2016 Cincinnati Pizza Week Official Guide

J o in u s in payin g hom age to all t h in g s ‘ za !

# C I N C Y P I Z Z AW E E K cincinnat ipizzaweek .c o m

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P R E S E N T e d b y:

Pizza Week SPecial: Any 10” Pizza + Unlimited Toppings

for $8!

700 E McMillan St C i n c i n n a t i , OH 4 5 2 0 6 (513) 751-3473 f i re s i d e p i z z a w a l n u t h i l l s . c om

Try ANY of 15 North's Neapolitan-Inspired, Wood-Fired Pizzas.

A Fresh Approach to Food in a Charming Dining Environment.

15 N Ft Thomas Ave | Ft Thomas, KY 41075 | 859-441-0967

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Featuring the debut of our new White Sauce!

199 East 6th Street Cincinnati, OH 45202 (513) 721-8900 pi-pizza.com

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PIZZERIA

CONTENTS The Crust is Where It Starts pag e 05

The Past, Present and Future of Pizza pag e 0 6

Official Pizza Week Locations

MadTree Brewing 5164 Kennedy Avenue (513) 441-8565 WWW.CATCHAFIREPIZZA.COM

CAFE HOURS TUE & WED 11AM - 10PM THU 11AM - 11PM FRI & SAT 11AM - 12AM SUN 11AM - 9PM

pag e 0 8

Tradition, Toppings, Quality Recipes

Featuring our $8 French Fry Pie during Cincinnati Pizza Week

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Pizza Week Commandments pag e 13

100 + beers in each location • MacsPizzapub.com Mac’s On the Pike 6309 WOOster Pike | Mac’s cliftOn 205 W McMillan st Mac’s landen 2920 W Us-22 | Mac’s Main strasse 604 Main st cOvingtOn

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For seven straight days, restaurants across the Tristate will bake up their own spin on the wheel — from signature pies to secret menu specialties and more — for only $8! It’s an amazing deal, no matter how you slice it!

The Crust is Where It Starts

BY S T EPH EN C A RT ER - N OVOT N I

Whatever your preference — New York or Chicago style, St. Louis or Cincinnati style — what makes pizza pizza is the crust. Chef Alan Neace, interim associate dean and executive chef of the Midwest Culinary Institute at Cincinnati State, recently took some time to explain what makes one crust different from another and what goes into making these savory pies.

CityBeat: What makes a great pizza?

Alan Neace: It’s the dough. But you’re never going to get a consensus on what the best type of dough is. When we introduce pizza doughs here at the college, we talk about three particular styles of doughs: Neapolitan, a pan-style and the more traditional style — some people may consider that a New York crust.

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CB: What’s the difference between these crusts?

AN: You have basically a thinner, lighter, crispier, chewier one with the Neapolitan. You have a thicker, Focaccia-like crust that people understand as a “pan” with the Sicilian. And then you have the thinner, somewhat sweeter type of crust, which is the traditional New York-style.

The biggest thing people look at is the crust they want. Trying to achieve the ultimate crust is difficult because you have to have the right kind of ovens to make certain kinds of doughs. Neapolitan ones take a really hot oven, like 900 or 1,000 degrees. Done in probably a minute to two minutes — that’s how quick they cook. Much like the original pizzeria in Italy, the Port’Alba. They still serve (Neapolitan pizza) there today and you eat it with a fork and knife.

CB: What’s the most common type of pizza?

AN: The most common pizza people make is the traditional, almost New York-style — it’s something that cooks at a low temperature, 400 or 500 degrees — because it takes 10 to 15 minutes, and it has a little sugar in it, the yeast in it and it sometimes has fat in it. And the fat and the sugar act as tenderizers and it makes the dough softer and gives it a nice chew. It’s probably the easiest one to control in terms of consistency.

CB: What about the Sicilian deep-dish crust?

