Mellow Mushroom Pizza, Asheville NC

This post has been a long time coming. 

My first visit was several years ago, to a different location than the one in these photos, but I was nonetheless struck by the subtle uniqueness of this original NC pie shop.  Not instantly struck mind you, but gradually, ever so slowly, it crept upon me.

A quite original pie, and indeed a chain (30 or more locations? Mainly in the southeast but slowly venturing west, please come to San Diego!!!!!)

At first glance this place can easily be mistaken for a Ben And Jerry's.  Lot's of tie-died clothing, extravagantly decorated interior, large unkept hairdos and unshaven man faces abound.  Even the pies at first glance seem un-original, and it might take a bite or two for you to realize what is really going on here, the magic gradually settling in.  Let's venture on....

http://mellowmushroom.com/store/asheville

And in typical DVA fashion, starting with a beer is a must.

There were at least 30 beers on tap including a great selection of local brews.

This is the Gaelic Ale from the hugely famous local brewery The Highland Brewing Company, which I'm told is the beer that started the craft/micro-brew craze in Asheville.  Which I'm also told is the city with the most micro-brews in the nation, per-capita.....  which is an important fact because I also believe San Diego to have the most craft breweries of any city in the nation. 

(Unsubstantiated facts provide by Dylan King)

And I know that there are lots of also's in that paragraph.  And I also don't care.

Tell me that this doesn't look delish....

Appetizers were pizza dough formed into the shape of pretzels, generously sprinkled with parmesan cheese, marinara sauce along side.  Really really great.  Apparently the previous version of this was a knot (not a pretzel shape) and I can see how that would be a bit better as there would be more fluffy dough.  But these were great as they were.

Now, on to the pie, and better yet, an explanation of what sets this place apart from the rest.

It's the dough

A true pizza dough, not a bread recipe that is being presented as pizza.  The right pull and chew, crisp on the bottom, light and fluffy inside   It tastes as though it's a blend of white and wheat flour, but not too much of either.  Simply the perfect balance, great flavor.  The main center portion of the pie has a feel of a thin East Coast Style, but the outer rim is larger, thicker, and brushed with oil (or butter) and sprinkled with their ground parmesan cheese.  Amazing.  Familiar yet unique and original.

This is pepperoni and sausage

Yes, two photos of the same pie, and essentially the same photo, but not.  

It's my blog, and I liked the pie that much.

Keep scrolling, stop judging....

I'd like to present to you 

THE MAUI WOWIE

Pesto base with ham, pineapple, jerk chicken, banana peppers, applewood smoked bacon, and mozzarella cheese.  

The pineapple is very subtle, almost a light background note.  

Way more Wowie than Maui (thanks for another quote Dylan...)

The House Special

Red sauce base with mozzarella, pepperoni, sausage, ground beef, ham, applewood smoked bacon, mushrooms, black olives, Roma tomatoes, green peppers, and onions, and topped with a little more Mozzarella.  

I don't like black olives so, after I picked them off, I really liked this one as well.

Here is a brief glimpse of the kitchen.  Controlled chaos.  This is a large operation, and the original one.  Including inside and outside, this place could probably seat 200 people.  

They are pumping out a lot of pies.

A great pie, washed down with a great beer, enjoyed with great family and friends. 

Someone else picking up the tab is like icing on the cake.  Thanks Art, a very very nice time.

P.S. beware of the local crazies.... put some thought into your seat selection... 

DVA