Two wood-fired pizza ovens will turn out pizza and other savory selections. The menu is still being developed, but you can expect to see a handful of pizzas like classic margherita, tomato-sauce-only, and a Seussian greens-with-eggs-and-ham (the ham is pancetta and Jeff is a fan of egg on pizza). Daily savory specials will run the gamut from whole fish to pork belly to meatballs. Expect to see a few salads made from local produce and a couple of desserts to round out the menu. To quench your thirst, Jeff will sell beer and wine on tap. Wines will stay local and rotate. Tap wine will allow him to offer a glass at a reasonable cost.
https://industrialeats.com/wp-content/uploads/2016/09/025.jpg 1000 1000 michael https://industrialeats.com/wp-content/uploads/2016/09/ie-header-logo-004.png michael2013-12-01 12:00:352017-02-25 10:36:17Edible Santa Barbara