AN: Not a lot of sugar, but it has a lot of fat in it. It’s pretty easy. You can pretty much just mix it and use it straight from the mix. It needs very little proof time (the time it takes to let the dough rise) as opposed to others that need some time proofing. The best flavors on those can take three, four, five, six days to get that ultimate flavor that you need before you use the dough. If you’ve got the time to sit on your dough for a while and allow it to proof up, you’re going to get a much better flavor. But I don’t know many businesses that can afford to sit on their doughs like that and forecast how much they’ll use.

CB: Are pizza stones important for baking pizza or is a cookie sheet just as good?

of artisanal ingredient and put it on there.

It just creates another option that is interesting to people.

AN: It really depends on how hot your oven is. At home I would use a stone just because of the conduction of heat and because it makes it easier. I believe it makes a big difference as opposed to a sheet tray. But, again, it goes back to whether you have the right dough. Does it have enough protein in it? Protein is a big thing. The grind of the flour is a big thing. Most people at home, they’re not going to have multiple types of flour. We use a flour called “bouncer flour.” It has a high percentage of proteins in it. Most people at home have an all-purpose flour, which is somewhere between a bread flour and a cake flour. Without getting too technical, a bouncer flour, which is a bread flour, has a high-protein content. Cake flour has less. And an all-purpose flour is kind of a blend. You get the best of both worlds but it’s never going to give you exactly what you want.

CB: So, if a reader wants to make their own pizza, how should they start?

CB: Pizza is more respectable today than it used to be. What was fast food is now a foodie delicacy.

Why is that?

AN: I think the reason for that is it’s almost a catchall. You can take any type

AN: You’ve got to go buy (flour) that has a high protein content and avoid any type of cake flour. Any time you use a cake flour, it won’t have a cell structure strong enough to hold anything. It will fall flat and become soggy, which makes for a bad mouth feel. Caputo is the brand name if you’re looking for a rock-solid flour to buy.

CB: Why is it so hard to stop eating pizza?

AN: Because it’s in front of you. And, if it’s there, it’s definitely difficult to stop.

I’ve seen people sit down and just keep eating until it’s gone. My recommendation would be to make sure there’s other people around so you can share it.

CB: What’s your take on the pizzas that have half a dozen or more toppings — the trend to pile it on?

AN: I think it loses identity. It loses any sort of true connection when you have an overindulgence of ingredients. How do you separate it out? It loses its luster. ©

Betta?

You Betcha! “ ” - CityBeat

“Betta’s Best of”

- Cincinnati Magazine

“#1 Best Pizza in the Queen City” - Cincinnati Magazine

“Prime Pizza pops out of Betta’s Italian Oven”

- Polly Campbell, Cincinnati Enquirer

“Betta’s my new favorite thing” - Polly Campbell, Cincinnati Enquirer

“Betta’s pizza, pasta YUM!”

- Polly Campbell, Cincinnati Enquirer

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3764 Montgomery Rd, Norwood, OH 45212 • (513) 631-6836

AwArd winning Breakfast, Lunch & dinner Menus.

Come Experience how we do Pizza Week!!!

500 Monmouth at 5th St, Newport, KY, 41071

859.581.3700 www.mokkasunset.com

Wood-Fired Pizzas Salads & Pastas Sandwiches Dine In & Carry Out 7880 Remington Rd Montgomery, OH 45242 • (513) 794-0080 • www.pomodoris.com

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2618 Vine Street CinCinnati, OH 45219 513-221-8487·martinOSOnVine.COm

The Past, Present and Future of Pizza

BY S T EPH EN C A RT ER - N OVOT N I

It is one of the most customizable, transportable, addictive and popular foods. You can get it by phone, app, on foot or drive-through. You can find high-end versions at fine dining establishments and glacial miasmas of sauce and bread caked in mountains of cheese in your grocer’s freezer. You can get it on a train, on a plane and eat it on the sly in the bus and the car. You can reheat it or nuke it or gulp it down cold from the fridge on a late-night binge. You can make it yourself even if your cooking skills are limited to burning toast. It’s self-empowering, sharable, mobile and unique. And, in this way, pizza is the food that gave birth to the 21st century.

