We’re a modern neighborhood pizzeria inspired by time-honored global practices-and we’re excited to keep the love and tradition of pizza alive.Despite the ever present threat of Covid this year, the food and drink scene in Utah has boomed unlike any other I can remember in recent memory. It stands for Denominazione d’Origine Protetta, and it’s reserved for high-quality products-like cheese, prosciutto, olive oil, etc.-that are produced, processed, and packaged in a specific region in Italy and according to a strict tradition. If you look closely, you’ll also see that some of our ingredients are stamped with the regulatory label DOP. Our cured meats like mortadella, guanciale, and pancetta (along with ‘nduja, a spicy pork spread made with Calabrian chili peppers) come from Tempesta Artisan Salumi, a Chicago market built on five generations of family history. We get our organic produce from Plato Dale Farm in Arcade, a sustainable farmstead just an hour southeast of our kitchen, as well as from Thorpes Organic Family Farm in East Aurora and Flat 12 Mushrooms, an urban farm in Buffalo’s Black Rock district. Our pizzas use fresh mozzarella and ricotta from the family-run Sopra Cheese company in Bath, a nearby town with a rich dairy farming past, and fresh basil and microgreens from Gro-op, an aquaponic vertical farm in downtown Buffalo. food truck, he’s worked at Jay’s since we first opened our doors.Īt Jay’s, ingredients are carefully chosen and sourced from local and artisanal providers whenever possible. Joe Powers took over the pizzeria in late 2020, at just 22 years old. Customers can chat casually with cooks as they watch their pizza being made in our open kitchen, then enjoy it straight from our hand-built, brick Pavesi oven. The vibe at Jay’s-a laid-back, eat-in restaurant in the Kenmore Village-takes cues from the southern Italian style. We also began experimenting with rectangular, Detroit-style pizza as a weekly special-and sold out every time. Unlike most pizza in Buffalo, New York (known for its thick, tender crust, sweet sauce, heavy cheese, and cup-and-char pepperoni), Jay’s introduced simple, Neapolitan features like light toppings, fresh ingredients, and airy dough with extended fermentation and a lightning-fast bake time. Jay Langfelder founded Jay’s in 2017, after years of serving wood-fired pizza out of a popular local food truck named the O.G.
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