Penrose Pizzeria & Pub Delivers Superb Gourmet Pizza For A Small Town | Food drink
As stated in the Apple companion Writing Valley Cider, Penrose Pizzeria & Pub is next door, serving its own dining area as well as take out orders from the Cider House, which also provides ciders for PP&P taps. The place reads like a roadside cafe and bar: less sports bar (despite a giant TV above the bar) and a more family-friendly small town restaurant with no frills but a modest artisan vibe.
We’re told the pizzeria is just over a year old, opened by a local family and chef who gained gastronomic experience working in the California wine country. Our cider house tasting host highly recommends that we try one of his favorite dishes from the PP&P menu, the gourmet mushroom pizza, and since she said everything was legit, we ourselves decide to order the barbecue chicken sandwich.
It’s worth noting that even without his talk about the fare, the menu is quite appealing with some interesting epicurean touches that I certainly wouldn’t expect from little old Penrose, Colorado; it is clear that something is different here. A line note highlights the house smoked and ground meats and all the homemade sauces and dips.
To pies first, our barman, who takes our take out order, says the pizza dough is cold fermented for three days which explains the phenomenal crust we’re about to encounter, all puffy and airy and crisp on the outside but soft and chewy inside, with a perfect and subtle touch of salt. The pie features roasted garlic mash for its sauce, an abundance of chewy and bright mushroom splinters, and ends with truffle oil and an array of arugula leaves that have been mixed with a lemon vinaigrette. and honey.
If you’re careful it’s your earthy umami, the crisp garlic, the funk of the truffle, the pepper of the arugula, the acidity of the citrus and vinegar and a sweet note of honey: lots of construction and of smart flavor layering. It’s a hell of a good pizza, well worth the trip. Check out the “blackboard” menu section for customer designed zas in the personal build section; it says “if the pizza you make is great, we’ll add it here.”
About this sandwich, the homemade bread promoted on all the sandwiches is actually the same pizza dough cut and shaped differently. He blisters in small golden pockets and chews as gloriously as on pies; don’t think of a calzone, it’s more like sandwich bread.
It’s also strong enough to hold a bunch of ingredients: shredded roast barbecue chicken, sweet caramelized onions, small pieces of fatty bacon and crispy fried chicken skins, tangy pickled cabbage, and sharp pieces of scallion. , as well as shavings of Parmesan cheese and a creamy, tangy garlic aioli. Again with the conscious taste overlay: kick-ass. This introductory sample made me want to come back for more for sure.