Tuesday
Lunch 11:30 am to 2:30 pm
Closed for dinner
Lunch 11:30 am to 2:30 pm
Closed for dinner
Lunch 11:30 am to 2:30 pm
Dinner 4:30 pm to 8 pm
Lunch 11:30 am to 2:30 pm
Dinner 4:30 pm to 8 pm
Lunch 11:30 am to 2:30 pm
Dinner 4:30 pm to 8 pm
Lunch 11:30 am to 2:30 pm
Dinner 4:30 pm to 8 pm
Closed
We’d grab some extra sourdough baguette dough, pick our favorite cheeses from the counter, and toss on veggies from the market next door to make pizzas just for us. Then, in 1985, we decided to share the fun and started serving a single type of vegetarian pizza to customers after hours on Friday nights. Each night, we’d make one fresh, unique pizza with veggies, specialty cheeses from the Cheese Board, and a thin, sourdough crust.
Today, that same recipe is still our go-to. The Pizzeria, now located just two doors south of the Cheese Store & Bakery, is open for lunch and dinner four days a week. We’ve also added salads, roasted garlic, cookies, sodas, beer, and wine. Live music is part of the scene at both lunch and dinner, adding to the vibrant atmosphere. Even though the line for pizza often stretches down the block, it moves quickly, with music keeping things lively along the way.
Our pizzas never have meat and are topped with organic and local ingredients whenever possible. Everything is made fresh daily. We offer a unique pizza and salad each day. The menu is subject to change based on availability.
We have partially baked pizzas available at both the bakery and the pizzeria. You can finish them off in your oven at home to enjoy fresh, hot pizza at your convenience. We have gluten-free friendly and vegan versions available as well, while supplies last.
Heat oven to 400°F. When oven is fully heated, take the pizza out of the box and place it directly on the rack. Heat for 5-8 minutes. If the pizza comes with a sauce or salad on the side add it after the pizza is done. Enjoy!
Our kitchen handles dairy, wheat (gluten), nuts, eggs, and other potential allergens. Unfortunately, we’re unable to accommodate severe food allergies. Thanks for understanding!