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Mar 18, 2018
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Posts Tagged ‘800˚ Wood-Fired Pizza’

The Scoop: (Wood-) Fired up in E’ville

Tuesday, September 22nd, 2009

Patrick Thirion is just back from California, where he was getting to know a Mugnaini wood-burning pizza oven that’s headed to the East Side. Thirion (pictured) and business partner Brandon Case are getting ready to open 800˚ Wood-Fired Pizza, an 80-seat restaurant in the Park at Plum Creek development in Edwardsville. In addition to traditionally topped pizzas (think Margherita), 800˚ will feature such forward combos as Fromage Blanc, coppa ham, black currant marmalade and fresh sage, as well as a Thai chicken pizza with red curry paste, cilantro, carrots, cucumber and peanuts. The restaurant also will offer appetizers, salads, sandwiches and desserts. Look for an emphasis on craft beer, too, with at least a dozen on tap. Thirion, who is leaving his post as executive chef of Steven Becker Fine Dining to focus on the new venture, expects a mid- to late November opening.

Photo by Josh Monken

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