“seasonally driven pizza joint”
All Souls Pizza is committed to using fresh seasonal ingredients. We mill our own flours and polenta from organic grains, many of which are traditional varieties. We source our meat and produce as closely to home as possible. Our bread comes from Farm & Sparrow Bakery.
This seasonally driven pizza joint from Farm & Sparrow Bakery's David Bauer and chef Brendan Reusing (late of Chapel Hill's esteemed Lantern) uses local grains and Appalachian heirloom vegetables in crostini and pizzas. For the dough, Bauer grinds all his flour in-house, just as he does for other grains that appear on the table—creamy polenta, for example, or heirloom corn linguini. On Wednesdays, All Souls hosts the River Arts District farmers' market in an adjacent field, and the restaurant is one of the only dependable sources for scoring Bauer's coveted Farm & Sparrow bread and pastries.
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All Souls Pizza
- Tue - Sat: 11:30 am - 10:00 pm
- Sun: 5:00 pm - 10:00 pm
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