Happy Thanksgiving!

We hope everyone had a great day eating wonderful food with their families. Unfortunately there are those who don't have a home or family or food. Click here to give to those in need during this holiday season.

Dinner Club 11.17.09

1st course.. orzo risotto, pumpkin puree, pork belly, pumpkin seeds


2nd course.. bison bourguignon, roasted root vegetables, bacon lardons


cheese course.. robiola rocchetta, fig jam, marcona almonds


3rd course.. semolina cake, cranberry citrus compote, creme fraiche

Clifford Farms.

This is Rich Clifford from Clifford Farms. He and his wife Julie are the lovely people we get our eggs and greens from that you are enjoying on your table.

Holiday Parties.

We are now taking reservations for Holiday parties. Call us at 801-623-6712 to schedule your event. We would love to share the occasion with you.

Communal is now open for lunch.

Come in and try our new lunch menu. It won't disappoint. Open for lunch Tuesday through Friday 11:30 am to 2:30 pm.

Top 5 pizzas in Utah!

We were chosen by Ted Scheffler and Studio 5 as one of the top 5 pizzas in the state. Click here to watch the clip.

Dinner Club 10.27.09

1st course.. Beef carpaccio, arugula, truffle vinaigrette, persimmon puree, manchego.


2nd course.. Pan roasted duck, parsnip potato puree, Brussels sprouts, mustard sauce.


Cheese course.. Gorgonzola dolce, pine nut rosemary tart, balsamic.


3rd course.. Carrot cake, pecan caramel sauce, Maestro's roasted almond gelato.

Closed for Halloween

We will be closed for dinner on Halloween this year so we can dress up and get some candy..with our kids of course. We will be open for lunch though..

CSA (community supported agriculture)

Our good friend and farmer Dale Allred from Jacob's Cove is getting ready to do a CSA. If you are not familiar with what this is, it is essentially a partnership between a given farmer and their customers. The customers pay a fixed amount upfront for a "share". Then, depending on the agreed upon length those customers get a box of whatever is growing each week. It provides the farmers with a stable income and provides the customers with beautiful produce every week and usually turns out to be less expensive than what is available at a grocery store. And obviously much better quality and taste. If you are interested in more information or to sign up please visit this link..

http://www.heritageharvest.net/

Dining Guide 2009 Top 100

Looks like we made the list..

http://www.cityweekly.net/utah/article-9397-dining-guide-2009.html

http://www.cityweekly.net/utah/view-place-3344-pizzeria-seven-twelve.html

Avocado, Grapefruit and Curly Endive Salad with Citrus Dressing

Recipe by Chef Alice Waters of Chez Panisse in Berkeley, CA

Yield: 6 Servings

Ingredients:

* 6 small heads curly endive
* 1 large shallot
* 2 Tablespoons white wine or champagne vinegar
* 1 lemon
* 1 orange
* Pinch of salt
* 2 grapefruit
* 3/4 cup extra-virgin olive oil
* 3 avocados

Method:

Wash and spin dry the curly endive. For this salad, use only the blanched hearts and save the green leaves for cooking greens.

Peel the shallot and dice it fine. Macerate it with the vinegar, 1 tablespoon each of lemon juice and orange juice, and a pinch of salt.

Cut away the grapefruit peel, all the pith below, and the membrane around the grapefruit flesh. Then cut the sections free, carefully slicing along the membranes. Peel a little lemon and orange zest and finely chop enough to make about 1/4 teaspoon of each.

When you are ready to assemble the salad, whisk the olive oil into the shallot mixture. Add the orange and lemon zest and taste. Add more olive oil or lemon juice if necessary. Cut the avocados in half lengthwise. Remove the pits. Using a sharp knife, cut the avocados into lengthwise slices about the same size as the grapefruit sections, keeping the skin on. Scoop out the slices with a large spoon. Toss the curly endive and grapefruit sections in a bowl with about two thirds of the dressing. Taste the salad and add more salt if necessary. Arrange on a platter or individual dishes. Distribute the avocado alongside the endive and grapefruit, season them with a pinch of salt, and drizzle the rest of the dressing over them

Our newest Brian Kershisnik..

Dinner Club 9.29.09

1st course.. Ricotta gnocchi with Jacob's Cove tomatoes, summer squash and thyme brown butter.


2nd course.. Pork confit with potato gratin, spaghetti squash and port reduction.


Cheese course.. Lagrein, bresaola, parsley, olive oil, and saba.


And for dessert..



3rd course.. Weeks Farm berries with creme anglaise and honey pistachio madeleines.

Communal's new blog..

Click here.

The finished product.

