Join us for our first night Sunday, tonight at 6:00!! PIZZA PIZZA!!!!

PizzaBar_sign_1.jpg

pizzabarmenu.jpg

Congrats! Can't wait to give it a try.

EDIT - I did give it a try and it was excellent - great job by Carol, Dave, David D, Leo, Hamid, and the crew - and all the staff and chef. I added a menu to the previous post. The duneside deck is amazing. I believe it will become one of those places you'll have to experience when in SoWal.

Can't wait for the Thai Bar, or the Sushi Bar or ... (Dave let's trip to Asia for research).

Dave, I'm sure that it will be awesome. I wish it had been open for lunch today. Can't wait to try it next week! My first taste test will be to try your pizza Margherita!

__________________

The tradition continues!!! I wish you continued success on 30A with the opening of Pizza Bar! You have brought so many of us together to enjoy great food, drink and especially, each other!

See you soon! Tell Mo hello for me.

__________________
The mind is like a parachute, it works best when it is open.

can't wait to get to the Pizza Bar!!!

I saw people sitting at the tables, yesterday when I drove down 30A, and wondered if it was a test run, or if you were open. Congratulations on your opening.

__________________

I'll take one to go!

Menu info anywhere?

so here's the story sowallers and all lovers of greatness. this is REAL pizza - like if you were kickin it in naples 90 years ago - or 200 years ago - or last week. they use imported flour and san marzano tomatoes from italy and an oak fired 800 degree oven. perfect fresh ingredients and guided by chef ed reese as inspired by dude dave... wow! its the new best restaurant in many miles.

i had an onion/shallot pie - my style of pizza. many more to go...

jill poured me a super tuscan available BY THE GLASS!!! i may name a child some day either super or tuscan or maybe sangiovese. and of course the wine comes in a juice glass as all neighbor hood enotecas do in the old parts of american cities - or of course in italy - like pizza bar has been transported from.

chef ed freakin perserves his own yellowfin tuna for ceasar's sake!! tuna conserves with a roasted long stem fresh artichoke - seasoned greens and a slab of grilled bread DRENCHED in olive oil.

our little slice of paradise just became eden and pizza bar just raised your property values by about 30 %.

dang... i can't believe it...so effin good

plus paradis and barefoot bbq and new stinky's and new lake place and shrimp shack and shorty's and jack's pub - how can we all be so lucky!

We really are so spoiled by the wonderful restaurants and great food around here.

Can't wait to try the new pizza! Calling all wenches - lil' wenchette needs some good ol' forno de legno pizza!

__________________
The enemy is ignorance.

Yuuuuuuummmmy, thanks for the review JamBone!

__________________
Proud to practice indoctrination
at least when it comes to the GATOR NATION

more here

__________________
Murray Balkcom, GRI, Realtor
Coldwell Banker United, Realtors
Seagrove Beach, FL

oh my! i can't wait! i love pizza...and french fries!

__________________
30-A Personal Chef
www.ChefJamieDietrich.com

"Ask not what you can do for your country. Ask what's for lunch." -- Orson Welles

Congrats, Dave. Can't wait to try everything!.


Thanks Murray for the grayt review...

__________________

"If people cannot write well, they cannot think well, and if they cannot think well, others will do their thinking for them."
George Orwell

If you decide to add olio piccante to the table -
Rubber Slippers In Italy: Olio piccante - something hot to cool you down


However this is a very! Bad! Idea!

Nine months in the making and a long list of amazing, talented people brought us to this point. Hope to see all of you soon at Pizza Bar!!

THANK YOU!! PIZZA PIZZA!!

just read over the menu. I want every single thing. frito misto! shrimp and polenta!!?? omc. and the salads and pizzas... cheeses... all simply gorgeous. this Italian simply cannot wait!

