Poole'side Pies adds lunch hours
Award-winning chef Ashley Christensen's Poole'side Pies is now open for lunch Wednesday through Friday from 11 a.m. until 2 p.m.
Posted — UpdatedAward-winning chef Ashley Christensen's Poole'side Pies is now open for lunch Wednesday through Friday from 11 a.m. until 2 p.m.
The full menu will be available, plus a few other items including a tomato and kale soup with white beans, rosemary and Parmigiano Reggiano, and an open-faced meatball sandwich.
"We wanted to do something different from Poole's but also have a space that has some ties and connections to a place that's been so special to us," Christensen said earlier this year.
Poole'side Pies is twice the size of Poole's, meaning more space to make the restaurant's signature item - pizza.
Poole'side was four years in the making, with Christensen and Goalen doing a lot of research by visiting pizza places across the globe. A big part of developing Poole'side's pies was getting the dough just right. Christensen uses flour milled at Lindley Mills in Graham.
The pizzas are cooked in a Marra Forni Italian brick oven, which heats them up to a scorching 900 degrees.
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