After a LOT of hard work we are ready to open our doors. Introducing Communal..








We are so excited to serve you. And we're pretty sure you're excited too.

The storm before the calm.

We open on Friday to the public but are having three nights of private parties starting Tuesday so as you can see we have a lot of finishing up to do. There's already a great buzz in the air with all the amazing art being hung and everyone running around buffing dishes.








We are so excited to serve you and hope you will come in soon.

Finishing up at Communal.

This week has been a big one. We poured our concrete counter for the bar..





Got our signs and started painting the trim outside from maroon to gray..





Hung the track lighting..



Got our fancy chairs and shutters for the private dining room..



Put the concrete sink in the bathroom..


And got our van for the catering company..



We're one week away now so it won't be long!

We're almost there!

The lights have been put up and we're getting really excited. Next we're pouring the concrete for the bar.









We're staining the floors and getting the bathrooms done. We have a lot to live up to from the pizzeria's bathrooms but don't worry..we won't dissapoint.

The Amano chocolate brownie.

It's back and better than ever.

The wood floor.

We put the wood floor in this weekend and it looks incredible. This is just a teaser. Wait until you see it all oiled up. You may want to eat off it. Okay maybe not but you will want to at least walk on it.

And no..we don't think these guys are too young to start learning a good work ethic.

Communal update.

We're getting close. And we're getting excited. Here's the tile and hood in the kitchen..






And look at the great tile we discovered just outside the front door..


Downstairs we have our very fancy walk-in freezer..


And this is where we'll prep your food for all your events with our new catering company..


So get excited. It won't be long now.

Dinner Club 8.25.09

If we didn't see you last night at the pizzeria, here's what you missed out on..


1st course. Jacob's Cove Heirloom tomato risotto with Clifford Farms arugula.


Paired with J. Lohr Chardonnay Arroyo Seco 2007.


2nd course. Whole roasted chicken with buttermilk mashed potatoes, creamed corn and pan gravy.





Paired with J. Lohr Paso Robles Merlot 2006.


Cheese course. La Peral blue and Naked goat with quince paste, almonds, whole grain bread and crackers.



3rd course. Allred Orchards peach pandowdy with vanilla ice cream topped with Week's Berry Farms blueberries.


We hope to see you next month. 9.29.09

Coming right along.

Chefs, servers, hosts, drywallers, and now painters. You name the job and we can do it. Communal is really coming along now. From the painting to the flooring. In no time at all we'll all be eating around that big table together. Well maybe you'll be eating and we'll be serving you. But whatever.

From the garden to your table.

We are fortunate enough to get these beautiful tomatoes from Dale Allred in Pleasant Grove at Jacob's Cove Farm. And this is what we do with them..



The tomato mozzarella salad. Come in for dinner to enjoy this soon because as most of you know our menu changes from time to time.

The drywall.

We've now discovered the task at hand is quite large. But not to worry, we're professionals and before you know it you'll be eating inside these very walls we're building.

Our progress so far.

We're not afraid to get our hands dirty.

It's time for the next step. We started demolition on our new restaurant this week and we definitely have our work cut out for us. So if you wonder where we are we'll be in Provo on University Avenue stripping layer after layer off our new home. We're calling it Communal. Can't wait to serve you there.

July 4th

We will be closed all day this July 4th to give us time to blow things up in our neighborhoods like the good Americans that we are.

We will see you Monday July 6th.

Are you part of the club yet?

Here's just one shot to tempt you. This was our lemon curd tart from a previous dinner club. There were no complaints. Spots are filling up quickly each month so call soon to reserve your spot. For more details click here.


And maybe one shot of the geniuses behind it all..


ps..This post was not written by either genius.

SPRING CLEANING!

We will be working away on Monday, May 4th. It will not be making pizzas though. After 18 months of being open, we are taking a day off to show the restaurant we care. If you come by we will have some extra rags and dusters and we will put you to work for future pizzas.

We will be back to business as usual on Tuesday, May 5th.

THANK YOU...

TAP PROJECT

We are grateful to be participating in UNICEFS' tap project. Each dollar that is donated will provide clean drinking water for 40 days for someone who is greatly in need. It is so easy for you to help. You can tack on any dollar amount to you bill here and we pass the money along to UNICEF at the end of this week. This project has been happening all over the world and now it our turn to help out. It only lasts this week. If you want more information go here.

So They Say..

Although we don't have visual proof yet, the word on the street is that Pizzeria Seven Twelve is the best around...

P712 Dinner Club

Here are some pictures from our recent dinner club, compliments of our friend Eric Harker.


The first course... Braised Pork Belly...


You can see the excitement in their faces.


Only some of these goofballs can find the camera.


