| This casual bistro is tossing a different kind of pie than
what's cut at most midstate shops. Gourmet is the name of the game -- portobello
mushroom with spinach and mozzarella, five-cheese and barbecue chicken with
pineapple to name just a few.
The BYOB place sprouted at a former electronics store
sandwiched between the West Shore Farmers' Market and the Hoover Plaza
at 901 State St.
The intimate, 34-seat space showcases an open kitchen, glass-covered stainless
steel tables and framed black and white posters decorating the walls. It
follows in the footsteps of restaurants such as the Italian/California themed Sonoma in Manayunk.
"We just wanted to do something a little smaller, a
little personal," said owner Doug Barry, who heads the restaurant with his
wife, Deborah. "I like it small, easier to control. You can do a lot
more."
You won't find gigantic pies at The Pizza Grille.
Instead, it's individual 8- and 10-inch pizzas."It's for the
individual and group effort," said chef Philip Lee Vettor. "We want
to make it as fresh as possible with an emphasis on colorization, visualization
and flavorization." The crusts are made on the premises using white or
wheat flour and honey instead of sugar. "It's going to be very
health-smart," Vettor said.
Weekly pizza and soup specials will join the regular
menu board. It also delves into sandwiches, including a grilled vegetable,
tuna, turkey and 8-ounce sirloin burger. A signature pizza salad starts
out with a white or wheat crust topped with California
baby greens, Parmesan and a Dijon
vinaigrette.
Copyright 2000 The Patriot-News Co. All Rights Reserved. Used with
permission.
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