Pietap is changing the pizza pie + brewskie game and I am LOVING IT. First off, they make their dough with only four ingredients: flour, salt, yeast and water. It’s a 96 hour process to make the dough fluffy, light and even easy to digest. Believe me, I ate a LOT of za and wasn’t bloated! The kitchen is an open concept with organized sections: prep and chopping, pie making, prosciutto slicing, rotisserie chicken brining, and more!

For starters, we got the workshop salad to share (to be healthy or something). We got the creminelli salami and bacon on the side, but it comes with mixed greens, provolone, red onion, roasted pepper, bacon, olive, tomato, pepperoncini, and tangy balsamic vinaigrette. We ordered the fondue on account of our waitress and the gal knew what she was talking about. This huge puffy rosemary infused bread is delicious enough to eat on its own but add their goat cheese fondue and local toasted pecan pepper jam to it and you have NIRVANA. Honestly. We couldn’t stop eating it!

These pies were EVERYTHING I could ever want. We ordered the salami pizza with calabrese salami, house fennel sausage, biellese pepperoni, bacon, calabrian peppers, organic tomato sauce, fresh mozzarella and we added an egg on top because why not! We also ordered the brunch mushroom and egg pizza with tons of shrooms, sweet caramelized onions, fontina cheese and a big runny egg. They were both the definition of pizza perfection.

Their brunch menu has more than pies- a little healthier route includes this beautiful veggie egg white omelet with parmesan crusted potatoes. Pro tip- drizzle the goat cheese fondue on top. Oh, and these cinnamon rolls. They put Cinnabon to shame. I SAID IT. The dough is so dang fluffy and the seasoning is just what you want. The icing could be served on its own. Seriously.

I didn’t get a chance to try the amazing wall of beers because I had their delicious $2 frose (and that price is all day everyday!) It’s made with Hendrick’s Gin (one of my faves), aperol, rosé, fresh strawberries, fresh rosemary, fresh lemon juice and simple syrup. I also tried their cocktail called Sunday at Wimbledon: Broker’s London dry gin, fresh lemon juice, pink peppercorn, rosemary, simple syrup and tonic. I can’t wait to remake these at home!

This brunch at Pietap was remarkable, and I can’t wait to go back to try their dinner menu (oh yeah they make handmade pasta too!)