Our next dinnerclub is almost upon us.
Tuesday, February 24th. 6 or 8pm.
Give us a call. 801.623.6712

St. Valentines Day

Come one, come all. We will be accepting reservations all night on Valentines day. Our normal saturday reservation policy would be to take reservations from 5p.m.-6p.m. only but for all you lovers and lovers of love we thought it best to open the reservation floodgates of our hearts...
Oh yes... I also hear rumors of a white truffle risotto & dare I say, the warm chocolate truffle cake.

801.623.6712 for reservations

First P712 Dinner Club

The time is at hand. Tomorrow will be our first dinner club. Why are we telling you this you ask. Not to get you to come (which isn't a bad idea) but to let you know that we won't be open for regular dinner service. We will serve lunch from 11:30-3:00 as normal but will then close down for the Dinner Party. If you don't make it this time, we won't hold it against you, we know you are there in spirit.

P712 Dinner Club

The question we ask ourselves, is are you part of the club. All it takes is a 3 hour physical fitness test, a 2000 word essay on the virtues of pizza in a wood fired oven and a strong desire to eat new and wonderful things. I suppose we could start with the latter and work on the other two another time.
Here is the lowdown:
The last Tuesday of every month
Two Seatings, 6:00 & 8:00
4 Courses(one of which will be a cheese course)-$38/person
By reservation only
Menu is set and a suprise-No Substitutions-(if you have food allergies, let us know when making the reservation)

So.... The first one will be this month-Tuesday, January 27th.
Give us a call-801-623-6712.

2008-Good Year

We got a shout out from the S.L. Trib.
Check it out... if you want to.

New Year's Eve Menu

Wood Fired Bread

1st Course
Oxtail-Foie Gras Ravioli
Chanterelle Mushrooms, Oxtail Jus

2nd Course
Endive, Frisee, Mixed Lettuces
Vegetable Terrine, Herb Pesto

3rd Course
Whole Roasted Kobe Beef Tenderloin
Potato Gratin, Brussels Sprouts, Truffle Sauce

Cheese Course
Allred Farms Apples, Brioche, Saba
Alto Adige Cheese

5th Course
Orange Chocolate Napolean


There are still a few spots left. Call to reserve if you would like to join us.
801-623-6712

New Year's Eve

Joseph promises to bring the pain, so to speak. Or the party, I don't remember. Either way, it is going to be a ball at the Pizzeria.
We are doing a 5 course menu-$75/person(not including alcohol or gratuity). Dinner will be from 8p.m.-10p.m. at which time the restaurant will be transformed in to dance party U.S.A(dancing is included but please, no electric slide). We are doing only one seating so call and let us know you want to come.

Reservation Please

Yes, it is true. We are accepting reservations now at Pizzeria 712.
Here is the skinny:
Monday-Thursday reservations are accepted for any time
Friday-Saturday reservations are accepted from 5:00p.m.-6:00p.m. only
For lunch parties reservations are accepted for groups of 6 or more only. Any day of the week
Our goal is allow groups or people dining for special occasions to have some security but as with anything we know it may not accommodate everyone.
You can reserve by calling 801-623-6712

Eat Local

I have just had one of the best lunches in a long time. Being able to walk there just makes it that much better. If you have not had a chance to visit Dew then you simply must go. They are making astoundingly good Bahn Mi(vietnamese with bit of french influence) sandwiches and other delicious simple sandwiches. I also enjoyed a light and refreshing noodle salad with carrot and cilantro. The space is clean, both in actuality and feel, well laid out and enjoyable and the prices are cheap to boot. I have a feeling I will be eating there a lot. On that same note, a new restaurant just opened in downtown Provo called Spark. I have not had a chance to eat there yet but will keep you posted.

Something To Read...

A recent review in the Salt Lake City Weekly

The Godfather Part 1

It had to happen. It was unavoidable. We had to make the pilgrimage to get the blessing. What am I talking about you ask. Well... This could take a while.

Set your minds eye back a few years. Joseph and I are toiling away up at Sundance. The Pizzeria isn't even a glint in our eye. Our sights are set on opening a bistro and bakery. There we are (the movers and shakers we were) laying down the foundation for this bistro. As fortune would have it my responsibilities as the Tree Room Chef would take me on a business trip to Phoenix, AZ. There is a culinary school there that we were hoping to extract a few unsuspecting souls from. Wanting to make the most of the time there I thought it best we visit this Pizzeria that I had heard and read about, Pizzeria Bianco. We rolled on down there having vaguely remembered hearing there was usually a long wait (2 hours). We put our names down and bided our time getting appetizers at another restaurant. We worked through some descent apps. and made our way back to Bianco's for the main event. For those of you who have never been, it is set in downtown Phoenix on a historic block. Bianco's is housed in a gourgeous old building, the remnants of an old foundry. Beautiful windows on the front. Glowing fire inside. As we ordered and food began coming I felt the excitement of being in the right place at the right time. Truly amazing food came pouring out. So good, you can't even bother with dessert. As we left I began to wonder about our own plans for our restaurant.

