COALS ARTISAN PIZZA "LOUISVILLE'S FIRST"

I would like to echo what Dan said...It was really nice to meet Mark and Madeline at the pot luck. They were positively wonderful people to talk to and their passion for this endeavor is both obvious and contagious. One thing that I didn't realize, either because it hasn't been mentioned in this thread or maybe because I missed it but Mark and Madeline moved here from Seattle to launch Coal's Artisan Pizza. I think that willingness to pack up and move makes a positive statement not only about their dedication but also about the foodie scene here in The 'Ville. Becky and I are not ones to beat the door down at every "next best thing" that throws open their doors but we are positively giddy to give this pizza a try.

Good luck to every one at Coal's...and if you need a crowd to taste test you product/s I know of a bunch of good people who hang out on a L'ville food forum.

Great to meet and talk to Mark & Madeline! I have no doubt that your enthusiasm will translate to great things for you. Happy that you chose Louisville for your new endeavor and welcome home!

Has an opening date been decided upon?

Has an opening date been decided upon?

Not that I'm aware of but the line forms behind me

Hey, Madeline, since you are from Seattle, how about a seafood pizza? For an inland city, Louisville gets some mighty fine seafood.

The best pizza I ever had bar none was a seafood pizza in some pubby place not to far Pike Place Market. Can't remember the name of the place. I've looked the last two summers when I have been there, but, alas, I think it is gone.

Anyway this pizza was on a thin whole wheat crust, the sauce was white but not as heavy as an Alfredo and it was topped with clams, mussels, shrimp and crab. Pure heaven!

I enjoyed meeting Mark and Madeline on Tuesday; nice chat about anthracite, craft beer and local pizza concepts. Best of luck, and keep me posted.

local pizza concepts.

....Just sayin'.

I'd asked what the overarching pizza "theme" was going to be, and was told that they wish not to tie it to any one tradition, but to create a new tradition comprised of a melting pot of influences, and tying it to local concepts.

Which sounds curiously like NABC's notion of its beers.

That's what I'm just sayin' ...

I don't believe Roger commenting on local pizza concepts/craft beer is anything to roll your eyes at...

We really enjoyed meeting Roger and the gang from NABC. Roger you are an encyclopedia of beer knowledge. We look forward to taking a little trip out your way to sample the offerings. After our
meeting we increased the tap selection from 10 to 12!

back in new york you can find these pizza's, they are called white pizza's. with clams. and the other is a white broccoli pizza. both are very garlicky and delicious.
i miss the white pizza's. no one here seems to know how to make them. (the right way)

Would love to see if Louisville is ready for a clam pie! The great selection of seafood in Louisville will give us a chance to experimant. We have an amazing recipe from Tony Gemignani for white pizza using ricotta and mascarpone. Really good!

the girlfriend and I are extremely excited about this addition to the 'hood.

Is there anything you can tell us at this stage about potential menu items?

Working on the menu now. Some very familiar flavor profiles for the pizzas along with some surprises. I think all permits are in so we start construction next week. As soon as that oven is hooked up we will start experimenting with the various dough/pizza styles.

Working on the menu now. Some very familiar flavor profiles for the pizzas along with some surprises. I think all permits are in so we start construction next week. As soon as that oven is hooked up we will start experimenting with the various dough/pizza styles.

Just let us know if you need some "volunteers" to sample your tests and give you feedback! I'm sure many of us would even enjoy many that you would consider failures!

Just let us know if you need some "volunteers" to sample your tests and give you feedback! I'm sure many of us would even enjoy many that you would consider failures!

Yes, please!