’ve been on all types of food tours all over the world (a few favorites: Cadbury in New Zealand, Swan Brewing in Australia and Vienna Beef in Chicago) and while the mainstream public might not be as enthused as I was about the depth of information covered by Mitch in his tour, my band ate it up. I thought Mitch gave one of the best tours I’ve been on. A few things stood out about Mitch. First was his focus on customer service even though most of his career has been in the production side of the business. I was also impressed by the loyalty of the group he called his Meat Gypsies, people from companies all over the country that left their jobs and homes to come to Columbus to build this plant with him. If there was ever an all star team for pepperoni production, Ezzo would sweep the series with their group.

Learn more about Ezzo and read a few good articles below:
Ezzo Sausage Company

Posted in Behind the Counter, pizza | Tagged: , , | 4 Comments »

Goremade Pizza (A Great Place if You “Get It”)

Posted by cmh gourmand on January 2, 2018

Ultimately any eatery is about food. But a great restaurant, food purveyor, etc., is more than the sum of the parts. A great place has to have great food, that is a given, but it also an extra….. something. For some that je ne sais quoi is a collective approach to service or a favorite server. At others it may be offering something hard to find elsewhere or raising the bar of quality well beyond the bar. And sometimes, it is about the collective community of customers, employees and neighborhood that create something beyond what is on the menu.

I have encountered a few of this type of place, you might even call these a hang outs, in my lifetime. Most of my “hot spots” were in the 1990’s: Galaxy Cafe, Lost Planet Pizza & Pasta, Niki’s, Cancun, Fresno and Dagwoodz. All of these places are just memories now. Today the best example I can think of is Thurns – a place where you can step back in time to get forgotten types of meats and irreplaceable banter and knowledge from three generations of butchers.

I’m adding a new place to this list, Goremade Pizza. Goremade, is a bit of a play on words of Gourmet. Nick the owner, does have a gourmet approach to ingredients but his vision of Goremade goes well beyond what he puts on the plate. Nick the owner and maestro of pizzas has created something at Goremade which exemplifies the concept of a whole being greater than the sum of the parts.

At some subconscious level, Nick has created an atmosphere that provides a Cheers vibe. They may not always remember your name, but they are very glad you came. Conversation flows between those on all sides of the counter. Goremade tends to act as a magnet for people who like to talk about food almost as much as they like to eat it. The conversations don’t just stick to making pizzas, you are as likely to talk about making patios, figuring out how to make charcuterie board with some foraged black walnut or how to connect with the community. Guests hang out as much as they come in to dine. Some might opt to have a drink on the patio after a pizza while others may play a board game at the bar.

Nick offers some standard menu items but to really invest in the full Goremade experience, you should devote at least one half of your order to a leap of faith into the world of culinary exploration and allow him to create something for you. Nick sources from many local farmers as well as some non traditional ingredients for pizza combinations which at the mildest would be described as wildly creative. Exploration is not limited to pizzas. The bar features about one dozen house made infusions often combing concoctions from local distiller 451 Spirits as the base. The cocktails are exciting mixes of flavors including excellent small batch sodas from Forged and Sown. Throughout the food and drink menu the underlying theme to to explore what one can do with flavors, ingredients and ideas. And in the process of exploring, we see what we can collectively learn about our food and ourselves.

But Goremade food is not fully focused on being all artisan and avant-garde, Nick is a craftsman as well. He built out much of what is in the space with materials often sourced from friends and family. The wood-fired oven, which goes by the name of Ferdinand would receive nods of approval from practitioners in New York and Naples alike. The size and shape of the oven limits mass production of pizzas, he can do about two at a time at full speed. However, what is missing in quantity is made up in quality. The oven maintains a steady, consistent temperature without wasting any wood. Nick coaxes out a bit extra from each crust and flavor with his attention to detail or eye for ingredient pairings.

At Goremade, guests can choose their own adventure. You can order, safe, sensible and traditional dishes or take a journey and see where it leads you. Either way you will feel the spirit of the space among of community of people who care about what they eat and who they eat with.

Goremade Pizza Menu, Reviews, Photos, Location and Info - Zomato

Posted in culinary knowledge, pizza | Tagged: , | Leave a Comment »

Vick’s Gourmet Pizza, Reynoldsburg

Posted by cmh gourmand on December 21, 2017

Vick’s Gourmet Pizza has a history going back by name to 1961. It also has a pre history with the founders working at CY’s Pizza and 3C Pizza in 1958.

Doug Vickers’ is the current owner of Vicks. His parents, Hollis and Louise, opened the original Vick’s. Doug and his wife Charlotte took it over 36 years ago. Vicks moved to the current location in 2017, just two store front down from the original. Looking at old reviews, the new location is a BIG upgrade in space and atmosphere from the original. The new space is in the former location of Connell Hardware which started as a family business in 1872. The building has a lot of history to it with Vick’s incorporating the best elements of the space create a comfortable and inviting atmosphere. There is ample seating as well as a fully stocked bar seating area.

A local institution like Vick’s could get away with cutting a few corners but they don’t. Almost everything is made in house except the desserts. The dough is made fresh and hand tossed. The sauces are slow cooked. There is no sign of skimping on high quality ingredients.

