Rural Missouri - September 2012 - (Page 16)

O U T O F T H E W A Y E A T S Another house favorite is the white chicken pizza. A layer of alfredo sauce is topped with freshly baked chicken, onions, green pepenis Phillips has had a love pers, a two-cheese blend and a little for pizza ever since he was bit of bacon for added flavor. 14. He didn’t mind giving Traditionalists should try the up his weekends working Philly’s Deluxe, which comes in kitchens and making deliveries packed with pepperoni, pork sauas long as he kept pushing toward a sage, bacon, freshly cut onions, dream of opening his own pizza place. mushrooms, crisp green peppers Nearly two decades later, Denis’ and a blend of mozzarella and dream came true. In 2010, he opened Provel cheese. Philly’s Pizza in a nearly 100-year-old Carnivores can delight in Philly’s building just off the Katy Trail in MarItalian Meats with pepperoni, beef, thasville. Since opening in a building hard salami, Italian and pork sauthat once was a stop for travelers buysages, ham and bacon. ing goods along the KATY railway, The intrepid should take on the Philly’s has garnered a new followBig Philly. Denis says this 30-inch ing from behemoth pizza is the biggest in the small Missouri, weighing in at 15 pounds, com4 ounces. munity “You still can’t go wrong with thanks to Join editor Kyle Spradley just a regular pepperoni pizza,” adds the home- on his visit to Philly’s Pizza in the owner. “We are always on the made the online edition at lookout for new pizzas. Currently, pizza, we have a pulled pork pizza and the pastas and Summer Harvest that is topped with sandwiches made from wholesome, a wide assortment of fresh veggies. locally grown ingredients and served Later this year, we look to add a with a friendly smile. Cajun shrimp pizza and a beef bris“We really take pride in supportket pizza.” ing our community,” says Denis, Philly’s also uses its wide assortwho grew up just a few miles from ment of flavor combinations on the Marthasville. “My pork is raised seven restaurant’s sandwiches. A popular miles from here. We hand cut all of pick is the meatball sub that is our vegetables daily. I know where stuffed with homemade meatballs, my beef and dough come from. How marinara sauce and Provel cheese many places can say that?” Owner Denis Phillips holds up a large Philly’s Deluxe on hand-stretched crust. inside an 8-inch Italian roll. As with all great pizza, it begins Since 2010, Philly’s has become an integral part of the Marthasville community. “One of my favorites is the bufwith great dough. For Denis, skimpfalo chicken sandwich,” Denis says. ing on quality ingredients is out of “We bake all of our chicken with a the question. Philly’s dough comes in mix of seasonings through the pizza fresh straight from Vitale’s Bakery on oven. We then shred it and add a “The Hill,” the famous neighborhood choice of our homemade hot sauces in St. Louis known for its Italian including mild, hot or our one-ofinfluences and restaurants. a-kind mango habañero sauce. It is Each week, Philly’s goes through like a transformer of sauces. It starts 500 to 600 pounds of dough for its out sweet and cool then blasts you at the end pizzas, which patrons can order with one of three taco pizza,” says Denis. “It comes topped with with all the heat.” different styles of crust. our salsa, a blend of taco seasonings and loaded Continuing with the Italian theme, Philly’s “Being near St. Louis, we have to serve the with beef, olives and cheddar cheese. Once out also offers pasta dishes, all served with penne crackery, really light thin crust,” Denis says. “But of the oven, we add lettuce, more cheese and noodles. Try the chicken marinara, alfredo or the what we really hang our hat on is our handcrushed Doritos. It’s a monster pizza!” Rizzo. This lighter pasta is a mixture stretched crust. It’s not too thick, of onion, chicken, bacon and spicy light and airy with a great taste.” red pepper flakes tossed in a sweet Unique to the area, Philly’s third Philly’s Pizza Italian dressing. option is a deep dish in the tradiIf you still have room, try one tional Chicago style with a hefty Specialties: Specialty pizzas, toasted • of Philly’s 10-inch dessert pizzas. cornmeal crust and buttery flavor. On sandwiches and pasta. The Cinnamon Bread is sprinkled these pies, the sauce is poured over Marthasville with cinnamon and sugar, baked the toppings and cheese. Price: Pizzas start at $9.99; $6.99 for and drizzled with a sweet vanilla Although all crust styles can be sandwiches; $7.99 for pasta dishes. Cash, icing. The Apple Pie is topped with made with toppings a la carte, Philly’s apples, cinnamon and vanilla icing. specialty pizzas are a mix of flavor checks, major credit cards accepted. Be on the lookout for a new vanillacombinations not often seen on a infused dough Denis is working on. pizza menu. Details: Open Tuesday through Thursday, 11 a.m. to 9 p.m.; “I love what I do and truly enjoy A popular choice is the Philly, Friday and Saturday, 11 a.m. to 10 p.m.; Sunday, noon to 9 making each pizza look great,” which can either be made with diced p.m. Seats roughly 100 total inside and out on patio. Delivery admits Denis. “It’s great to talk to ribeye steak or chicken and loaded and take out available. No smoking allowed. all the folks that come in here off with chopped onions, green pepthe Katy Trail and hear their stories. pers, mushrooms and smothered in Directions: Located at 207 Depot St. in Marthasville. It’s really easy to get out of bed a three-cheese blend. Denis recomin the morning, knowing you are mends trying this pizza with the providing something special for hand-stretched crust. Contact: 636-433-5577; people.” “Great with the thin crust is our D by Kyle Spradley Philly's Pizza Specialty pizzas just off the Katy Trail 16 WWW.RURALMISSOURI.COOP http://WWW.RURALMISSOURI.COOP

Table of Contents for the Digital Edition of Rural Missouri - September 2012

Rural Missouri - September 2012
Table of Contents
Where the wild things are
Hit the trail
Plowing forward with a new tradition
Out of the Way Eats
Devastating drought
Hearth and Home
Closing the gateway
Around Missouri
A man & his monsters

Rural Missouri - September 2012