Before there was video on demand or day-of-purchase deliveries by Amazon Prime, there was Dominos. Before the instant gratification of Snapchat, there was microwavable pizza. And before there was a cellphone in your hand, distracting you on urban streets, there was a slice of pizza. Life on the go, the way you want it.

W h e r e D i d Piz z a Com e From A n y way?

Piz z a i n th e U. s .

Pizza was a pretty niche item in the United States during the Victorian era.

It was popular among Italian immigrant communities in New York and Chicago but had little reach beyond those neighborhoods. During the Gangs of New

York era, it was sold on the street by the slice and hadn’t yet earned its place as a respectable meal. In 1905, the first American Pizzeria opened — Lombardi’s in NYC. They sold it by the slice for 5 cents each and are still operating today using the same recipe.

Later, there was a divergence and a competition of styles — New York crust versus Chicago crust. Chicago’s deepdish pizzas had heft and were derived from Sicilian-style pizzas. Even today, it’s almost a bread bowl filled with toppings. New York retained pizza’s Neapolitan roots. It was another cultural battleground between the First and Second Cities. Pizzeria Uno (originally named Uno’s because it was going to offer Mexican food) opened in Chicago in 1943, serving deep dish, Chicagostyle pizza. The nation’s pizza craze was really starting to ramp up during this time. The end of World War II brought soldiers home, along with their newfound taste for Italian food.

Th i rt y M i n u tes o r Less The real modernization of pizza started with the innovation of pizza delivery.

Pizzerias delivered before 1961 but

typically only when they first started, as a promotional gimmick. But Dominos, located just outside of Detroit, took what was promotional and made it their mainline — they even invented the “30 minutes or less” delivery concept.

And then pizza delivery became our country’s mainline, too. Pizza became part of the service economy and the convenience factor of the modern world.

Dream of it, dial it up (or now punch it in on the Dominos app) and it arrives at your door, hot and ready. It’s the Caligulan/pax Romana/me-centered paradigm that is the forerunner of everything from Amazon to Uber. Snap your fingers and — bam! There it is.

Today, pizza is nearly as American as the cheeseburger — an essential element of a movie night in with the kids or watching a ballgame with buds, or a night out at myriad styles of restaurants, from fast-casual to gourmet and beyond.

The same tenets that made pizza a hit in the U.S. in the early 20th century — convenience, simplicity, deliciousness — have positioned the fare to be just as integral to the next century of U.S. life and dining. ©

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The first thing to resemble pizza is known to have been created in ancient times. The ancient Greeks made a dish called “plakous” — baked bread topped with herbs, onion and garlic.

This was called “focaccia” by Italians.

The traditional round shape of the pizza pie supposedly comes from the soldiers of Persian king Darius I, who, in the sixth century, baked bread topped with cheese on shields to make field rations.

The idea was and is pretty simple: bread as a plate.

Remember that tomatoes are a New World food, and because they are related to the deadly nightshade family of plants, they were first thought to be poisonous.

Via the Columbian Exchange, the tomato found its way to Italy. The first thing Americans would recognize as a modern pizza originated in 18thcentury Naples. It was a peasant food that combined cheese and tomatoes on a thin, round crust — Neapolitan pizza.

Street vendors sold this pizza to workers, who could pick it up and eat it on

the go. Cheap, portable and no plate required.

The Sicilians merged the tomato with the focaccia bread and birthed the thick-crust Sicilian pizza. Theirs was square or rectangular, but still portable.

Pizzas were hustled entirely by street vendors until 1830, when Antica Pizzeria Port’Alba opened in Naples — the world’s first pizza restaurant.

They served (and still serve) two types of pizzas: marinara and margherita.

Marinara pizza is literally “the mariner’s” pizza because it was traditionally prepared by the families of fishermen. It was topped with tomato, oregano, garlic and olive oil. The margherita omits the oregano and garlic but includes mozzarella cheese and basil. It was supposedly a favored dish of the 19thcentury Princess Margherita of Savoy and bears her name.

