![]() Each is listed on the menu followed by a string of ingredients both familiar and quite novel (in my experience) to pizza – sausage paired with fennel pollen, mozzarella with aleppo pepper, havarti with chorizo, bacon with majoram, mushroom with truffle salt – just to give a few examples. Sublime… decadently rich and slightly tangy, crunchy and smooth… and best eaten slowly, because you want it to last. Spread a bit of foie on the crostini, squeeze a few drops of the must on top, and take a bite. Flavor combinations are intriguing and well thought out, and inspire a measure of consideration of what you’re eating.įor example, see their exceptional Hudson Valley Foie Gras Torchon appetizer, served cold with crostini and Malvasia grape must in a cool eyedropper. Their sourcing of ingredients is top-notch and of a local emphasis (with many vegetables actually coming from the owner’s farm). ![]() Think of Harvest as a ‘pizza bistro’ – apps, pizza, desserts, wine & cocktails, served in a tasteful yet informal environment with generous patio space. Within the span of two weeks, a pair of defiant nonconformists have come onto the scene – Harvest Pizzeria and Element Pizza – and they’re making a strong case for deviation from the local norm and… dare I say… taking a second look at how and why we consume pizza. Tressel’s gone, and – coincidence, I’m sure – pizza’s really starting to get interesting around here. It’s as much a part of Columbus as OSU athletics, but it’s about as inspiring as Tressel ball. It’s Donato’s, it’s Plank’s, it’s… well, just about every pizza place in town. Pizza in Columbus: it’s thin-crust, it’s ‘tavern cut’ (sliced into squares), and it meets dull heat via the crawl of a conveyor belt.
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