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.