Off i c i a l L o c at i o ns D e li c i o Coa l Fi r e d Piz z a (2 lo c ati o ns) deliciocoalfiredpizza.com 9321 Montgomery Road, Olde Montgomery • 513.834.5460 3701 Montgomery Road, University Station at Xavier • 513.429.5855 12-inch Carnitas Pizza: zesty crème fraîche, formaggio fusione and pepper jack, signature braised pork, spicy pickles and red onions.

15 N o rth Piz z a facebook.com/15North 15 N. Fort Thomas Ave., Fort Thomas, Ky. 859.441.0967 Try any of 15 North’s Neapolitan-inspired, wood-fired pizzas.

Be h le Str e e t by S h e li behlestreetbysheli.com 2220 Grandview Drive, Fort Mitchell, Ky. 859.341.8888 Cajun Bayou Pizza: spicy marinara with onions, peppers, blackened chicken, shrimp and Andouille sausage topped with mozzarella.

Be t ta’s Ita li a n Ov e n bettasitalianoven.com 3764 Montgomery Road, Norwood 513.631.6836 Pizza Margherita: fresh chunks of whole peeled tomatoes, extra virgin olive oil, minced garlic and fresh basil topped with chunks of mozzarella.

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Pizza Diavolo: pepperoni and sausage with spicy red diavolo sauce.

Bu o n a V ita Piz ze r i a (2 lo c ati o ns) buonavitapizzeria.com 441 6th Ave., Dayton, Ky. • 859.261.6792 2513 Ritchie St., Crescent Springs, Ky. 859.279.3847 The Grape Truffle: bianco style with pro­sciutto, arugula, red grapes, feta cheese and drizzled with truffle oil.

Fess le r’s Le g e nda ry Piz z a a nd H oag i es fesslerspizza.com 343 Fairfield Ave., Bellevue, Ky. 859.261.2233 You pick three, be the “master and comman­der” of your own pizza creation: choose any three pizza toppings on a 10-inch traditional crust.

Gluten-free option available.

Fi r es i d e Piz z a Wa l n ut H i ll s firesidepizzawalnuthills.com 773 E. McMillan St., Walnut Hills 513.751.3473

L PH Piz z a Co. lphpizzaco.com 712 State Ave., Lower Price Hill 513.817.4989 Cincinnati Chili Pizza: LPH Pizza Co’s homemade chili, with fresh red onions and cheddar cheese.

Lu c y Blu e Piz z a (2 lo c ati o ns) lucybluepizza.com 35 E. 7th St., Downtown • 513.381.7777 1126 Main St., Over-the-Rhine 513.381.3747 Giant 16-inch cheese or pepperoni pizza.

M ac’s Piz z a (4 lo c ati o ns) macspizzapub.com 205 W. McMillan St., Clifton Heights 513.241.MACS 6309 Wooster Pike, Mariemont 513.271.MACS 2920 W. US-22 and 3, Maineville 513.677.MACS

10-inch any pizza + unlimited toppings.

604 Main St., Covington, Ky. • 859.431.MACS

Ga bby’s C a fe gabbyswyoming.com 515 Wyoming Ave., Wyoming 513.821.6040

French Fry Pie: fresh house-made dough, homemade Mt. Carmel beer cheese (local), seasoned waffle fries, fresh red onions, fresh tomatoes, shredded mozzarella, provolone and cheddar cheeses. Finished with a drizzle of sour cream.

Meatball Pizza: homemade meatballs, onions, sweet peppers, mozzarella, provolone and parmesan cheese.

G o o dfe ll a’s (2 lo c ati o ns) goodfellaspizzeria.com 1211 Main St., Over-the-Rhine 513.381.3625 603 Main St., Covington, Ky. 859.916.5209 Veg: Left Coast Margarita Pizza: West Coast spin on a traditional classic — spinach, artichokes, feta, sun-dried tomatoes.