At the risk of sounding like the doting wife...OMG this place is great. The red and yellow roasted peppers and the artichokes make me cry they are so good. I could eat the caprese salad everyday. Dave had an incredible vision with this one and I have to wonder if he really imagined it this vivid and perfect. I know when he first talked about it last year I never could have imagined what I walked into when the doors opened and the sun came out on Saturday. The family tables and bright red chairs are an inspiration, they scream at passersby to come and join the fun. But wait there's more, we also get bright smiles from Jill and Mike and their front of the house crew bringing us exactly what we need to make it a perfect day.
I have to say though (and maybe I am partial to chefs) my favorite thing about the Pizza Bar is watching the chefs around that wood burning oven getting their groove on. Did they choreograph those moves?
I can't wait to get off work and head down there for a glass of wine and a taste of something fine!

__________________
Quit whining and RUN!!

ok, best pizza ever last night. the sauce, THE SAUCE, is beautiful!!! Oh and the broccolini with aged pecorino? Amazing...
Dave you are a genius and employ the best staff. Congratulations on everything.(yes I have a small pizza issue)

Added photos to 2nd post.

When will we see a menu posted???

food portion of the menu was added to the first post. beverage menu is on the reverse, but not online yet.

__________________

Quatro Formaggio, Onion, Margherita, and Funghi all are approved. Calimari tender and tasty, Frito Misto perfecto, Ceasar salad magnifico.

Just overheard - "it's the best salad ever".

I am so impressed with the decor! and the food is outstanding. an extraordinary place!

the pizza has an amazingly simple and wonderful sauce. I want a jar of the sauce to take home.

If your first reaction regarding the opening of another pizza joint in SOWAL was something along the lines of "great, just what we need", forget about it.

Pizza Bar is a wholly different place than any of the other pizza operations in our area. Indeed, it is a different pizzeria from anything one might find between Jacksonville and probably Houston.

Forget about screaming kids, frozen dough, red and white checkerboard vinyl tablecloths and drippy candles in chianti bottles. This restaurant is sleek and comfortable and turns out a fantastic product. Don't look for breadstix and dipping sauce, this is fresh food made by people who know what they are doing. I don't think the word pepperoni is even on the menu.

I might add it is a great value for Seaside fare. We had two pizzas, two glasses of good wine and a salad and the tab was about $50. That isn't much more than one would pay for the same items at a wildly popular pizzeria just a stone's throw away from Pizza Bar, but the product is worth every extra penny. Compared to some of the other culinary ventures in Seaside, past and present, I think it may be the most exceptional bargain in the town's history. I must point out that we were expecting a much smaller pizza than we received, so we ended up taking home a box full of leftovers (one pizza is plenty for two, in other words!).

I am looking forward to a return visit already.

__________________

I plan on trying the place out on Thursday. I'm looking forward to it. I'm a pizza snob and Skunky has me sold already.

__________________
Just because you eat the burger doesn't mean you want to meet the cow!

Kirk, is it just olive oil and red pepper flakes or are there fresh peppers in it?

...this thread has brought out the food "critics" like nothing I have seen! Wonderful reading. Thanks!

Dave...another home run for you and for us! I am counting down the days to sample the wonderful menu! Bravo!

__________________
The mind is like a parachute, it works best when it is open.

Just dried flakes like you usually see in a shaker. The link I posted above has a recipe and more info.

As you know, olive oil is a delicacy as well as a staple in Italy. Trying different oils in different regions is as serious as wine tastings. Every oil is different and unique, even from orchard to orchard. Families and companies take great pride in their products and the variety is overwhelming. The real stuff is hard to get and very expensive in the US.

In most pizzerias I have enjoyed in Italy, there was a bottle of olio on the table, and most people would pour it over the pizza before chowing down. And the pie is almost always eaten with knife and fork. More often than not though I would have to ask for olio picante, and they would promptly bring it out.

I imagine if you had it on your tables people wouldn't know what it was for, but you might want a little on hand to try it out for yourself if you can find an oil you like.

as long as we're making suggestions for Dave who already has the perfect restaurant and menu in place (no kidding)... why can't we have a side of capellini with that wonderful wonderful tomato sauce found on the pizza? sorry, I'm a pasta freak. I'm not complaining - I can very happily enjoy the wood fired pizza in the absence of pasta because its truly fantastico!

