Friday, April 19, 2013

Gluten friendly never tasted so right

We are realizing more and more everyday that Cache Valley is considerably unaware of some of the modifications we offer, to our traditional menu. And for this we want to apologize:

To anyone that has missed out on the escapades of our gluten-friendly Lyon Bread, we are sorry.

To anyone that has ordered a salad (though JUST as rewarding) on the basis of avoiding our pizza crusts and cream sauces, we are sorry.

To anyone that has not been formally introduced to our gluten-friendly alternatives, we are so, so sorry.

We recognize that our facilities are not ideal for those extremely vulnerable to the elements of flour, but we do want to let you know that we are taking as many precautions as possible. Though we can not officially claim "Gluten Free", we are prepared to create your request using a variety of practices that we have established through the years. The crust and/or bread dough is prepared separately from our flour-doughs; it will be prepared and fired on a separate pan, to keep your meal as far away from the other orders as possible; and, in the event you are craving some dipping sauce, we are happy to prepare a side of our red sauce--completely free of our not-so-gluten-friendly-flour.

So long as you are now aware of these options, we are set-and-ready to be as creative as you are.

Thanks for your service, and your friendship. Eat on foodies, eat on.


Friday, March 22, 2013

The way we're gonna do our reservations...

We are aware that the way we have been conducting our dinner reservations, thus far, has been a little offbeat and unpredictable. Now that we've had some time to settle into the expansion-of-space we now call home, we are finally able to bring you some direction as to how we can accomodate your dinner party needs. If you have recently visited our shop, it is impossible to overlook the renovations that essentially tripled, if not quadrupled, our dining room. (In the instance you haven't had a chance to stop by, consider this your personal invitation!) With the architecture of the space we were working with, we were able to create three different areas with three different atmospheres--one of which we would like to officially delegate as our reservation-room, commonly referred to as "the back."

This area is occupied by long tables, seating 8 to 10 to 12 per setting, and is ideal for good conversation and lots of good food.

So how does one go about reserving such a euphoric dining experience?

We ask that parties of 10 or more call ahead to gain a reservation, but as always, our tables will be given--and even reserved--on a first come-first served basis. Parties less than 10 will be invited to stop by the restaurant, at the time you had originally planned, and we will be happy to accommodate your party size as quickly as possible--as with any of our guests. This could very well involve being put on our waiting list, but our hostesses will be happy to inform you of the predicted wait-time. We will only be reserving tables the day of the desired reservation and will only be reserving tables in "the back" section of our restaurant. Parties of 10 or more will have an added gratuity of 18% and reservations will be lost after 15 minutes of no-show. So PLEASE keep us updated on when we can expect you. Upon the phone call reserving your table(s), you will be asked a few questions so that we can better prepare for your visit:

Will the dinner be on split checks? AND, will your party be eating family style? 

Please contact us with any questions you might have, and we look forward to the organization we predict this will all provide. We are so grateful for the opportunity we have to accomodate so many pizza-lovers and look forward to hearing from you. Happy Spring everyone, and come eat some pizza!


Friday, January 11, 2013

Sometimes we will, sometimes we won't ...

Here's the skinny--as we begin this new year with freshly completed renovations, we are considering and reconsidering better ways to serve you, our customer. With our two favorite things in mind--people and pizza--we have come to a fork in the road.

To offer take out or to not offer take out.

And our answer is this: we choose BOTH.

We are highly dedicated to serving our pizza to our faithful followers in a fashion that it deserves to be served. We then, of course, are equally excited about the new face of our company--the exposure of our building's original brick walls, as well as the the intricacies of our hand-laid tile; the incorporation of our love of bikes, as well as the ambiance of good people listening to good music, eating good food.

Thus, we want to be here. In shop. Making pizzas. And we want you to be here, as often as you can. So if the time is right and you call inquiring about our to-go status, we may go ahead and fix that take out order for you. But if the time is wrong , and the place is hoppin', we will postpone your inquiry and invite you to stop by. No hard feelings. Just trying to serve you right, the best way we can.