Meat: Nana’s No Noodle Lasagne: meatballs, red onion, ricotta, fresh basil, roasted garlic, oregano, salt and pepper.

C atc h -a- Fi r e Piz z a (at M a dTr e e Br e w i n g) catchafirepizza.com 5164 Kennedy Ave., Oakley 513.441.8565 10-inch Satisfy My Soul: crème fraîche, bacon, kale, red onion, four cheese blend and guyere.

Vegetarian option available.

M a rti n o’s o n V i n e martinosonvine.com 2618 Vine St., Corryville • 513.221.8487 Famous Stromboli: fresh homemade pizza dough wrapped around Martino’s original pizza sauce, Italian cheese blend with choice of three $1 toppings.

12-inch Calypso Pizza: Hawaiian style pizza with ham, bacon, pineapple and Italian blend pizza cheese.

• $ 8 P IZZA S • c i n c i n n at i p i z z Aw e e k . c om • MO D Piz z a modpizza.com 3208 Vandercar Way, Oakley 513.351.0064 11-inch MOD Pizza with endless toppings and one order of garlic or cinnamon strips.

Mo k k a a n d th e Su n s e t Ba r & G r i ll mokkasunset.com 500 Monmouth St., Newport, Ky. 859.643.8326 Breakfast Pizza: goetta, scrambled eggs, homemade sausage, gravy and cheese.

Vegetarian Pizza: hummus and topped with assorted sautéed fresh veggies.

MV P S po rts Ba r & G r i lle mymvpsportsbarandgrille.com 6923 Plainfield Road, Silverton 513.794.1400 12-inch oven-fired flatbread with buffalo sauce, grilled chicken, banana peppers, diced tomatoes, cheddar and monterey jack cheese baked to perfection then topped with housemade ranch and green onion.

Pi Piz ze r i a pi-pizza.com 199 E. 6th St., Downtown • 513.721.8900 12-inch Smashed Scallion Pizza: Crafted on whole wheat crust, dressed with new white sauce and freshly shredded mozzarella atop a layer of salted scallions. Dabbed with goat cheese and topped off with a generous drizzle of Mike’s Hot Honey.

Enjoy any of our artisan-style pizzas with as many of our 45 toppings as you like AND your choice of a MadTree or fountain drink for one low price.

Any 12-inch medium pizza (including specialties). Dine in or carryout.

P omodo r i’s Piz ze r i a a n d Tr at to r i a pomodoris.com 7880 Remington Road, Montgomery 513.794.0080 Roma & Basil Pizza: sliced fresh Roma plum tomatoes and basil on a fresh garlic and olive oil crust with a blend of five cheeses.

Prosciutto Pizza: prosciutto, fresh mushrooms, red onions and fresh pressed garlic on an olive oil crust.

R a pi d Fi r e d Piz z a rapidfiredpizza.com 9889 Montgomery Road, Montgomery 513.873.4371 Build your own pizza with unlimited toppings and your choice of a side salad or breadsticks.

Enjoy endless choices of free dipping sauces as well.

R i v e r fro nt Piz z a rfrontpizza.com 617 W. 3rd St #2, Covington, Ky. 859.261.4800 Chicken Alfredo Pizza: grilled chicken, Alfredo sauce, onions, green peppers, tomatoes and mozzarella cheese.

Rus co n i Piz z a facebook.com/RusconiPizza-711329045595920/ 126 W. 6th St., Downtown • 513.721.2253 Medium pepperoni pizza.

Tag li o eattaglio.com 3531 Columbia Pkwy., Columbia-Tusculum 513.321.0454 Try any 14-inch signature pizza (no substitutions).

Vegetarian and vegan options available.

Th e Pu b Roo k wood experiencethepub.com/rookwood 2692 Madison Road, Oakley • 513.841.2748 Chicken Curry Flatbread: whole wheat flatbread covered in yellow curry sauce and curried chicken. Topped with mozzarella cheese, caramelized onions, sun-dried tomatoes and red peppers.