I have sampled two pizzas. The extreme pepperoni which pairs dense layers of spicy and mild pepperoni. I also tried the Greek Pizza which tossed these ingredients together: Artichoke hearts, Black Olives, Sun-dried
Tomatoes wither Feta and Asiago cheeses. The pizza is a few millimeters thicker than the typical Columbus style pizza and the crust edge has a satisfying crunch that is neither to hard or crumbling. I discovered the kitchen uses a very high gluten flour which adds a bit to the density and flavor of the pizza dough.

I was even more impressed with the subs. The meatball sub was one of the best I have sampled. There was plenty of sauce and meatballs on the sandwich. The cheese was thick and dense with just a trace of char on the edges. The sauce was flavorful, well-seasoned and tasted slow cooked. The bun was sturdy and held up to the weight of the meatballs. Doing some deep research, I discovered the sub buns are shipped in from a highly respected bakery in Pittsburgh. The meatballs contain applesauce for moistness and the sauce is cooked with the sausage.

As I was walking out after my first visit, I commended Mr. Vickers on a very good meatball sub. He thanks me and then strongly suggested I try the Italian sub next time because the “capicola is out of this world”. When I tried the Italian sub on my next visit, I found it was perfectly cooked with a nice meat to cheese ratio but not over seasoned or dressed. The bottom bun had a trace of mayo thinly spread along the length to keep the bun from disintegrating from the grease.

I don’t have cause to visit Reynoldsburg in my day to day doings, but Vick’s is well worth the trip if you want subs and grub with a gourmet approach to quality ingredients.

Vick's Gourmet Pizza Menu, Reviews, Photos, Location and Info - Zomato

Posted in pizza, restaurants, sandwiches | Tagged: , | Leave a Comment »

Bono Pizza (or Jake 2.0)

Posted by cmh gourmand on December 8, 2017

Bono Pizza

(Update: This Bono location is slated to close January 31st 2018 – but the owners are looking for a new location and may run a mobile operation while in limbo).

Bono Pizza has a long, storied history of being found in the most unlikely of places. At the current (Jake 2.0) location, the tradition of improbable places continues. Today’s Bono is hidden in an apartment complex right next to another pizza place (Cowtown Pizza) and a bar. To better understand why this is not unusual new readers will need to go way back in time.

In 2008, I outlined some of the history of Bono and it’s first owner / visionary, Bill Yerkes. Bill is known for many things – some of which I should not put into print but it is indisputable that he is a pizza Picasso. He spent many years in Italy and used that time to perfect the art and craft of making pizza. After a return to central Ohio, he eventually set up near Delaware and developed a strong following. Then he made his way to the Short North where a cult-like following boosted Bono to new heights. After a long hiatus including a creative approach to crowdfunding called Bono Bucks, Bono 3.0 started in part of a convenience store in the Grandview / 5XNW area. This is where current owner Jake Wilch came on board as an apprentice of sorts. Towards the end of the lifespan of Bono 3.0 Jake was the full time owner and Bill faded into the sunset so to say. Mirroring his mentor, there was a bit of a hiatus between Bono 3.0 and 4.0. When the current location launched there were some fears it would sink, but Jake persevered and pizzaed on. Thank goodness.

It is hard to describe the Bono experience to non visitors. The whole is definitely greater than the sum of the parts. Bohemian does not fully reflect the spirit of the place but a new term I thought of comes close: Bono-hemian: “having informal and unconventional social habits” but formal training and intense passion in the art of pizza production.

Bono location

Bono features several tables, a giant Pac-man / Galaga combo sit down video game, quick access to the bar next door and other amenities like comic books to keep one occupied. The wood fired pizza oven is located near the rear door out of sight of customers. Jake did not miss a step at Bono (4.0). The pizzas and salads are as good as I remember them from Bonos past and as close to pizzas that I consumed in Naples and other parts of Italy (side note: Naples is a pit) in the past with a few upgrades. The focus on a quality dough and (pizza) peeling a nice bit of char in the bottom crust at Bono is great however the real game changer is Jake does not skimp on the quality of ingredients. Each item showcases the finest quality meats, cheeses and vegetables Jake can source. There are few meals where I savor every morsel of every bite as much as I do at Bono.

Here are a few examples to whet your appetite.

I never met a salad I did not want a second serving of at Bono. Ingredients are always fresh and complement each other. There are never too many items or too few flavors mixed together, they are always the right combination or everything

At one time or another I have sampled every Bono concoction. I’m fairly certain that one evening at the Short North location, I consumed one of every pizza on the menu with the dedicated help of the namesake of the San Rolando Bono pizza. I will take a moment to list out the toppings of a few of my favorites. The previously mentioned San Rolando is one of the simplest of pizzas at Bono: fresh tomato sauce, pepperoni, sausage and mozzarella. The Greek Boy features tomato sauce, mozzarella, feta, kalamata olives, spinach and a bit of oregano. Those are just two of the twenty combinations on the menu. Like the secret menu at Chipotle, insiders have special combinations of different pizza types (two or three of the styles fused together in both ingredients and name) that Jake will honor…if you get the “secret” name right.

For the full Bono experience, one must dine in. First, you need a rest after making all of the effort to find the place. Second, you need to soak in the ambiance to fully comprehend what I mean by Bono-hemian, Finally, Bono is often ordered to go, but I find it is never quite as satisfying when it has a chance to cool and an opportunity for some of the smoke and char from the oven to dissipate during the trip by car from Bono to back to your point of origin.

Bono Pizza Menu, Reviews, Photos, Location and Info - Zomato

Posted in CLOSED, pizza | Tagged: | 2 Comments »