Is it toddler friendly? Please say yes.

__________________
Proud to practice indoctrination
at least when it comes to the GATOR NATION

There were multiple toddler units there last night. I would suggest leaving the handheld video games at home though.

Pasta? Yes, we added a pasta dish yesterday;

Linguini alla Puttanesca
Linguini tossed with San Marzano Tomato, Sweet Peppers, Kalamata Olive, Capers and Fresh Basil

I will say Pizza is the main focus of PIZZA BAR but we will have some pasta dishes. Thanks for the suggestion Tootsie. Davido

No worries about that ... Dave I hope you have crayons though.

__________________
Proud to practice indoctrination
at least when it comes to the GATOR NATION

We are going to put regular olive oil on the tables and perhaps this Picante oil as well. It's funny, I really struggled as to go the traditional route and not cut the pizza's. Most places in Rome and Naples served the pizza uncut as you mentioned; I wanted to do the same but after talking to so many Pizzeria owners in California and Salt Lake City, the Americans just can't seem to get past having it sliced for them.

Regarding the Olive Oil, it shouldn't have to be noted, but only Extra Virgin Olive Oil should be considered. The darker, the better -- full of flavor! I'm hungry again, and suddenly want to try another pizza, but this time with Olive Oil.

The pizza will stay hotter, longer, if you do not cut. I always eat pizza with a fork and knife, but have no problem with it being sliced. I think most visitors in Seaside would be complaining if you served the pie uncut.

__________________

I've never seen someone put olive oil on their pizza in Italy. And I thought I'd seen them put EVERYTHING on there!

__________________
The enemy is ignorance.

I think the olio piccante' must be a very very local thing to do in Italy. if you ask for pepper flakes or parmesan cheese, you are not italian. they may reserve that bottle of oil for themselves, or for those who know and appreciate it. I wonder if its regional. I don't recall.

Dave - I love you!

Yeah - I'm sure I'd get an earful from any real Italian waiter if I wanted to add anything to the pizza post-kitchen.

__________________
The enemy is ignorance.

I put the Capellini Pomadori idea in Chef Ed's ear. It is one of his favorites and the first time he prepared it for me I decided that I would definitely marry him. He just let me know that he will get it on the menu for us. Oh I can taste the fresh basil and roasted local tomatoes now!
I love that man

__________________
Quit whining and RUN!!

YAY!

What acidities do you prefer? I like different acidities for different purposes.

BTW, Dave, you rock!

__________________

Just thought I'd mention that I've had Pizza Bar for three meals in two days, and I've skipped breakfast both days.

Isn't funny how all the food critics have spoken on this thread? It's such a joy to be able to heap praise on a new place.

So far, I've had the Caprese Salad, the Roasted Peppers, Farmer's Market Pizza, Funghi Pizza -- all were extraordinarily good. The Farmer's Market pizza was above and beyond...the vegetables are described on the menu as shaved, and they are so thin that you get the flavor of the vegetables but no weeping, no soggy crust. It's topped with arugula -- and the contrast of the sweetness of the roasted veggies with the bite of the arugula makes this one the best pizza I've ever eaten.

Pretty darn strong for a brand spanking new restaurant.

Leave some food for me!

__________________
The mind is like a parachute, it works best when it is open.

And me!! Congrats Dave, on what sounds like a fabulous new place!! I can't wait to get there and try it myself.

__________________
I love Jesus, but I drink a little. ~Gladys




DD, I toad you it was pucking hot.~~Kitty

[quote=Smiling JOe;550192]Regarding the Olive Oil, it shouldn't have to be noted, but only Extra Virgin Olive Oil should be considered. The darker, the better -- full of flavor! I'm hungry again, and suddenly want to try another pizza, but this time with Olive Oil.

and FIRST cold pressed

We have and always will use cold pressed EXTRA VIRGIN olive oil. I struggled with mentioning it on every menu item because it takes up so much space to say it so instead I am just stating "olive oil" it is a given and expected that it WILL be EVOO on all our menus.