S n a ppy Tom ato Piz z a (17 lo c ati o n s) snappytomato.com 1177 S. Ft. Thomas Ave., Fort Thomas, Ky. 859.441.5805 485 Orphanage Road, Fort Wright, Ky. 859.426.9900 311 Richwood Road, Walton, Ky. 859.485.9570 330 Walnut St., Downtown • 513.241.9888 6016 Wooster Pike, Fairfax • 513.561.6666 8248 Alexandria Pike, Alexandria, Ky. 859.635.8818 6111 Burgundy Hill Drive, Burlington, Ky. 859.586.9090 2005 Jamison Drive, Lawrenceburg, Ind. 812.637.9400 4140 Alexandria Pike, Cold Spring, Ky. 859.781.6633 7074 Harrison Ave., Dent • 513.323.0084 643 Stevenson Road, Erlanger, Ky. 859.727.2600 8450 US-42 Florence, Ky. • 859.525.7627 3917 Tylersville Road, Hamilton 513.889.5323 6647 OH-48, Maineville • 513.268.1172 3755 Hamilton Cleves Road, Ross 513.738.7677 1041 Old US 52, New Richmond 513.553.3300 530 Wessel Drive B, Fairfield 513.795.7803 Snappy Sausage and Goetta Pizza: start off with a base of Snappy pizza sauce, topped with cheese, sausage, and Glier’s Goetta cooked to perfection. The perfect combination of everything Cincy.

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Pi eo logy Piz ze r i a (2 lo c ati o n s) pieology.com 128 W. McMillan St. Ste. 154A, Clifton Heights • 513.221.1300 7578 Beechmont Ave., Anderson 513.231.1919

Piz z a Tow e r (2 lo c ati o n s) pizzatower.com 611 Main St., Covington, Ky. 859.292.8200 6405 Branch Hill Guinea Pike, Loveland 513.683.8400

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Tradition, Toppings, Quality Recipes

BY S T EPH EN C A RT ER - N OVOT N I

The pizza business is booming. According to a recent report by the Department of Agriculture, 13 percent of Americans are eating pizza on any given day — that’s about 3 billion pies every year. And local restaurateurs say they focus on quality ingredients and time-tested recipes to keep those slavering mouths happy.

M a d e M ac’s Way

things like tomatoes, but when we can, we get them from around Ohio.”

Ryan says Mac’s offers many local beers and that he used to keep a chart at his Clifton location listing the miles that each beer traveled to get to his restaurant. Local sourcing and maintaining a high quality of food is central to the business, he says.

“A lot of foodies go out of their way and appreciate that extra step,” Ryan says.

But that wasn’t always the case. When he started off with one location in Clifton, his clientele were mainly college kids.

“I could go out of my way to give them heirloom tomatoes and they wouldn’t even know,” he says. “It fell on deaf ears with a lot of college kids but I did it anyway because it produced a better product. In fact, it produced a superior product.”

R es pec t th e Crust Fessler’s Legendary Pizza & Hoagies owner Paul Fessler says pizza has earned more respect in recent years.

He says what was once regarded as quick food is now looked on favorably among foodies.

“I would definitely say pizza has become more of an art form,” he says.

“We’re pushing the boundaries a little bit more for pizza. Our restaurant is definitely (geared) more toward the value and we’re keeping it that way but now we are trying to stretch the limit a bit more with the crust and with our ingredients. I would say pizza has become more of a foodie thing and there’s a lot more unique ingredients out there for sure.”

Fessler notes that he recently served up a pesto sauce pizza with smoked salmon and mozzarella. It was well received and he says he looks forward to experimenting more. But, whatever the toppings, it’s the crust that makes or breaks a pizza.

“It starts with the crust,” he says. “Our crust is a little thicker than normal. It’s not real thin and crispy and it’s not really thick pan crust. It’s kind of in between.

We like the crust to be able to hold the ingredients, the sauce and the cheese, without it flopping over.”

