May 1, 2018 |

Destinations: 1889 Pizza Napoletana, CIBO, Brewer’s Fork

By Denise Greer


1889 Pizza NapoletanaKansas City, Kansas

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The design of 1889 is exquisite: casual with pops of chic. The fast-casual pizzeria serves up Neapolitan-style pizza. Co-owner Kelli Kolich says: “1889 brings a high-end concept at a fast pace to Kansas City — the heart of the country, without compromising on Italian authenticity or flavor.” Kelli and her husband, Jason, opened 1889 in the summer of 2016 and love to share their pizza passion with their community. “We host a variety of classes around our 12-foot community table,” Kelli says. “We’ve taught guests how to make their own pizzas, try their hand at making mozzarella or expand their palate with our wine classes.” Popular pizzas include the Green Eggs and Ham with a house-made pesto base, fresh mozzarella and a cage-free brown egg and finished with a peppery arugula and 600-day aged Prosciutto di Parma. The Meatball plate is also a top seller and features a house-made eight-ounce meatball, tomato sauce, a fried brown egg, arugula, toasted rosemary, focaccia and honey drizzle.

 


Cibo Urban PizzeriaPhoenix, AZ

Yelp! recently named Cibo one of the most romantic restaurants in America and we can see why. It’s situated overlooking the downtown skyline in a quaint 1913 bungalow with exposed brick, a fireplace and an inviting front patio. Cibo (pronounced “chee-boh”) serves salads, antipasto, artisan pizza and house-made pasta. Among the nearly two dozen “rosse” and “bianche” pizzas is the Dolce Vita with burrata, speck, arugula and balsamic glaze.

 


Brewer’s ForkCharlestown, MA

Brewer’s Fork has quickly made a name for itself in Boston’s competitive pizza scene and as a weekend brunch spot. The Brunch Pizza menu includes the Bacon & Onion topped with red onions, leeks, crème fraiche, thyme, gruyere and slow-cooked egg. The Dinner Pizza menu features the Green Machine with arugula pesto, marinated kale, beet greens, pickled beet stems, goat’s milk feta and dill.

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