I approved the addition of Capellini Pomadori to the menu; thanks to bluemtnrunner for poking ED and it is now on the menu Tootsie, Thanks for the suggestion; Also we added Steamed Mussels. and a fresh basil option on the pizzas. Bueno appetito !!

Excellent customer service and attention to detail. You are doing a great job of leading the way by communicating with your customers and doing what you can to please them. I hope other owners and mangers take note.

Great news, Dave. I am of the belief that fresh basil should be on all pizza. My server gladly added the Basil per my request.

__________________

I owe ya bluemtrunner!

capellini pomadori - have I died and arrived in my version of pasta heaven or is it christmas morning? and mussells!!! and everything else on the menu I have yet to try... can't wait!

Thanks to everyone for the great reviews and well wishes. It is so rewarding to put out food that makes people happy. I hope to have some time to sit down and post more about it tonight.

Yesterday was just a crappy day all the way around. However, it was saved by one of the best meals I have had in South Walton - dinner at the Pizza Bar with our friend Gypsea. We decided if we were going to go, it should be last night before Atlanta spring break hits today.

I think we all agreed it was amazing and a restaurant concept and food that we have needed here for a long time. The new back porch area will be so fantastic when finished!

We ate in the regular dining room, but walked over to the pizza oven side a couple of times- we will definitely eat on that side on our next visit because the pizza making process is very entertaining, especially for kids!

Oh the food...and I had been pretty good this week. The white beans on the homemade grilled bread were perfect. An order of the bread is only $4, and with a salad, is a perfect meal! We also had the caprese salad- where do these beautiful tomatoes come from at this time of year? Delicious. We also had calamari, which had the most flavorful breading and was very tender, not rubber-bandy like calamari can be. Of course we ordered a quattro formaggio pizza (because Kate wasn't into beans, tomatoes, or squid), and loved the airy crust, sauce, and wood oven flavor.

I love knowing that I can go there and get pizza if I want, but there also other very delicious options! Congrats Dave and crew- winner!!! Thanks for ending my day with a happy tummy and a smile.

Anybody want to meet at the Pizza Bar for wine on the patio tonight around 7:30? There are still so many dishes I haven't tried yet and the weather, for the moment, is perfect.

__________________
Quit whining and RUN!!

Love the sign and the interior! Can't wait to try the pizza! You need some art for those walls!

We are looking into several artistic options; just have not found the perfect fit. Getting open was our first priority, Thanks, Dave

When it's bustling like it was last night with happy people, servers, chefs, and beautiful food, it looks just right. Once your food is on the table you don't notice anything else.

I wish Pizza Bar was open for breakfast.

Leftovers are rare. You might need to order an extra pizza for breakfast.

the decor and food are all works of art in the Pizza Bar!

btw, the capellini pomadori is absolutely perfect. a large bowl piled with pasta with a sauce that includes garlic/red pepper flakes slowly roasted in olive oil and combined with beautiful tomatoes and basil, a little parmesan cheese. spicy and simple oil and tomato on pasta. Served by Chef Ed himself. I will have it often.

I've never really cared that much for lentil soup. I like enough, but would never order it at a restaurant. well, we had a sampling, and let me just give you a tip: the lentil soup at Pizza Bar may be the best soup of any kind anywhere. very rich and delicious!!! eat it with a piece of wonderful warm tuscan bread.

I just stopped by the Seaside Farmer's Market and picked up some local organic produce from Off The Vine. These will all be on the Farmer's Market Pizza today. Stop by the farmer's market for a taste or come on in to the Pizza Bar and enjoy an entire pie all your own.

Would love to hear your about your adventures in Italy sometime! Did you eat at Da Brandi in Naples? I was a little disappointed with the birthplace of Pizza Marg. But otherwise, the food was remarkable. I did see the olive oil routine on pizza. The server would bring the bottle to the table, much like American servers bring the pepper grinder. I have only seen the Pizza from your place-- the owner did not offer a slice! But I will be there very soon, and often, I imagine. Best Wishes!