Tr a d iti o n a l Q ua lit y Goodfellas Pizzeria was started in Lexington, Ky. in 2006 by business partners Eric Boggs and Alex Coats.

Coats’ family is from Long Island and he is descended from Italian immigrants, so the pizza business is, for him, carrying on a family tradition.

“We focus on making our dough the New York way every morning from scratch,” Coats says, “and, even bringing it down to the water, we only use the best filtered water we can to try and get close to that New York water. The sauces are made fresh daily and the cheese is the best 100-percent, whole milk mozzarella we can get our hands on. That’s the focus at Goodfellas and that’s what makes a great pizza.”

Coats says what was one store is now four — two locations in Lexington, one in Over-the-Rhine and one in MainStrasse.

The concept came out of a demand for late-night food and their love for the New York slice.

“A softer water creates a crispy exterior on the dough while leaving it chewier on the inside,” Coats says.

Local water is hard — that is, it has a high mineral content — because of the limestone in the aquifer. Filtering the water is key to a good product, he says.

“We just tried to recreate what I remember from being a kid, that awesome New York pizza,” he says. “Part of that is using carefully filtered water to make the dough. The water that you use to make the dough is a lot more important than most people realize.” ©

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Mac’s Pizza Pub founder Mac Ryan says being choosy about ingredients and their sources is the foundation of good pizza.

“It all comes down to the ingredients,” Ryan says. “No oven is going to produce a good pizza unless you start off with good ingredients. The stuff that we get isn’t pre-processed. We only have a freezer for our cheese sticks and french fries. Everything else we do in our kitchen.”

A lot of time and attention goes into preparing, maintaining and presenting housemade products like Mac’s locally ground sausage, made with a proprietary blend. Going the extra mile matters.

“Not everybody is putting Kalamata olives on their pizza,” Ryan says. “Most places just use those canned black olives.

It’s an extra step, but I think it’s an extra step that’s worth it.”

Ryan says most of his produce comes from just north of Dayton. He started off sourcing from Findlay Market when he had just a single store. But now that Mac’s has expanded to four locations, it’s been necessary to move toward larger suppliers.

“Mostly in the Dayton, Piqua, Troy area,” Ryan says. “There’s seasonality to

Off buttermilk pike, south of downtown Enjoy the Cincinnati Chili Pizza for $8 during Pizza Week!

LPH Pizza’s homemade chili, fresh red onions, and cheddar cheese 712 State Ave • Cincinnati, Ohio 45204 • 513-817-4989 • lphpizzaco.com

Gabby’s Meatball Pizza$ only 8 During Cincinnati Pizza Week!

OPEN

7 DAYS A WEEK FOR LUNCH & DINNER

WE NOW DELIVER

515 Wyoming Ave, Cincinnati, OH 45215 (513) 821-6040

Covington's Favorite Pizza Specials

For over 25 years our chefs have been preparing made-toorder, scrumptious Italian dishes

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617 W. 3rd Street Covington, KY 41011 • 859-261-4800 • www.rfrontpizza.com

Visit one of our two locations during Cincinnati Pizza Week!

Any 12” Medium Pizza (Including Specialties)

just $8!

611 Main St 6405 Branch Hill-Guinea Pike Covington, KY 41011 Loveland, OH 45249 (859) 292-8200 (513)683-8400

Dine In... Carry Out... Catering... Curbside... www.behlestreetbysheli.com 859-341-8888 2 2 2 0 Grand vi ew D r, Fo r t M i tc h el l , KY 41017 b eh l est reet bysh el i .co m

Pizza Week Commandments

Cincinnati Pizza Week creates such strong, lusty — even insane — feelings that we decided it needed its own manifesto. Please read on…

1

TH E Y W I LL RU N O UT

We expect that these restaurants will be extremely busy. So, if a place runs out toward the end of a shift, please handle it like an adult: Go back the next day, earlier, order your pizza, and thank them for working so hard to do this for you. Please be nice to our restaurants.

