Tasting the Fresh, New Willow’s

by Timothy G. Beeman II

This weekend I wrote of news that Chef Travis Myers had made the move to Willow’s Bistro. I also wrote a promise that I would discuss the tasting that Stephanie and I were privy to thanks to Chef Myers. I’m here to fulfill this promise. This was no ordinary course menu tasting, but we’ll talk in courses, anyway.

We had two requests: no onions (me) and no beans (Stephanie).

Course 1: Panko crusted fried scallops with Herb Milk Gravy and Pancetta.

12250093_10153635819235490_4054663421084498305_nWhat came first was this fantastic seafood masterpiece. Willow’s always has a scallops special and this was not exactly the special of the day. The special was beer battered but this was what Chef Myers wanted it to be, instead. He wanted it as panko crusted and I think that while it would have been spectacular either way, I appreciated the panko fried version because that was the vision the chef wanted. The scallops were perfectly cooked, tender yet firm, not slimy at all. The flavors in the panko mixed with the herb milk gravy and the salty pancetta were bursting. Exploding even. This was a great start.

Course 2: Salad of artichokes, olives, sun dried tomatoes, aged balsamic and olive oil with traditional bruschetta rubbed with Garlic and olive oil.11223801_10153635840630490_3557084744670625411_n

Stephanie has never been a fan of olives but she took several bites of the kalamata olives that were scattered through. This was partly the preparation and partly because she doesn’t like the traditional green olives enough that she was surprised that there is a meatier taste to the kalamata than the green. I love all olives so that was a no-brainer for me. The sun-dried tomatoes were sweet and candy-like, as they should be. Chef Myers did come out to ask if shallots were okay instead of onions. I gave the go ahead. They were soft and had lost their oniony threat. The aged balsamic and olive oil drizzled about the salad brought all the veggies’ flavors out of hiding and this was a delicious salad. The bruschetta that you find in most restaurants around here throw a tomato salad on top of their charred bread, but according to Chef Myers, traditional bruschetta really only consists of charred bread that is brushed with olive oil and rubbed with garlic. I had a couple of those and I am not a hard bread fan.

Course 3: Seared tuna with an orange soy shiitake mushroom sauce.

12295291_10153635873460490_8751473894985248251_nOne of my favorites of the day, which is saying something because the whole tasting was amazing. The tuna was seared and rare on the inside. The most perfect way to eat tuna, in this author’s opinion, is seared. The sauce was a perfect blend of orange and soy. I will never say that mushrooms are my favorite food; not a fan of them other than on pizza, usually. Shiitakes tend to be a little more delicate, in my opinion, than the regular fungus and these were both delicate and delicious. I ate several of them and I cannot decide if it was that I liked the mushrooms so much or I was trying to get all that orange soy sauce that I could. Not only were the mushrooms better with that sauce, the seared tuna was juicier and more flavorful with it. You could still taste the tuna, to be sure, but the sauce brought that forward and accentuated the flavor.

Course 4: Pear chicken salad with house smoked peanuts, Goat Lady Dairy feta and shallot vinaigrette.12310572_10153635876655490_1494372863990475476_n

Salads are usually not my first choice when there are other choices on the menu. This salad however, would be one that I actually order from the menu, eat and probably order another. The seasoned chicken breast, peppery and bright, was an adept companion to the pear. Pears have a toned down, yet distinctive flavor that allows the chicken to breathe and come to the forefront of the flavor bar. The in-house smoked peanuts created the understated, yet very appropriate, crunch that salads sometimes beg for. The Goat Lady Dairy feta which, while definitely having the feta flavor, was more along the creamy-textured lines of chevre. Add all of this and the shallot vinaigrette and you have a smokey, tangy and salty treat that compliments the light meat and fruit flavors. The field greens were the right choice as bedding for this fantastic dish.

Course 5: Roasted shallot crab cake with orange caper crème fraîche.

12311145_10153635889480490_7501431373814945953_nYou’ll hear this a lot from me in this article but “I don’t usually” eat crab cakes. I think they are usually too gamey and heavy when, to me, crab meat should be lighter in flavor and texture. I think it could be that there is too much breading and not enough crab or just no balance. This, though, was balanced and tasty with the shallot keeping the crab meat honest. Flaky while keeping its cohesiveness. It was also a great size: not too large and not too small, just right. The orange caper crème fraîche was a creamy embellishment to the seafood profile. Orange, to me, is a natural partner with seafood selections. It was light and fluffy with salty undertone from the capers. Then, topping it with the arugula salad brings the peppery green addition to enhance the orange caper flavors and adds an additional, soft-punch crunch to the crusted crab cake. While I don’t usually eat crab cakes, this was a fantastic course.