Later on down the road I got connected with Dave Tuoumisto of Bajio's fame (Owner of the new Timpanogas Harley Davidson store in Lindon) and he was kind enough to look over our business plan. He let us know that our current ideas and plans needed to be revisited. So we started talking about doing something smaller. As fate would have it, the building we were looking at leasing got sold out from under us and voila. Pizzeria Seven Twelve. Sure, there was the whole building the restaurant, hauling concrete and the like but we've covered that already. So, long story longer, we wanted to go back down and see Bianco's after we had flung some pizzas of our own, and of course pay our respects to Chris. We brought our wives for backup in case things got ugly. I was hesitant to disturb Chris while he was so busy but we went for it anyway and in true form he was willing to talk shop with us. A true gentleman. So if you are ever in Phoenix and feel like waiting for 2 hours outside on a blistering hot sunny day(it's worth it), I recommend you stop in and say hi to Chris. If we're lucky maybe it will remind you of Pizzeria Seven Twelve.



The walk back to the car is much easier with a full stomach.

Better Late Then Never

Sure it has taken a little longer this year to taste the epitomy of summer, so it is difficult not to feel giddy when Joseph walks in the door with just off the vine (as in he helped pick them) tomatoes. Our friends at Jacob's Cove Farm are growing some of the best tomatoes I have ever seen. They are being grown biodynamically to boot(more on that later). One look at their farm and you know something special is going on there. Tomatoes, melons and cukes all growing vertically, reaching for the proverbial sky and looking good doing it.


These beautiful tomatoes are starring nightly in a Caprese salad as well as a lovely Bruschetta with more to come as inspiration prods us. When you come and eat these beautiful plump vessels of stored sunlight and love, don't feel bad for gushing over them. We'll pretend we don't see.

What you can't see in this beautifully captured moment of Americana is the boys (and their wives) from P712 enjoying a soda and a dog at the local Owlz game. Next to enjoying wood fired pizza, this could be as good as it gets.

Play it again Sam...

We're looking for some new tunes to play during service and decided what better way to interact with our community than to have our community decide what to listen to. Upbeat, fun, progressive artists and songs are preferred but we will consider anything. Create a playlist, long or short, and put it on a cd and drop it by the pizzeria, if we like it we'll add it immediately. (Please no gangster rap)

"Will the real Coca Cola please stand up?"

In our ever-increasing efforts to offer higher quality products and after months of discussion, we're offering Coca Cola from the bottle at Pizzeria Seven Twelve. A simple matter of ingredients is at the heart of this decision. Coke from the bottle is made in Mexico and sweetened with cane sugar. Coke made in the US is sweetened with high fructose corn syrup, a derivative of corn which the US government subsidizes, which enables giant US food producers to cash in while offering sub-standard flavor. Now for us it's not so much a political issue as it is a taste issue. In essence, Coca Cola from the bottle tastes better.

dinner

a little something…
orzo pasta, artichoke hearts, bacon, "carbonara" 8.5
braised beef shortrib, anson mills polenta, horseradish cream 9
roasted asparagus, lemon aioli, la quercia prosciutto, breadcrumbs 8.5

greens…
butter lettuce, radish, scallions, blue cheese dressing 8
mixed lettuces, pinenuts, currants, vinaigrette 7.5
house pulled mozzarella, arugula, croutons, lemon oil 7.5

pizza…
tomato sauce, hand pulled mozzarella, basil 10
slab bacon, carmelized onions, potato, rockhill cheese 14
house made sausage, peppers, roasted fennel, tomato sauce, mozzarella 12
mozzarella, grana padano, house made ricotta, garlic 12
la quercia prosciutto, soppressata, garlic, mozzarella, tomato sauce 13
olives, roasted eggplant, onions, chili flakes, goat cheese 13

additions…
caramelized onions 2 house made sausage 3
slab bacon 4 la quercia prosciutto 4
roasted fennel 2 soppressata 3
grated parmesan 2 house made ricotta 2
sweet peppers 3 olives 3
arugula (dressed) 3 mozzarella 3

sweet…
rhubarb crisp, spotted dog ice cream 7.5
winder farms buttermilk panna cotta, roasted apricots 7.5
chocolate pudding, pecan shortbread cookie 8

drink…
soda pop 2 (coke…)
tea service 3.5 (republic of tea)
coffee service 3.5 (mill creek coffee roasters)

This Is More Like It

Nothing like some midnight ping-pong to set your mind right.

