About
Chefs Paris Dreibelbis and Jackie Woods have created a collaborative restaurant featuring sourdough pizzas made with heritage, stone milled flour for a crust that is thin in the middle and thick and chewy on the edges. The hand-tossed crust is topped off with a house San Marzano tomato sauce, Wisconsin cheese, and fresh, locally sourced toppings. The pizza is cooked in a 850°F oven where it finishes in 5-7 minutes.
The Start
Chef Dreibelbis and Chef Woods both have years of fine dining experience and have collaborated previously on pop-up tasting menus. Opening a restaurant together had been on the table for awhile for them. When Covid-19 hit, flipping the industry upside down, the chefs saw an opportunity to open a business together. Although a pizzeria wasn’t the restaurant they originally had in mind, their dedication to refinement and taste still holds. The chefs hope to incorporate fine dining furthermore into their pizza business by hosting pop-up tasting menus focused on seasonality and technique in their future brick and mortars.
Select Dishes from the Chefs' Previous Pop-up Tasting Menu