Course 6: Deep fried alligator with honey chipotle red cabbage slaw and honey drizzle.

My favorite dish of the day, this. I believe it to be the most unique, as well. Only once had I ever had alligator and 12294721_10153635896350490_2675521069815636165_nthat was close to twenty years ago, in Florida. Stephanie had never had it. The texture of the alligator was something different. It was like a mix of chicken and fish. It was stiff meat (a la the chicken consistency) that still flaked like a piece of cod or flounder. And based on that description you would expect the flavor to be similar. You would be correct. There is no true line in the flavor, either. There is a fish flavor and a chicken flavor. But, there is much of each. You add the crunchy deep fried shell and the honey drizzle and that sweet bee nectar makes this deep fried treasure truly pop while melting in your mouth. But, wait, there is more. The honey chipotle red cabbage slaw was delicate but made a statement on the meat. Instead of canceling each other, the sweet and heat create a flavor profile that was unique and possibly understated. Without it the overall dish, while still flavorful, would have been missing a major element. An element that brought a different, softer crunch that compliments the breading of the alligator. Chef Myers told us that he wants to change the slaw to something different but this, to us, was a perfect pairing.

Course 7: Whipped pimento cheese, pepper maple bacon, fried green tomatoes and arugula salad on charred bread.

12279016_10153635922485490_2396381730461545395_nBy this time we were getting quite full. But we were still interested in all the flavors that Chef Myers was throwing at us. Southern and somewhat tame, this, the food finale of the extravaganza, was still no slouch. Mistake not that for weakness; this was a great and needed finish. First, there’s the whipped pimento cheese. Light, fluffy, cheesy, creamy. Thick-cut pepper maple bacon. Crunchy, peppery arugula salad. Fried green tomato discs. A slab of charred bread. To quote Chef Myers: “everything is better on charred bread.” I do not eat fried green tomatoes but I had one and some of another. Stephanie, who loves them, thought these were just right. The sweetness of the tomatoes jumped in and meshed wonderfully with the spicy, sweet and savory bacon to make the whipped pimento cheese shine. After cutting off a few pieces of the bread, I found myself using the bacon to scoop the cheese like a spoon and sprinkle the arugula on top to create a flavor meld that didn’t need the bread. I would have eaten the whole thing, by myself, had we not been fed so well.

Bonus: Red wine sangria with lemons, limes, oranges, blueberries, blackberries and cherries.

Really, I’m just going to say that the sangria was some of the most flavor-rich that I have ever had and I love a few12241462_10153635886335490_8398791406601996672_n other establishments’ red sangria. It is all in the intensity of the wine and the medley of fruits. I just wanted to include the picture to demonstrate yet another reason to visit Willow’s.

I mentioned in the preceding article that the word that Chef Myers stated more than any other in the conversation we had was “passion.” He demonstrated this passion in every dish – possibly every bite we took. He accompanied every single dish we were given and explained the dish, the flavors he was looking for, the reason he chose it and the passion he had for it. Each dish was a tour of flavors and Chef Myers is an experienced and passionate tour guide. Even after the food was on the table he made sure it was plated correctly (and picture worthy) after transport and before we ate any of it.

The bottom line is that Chef Will Kingery and Norb Cooper have unearthed a beast in Chef Travis Myers. Their risk-taking faith in Chef Myers is going to prove to themselves and the culinary community that he is a true diamond in the rough. The customers of Willow’s, those faithful many, will continue to come, they will begin spreading the word that The New Kid is making waves, new culinary seekers will come. You should be one of those. Salute Chef Myers and thank you for hosting us.

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The New Local 27101 Opens for LunchF

I had the opportunity to eat lunch with one of my very good friends today and when discussing where we were going to meet, I suggested that we go to the new Greg Carlyle vehicle, Local 27101, the former Millennium Artisan Restaurant.

The idea behind Local 27101 is that the food is locally sourced (no, not from the 27101 zip code, necessarily) so that it’s fresh. It’s supposed to be fast and reasonably priced. Greg said, “the people downtown are looking for a fast, $5 burger,” and this exactly that. The menu has many things from the aforementioned burgers (make it a double for just $2 more), po boys, chicken sandwiches, hot dogs, salads (Cobb, Caesar, add a protien, etc) and so on. Sides include crinkle cut fries, sweet potato fries and onion rings. You can add on to your burger with avocado, an over-easy egg, bacon, or caramelized onions.

