Pizza Today - April 2018 - 16

Conversation

LARS
SMITH
S TAT E O F M I N D P U B L I C
HOUSE AND PIZZERIA
LOS ALTOS, CALIFORNIA

MY BROTHER, FATHER AND I
CAME UP WITH OUR CONCEPT
MANY YEARS AGO at a beer

pairing dinner at a wonderful
gastropub that features local
and seasonal fare. Our concept
is relatively simple: we aim to
showcase and celebrate the
best that California has to offer
through pizza, pub food and
craft beer. Our tagline is we are
a "pizzeria and public house
inspired by the Golden State."
I'M HESITANT TO DEFINE
OUR STYLE OF PIZZA AS IT IS
EVER EVOLVING. I think we are

somewhere between New York
and California styles of pizza.
For us, it's all about the dough
(36-hour minimum proof and
always hand stretched) and
showcasing the best ingredients
that California has to offer.
FOR US IT WAS IMPORTANT
THAT THE MENU WAS IN
HARMONY WITH OUR SERVICE
STYLE and the overall vibe of our

restaurant. It's comfortable and
approachable, yet progressive
and edgy. We like to push
boundaries and get people to try
things they may have not had
before while still being able to
get familiar items, as well. We
decided to only offer one size
pizza and only have composed
pizzas on the menu. We want to
encourage people to share and
try new things. We also want
1 6 / P I Z Z AT O D AY. C O M / A P R I L 2 0 1 8

to be able to showcase topping
combinations that we think go
great together.
WE HAVE PEPPERONI,
MUSHROOM AND CHEESE
PIZZAS, but we also feature

pizzas with toppings like duck,
kale, chorizo and potato. We
want to push people to expand
their ideas about what pizza can
be and how it can be made. A big
part of our menu is showcasing
local ingredients and making
everything from scratch. We
slice our pepperoni and salami
in house as well as all our
veggies. We make all
of our sauces in house
as well. It's simple
and honest food, yet
exciting and modern.
WE HAVE BEEN
BLOWN AWAY BY
THE POPULARITY
OF OUR DUCK, FOIE
GRAS and cherry pizza

that we won with at
the International Pizza
Challenge last year. We
can hardly roast enough duck
to keep in on the menu. We
knew that it is a great pizza,
but we weren't sure how many
people would be willing to try
it. Our goat cheese and cherry
tomato pizza has also been a
huge hit. We offer the option to
add our house-made sausage
to it and people have been
loving it. My favorite pie
on our menu is a simple
one called "Greens and
Cream." It has mozzarella,
a local farmstead cheese,
kale, red onion and fresh
cream drizzled on top. We
have such a variety of
interesting pizzas; we see
customers coming back to
try a new pie each time.


http://www.PIZZATODAY.COM

Pizza Today - April 2018

Table of Contents for the Digital Edition of Pizza Today - April 2018

Pizza Today - April 2018
Commentary
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
At Your Service
Destinations
Knead to Know
The Overserved Customer
2018’s Hottest Toppings
Regional Toppings
Portion Control
Street Food Pizza
Promoting From Within
Writing a Best-Selling Menu
Pizza Today on the Road: A Tavola Cincinnati, Oh
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Pizza Today - April 2018 - CT1
Pizza Today - April 2018 - CT2
Pizza Today - April 2018 - Pizza Today - April 2018
Pizza Today - April 2018 - Cover2
Pizza Today - April 2018 - Commentary
Pizza Today - April 2018 - 4
Pizza Today - April 2018 - 5
Pizza Today - April 2018 - 6
Pizza Today - April 2018 - 7
Pizza Today - April 2018 - 8
Pizza Today - April 2018 - 9
Pizza Today - April 2018 - Contributors
Pizza Today - April 2018 - 11
Pizza Today - April 2018 - Expo Spotlight
Pizza Today - April 2018 - 13
Pizza Today - April 2018 - Interact
Pizza Today - April 2018 - 15
Pizza Today - April 2018 - Conversation
Pizza Today - April 2018 - 17
Pizza Today - April 2018 - Man on the Street
Pizza Today - April 2018 - 19
Pizza Today - April 2018 - Tony’s Trending Recipe
Pizza Today - April 2018 - 21
Pizza Today - April 2018 - At Your Service
Pizza Today - April 2018 - 23
Pizza Today - April 2018 - Destinations
Pizza Today - April 2018 - 25
Pizza Today - April 2018 - Knead to Know
Pizza Today - April 2018 - 27
Pizza Today - April 2018 - 28
Pizza Today - April 2018 - 29
Pizza Today - April 2018 - 30
Pizza Today - April 2018 - 31
Pizza Today - April 2018 - The Overserved Customer
Pizza Today - April 2018 - 33
Pizza Today - April 2018 - 34
Pizza Today - April 2018 - 35
Pizza Today - April 2018 - 2018’s Hottest Toppings
Pizza Today - April 2018 - 37
Pizza Today - April 2018 - 38
Pizza Today - April 2018 - 39
Pizza Today - April 2018 - Regional Toppings
Pizza Today - April 2018 - 41
Pizza Today - April 2018 - Portion Control
Pizza Today - April 2018 - 43
Pizza Today - April 2018 - 44
Pizza Today - April 2018 - 45
Pizza Today - April 2018 - Street Food Pizza
Pizza Today - April 2018 - 47
Pizza Today - April 2018 - Promoting From Within
Pizza Today - April 2018 - 49
Pizza Today - April 2018 - 50
Pizza Today - April 2018 - 51
Pizza Today - April 2018 - Writing a Best-Selling Menu
Pizza Today - April 2018 - 53
Pizza Today - April 2018 - 54
Pizza Today - April 2018 - 55
Pizza Today - April 2018 - Pizza Today on the Road: A Tavola Cincinnati, Oh
Pizza Today - April 2018 - 57
Pizza Today - April 2018 - 58
Pizza Today - April 2018 - 59
Pizza Today - April 2018 - 60
Pizza Today - April 2018 - 61
Pizza Today - April 2018 - Product Showcase
Pizza Today - April 2018 - 63
Pizza Today - April 2018 - 64
Pizza Today - April 2018 - Pizza Today Yellow Pages
Pizza Today - April 2018 - 66
Pizza Today - April 2018 - 67
Pizza Today - April 2018 - 68
Pizza Today - April 2018 - 69
Pizza Today - April 2018 - 70
Pizza Today - April 2018 - 71
Pizza Today - April 2018 - The Marketplace
Pizza Today - April 2018 - 73
Pizza Today - April 2018 - 74
Pizza Today - April 2018 - 75
Pizza Today - April 2018 - 76
Pizza Today - April 2018 - 77
Pizza Today - April 2018 - 78
Pizza Today - April 2018 - 79
Pizza Today - April 2018 - 80
Pizza Today - April 2018 - Reader’s Resource
Pizza Today - April 2018 - 82
Pizza Today - April 2018 - Cover3
Pizza Today - April 2018 - Cover4
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