All Words, No Play

What is with all these words and no pictures. This is a question I ask myself. Sometimes I forget that to have truly insightful, engaging and otherwise beautiful shots of the Pizzeria in action that they must first be taken. So, I have put my camera inside my shoe as to not forget it tomorrow morning. We will be getting a delivery of plants/trees that we bought last week to get the patio all gussied up and ready. It proves to be exciting.

SATURDAY/REVIEW

We are changing our saturday lunch hours. We will now be serving lunch from 12-3 on saturdays. Hey, who doesn't want to get a little extra sleep before bellying up to a nice hot panini?


We recently were reviewed in the Salt Lake Tribune. Needless to say we were quite excited, take a look.

Questions???

We have many opportunities throughout the day to ask and answer questions. What kind of questions you might ask? Let's discuss. Do you do "take-out"? Hmm, good question. Yes, we are capable to do "take-out" although our food and especially our pizzas do not travel well. What we would like to see is for pizzas to get from our oven to your table in just enough time to slightly burn your hand when you go to pick it up. While some of the other menu items are not in need of so much immediate attention they don't get any better as time goes on. This is not to say that when you take your few slices home after a lovely meal here that they won't still be delicious cold out of the box, they will, but it just isn't the same. We want everyone to be able to experience the immediacy of seeing us, seeing the oven, seeing their food on their table. So you can see why we feel that doing "take-out" doesn't best represent who we are. But wait, you said you are capable of doing it. Yes, that is true. We have boxes, we have pizzas and I love to make them. So where does that leave us... We can do "take-out" when we are not too busy and you are willing to come in and order. We don't take orders over the phone for a few reasons. One, it is not the most accurate and safe way to get what you have in your mind to eat into your belly. Two, we want to make sure that those people who have waited to get into the restaurant get their pizzas as soon as possible and aren't displaced by someone who just calls up to get a pizza(ie. no butting). Third, our oven doesn't get bigger as we get busier. This relates back to number two, those people who are in our restaurant take priority over those who aren't. Now I know there will be people who say, I know how phenomenal your restaurant is and I know I can't get anything like it anywhere else and I am on my way home and I WANT SOME PIZZA! I can understand. I have a baby at home and it is nice to be able to stay home and eat some delicious food without having to cook it. The simple truth is that we will not be able to accommodate everyone in every situation. It is not because we are mean people, we are just people.

Change

What is it they say about change. We are embracing this inevitable beast and turning its power loose on our daily desire to eat something delicious. What a joy it is to see something new on a plate. To watch it make its journey to someone who it tasting it for the first time. We thank you in advance for being a part of this constant evolution and look forward to the continued surprises that lie ahead.

...when are you going to expand?...

We'd be sitting pretty if we had a nickle (sitting on a pile of nickles will not change your physical appearance in any way) for every time someone has repeated this phrase in some fashion or another. Since our opening we've heard it from everybody..."when are you going to expand?" Our answer is simply..."never." And the reason is also simple for those who will hear it. Bigger is not always better. We've taken stock over these last several weeks and renewed our pledge to provide you, our friends, with the most pleasurable dining experience we can offer. We feel the food that we are providing is extraordinary and the service is getting better every day. It is our mission to drastically mend the thoughts and ideas that our community has... not just about dining, but about the entire process of food from its beginnings in the earth to its edification of our bodies. We desire all to partake of the richness, and hopefully, also, to impress ourselves along the way.

Pizzeria 712 is the new awesome

Thanks to my sister-in-law Betsy for the great post about P712. Check it out at her site the new awesome.

To Long In Exile

We are here...

For those of you who have not been able to stop by for pizza, we are here. We have not posted in quite some time. We are keeping ourselves busy by the oven, cooking pizzas and the likes. Besides this short informational post you will be seeing some new and exciting posts in the near future. We are extremely grateful for the overwhelming support we have been receiving. You will be able to see pictures from the opening party and such soon. Thank you.

Lunch... Anyone?

Come one, come all. Lunch is served starting Monday, December 3rd
11 am-3 pm. Click on image of menu to read it.

COME VISIT US

Update 11-22-07 (Happy Thanksgiving)

So close. Moved in the tables, chairs, reach ins, prep tables, ice machine, dishwasher, etc, etc ,etc...it's starting to look like a restaurant now. The sign is aglow and so is our oven.

Update

Here is a photo stitch of the pizzeria as of November 18th.