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The Local Burger w/ Onion Rings

The Local Burger is a quarter pounder with lettuce, tomato, “local sauce,” which isn’t quite 1000 Island but is beyond mayonnaise, and muenster cheese. Another nice touch is the top bun is branded with the logo from Local 27101. I had one with an extra patty, hold the lettuce. The homegrown tomato along with the local sauce made the bread a little soggy as the tomato was really ripe, but it didn’t detract from the burger. You want the burger to be juicy without being wet, save the tomato, it wasn’t wet, it was cooked just right. I think the only thing it was missing was a few dill chips on it.I also had the onion rings with it, which if you know me, you know I don’t like onions, but oddly enough, I can eat onion rings, when they’re good. There’s a good batter on the rings and weren’t overly greasy which is all too common with onion rings from many places. My pal had his a single without the tomato but with lettuce along with crinkle fries. The fries looked to be topped with herbs that are grown in the windows around the restaurant (so there are some things that are local to 27101). The flavors, to me, were exactly what I was looking for good meat, great cheese the sauce was tangy. Again, I could have done without some of the moist bun from the tomatoes but that’s okay, the flavor was worth it.

The restaurant itself is a lot of brown and natural wood with each window adorned with herbs to be used in the restaurant. The slat work accentuates the bar area. A very large menu is stuck to the wall and the chalkboard was being decorated as we walked in. They have beer, wine and are formulating a drink menu. How the whole thing works is: you walk in, stop by the counter where the bar is, order your food, get a buzzer, scope your seat and wait for the buzzer. When it buzzes you go to the counter and pick up your silver tray. The bump in the road for me is when you want a refill you have to either jump in front of people at the order counter to get the order taker to refill it or alert someone else to do it, or you have to wait until someone notices you’re there and waiting. We did wait for a bit, but not too long. Another thing is that they serve the burger with the bun already on the burger. I know it’s an aesthetic thing but the presentation would be better if the top bun was off to the side. We often eat with our eyes and it would make the burger even more attractive; but that’s no deal killer  They have a few kinks in the system to work out but I think that Greg finally has something on his hands that will be a boon for him, for the downtown lunch crowd and the downtown foodies and their searches for a good and affordable burger.

For now, they’re open only for lunch but sometime in September, probably after Labor Day, they will also be open during the evening, keeping the current (and presumably constantly modified) lunch menu as well as some dinner options. Greg also said to expect a “true blue plate special.”  You can get your own $5 fast burger at Local 27101 which is located at 310 W 4th Street in downtown Winston-Salem. Their website and Facebook pages show the menu to get your ready to experience the good food. It’s good, it’s fast, it’s easy, it’s Local 27101.

Quanto Basta Holds VIP Gala to Celebrate Opening

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Chef Tim Grandinetti (Photo courtesy of chefgrandinetti.com)

Super Chef Extraordinaire, Tim Grandinetti, is at it again. And, again, he’s got a gem on his hands.  Grandinetti, who is chef/partner of one of the Triad’s premier restaurants, Spring House Restaurant, Kitchen and Bar, hosted a few handfuls of friends, family and VIPs to celebrate his new venture: Quanto Basta.

Quanto Basta takes it home to momma’s Italian cooking, with traditional Italian dishes, pizzettes (smaller-sized pizzas) and a long list of meat and cheeses, just to name a few things.  It’s located in the now-booming 4th & Broad/Spring area where a lot of construction and a lot of awesomeness is popping up.

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Cheeses at Quanto Bosta

The new eatery is located at 680 W. Fourth St and is only a block away from Spring House Restaurant, separated only by the new 751 W Fourth building that houses the Winston-Salem Foundation.  Quanto Basta is housed in a magnificently re-imagined setting with stone and wood and a wondefully stained floor that shines for days and creates the great ambiance that will only help make this restaurant great.  I say only help because what is going to make this restaurant great is the food.

For the VIP party they had much of the fare on showcase including at least 3 different pizzettes, an Italian sausage with peppers and onions pasta, eggplant parmesan and a delightful meatball slider.  Tuscan ham, soppressata, capicola and mortadella were on the meat display as fresh mozzarella, pecorino, parmigiano and a most delicious gorgonzola bleu was on the cheese plates.  Crostini and olives round out the antipasto selections.  I tasted almost every bit of the food and thought it was spectaculicious!  They had desserts, which I’ll admit, I am not sure what they were. I asked about other things but missed that.  I’m a horrible reporter, I know.

