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

Puerto Nuevo, A How-To Guide

Whether you are a seasoned veteran or a total novice, navigating the mainways and byways of Puerto Nuevo can drive the best of us to drinking.  An endless number of restaurants, untold quantities of left hand turns, never ending doormen blocking your way, attempting to entice you into their place of business, these are just a few of the hazards you'll find at the once-upon-a-time, sleepy lobster village.

The following is offered as a helpful script to guide you through the maze, with the ultimate destination being this place, the best in town:

Enter the Puerto Nuevo arches from the main road and head alllllllll the way to the end of the street, until you can go no further (in a straight line any way.... don't be stupid).  Also, please stop at all of the stop signs, they hide them and without warning you can slide right on by.   Under no circumstances are you to stop for anyone waving menus at you, calling you their best friend, do not even hesitate at the offer of free margaritas or the largest lobsters in town.  These are all just pathetic ploys by the desperate street hawkers.  Simply smile and keep driving.  Once you reach the end of the street make a left.  Continue past the curio shops and when you see this guy, STOP, you have arrived!

This is Sparky, and he'll guide you right to Olas Del Mar

If you arrive before sunset you might like to sit outside, enjoying a view like this possibly...

Maybe you'll be lucky enough to have someone along to enjoy this all with you too.  It's always fun to share... at least that's what Mom always said.

Everyone one at this place is great, but our personal favorite is Antonio. 

Cool guy, great waiter, a true pleasure to talk to.  Plus he knows what we like and makes the whole experience awesome.

Alright, enough talking for now, let's have a drink!

A shot of tequila and a margarita, ahhhhhhhhhh

Guacamole?  Si si si 

Chips and salsa?  Uhmmm, yeah!

The meal comes with tortilla soup.  Really really great stuff.  Deep rich flavor, tomatoey, chickeny, who knows what elsey?!?!?!?  It's good.  There are slices of avocado and some cheese there on the bottom as well.  Really, I could just have this and be happy.

But let's not be rediculous, we are here for the lobster, so let's begin

Cut in half and deep fried.  Rice, beans, tortillas, limes, melted butter, yeah, wow

These tortillas were made about 30 seconds ago

This is for two people.....

The beginning of my plate

And then

And before you know it, it's over.

Bye bye little friend, it was great seeing you again

$40, Guacamole was an extra $5, shot and drink was included as well.  So full, so happy, so gonna come back soon, and you should too. 

Go to Mexico

Go eat lobster

Arriba!

DVA

Apizza Scholls, Portland OR, Pizza Perfection Take 2

http://www.apizzascholls.com/

I'm back, they're still here, and it continues to be perfect

Location information is on their website, so is an explanation of their name, if you are interested.  Essentially, "Apizza" stands for the NewHaven style of pizza.  Simple enough.

The place has been remodeled a bit since my last visit, which actually makes the flow a bit better.  Basically, the place next door is now a bar, and some seating, and they stage the customers there to keep the line, and confusion of getting your name on the list, out of the main dining room, and it allows the "waiters" an opportunity to have a beer while they wait.  A nice evolution.

So let's get this party started, with a beer, of course

Or a milk for a buck.  (Pizza and milk.....sounds like a lot of thick saliva..., yeah, moving on)

Now to the kitchen.  I was allowed a little side access and took full advantage of it.  

First of all, this is a big operation.  Lot's of employees and they are making a lot of pizzas, and salads, etc..  The beauty is that everyone is working together as a team.  Everyone knows their job.  Everyone does their job.  But, everyone is ultimately looking out, ALWAYS, for the customers.  If a customer needs something, or to order something, or ask a question, the customer simply has to look up and invariably there will be someone there ready to give them what they want.  Need a napkin, place an order, ANYONE will be happy to help.  Great service by a great team serving great pizza.

Here's the mixer

Nice

And here's the oven

I love this oven

Don't get me wrong, I can appreciate a wood fired, brick oven like the rest of them.  Coal fired?  Heck yes, sounds cool!  But when you get down to it, does it really add any flavor?  Enhance the taste of that pie you are sliding in your mouth?  Have you ever said "mmmmmm that wood taste on that pizza is GREAT!!" ?  No, you haven't and neither have I.   So, if the focus is really on making the best tasting pizza then all that matters is how the pizza tastes up in the diners grill.  If you are putting on a show then heck yeah, let's spend $100,000 for an oven and put it in the middle of the restaurant and let everyone see you craft your pie.  Let the show begin.

However, heat is what really matters.  Getting that heat through burning coal or wood or gas or even plugging in and using electricity, it doesn't matter to me.  Crank up the heat and slide in the pie.  The hotter the oven the sooner we're eating.  

I love this oven

Once the pie is retrieved from it's hot little cave, it's placed on a peal and ready to be cut.  

Peal and pan are ready.  Always.

One cut and let's check the bottom

Now let it rip!

 The final touches on this Margherita before it heads to the table

Back in the dining room, OUR pie arrives.

Pepperoni and house made fennel sausage

Sofaking good

Perfect

I'm not calling anyone out, but I ate my half.  These fallen soldiers were not from my company.

Maybe you had a big lunch....

Packed to go, and looking like a slice

Did I say that I love this place?!?!?!?!?  Cool, super cool

Come to Portland and come to Apizza Scholls.  A guaranteed great pie

DVA

Addy's Sandwich Bar, Portland Oregon

http://addyssandwichbar.com/

A little bit of Portland randomness for you

This was not a recommendation by anyone nor was there any research done by yours truly to bring us to this fine establishment.  We were simply riding the trolley and my traveling buddy saw this place as we rolled past.  We disembarked and headed on in.

Sandwich shop, perfect for lunch

Of the posted specials of the day, the blood sausage caught my eye....  So sit back, read a bit, enjoy the blurry photos (typical DVA style) and smile

How'z about a refreshing beverage to begin?  Why yes, I think I will

A beer named Vaporizer? Yeah, that'll work!

The sandwich is accompanied by a couple of gherkins..... no further comment

Per the title of this post, I'd like to present to you the Blood Sausage Sandwich...

If you're not familiar with blood sausage, it's not some hip name for a sausage made with red colored stuff to make it look interesting or wild, and it's not made with beets to trick you in that regard either.  It's made with blood.  Yeah, pigs blood, and mixed with some cooked rice (or similar stuff) and spices and pushed into casings and steamed or smoked, shove it in between some buns, and down the hatch!

I've had it a few times but never on a sandwich.  It's is also one of the standard items of a Proper English Breakfast, called Black Pudding by the Brits.... but it's the same thing.

This one was great, and the flavors worked very well with the celeriac/chestnut spread and endive.  A really good sandwich.  It's not amateur hour at this place, they know what is going on.

And the award for most awesome delivery bike???????  

Yeah, Portland is great.

Blood, it's what's for lunch

DVA