Can I ask those who often dine at B & A's and other Seaside eateries, where the hail do you park?

I actually got Fuzz & Squirt to agree to try Pizza Bar late yesterday afternoon "before the crowds hit", but after one round through the town center and one round through the west parking lot with no reasonable parking to be found, we wound up having dinner in Freeport. Which was enjoyable, but I wanted sunset at Pizza Bar...

__________________

Well you could park at our house in BMB and ride our bikes>>>

Took the bicycles out today and ended up at the Pizza Bar (My bum is a tad sore). Had a wonderful Margarita Pizza, marinated artichokes and a glass of chianti.....Excellent.

Looking forward to the patio by the dunes....

BTW....Dave, please feed the poor Japanese girl who does bussing......She must be a size -1

She was very sweet though and so was our waitress Amanda....

Keep up the great work!

There is almost always an abundance of parking behind the Seaside School. There is a big circle behind the building Rendezvous is in.

That's usually where I park on busy days. There is always parking at the Van Ness Butler access between WaterColor and Seaside. It is a short walk and often calories are needed to be burnt coming to and from Seaside.

Thanks, Kurt. I'll remember this in a couple of weeks. Hopefully, my designated driver will too.

__________________
I love Jesus, but I drink a little. ~Gladys




DD, I toad you it was pucking hot.~~Kitty

Ditto for Spanish olive oils. One of our best friends is a Spaniard, and we love visiting him and his wife in Barcelona and trying different olive oils. They like different acidities for different purposes, such as cooking versus dipping, all of course extra-virgin (at most .8% acidity). They sent us a bottle of the L'Estornell Quincentenary Christopher Columbus for Christmas. It was excellent.

Back on thread, can someone tell me, based on the huge crowds here now, what would be the best time of day to go to Pizza Bar and avoid a long wait?

__________________

I will remind Fuzz of that. I am thinking he already knew that from his stint working security out there, but except for political rallies and FSU ball games, crowds make him nervous.

Guess I'll have to force Squirt to go...

__________________

I love this parking lot- it is what, 3 blocks from Seaside, if that? Especially when Seaside is crowded, it is a much saner parking spot that trying to navigate kids, bikes, strollers, and 10 people jockeying for the one available spot. No thanks!

Park at the Butler access and enjoy the stroll.

So far we have only had a short wait for a table at PB. One day this week we will be opening the
"IL Terrazzo" open-air dining/lounge area whether I have a roof or not( still waiting on the material). This space will seat close to 40 more guests so I doubt waits will be too much of a problem. The best times seem to be between 2 and 4 for no wait and a pick of the seats.

I expect my cushions and comfy pillows will arrive next week and Randy Horton will be finishing the cocktail tables. In the short term we are having some cocktail tables built to get us into the space. If we go on a wait after that area is open we will have pagers for customers so they may shop or stroll nearby while they wait for a seat. Attached is a photo of the space that inspired the TERRAZZO, This is in Ischia, Italy an Island off Naples. We will have a clear roof with the bamboo to create the same shadow effect shown in the photos. My wife, Carol and Leo and Tara Casas traveled there last June on a research trip for PIZZA BAR.

Attached Images

	IMG_0385.jpg (198.7 KB, 340 views)
	IMG_0384.jpg (195.8 KB, 331 views)
	IMG_0399.jpg (179.4 KB, 331 views)
	IMG_0255.jpg (136.8 KB, 323 views)

Wow. I think I may just have to move in. Hey Toots- wanna be my roomie at the Pizza bar?

What great pics Dave! Thanks for sharing - they give me chills that is such a beautiful place. And the countryside looks amazing. Your place will be just as special, as we look out over the gulf and recline and eat pizza that looks and tastes just the same. I'm guessing once it's finished I won't be able to get to enjoy it much until after the season as I know it will be a favorite hangout for vacationers. I think I'll start a new tradition. When the sunset bell is rung at the Tarpon Bar above Bud & Alley's, I will shout from the Pizza Bar Terrazzo "Keep it down over there"!!!