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The Salumi Selection

The kitchen staff are well-knowledgeable and were there to please.  The servers and bar staff were also on point and if our glasses were empty, they brought more of what we needed.  They had a white, a red and Peroni for the beer drinkers.  Tim told me that they’ll have in addition to Peroni, Moretti and the full line of Samuel Smith brews from England as well as other international beers. I’m excited about that.  Also, a fixture that will wow a lot of customers is the wine tower. Nestled in a stone facade, this enormous structure will eventually hold up to 1600 bottles of wine.  Quanto Basta will also have craft cocktails.

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Pizzettes

Another great point about Quanto Basta is that while it gives you an upscale elegance, it’s more down-to-earth in pricing.  That was a very pleasant surprise.  $5 spaghetti, $11 sausage with peppers and onions, $14 fire roasted chicken, $14 chicken marsala, $15 shrimp arrabiata.  These are very reasonable and affordable prices.  In fact, the most expensive entree is the beef short ribs barbaresco at $17.

I went to the restroom and even it was in pristine condition. Granted, yes, this is a brand new facility from the inside out, but it’s well thought out.  The details in which they put into the bathrooms, the bar, the kitchen, the food!!!  These details are going to be the ingredients to help Tim Grandinetti, his partners Lynn and Lynnette Matthews-Murphy and those who back them, realize the dream that they have for Quanto Basta.  Most likely, the dream isn’t even close to the apex the restaurant will attain.

Quanto Basta is set to open on March 5, 2015.

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DiLisio(s): A Play on the Delicous

Wow, so it’s been a while since we have written on this blog.  That’s shameful, to say the least, being as we taut ourselves as foodies, food bloggers and food podcasters.  Well, we DO do a lot of food podcasting.  At least in that, we have done well.

DiLisios

DiLisios

So the focus of this post is a quaint little family-owned Italian nook called DiLisio’s Italian Restaurant.  It is located at 301 Brookstown Ave. Suite 100 in Winston-Salem.  That space is right across the breezeway from Twin City Hive (which is home to the new Haute Chocolate and Revolution Gliding Tours and the new coffee shop), in fact they did a combined grand opening just recently.  That location probably sounds familiar to most Winston-Salemites – at least those familiar with downtown – as the space where the much-beloved Mary’s Of Course Cafe was located.  Probably more comments than not are “I’ve not been here since it was Mary’s.”  Even more recent was the ill-fated Screaming Rooster and before Mary’s it was Penny University, a coffee shop.  This location has some culinary history.

With DiLisio’s the culinary awesomeness continues.

In showing our laziness in the writing area we’ll give the disclaimer that this is not our first time eating here.  Nor is it our second, or third, or… we get it! We’ve been slack (but we did talk about it on Tart & Tangy Triad podcast).  But, let’s push that out of the way, let’s get to the business at hand.

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Tony and Maria DiLisio

DiLisio’s is the baby (they have two daughters, this is a dream baby) of Antonio DiLisio, or as we call him, TONY, and his beautiful wife, Maria.  They have surrounded themselves with a serving corps that makes the experience more like you’re at a neighbor’s house than a restaurant.  Jade and Dannie, just two of the corps, are the ones we’ve gotten to know more than others and they make you feel not only welcome, but truly “at home.”  They knowledgeably answer questions, not only about the food, but the wine list, desserts, vision of the DiLisios and even silly questions that Tim throws at them.  Maria sometimes waits on tables and does some of bussing work, much of the less glamorous work, but where she truly shines is in being the front-of-house.  Her wonderful smile sets the patrons in the mood of a welcoming home-away-from-home.  Can you tell that we really enjoy the team? Tony pats Tim on the belly every time he’s in and calls him Pavarotti (yes, just like THAT Pavarotti) and Tim picks him up and spins him around like a toy.  They love each other.

Now, to the “meat” of the situation – after all this is a food blog.

The menu reads with the staples that you expect from an Italian restaurant.  Basically, there isn’t anything on the menu that gets fancy. Nothing jumps from the menu with fireworks and revelry.  It’s Italian fare that is mostly typical.  That being said, what do you need your Italian food to do?  You need it to taste like it’s supposed to and you need it to be delicious. Italian food hasn’t really changed much in generations after generations and decades, centuries and millennia of Italian families sitting at a table and breaking bread together with miles of wonderful pastas and sauces, oils, cheeses and other Italian fabulousness.  So why change it now? Why reinvent the wheel? This isn’t gastrochemistry or the trendy, new-fangled Nouveau Southern that so many restaurants tend to try to create out of thin air.  You don’t need that with Italian food. You need Italian food done right.

