Coal's Artisan Pizza announces early April opening

:lol:

Just posted on FB:
Coals Artisan Pizza
We are opening the restaurant tonight at 5:00 with a limited menu. We are excited to share our pies with you!

David you are fast!!!

:lol:

Just posted on FVB:
Coals Artisan Pizza
We are opening the restaurant tonight at 5:00 with a limited menu. We are excited to share our pies with you!

Last Wed. Coals hosted a private party and we had the honor of being the very first customers to enjoy a Coals pie (Pie numero uno). The pizza (by Mark and Madeline's own estimation) was a "work in progress" but was none the less VERY good. Given the "tweaking" that may have occurred over the past several days, I'll withhold any definitive statements about the pizza...For now, just suffice it to say there is nothing else like it in The Ville.

Pizza aside, we tried a little bit of everything on the menu...The wings had nothing "Buffalo" about them and were positively delish. The homemade soups were awesome, the wedge salad was the best either Becky or I have EVER enjoyed and the deserts were "dah bomb" (try the tiramisu, it ROCKS). There is something for everyone on the menu.

Attention beer geeks...FYI the taps are NOT in yet. Keg refrigeration will be located adjacent to the upstairs party room which will be completed in the next couple of months. Lots of crafty bottles though.

Ya'll enjoy...

[Robin Garr]

:lol:

Just posted on FB:
Coals Artisan Pizza
We are opening the restaurant tonight at 5:00 with a limited menu. We are excited to share our pies with you!

YAY!!!! Dang, I wish I didn't have a class tonight. When's closing time?

I can't wait to try it! DH is going to Puerto Rico for a week and I promised I'd wait until he gets back. (I did have my fingers crossed behind my back though!)

Any idea when a menu will be up on their site?

Just giving this one more 'bump"...Ya'll getcha some.

Our server, Joshua was sweet-our busboy even sweeter! Ava LOVED the Brownsboro Pizza! Michael and I got the Clifton and the Waverly. Both had wonderful flavors-just wish there was MORE of the topping flavors featured! I would say 75% crust and 25% pizza/toppings. Don't get me wrong-the crust was good and smokey JUST wanted more pizza. We also ordered the Meatballs, which were a TABLE favorite-the SAUCE to die for-I kept the dish there so I could dip the pizza crust! We also had the Wedge-very crisp and delicious! We will be back...!

They're having a great opening night. The crowd was steady but not overwhelming and everything seemed be running smoothly. Everything on the menu looks very intriguing but we couldn't try everything. We split the Arancini appetizer and it was wonderful, quite different from the usual mozzarella appetizers you see other places. We had two different pizzas, the Bardstown which featured mushrooms, garlic, oregano and several other items and the Waverly and which had fig jam, fresh mozzarella, prosciutto in several other cheeses. They were both very good but the Waverly was an outstanding mingling of flavors.

We also tried to different desserts, tiramisu and cannoli. Both are made in house and excellent examples of both desserts.

They are certainly going to be a great addition to the Louisville Food scene.

We got there early, shortly before 6:00, and there were three or four tables occupied when we got there and traffic continued to build as we moved through the meal.

Started with the wings. Wife does not like rosemary and that was one of the listed ingredients but everything was very well balanced in the dish. Caramelized onions as a base, some peppers, a slice of lemon and a cheese crisp on top of some outstanding wings changed her mind.

Wedge and Caesar salads were both very solid second courses although the breaded anchovies caught her by surprise and were not her favorite. I thought they were a plus, but your mileage may vary. We had the Bardstown pizza which was reviewed favorably above and I thought the ingredient to crust ratio was about right. This is not an Impellizzeri's pizza. We saved room for the Tiramisu and coffee so I could stay awake for the ballgame this evening.

Service was pretty polished for a new operation. Atmosphere was stellar, although they did open a back door that introduced just a bit of chill to the dining room early in the meal. Don't know if it was to cool off the area near the oven or to reduce the "new" smell of the restaurant, but in either case it was not uncomfortable. Their limited menu is not that limited, lots of choices and we're anxious to see what the future holds.

P.S. Saw a local high profile chef there early too and it appeared he was enjoying the cuisine and the vibe. Didn't want to out him there or here, but looks to me like this place has legs based on everything we saw. Great opening night!

[Robin Garr]

My class got called off - too many people cut in order to watch basketball - so I dropped in, got some wings and pizza (the St. Matthews, a.k.a. Margherita with fior de latte) and a local beer (BBC amber), ate a bite and took the rest home. I'll defer a review until they're settled in, but suffice it to say that I was very happy. The coal oven does nice things to pizza crust, and they started with an excellent base. I had a very hard time not snarfing the whole thing on the spot and leaving none to take home to Mary.

snarfing

Thank you all for coming out. I have to say I was thankful for the thunderstorms and ballgame. It gave us another day to settle in. We are a work in progress and will continue to listen to your suggestions. Especially the balance with toppings and crust. You have to retrain people not to over top the pies as they become too heavy for the crust. On the other hand it can go the other way and the pizza is all crust. There is a perfect balance and we will get there.

As far as the menu goes we will add larger pies. We just felt it was important to master the small pizzas first. I also make a mean calzone and cannot wait to introduce that to Louisville. In the coming weeks we would like to add hot sides such as roasted peppers and sausages as well as sandwiches with house made breads. I am also looking for your favorite pizza flavors and toppings.

And by the way, that sweet bus boy was my son Bobby who poured water into your daughters Sprite!

My quick 2 cents

The place looks great. It is by far the nicest looking "pizza joint" in town. I thought the limited menu was not limited at all, very good selection of items. We had a group of 6 adults and 2 little ones and we were taken care of almost flawlessly.

Brownsboro Pizza 8.5/10

Great crust and AWESOME sauce. I would have liked just a little more sauce, cheese, and pepperoni and maybe a little more time in the oven.

Wings 7/10

I wasn't a big fan. The flavors were ok, but the fat had not fully rendered under the skin and that made them rubbery.

Tiramisu 9/10

Very good. Nice coffee flavor, moist, and the perfect size for sharing

Liquor/Beer 8/10

Nice selection of liquors, nothing crazy, and priced fair
The beer list could use some work. All pretty common stuff, with Sierra Nevada, BBC, and Kentucky Ale topping the microbrew list.


Those are the only items I personally tasted.

Everyone else enjoyed their offerings of:

Wedge salad
Mushroom Pizza
Margherita Pizza
Pepperoni/Sausage Pizza
Cannoli

Hi Madeline! Your son, Bobby was wonderful-Ava was fine with it-that's why we didn't say anything...! Again, we did enjoy our/your pizza, just wanted a bit more topping and totally get you are NOT a DEEP DISH spot!! The new menu items sound yummy! We live right down the street and love options to walk to and Coal's will be a great new addition. All the best and see you soon!

My wife and I went this evening - it was fantastic and will definitely be back. We had arancini, Bardstown, and tiramisu and it was all delicious. I can't wait to return and try the Waverly and the wings.