Pizzeria Locale
Arancino – Risotto, Saffron, Mozzarella / Frittatine – Prosciutto Cotto, Provolone
Polpettine – Lamb and Pork Meatball, Pistachio Pesto, Pecorino
Bruschetta Zucca – Squash, Pancetta, Apple, Sage
Margherita – Crushed Tomatoes, Mozzarella, Basil
Budino – Butterscotch Pudding
Booking Frasca Food & Wine for Tuesday, the original idea to visit sister restaurant Pizzeria Locale for bites beforehand, a slight change of plans instead saw me visit the latter one day earlier and told by many that the Boulder location far outperforms satellite outposts in Kansas City and Denver the afternoon experience was indeed a good one, though not quite the best in town.
Located beside the best restaurant in Colorado, a sizable dining room peering into the open kitchen where a wood-burning oven rapidly turns out perfectly charred pies, Pizzeria Locale was conceived as a joint effort between Lachlan Mackinnon-Patterson and Bobby Stuckey in 2011 and since expanding with assistance from recently-maligned Chipotle the original still sticks to its original formula of antipasti and pizzas plus desserts and salads, the first two my primary focus though a butterscotch pudding would prove impossible to turn down.
Soon to launch quickfire concepts in Ohio as well as Kansas it was mere seconds after arrival that I was offered a seat to dine and forgoing alcohol despite repeated offers a six item sampling was selected, round one featuring two cheesy nuggets from which a winner would be hard to determine while the ping-pong ball sized Polpettine were unfortunately less inspiring, rich with herbs as acid tamed the pesto but on the insides a bit dried out.
Moving next to crispy grilled bread beneath roasted squash with sage dancing atop sweet and savory notes it was not long before Locale’s signature Margherita was brought forward, the leopard spotted crust uncut, puffy and pliable while puddles of fresh Mozzarella formed on a background of crushed tomatoes with leaves of basil lightly bathed I olive oil as well as salt.
Taking half of the lunch-priced pie to go as desserts including fried dough, Hazelnut calzones and lemon pie called out it was nonetheless that the fourth Butterscotch Pudding in three days was selected, the parfait in a glass nicely balanced though not as inspired as others elsewhere a pleasant way to end the meal though vastly underselling the abilities of pastry team next door.
http://localeboulder.com/