Today I had the farmer's market pizza, with the fresh vegetables from the Seaside Farmer's Market yesterday. It is the 6th different one I've tried and may be my favorite. The fact that it had local organic veggies on it I think means it has to be the favorite so far. I will let y'all know when I find a bad one on the menu.

A lady next to me ordered the caprese salad after seeing one for the first time on someone else's plate, and when hers arrived she was moaning until it was gone. One of her kids said his pizza was the best he ever had. She was on the phone with her husband at one point telling him to come get pizza and she was having to talk him into it, but she told him there were also tacos nearby. Once we get the sushi/thai/vietnamese Bar going you'll have all the bases covered.

I was there at noon and although 1/2 of Atlanta is in Seaside there were some empty spots opening and closing. The food comes out fast and people are busy shopping and beaching. It will probably be harder to get a table at night the rest of the week.

Thanks, Dave!

__________________

We tried it tonight and had a fabulous time! It was the best time we've had in Seaside yet. We always have a little one with us, so we aren't always comfortable at the restaurants down there, but the Pizza Bar was absolutely perfect! Plus there were crayons!

As it happened we ran into the Dargs and Gypsea and Capn Crazy, a nice treat in itself.

On to the food -- WOW. It was great and such a good value. The kids split the Formaggi (four cheese) and Mr. TFT and I shared the Funghi (mushroom). The calamari was amazing. I shared the Caprese salad with our little one, who loves tomatoes, and it was a big hit with both of us. I was the only one who would eat the broccolini, but I really liked it! We had an easy drinking bottle of Chianti. Our server, Amanda, was extremely attentive and helpful, even though she was very very busy.

It is frankly hard to believe you have been open only a week. The place was packed but the food was excellent and everything appeared to be running fairly smoothly. Thanks Dave for one of our new favorite spots, and for being such an asset to the community in so many ways!

__________________
Proud to practice indoctrination
at least when it comes to the GATOR NATION

Hey, girl. How did we miss you and jdarg? Maybe because we were at the bar? I had on a bright yellow Burberry jacket. Hard to miss.

__________________

Darn! I had three kids with me. Hard to miss.

Not sure where the Dargs and Co. ate. We always find it best to be close to an exit.

__________________
Proud to practice indoctrination
at least when it comes to the GATOR NATION

We were there today, too!

I had the caprese salad. I don't know where those tomatoes come from, but they taste like July fatties!

Rapunzy had the Caesar salad which is hands down the best one in our area. The waitress actually asked if it was ok to put anchovies on the salad! OK?! That is how it should be! Hats off to Dave for fighting the Olive Gardenization of America.

We then split the farmers market pizza. Please see Kurt's comments. I will add that the concept of arugula on a pizza seems a little odd until you taste it.

__________________

When you're in Atlanta, try Floataway Café. They have a very good, thin-crust pizza with micro-greens on it from a small organic farm in north Georgia. Yum!

__________________

Tried the Pizza Bar for dinner this evening. It was spur of the moment and I started to think to myself "You are in Seaside during Atlanta spring break. Are you out of your mind?" Against all my better judgement to turn around and run, we made it there. I am so glad I didn't listen to myself.

We waited only a few minutes and we were greeted by Dave himself. This is the first I have met him and he is great. There were a lot of groups of 10-12 there but we got a table right away. I was very impressed with our waitress. She was able to answer all of our questions with ease.

We ordered a Margherita pizza, my friend ordered the lentil soup and we split a cheese plate. We selected provolone, fontina and buffalo mozzarella. (How do you milk a buffalo anyway?) The cheese plate was presented nicely with pieces of toasted bread, a stuffed pepper (meat and cheese) and some greens. There was plenty for two.

The lentil soup was excellent. My friend enjoyed it to the last spoonful and by the way she never did offer me a taste. It was that good.

