![]() ![]() I think the best part about Jay’s though is that any seat in the house still allows you to have a clear view of Jay’s team preparing pizzas and baking them in their cool brick oven. Since it was a lovely golden hour, we chose the window seats! There are a dozen or so tables for multiple groups of folks and a nice high-top bar along the window to look out onto the street. Simple and easy! This is a great option for groups, solo, take-out, kids, any attire, etc. You walk in, order at their front counter and then seat yourself before they bring you your pizza. It really is such a nice location and can allow you to walk around the area to do other things as well!Įven though it’s sit-down here, it’s very casual, borderline fast-casual. They have since upgraded to their own permanent shop right within the village, which I love. Jay’s is relatively new to Kenmore, as it was once a popular food truck known as OG Wood Fire. The Amanda is a four-cheese pie consisting of fontina, fresh mozzarella, gorgonzola, and pecorino, topped with crushed red pepper and calabrian chili honey. Not only is that my name, so perhaps I’m a little bias, but it seems to be one of the more popular orders. My boyfriend wasn’t sure what he wanted that was meatless as well, so I recommended The Amanda to him. Sometimes the classic pizzas are a restaurant’s best. It was a lent Friday, so I went with the Margherita pizza which included tomato sauce, basil, fresh mozzarella, and sea salt. You can tell Jay’s uses expensive ingredients because the prices are relatively higher than most places, for less pizza. I had taken a peek at some of the reviews for Jay’s, as I know a lot of my fellow pizza lovers have visited. It was a good night to visit the village and sit along Jay’s front windowsill with the sun shining, feeling spring’s presence for a brief moment. It was peak golden hour with not a single cloud in the sky for a change. While still cold in Buffalo this April (sigh), it was a rather pretty night out. My boyfriend and I were planning on seeing friends for drinks later in the evening, but we decided to grab dinner the two of us before meeting them. I wasn’t sure if this was for good reasons or bad, so I figured I’d stop in for dinner to see for myself! I follow Jay’s on social media and I notice they run out of dough almost every weekend. You can adventure there for several activities: the farmer’s market, the nicest Spot Coffee I’ve ever seen, antique shops, mass at their beautiful church, or to get pizza, of course, at Jay’s Artisan Pizzeria. ![]() Its pizza menu offers eclectic specialty pies like the Pickle Pizza with olive oil, garlic sauce, dill pickles and mozzarella and the Pot Roast Pizza with olive oil, garlic sauce, mushrooms, onions, mozzarella and optional horseradish.Kenmore’s village is quite lovely. The cozy spot has a diverse menu, from pizza and subs to tacos and chicken fingers. The community-centric pizzeria is Hamburg’s oldest pizzeria, and it recently celebrated its 50th anniversary. Accompanying its pizzas is a lineup of cold and hot subs, apps, wings, salads and chicken/fish baskets. The pizzeria has even been known to do pre-orders for custom-designed pizzas. They range from no-sauce pies like the Broccoli with mozzarella and seasonings to the White with mozzarella and ricotta … to others like the California with ham, mozzarella, green pepper and pineapple. Its pizza menu offers both hand-tossed and Sicilian styles with 10 specialty pies and slices. Mifflin has recently renovated to increase its pizza output. ![]() The small-town pizza shop is crushing it in northeastern PA. Mifflin Pizza | Mifflinville, Pennsylvania Although I tend to be a purist I totally understood the hysteria this one caused.” The pizza featured a sesame seed crust and local free-range beef from our favorite producer that was finished with house made pickles and ‘special sauce’. Our fans recently went crazy for our rendition of a Big Mac as a square pizza. In particular, our guests love when we do our twist on classic dishes. The majority of our proteins and produce are organic or free-range and grassfed. ![]() Our fans go crazy for our unique offerings that you won’t usually find at most pizzerias. We also work closely with local farmers to bring in top of the line organic produce and offer a unique chef-driven menu influenced with ingredients that are available. We designed our dough formulas to be good for the window that we are open and the dough is at its best. “We won’t compromise on techniques just to sell a few more pizzas. “We are constantly striving to get better with the incorporation of new ingredients and techniques,” owner Jay Langfelder says. The Neapolitan-influenced, wood-fired pizzeria started in 2015 as a food truck and grew into its brick-and-mortar location in 2017. ![]()
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