Pizza Today - August 2015 - 24
PLACES THAT ROCK
NOLI'S PIZZERIA
SCREAMIN' MIMI'S
4007 Farnam St.
Omaha, Nebraska
(402) 359-1802
nolispizzeria.com
513 E. Oglethorpe Ln. #P
Savannah, Georgia
(912) 236-2744
screaminmimispizza.com
Owner Joel Marsh uses a filtration
system to emulate New York City tap
water to make his New York-style
pizza. Noli's offers traditional pies and
artisan flare with local and seasonal
ingredients. The gourmet special is
the DiManzo featuring filet mignon, a
gorgonzola white wine sauce, balsamic
glazed, caramelized onions, fresh basil
and portabella ($28). The Liguriano is a
specialty pie topped with sausage,
Kalamata olives, goat cheese, portabella and pesto sauce ($22). The pizzeria also showcases its build-to-order
salads with house-made dressings
with an option of "Pick 3" or "Pick 5"
ingredients in small and large sizes. For
dessert, Noli's Spumoni with split sour
cherry, pistachio and chocolate chunk
is a custom-flavored ice cream in collaboration with a local creamery.
The family-owned and
-operated pizzeria garners
local and regional media
attention over its New
Jersey-style pizzas, subs and
pastas. There are a dozen
pizzas listed in whole 18inch pies or jumbo slices. The
White Tomato Basil Pizza is
topped with mozzarella, oil
and garlic ($18.95). Its menu
also features a dozen hot
and cold subs, like the Baked
Salami & Provolone Sub
($7.95). Mimi's Sauce spotlights the pizzeria's pastas,
including Baked Manicotti,
Jumbo Cheese Ravioli and
Gnocchi ($8.95).
HERSH'S PIZZA & DRINK
1843 Light St.
Baltimore, Maryland
(443) 438-4948
hershspizza.com
From ricotta, mozzarella and crème fraiche to sausage,
pastas and focaccia, Hersh's owners Josh and Stephanie
Hershkovitz are committed to making everything in house.
The menu focuses on Neapolitan-style pizza, Italian small
plates, pasta, highlighted entrees and extensive wine, craft
beer and cocktails lists. Hersh's nine wood-fired pizzas are
uncut. The Kale & Pistachio is topped with fontina, garlic, red
pepper flakes and Pecorino Romano ($13.50). Il Fiore pairs
zucchini and zucchini flowers with ricotta, garlic and grana
padano ($15). Hersh's also offers a Sunday brunch program
featuring a Breakfast Sammy with house-made bagels,
Chicken & Waffles, and Wood-fired Pancakes with Strawberries, as well as its full pizza menu.
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Pizza Today - August 2015
Table of Contents for the Digital Edition of Pizza Today - August 2015
Pizza Today - August 2015
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Places That Rock
Dough Doctor
Creating a bar menu
Tomatoes — Ripe for the Pickin’
Gnocchi, the Italian Staple
Pesto Twists
Comply with employment eligibility laws
Independent Pizzeria of the Year — Marco’s Coal-Fired Pizza
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Behind the Scenes
Pizza Today - August 2015 - CT1
Pizza Today - August 2015 - CT2
Pizza Today - August 2015 - Pizza Today - August 2015
Pizza Today - August 2015 - Cover2
Pizza Today - August 2015 - Commentary
Pizza Today - August 2015 - 4
Pizza Today - August 2015 - 5
Pizza Today - August 2015 - Contents
Pizza Today - August 2015 - 7
Pizza Today - August 2015 - 8
Pizza Today - August 2015 - 9
Pizza Today - August 2015 - Contributors
Pizza Today - August 2015 - 11
Pizza Today - August 2015 - Expo Spotlight
Pizza Today - August 2015 - 13
Pizza Today - August 2015 - Interact
Pizza Today - August 2015 - 15
Pizza Today - August 2015 - Conversation
Pizza Today - August 2015 - 17
Pizza Today - August 2015 - Man on the Street
Pizza Today - August 2015 - 19
Pizza Today - August 2015 - Respecting the Craft
Pizza Today - August 2015 - 21
Pizza Today - August 2015 - Trending Recipes
Pizza Today - August 2015 - 23
Pizza Today - August 2015 - Places That Rock
Pizza Today - August 2015 - 25
Pizza Today - August 2015 - Dough Doctor
Pizza Today - August 2015 - 27
Pizza Today - August 2015 - 28
Pizza Today - August 2015 - 29
Pizza Today - August 2015 - Creating a bar menu
Pizza Today - August 2015 - 31
Pizza Today - August 2015 - 32
Pizza Today - August 2015 - 33
Pizza Today - August 2015 - Tomatoes — Ripe for the Pickin’
Pizza Today - August 2015 - 35
Pizza Today - August 2015 - 36
Pizza Today - August 2015 - 37
Pizza Today - August 2015 - Gnocchi, the Italian Staple
Pizza Today - August 2015 - 39
Pizza Today - August 2015 - 40
Pizza Today - August 2015 - 41
Pizza Today - August 2015 - Pesto Twists
Pizza Today - August 2015 - 43
Pizza Today - August 2015 - 44
Pizza Today - August 2015 - 45
Pizza Today - August 2015 - 46
Pizza Today - August 2015 - 47
Pizza Today - August 2015 - Comply with employment eligibility laws
Pizza Today - August 2015 - 49
Pizza Today - August 2015 - 50
Pizza Today - August 2015 - 51
Pizza Today - August 2015 - Independent Pizzeria of the Year — Marco’s Coal-Fired Pizza
Pizza Today - August 2015 - 53
Pizza Today - August 2015 - 54
Pizza Today - August 2015 - 55
Pizza Today - August 2015 - 56
Pizza Today - August 2015 - 57
Pizza Today - August 2015 - 58
Pizza Today - August 2015 - 59
Pizza Today - August 2015 - 60
Pizza Today - August 2015 - 61
Pizza Today - August 2015 - 62
Pizza Today - August 2015 - 63
Pizza Today - August 2015 - 64
Pizza Today - August 2015 - 65
Pizza Today - August 2015 - 66
Pizza Today - August 2015 - Product Showcase
Pizza Today - August 2015 - 68
Pizza Today - August 2015 - 69
Pizza Today - August 2015 - Pizza Today Yellow Pages
Pizza Today - August 2015 - 71
Pizza Today - August 2015 - 72
Pizza Today - August 2015 - 73
Pizza Today - August 2015 - 74
Pizza Today - August 2015 - 75
Pizza Today - August 2015 - 76
Pizza Today - August 2015 - 77
Pizza Today - August 2015 - The Marketplace
Pizza Today - August 2015 - 79
Pizza Today - August 2015 - 80
Pizza Today - August 2015 - 81
Pizza Today - August 2015 - 82
Pizza Today - August 2015 - 83
Pizza Today - August 2015 - 84
Pizza Today - August 2015 - 85
Pizza Today - August 2015 - 86
Pizza Today - August 2015 - 87
Pizza Today - August 2015 - 88
Pizza Today - August 2015 - Reader’s Resource
Pizza Today - August 2015 - Behind the Scenes
Pizza Today - August 2015 - Cover3
Pizza Today - August 2015 - Cover4
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