DVine Pie in Piermont is all about fun.
And bond up one's ideas about pizza.
"Most bodies anticipate of pizza as amazon sauce, mozzarella cheese and toppings," said Chris Holland, chef and accomplice for both DVine Pie and its sister restaurant DVine Bar in Sparkill.
"But we attending at the pizza band as a bare canvas for whatever we appetite to create. Whatever you can anticipate of, we'll put on pizza."
And that agency pastrami, brisket, clams, figs, antique tomatoes, avocado, and acerb chrism — not all in that adjustment and not all together.
The 38-seat restaurant agilely opened July 20 admitting according to owner Joe Printz (Holland, Doug Stone, and Elle Turk are additionally partners), it wasn't so quiet. "We did serve 154 covers that night."
In added words, the chat is out.
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What Printz wants association to apperceive about his new abode is that DVine Pie, like its sister property, is congenital about "having fun with food" and offering an abrupt and antic dining experience.
To that end, there are three funhouse mirrors in the aback of the restaurant forth with amusing adornment in the bathrooms.
In the bar area, a giant photo of amateur Jack Nicolson makes a statement, and a mural archetypal of best pizzerias curve the advanced entryway, admitting with a aberration (you'll accept to go to acquisition out what it is).
Dramatic Edison lights adhere in altered configurations about the restaurant, which has an automated chichi feel.
Kids (and adults) are encouraged to draw on the dining allowance walls, which account the card in chalk. Alike the tabletops are meant for doodling so you can draw to your heart's content. So far, tic-tac-toe seems to be popular.
As for the food, apprehend eight approved pizzas and two ambrosia pizzas, forth with different salads. Pizzas will advance depending on the seasons — and the whims — of the kitchen, and chef Holland, a Aliment Network "Chopped" winner. The Rockland resident admits he brand to baker things added bodies aren't accomplishing and tends to veer "as far abroad from the box" as he can.
Added Printz: "We attending at what's delicious."
Among the accessible pizzas on a contempo weekday (also accessible gluten-free): the "Stunad," smoked tomato, blooming sauce, impastata and beginning mozzarella; "Fig-get-about-it," with beginning fig, cappicolo (spiced, smoked ham), Beemster cheese (aged Gouda), sherry gastrique (basically a sherry reduction) and babyish arugula; and the "Clam Bake," with broiled New Jersey corn, dry chorizo, chopped clams, potatoes and garlic butter.
Cocktails and desserts get a fresh, and bounded spin: The Peach Cobbler is fabricated with New Jersey peaches, candied pecans, dulche de leche, chrism cheese and Beemster cheese.
Turk, who active the cocktail program, said the mix will be seasonal.
Popular at the moment: the Feisty Fiesta, fabricated with Los Morales tequila, adhesive abstract and beginning watermelon abstract and the Frozen Negroni: Cappelleti (an artisanal wine-based aperitif), CH gin, Routin vermouth, beginning herbs and lemon. There are additionally six beers on tap and wine on tap, the closing of which was done on purpose to accumulate the restaurant's carbon brand low. Explained Turk: "We don't appetite to accept as abundant bottle recycling."
According to Printz, the restaurant is application cardboard straws, recycled napkins and are in the bosom of attractive into recyclable pizza boxes. They've alike assassin a "green expert" to accumulate them on track.
DVine Pie is at 453 Piermont Avenue, Piermont, 845-359-0003, grapedvine.com/dvine-pie. For now, it's open Wednesday through Sunday 5 p.m. until 10 p.m. and until 11 p.m. Fridays and Saturdays. Closing time on Sundays is 9 p.m.
Eventually, the restaurant will be accessible for cafeteria and banquet seven canicule a week. Cafeteria should alpha in the abutting few weeks.
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