Monday morning musings on coal-fired pizza
Brent just sent me word of a new coal-fired pizza place in Ellicott City called, yes, Coal Fire Pizza. It doesn't seem to have a Web site yet, so here's the info: 5725 Richard's Valley Road, 410-480-2625.
Brent has an excellent Howard County food blog called HowChow. I wish I had discovered it earlier; I can see
I'm going to be able to steal it's going to be a good source for news about restaurants that I might not otherwise learn about early on. ...
Coal-fired pizza does seem to be the future of pizza, at least the near future. Joe Squared in Station North is doing well with his. Although the first (I think) coal-fired pizzeria in the area, Phat Pug in Perry Hall, closed abruptly after we heard the owner was planning to open two other places downtown, I don't think its demise had anything to do with the success of the pizza itself.
I think I'll do a Table Talk on coal-fired pizza soon. The fact that there aren't so many notable restaurants opening these days means that I have room to talk a little more about trends in my Wednesday restaurant news column, or about subjects that used to get relegated to the blog (like this week's item on corkage fees).
The problem is I'm not sure why coal-fired pizza is so trendy right now. I mean, it tastes good to me, but other kinds of pizzas do, too. Is it the crispness of the crust? Or the fact that it's ready in three minutes?
I don't have art from the new Coal Fire Pizza yet, so I'm going with a photo of the now-closed Phat Pug.
(Kenneth K. Lam/Sun photographer)