2

TH ERE W I LL BE WA ITS

3

YO U W I LL TI P LI K E A PRO

GRAND OPENING (513) 351-0064

People have been talking about Cincinnati Pizza Week 2016 for weeks. Don’t be surprised if restaurants have waits. In fact, be surprised if they don’t.

$8 brings out the cheap in all of us, but, really, you’re getting a $12-plus pizza — many restaurants go way overboard with ingredients, trying to outdo each other — so please tip generously. The people who are serving you are working harder during Pizza Week than during many other times of the year. A kind word will also be welcome — these people are our friends and neighbors.

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YO U RE A LLY SH O U LD BUY A D RI N K A N D/O R OTH ER FO O DS

Purchase of sides and extras is not a requirement. But we think it says a lot to those working to bring you an extraordinary experience. Grab some bread sticks, a MadTree brew and say thanks!

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C H EC K T W IT TER/FAC EBO O K/I NS TAGR A M

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D I N E- I N

Restaurants are encouraged to post their waits and remaining pizza for the day. Go to cincinnatipizzaweek.com, and don’t forget to tag your Instagram photos and tweets with #CincyPizzaWeek.

modpizza.com

MVP HAS SOMETHING FOR EVERYONE! KID FRIENDLY SPORTS (KIDS MENU, HIGHCHAIRS, GAMES)

(15 - 55” SCREENS)

PARTY ROOM, PATIO SEATING & CORNHOLE

Thank you!

A huge thanks to our presenting sponsor MadTree Brewing Company; media sponsors 96 Rock, 92.5 The Fox, 103.5 WGRR; and the passport grand prize sponsor: Snappy Tomato Pizza!

in the ❤ of

Silverton 6923 Plainfield Rd Cincinnati, OH 45236 513-794-1400 www.MVPBarandGrille.com

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These pizzas are amazing deals —many restaurants are making them dine-in only, unless the restaurant is carryout-only. So please check with the individual restaurant if you plan on carrying out.

3208 Vandercar Way Cincinnati, OH 45209

Visit one of our 2 locations during cincinnati Pizza Week

Downtown: 35 East 7th st. | otR: 1126 Main st.

lucybluepizza.com

15 inch cheese or PePPeroni Pizza for only $8!

Built on History Recipes Handed Down from Generation to Generation

Dough Made Fresh, Everyday.

ALWAYS UnLimited toppingS ...and “Sauce Zone” with 14 dipping sauces!

9889 Montgomery Rd • Cincinnati 45242 • (513) 873-4371 rap id fired p izza. c om

Post PHOTOS/WIN PRIZES

#CincyPizzaWeek

2 locations: Bvp Dayton 859-261-6792

441 6th Ave Dayton, KY 41074 Mon. - Tues. CLoseD WeD. - Thur. 4pM-9pM Fri. - saT. 11:30aM-10pM sun. 11:30aM-8pM

Bvp Crescent Springs 859-279-3847 2513 Ritchie St. Crescent Springs, KY 41074 Mon. - Thur. 11aM-10pM Fri. - saT. 11aM-11pM sun. 11aM-8pM

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www.BuonaVitaPizzeria.com

Enjoy $8 pizzas and local craft beer during Pizza Week!

Join us throughout the NFL Season for weekly game day specials

Slice Night 2014 Winner

Follow @CincyPizzaWeek on Twitter/Instagram Post pictures during the week using #CincyPizzaWeek Each hashtag is an entry to win gift certificates to participating Pizza Week restaurants BONUS: Tag yourself enjoying a MadTree with

126 West 6th Street Cincinnati, OH 45202

(513) 721-2253

#MadTreeAndPizza and receive an extra entry to win gift certificates and more!

TH ANK YO U C I T Y B E AT READ ERS FO R VOT I N G US BEST P IZZ A I N CINC INNAT I

ATAVOL A PIZZ A .COM | OT R A N D M A D E I R A | @ ATAVO L A PI ZZA

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