What you do get at DiLisio’s is food that is made with passion.  Tony has a hard time letting anyone else cook for him. He puts his heart and soul in every dish that a fork may touch.  Flavors provide the explosion; taste buds dancing.  Even spaghetti, that can be plain, is never plain once it has been given the Tony treatment.  And the DiLisios are actually Italian, as in FROM Italy, so they know Italian flavor.  Ok, we know, you can’t taste words, so let’s talk about specifics of the menu.

We mentioned the lack of pizazz on the menu (at least on paper), but what this menu is, is extensive.  Appetizers including calamari, caprese salad, bruschetta, fried mozzarella, fried ravioli and an antipasto plate just to name a few items; the menu is more capacious than that.  Tim likes to test a restaurant’s meddle by how they do calamari.  The first trip, we tried it and we knew we found a good eatery. It was golden squid magic and tasty.

The salad menu is home to eight salads and yes, that does include the house, chef and Caesar staples (along with the fried or grilled chicken over them) that you’d expect. But, add the spinach and salmon and the grilled seafood salads and that’s a pretty good selection of green stuff.  Their dressing choices are good, too: balsamic vinaigrette, honey mustard, Italian (of course), Thousand Island, and then some; don’t forget oil and vinegar if that’s your thing.  Their pasta, baked or entree, and specialty dishes all have house or Caesar sides. If salads are your thing, while the others around you are eating the heartier stuff then you’ll have plenty of options.

As we mentioned, it’s Italian as you’d expect: spaghetti with house sauce, spaghetti with meatballs or sausage, penne in a variety of styles and toppings, and several ravioli options including lobster. Also, there are baked dishes, such as: chicken or veal parmigiana, eggplant parmigiana, manicotti, stuffed shells, ziti, baked spaghetti, and gnocchi sorrento. We’re not just breezing through these, you should definitely try them, Tim strongly suggests the veal parm. Yummy!

Perhaps the best section of the menu, though, is the chicken, veal, and seafood section.  You get to choose your favorite protein such as chicken, veal, shrimp, salmon, mussels, clams, or lobster tail, then choose your style and Tony works his magic. Those styles include marsala, pizzaiola, marinara or its wicked brother Fra Diavolo (Tim’s favorite), cacciatore, a chardonay sauce, scampi, picatta, or toscano.  Tim says this is the gem of the menu. You can get side items such as sautéed spinach, sautéed broccoli, sautéed mushrooms, side meatballs, and side sausage.  Those can go with any dish.

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Seafood DiLisio (now)

We decided to take a few friends of ours, the Priests, owners of Krankie’s Airstream and Coffee Park, to the restaurant to introduce their mini-foodie (shout out to Marley Priest!) this weekend and even had a food allergy in the group (no cheese or butter) and Tony was able to work around that and come out sparkling. Also, one of the group members doesn’t really eat anything outside of the regular child fare (she’s eight); so chicken tenders and fries for her.  Mini-foodie had eggplant parmigiana while her dad had the Penne with sausage and fungi and her mom had the Penne al Pesto.  Stephanie had Clams Picatta and Tim had a special: Lobster a la Tony (see the picture to the right)!  It was lobster tails, clams, and mussels all cooked with a cherry tomato wine sauce.  The consensus among the group was this was an amazing meal.  The sauce with the special popped of the wine and seafood.  There was a good marriage of the flavors and Tim thought it was a clever inclusion for the night. So maybe you can step out of the box in Italian food.  Tony DiLisio can.

If we were going to pick anything negative it would be that the beer selection is mostly American and the import selection is Heineken and Peroni, which if Tim going to have Italian, he certainly wants a Peroni, but he thinks the selection could grow a bit. But, most don’t think beer with Italian, they think vino, and that they have a great selection.  Some have also complained that the interior is kind of plain, but a homestyle restaurant needs time to grow and  like a well-seasoned pan, it needs time to accumulate style and memories.  Trinkets and artwork don’t make a good restaurant, that will come.  Food and great people, make a good restaurant.  This is a good restaurant. Correction: This is a great restaurant!

