Business partners Lachlan Mackinnon-Patterson and Bobby Stuckey decided to take the scratch-made, Friulano ethos from their hit Boulder-based Italian restaurant, Frasca Food and Wine, on the road. Impressed by the logistics of fast-casual heavyweight Chipotle, the duo partnered with the burrito powerhouse to roll out Pizzeria Locale. The concept is being tested here (with locations in Kenwood and Mason) as well as Boulder, Denver, and Kansas City.
“We need people to absolutely love the pizza first. They’ll return because we have craft beer and wine. But the first impression is always the pizza,” explains Mackinnon-Patterson.
Cooks learn to roll and stretch the fermented-daily dough by hand, ensuring that each pizza is an artisanal product, crafted without preservatives, and ready to be customized.
Cross a deli slicer with a Ferrari and you’ll end up with this racy, bespoke Snaidero. Built by hand in Friuli (in red, green, or white), they cost more than your first car.
Stuckey and Mackinnon-Patterson are such fans of Iowa-based La Quercia’s low moisture prosciutto-style ham that they had the Snaidero folks build the slicers to spec.
This “smart” oven uses gas and infrared heat. Lasers bounce off mirrors and report back to futuristic software ensuring each pizza is cooked in exactly three minutes.
Pizzeria Locale, 7800 Montgomery Rd., Kenwood, (513) 745-0147; 9540 Mason-Montgomery Rd., Deerfield, (513) 339-0063, pizzerialocale.com