The pizza was a pleasant surprise. The crust was both crisp and chewey. I always liked the little bubbles you get from the baking. The sauce was very good. Not too sweet and not too spicy. The slices of buffalo mozzarella and leaves of basil complimented each other. The syle of pizza is something unlike anything else in this area. It reminded me of some of the NYC pizza like Lombardo's. I am a pizza snob and have no problem voicing my opinion on the quality of pizza around here. I really, really enjoyed this pizza. Bravo Dave.

The service was wonderful and attentive. Dave even stopped by a few times to see how everything was. You have created a great place Dave. I will have to try the Capellini next time!

__________________
Just because you eat the burger doesn't mean you want to meet the cow!

I think today is the first since it opened that I have not had Pizza Bar food for at least one meal. And I still have so many new dishes to try.
Friday night was so wonderful though. I headed down for a glass of wine around 7:30 and the place was hopping. I met Tootsie and Kurt and enjoyed watching them order and enjoy. (The kids and I had already had pizza) So many locals were there and I had a great time milling from one bar to the other and back again talking to old and new friends. Dave was showing off his slide show from Italy, greeting everyone and enjoying some San Pellegrino Limonata. YUM. We talked about fishing and whatnot while I sipped some wine and was highly entertained watching Chef Ed moving at a breakneck pace. He was enjoying himself immensely expediting orders, carriyng them to tables and talking to the diners. That man loves to see people love his food. I believe he even got a capellini pomadori smooch from Tootsie before darting across the plaza to check on Bud's and Taco Bar. Dave is going to have to install a pnuematic tube to transport ChefEd from Pizza Bar to Bud and Alley's Augustus Gloop fashion. Either that or we need to get him some chef approved running shoes.
The bartenders and waitstaff never slowed for a minute but everyone seemed so relaxed that it was a joy to be among them.
All of the chefs were doing their Pizza Bar fandango back there getting the food out. I heard more than one woman comment that they were not only entertaining but also very good looking.

__________________
Quit whining and RUN!!

Three things:

I'm jealous rdelong got to meet Dave, since I haven't had the pleasure. Next time!

Any place that carries San Pellegrino Limonata has my undying devotion forever and ever.

The quattro formaggio pizza tastes AMAZING cold for breakfast! It is something about all those flavors together ... yum.

__________________
Proud to practice indoctrination
at least when it comes to the GATOR NATION

We went to Pizza Bar again tonight. For an appetizer I had the white beans on grilled Tuscan bread -- excellent flavor, and the bread stayed crisp despite the topping. Hubby had a filletti, crispy fried grouper that was served at a nice hot temperature and was so juicy on the inside. I had the capellini pomodoro for my main course -- what a taste-fest! I will definitely order it again, but ask for less olive oil. Hubby had the prosciutto de Parma pizza -- excellent taste and high-quality ingredients. BTW from our last visit the Caprese was excellent. The only thing we haven't liked is the Caesar salad -- too mayonaissey for our tastes.

Next time I want to order the artichokes. They look excellent.

Dave, this place is great! We plan to be back ... and back ... and back.

__________________

That looks so inviting, can't wait to see the TERRAZZO!

I highly recommend the "Farmer's Market" pizza... have had it twice already. I guarantee it's unlike any veggie pizza you have ever eaten stateside. ABSOLUTELY authentic. Friday I was there for lunch... and dinner. This is the place to be!

Chef Reese is a master. Thanks for bringing a true taste of Italy to Seaside.

I am so glad you were pleased with your dinner. If you like a lighter salad I think you will love the arugula and raddicho salad with shaved pecorino, pine nuts and balsamic vinaigrette. I am sure you will love the artichokes.

BTW if you are an artichoke fan come on over to Bud and Alleys tonight. I have put Stuffed Artichokes on the appetizer menu. These are beautiful artichokes stuffed with crawfish and andouille sausage and a lemon chive aioli.

On my list for the next visit!

Someone next to us had the mussels. He said they are incredibly good.

EDIT: Re the artichokes, someone donated a large artichoke farm to Sophie Newcomb College (Tulane Univ.) under the condition that we were served artichokes with drawn butter once a week. Didn't mind that at all! Love them.