When you’re in the mood for your next great Italian meal, or in the mood for something different from what you’re already used to, we highly recommend DiLisio’s Italian Restaurant.  Chopsticks:  4.25.

A Mission of Dreams, A Mission of Delicious Food

Peyton Smith was on The Less Desirables The Less Desirables July 17 and talked about his dream to move from only having a unique food truck to having a full blown pizzeria.  The food truck is Forno Moto and now the dream has come true: Mission Pizza Napoletana opened earlier this month.

Mission Pizza Meatballs

Meatballs

Peyton took a jump with the public and started a Kickstarter campaign in which he raised the monies necessary to tackle the objective back over the summer; around the time of his appearance on TLD. The oven burns around 1000 degrees Fahrenheit and makes a 10-12 inch pie in less than 90 seconds. Impressive!

Stephanie and I took the time to go check out the goodies they bake and give our review.

We split the EAC pizza which has tomatoes, Italian sausage (and lumps of it!), mozzarella cheese, garlic, pickled peppers, and oregano.  We opted to have the fried (sunny side up) egg put on as well.

We also ordered the meatballs, covered in red sauce with very fresh mozzarella and basil.  We figured it was an Italian staple, and when in Rome…

Mission Pizza EAC

EAC

The meatballs came and we dove right in.  The thing that usually gets one with meatballs in restaurants is that sometimes they have the tendency to have an airy, fresh out of the freezer quality to their taste.  Also, there is generally some canned characteristics in the sauces.  There was no danger of either of those things being cumbersome to the experience.  The meatballs were definitely not frozen, but made fresh at the restaurant and the sauce was also made in-house.  The finest of tomatoes, cooked at a high heat at the beginning to get the flavor and natural sugars to pop.  Add some garlic and basil then turn down the heat and allow no reduction and you get a sauce that is not too thin and not too thick. Did I mention the mozzarella? Draped across with the care of a meatball blanket that keeps it comfy in it’s stewed bed.  Add a sprinkle of basil to the top and you’ve yourself a darn fine dish.

The pizza arrived and looked fantastic.  The richness of the red sauce was a good cradle for the house-made sausage, mozzarella, peppers and spices.  We noticed, however, at around 2 pieces in, we didn’t have the egg; we noticed it right about the time Peyton came to check on us.  Ignoring our protests to making a complete new pizza, he set out to “make it right.”  We finished off the meatballs in the meantime.

The new, correct pie arrived and we dug in, as you do.  Note, Stephanie doesn’t like pickled peppers (and truly neither do I) so we only had them on one side of both pies.  They were quite spicy on the one without the egg and we wondered if the egg actually diffused some of the heat as they weren’t as prevalent on the second.  Also, if I had to say anything that wasn’t a raving “positive” about either pizza, I would say the egg kind of made the tips of the slices a bit soggy.  However, that did nothing to diminish the taste.

Peyton spent time fixing up this old building that was in dire need of a facelift.  There’s nothing overly fancy about the decor, but it’s comfortable and the counter area is a good place to watch the magic that happens in the kitchen.  The restaurant’s bar features all NC beers with the exception of the obligatory Morretti, an Italian staple.  Peyton did say that he’s attempting to work some other regional craft brews from New England and other places into the mix if he can get the distributors to get on board. Stephanie was glad there was an actual sweet red wine on the menu. The libations are more than acceptable and add true value to the fare.

Mission Pizza Bar

Counter Seating Area

Price wise, the Mission Pizza Napoletana is a slice of what other places may cost.  The most expensive plate on the menu is Cioppino which is spicy tomato broth with shrimp, clams, and triggerfish.  That being said, everything is very reasonably priced and plentiful.

Mission Pizza is located at 707 N Trade Street in Winston-Salem on a block with much positive growth over the years and the pizzeria will be the latest piece of the cultural expansion that is happening in the 700 block of the Arts District’s champion area. As of now, it is open Monday-Saturday 5pm-10pm but there may be plans to stay open later on the meatiest nights of the week: Thurs-Saturday as there is a street window in the bar area and Peyton mentioned in his TLD interview that he wanted to serve the late night bar crawlers.

There are plenty of boutique and indie pizzerias in this town or Italian eateries that may serve pizzas and I’ve tried many of them.  I will put it on the pizza pan right now, THIS is the best pizza in Winston-Salem.  It’s also the best meatballs that I’ve had, homemade quality, in fact.

In the realm of pizzerias, Mission Pizza Napoletana is definitely 5 Chopsticks.