![]() ![]() Located on the south side of the Interlock between Velvet Taco and Maple Street Biscuit, the 4,300-square-foot space is decorated with steel and industrial elements, balanced by pops of color and plenty of greenery alluding to Atlanta as a “city in the forest.” Pie shapes are sprinkled throughout the restaurant from the floor to the exterior signage. Photo by Matt Wong Cranberry slab with orange Chantilly Photo by Matt Wong Sliced apple buckle cake Options include Apple Picking (mezcal, apple cider, negro amaro reduction, cinnamon, honey, mint, and Sorrento lemons) and Buzz Cap (Malfy gin, Tangelo, rosemary, cardamaro, egg white, and soda). The wine list will emphasize natural, biodynamic, and organic options cocktails will utilize local spirits. In the spirit of staying humble, the beverage menu will focus on local beers and ciders from places like Orpheus Brewing, Wild Heaven Beer, Three Taverns Brewery, and Urban Tree Cidery. Pastry chef Carelys Vazquez will be preparing a seasonal selection of pies and desserts, including cranberry slab pie, chocolate mudslide pie, and apple buckle cake. She brings experience from Juniper Cafe, as well as Pancake Social and Bacchanalia. Hsu’s cousin, Evelyn Ling is the executive chef. Other menu items include burgers, oven-roasted chicken, salads, eggplant steak, and potato pie. Aaron and Phillips will make a truffle butter dip for the pizza similar to the one they made when they worked at Le Bernadin. The crust will most closely resemble New York-style, but the toppings and varieties allude to all different areas of the U.S.: clams for New England, Cajun shrimp for New Orleans, and broccoli and cheese for Hsu’s childhood in Atlanta. We want to create a place where all that falls away.”ĭiners will be able to see the wood-burning pizza oven, where the whole wheat-sourdough-based pies will cook. “There’s been a lot of turmoil in the world. “It’s about hospitality and how we make people feel,” Phillips adds. Pizza is a pillar of American cuisine,” Hsu says. Simmons’s intention: to open a restaurant that is more than simply the “pizzeria” its name implies.“We wanted a name that resonates with our values and an indication of the type of food. The food, as well as the décor, affirm Mr. When the weather is warm, the outdoor garden is green and tranquil. The counter around the pizza oven is made partly of wood that has been recycled from a 19th-century chicken barn the metal in some of the sconces comes from the steel used to wrap old oak wine barrels. In keeping with the locally sourced theme, the hazelnut gelato comes from Gelotti, a neighborhood store, and is excellent.ĭespite its suburban location, Dough manages to evoke a rustic feeling. Dried, sweetened cranberries overwhelmed the kale salad, but a more conventional salad of local lettuces, beets, pine nuts and goat cheese was perfect. Meatballs were made of all beef but were light and hearty, and the marinara sauce around them was lively. Simpler dishes like the chicken, and the crisp roasted cauliflower served with it, fared better. In the case of the pappardelle, the perpetrator was a chopped kale and cashew pesto that was on the oily side in the case of a small plate of burrata, it was a treacly apple cider glaze drizzled on top. He opened Dough in 2013.Īmong the entrees, beautifully prepared items like the homemade pappardelle stuffed with a velvety puréed pumpkin were also overwhelmed by ingredients that seemed out of place. Simmons envisioned exactly the restaurant he hoped to create: a place where people could dine casually on excellent pizza and other fine dishes. Several years later, enjoying an unusually good slice of pizza, Mr. Instead, he and his wife opened a children’s gym in West Orange, which they still own. He wanted his own restaurant, but he did not have the resources. Simmons took a brief hiatus from professional kitchens. Simmons perfecting his recipes.Īfter putting himself through the Culinary Institute of America in Hyde Park, N.Y., and working for other owners, Mr. Many items, especially the eponymous dough, are the results of several years spent by Mr. About 95 percent of the animal products are produced in the most humane way possible, said Edward Simmons, the chef and owner. About 85 percent of the ingredients used at Dough are from local purveyors, and a majority are organic. “Farm-to-table” is a cliché, but it signifies underlying facts that a diner might wish to know. The meat, roasted until its skin was a golden brown on the evening that I ordered it, comes from a chicken that has been pasture-raised without G.M.O.s (genetically modified organisms) or antibiotics. ![]() ![]() As with most dishes at Dough Artisan Pizzeria in Caldwell, its preparation and provenance satisfies many contemporary preferences. Odd that a restaurant devoted to pizza should serve such a lovely roast chicken.
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