__________________

Coming in last week in April. Has there been a wait to get in?

There are just two of us. Sat at the bar, so no wait. If you want a table, it appears to me that there is a wait at peak times, but I can't say how long due to not having any personal experience with it.

Third time since Sunday. Hubby redid the awesome grouper filet. I did the artichoke. Yum^100.

Hubby had the salami pizza. I had the farmer's market. Asked for extra crispy. Incredibly good.

EDIT: And Emily is just so nice!

__________________

I'm still learning about this photo posting, but I think I have the artichokes and pizza down pretty well.

Last night I noticed a stack of new pagers for those who have to wait. The place was full but no waiting, unless maybe you have a lot of people. There certainly is plenty to do - you might be able to wait on the beach but I'm not sure of the range.

There has been no waiting so far for the long tables outside, regular tables inside and two bars. With one chef tossing the dough, one putting on just the right combination of toppings and another manning the wood burning pizza oven, the pizzas come out very quickly. We do encourage you to linger over your meal and wine Italian style. We cannot wait to get the back deck open.

I'll give you an update on the pager testing soon. We know they work in Cinderella Circle and will check the beach and the shops across the street.

Join us on the new gulf view open air terrace at pizza bar!!!

And, it is a thing of beauty! I call dibs on sitting out there next time...like, this week!

__________________
The mind is like a parachute, it works best when it is open.

We've eaten at the Pizza Bar twice now. Once in the small outbuilding and once on the beachside patio. I really liked the patio, but inside was nice too -- and not as windy. I'd be happy sitting at either spot again.

Each visit we tried something different. Everything was excellent! The calamari was crisp and tender, and the veggies on the pizzas tasted fresh and needed nothing but some heat and some love. You could tell all of the ingredients were high quality. The only appetizer we didn't LOVE was the eggplant. It was just kind of strange with the raisins, but that might be our redneck genes showing. I also wish the beer was cheaper and that there were more varieties. Hint hint...

We stopped in at the kitchen area to watch the pizzas being made. They were really working it. I was getting tense just watching them work the pizzas on the paddle! I can't imagine having to turn out the pizzas perfectly done -- and all of ours were perfectly done -- in 90 seconds. The difference between 80 seconds and 100 must be cruicial!

All in all we had an excellent experience both times, and I'm positive we'll be visiting again soon.

i think the new pizza bar is aces....my new home away from home.

Hubby said he had one of the best meals ever on Highway 30A tonight at Pizza Bar. Grouper appetizer and fennel-sausage pizza. He was raving about it.

I know where I'm dining on Saturday night -- Pizza Bar. I'd be at the beach now, but I'm required to (and want to) attend graduation ceremonies on Saturday AM.

Question: Will Shirley Franklin wear a silk corsage on her doctoral robe (she's getting an honorary doctorate)? OMC, I hope that she has enough class not to be that tacky.

__________________

I love their Caprese - only Dave and Amore serve it right! So nice to order "as is" off the menu and get a real Italian style caprese.

__________________
The enemy is ignorance.

Ditto. Cheese, Tomatoes, and Basil are three of my middle names.

__________________

We went for our second time (total not in a day as some sowallers have) and were greeted by cheery, happy, and helpful servers. We were immediately sat and our order was in for the Caprese Salad and Tuna appetizer. The tuna is great, even if you don't normally do sushi, try it. Both were wonderful and our pizza was right out. We enjoyed both and took left overs for lunch tomorrow. What followed was the best Tiramisu I've ever had.

My only problem is that there is nothing to complain about. Not even a burned out light bulb. Great job Dave and everybody there.

__________________

I have heard RAVES about Pizza Bar and I can not believe that I have not had a chance to experience this heaven!
One of the bad things about being a chef...you have no time to experience other restaurants. This is my MAIN goal for my next day off! GO TO PIZZA BAR!

__________________



Buy the book, kiss the cook - AlisonCooks.com