Posts Tagged ‘something new’

Murals And Pizza And Beer

Friday, July 9th, 2010
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Let’s go back in time, shall we?

Sometime around 1890, there was a watering hole in downtown Charleston, West Virginia.  A saloon.

Restored Mural In The New Pies And Pints

In all its original glory

It was probably a pretty fun place to hang out.  It was there on Capitol Street, in the center of the city.  I’m imagining sawdust on the floor, an upright piano that belted out tin pan alley favorites till the wee hours.  Card games.  Cigar smoke.

You know what I’m talking about, right?  Like the old west, but back east.  With a West Virginia feel to it.  The side of the building had a big mural on the side- The White Elephant Saloon.

(Just a footnote:  It’s not this saloon.)

Now fast forward to the next century.

The buildings on Capitol Street have become a become a beautiful, walkable mall.  Great shops and restaurants are the new inhabitants, and there’s a community feel there for everyone that visits.

During a 2003 remodel, the building’s owner decided to take a peeK at what was under the paint on the wall.  Lo and behold, there sat the white elephant, a gorgeuous artifact from a time long past.

It was restored by Jesse Corliss, a designer who worked in the same building.  In 2004, the original painted sign on the brick wall, now inside the neighboring building, was brought back to life.

A few years later, the unthinkable happened.  Actually, maybe that’s a little dramatic.  Let’s put it another way:

Mural Mid-restoration In The New Pies And Pints

Mid restoration, coming along nicely.

In 2008, the remarkably stupid happened.

A person who shall remain nameless leased the space to open a restaurant.  For whatever reason (they hated beautiful, historical artwork?), they painted over it.  Ugh.

The restaurant never opened. Hmmmmm.

Enter Pies And Pints.  As lovers of all things cool, interesting, and delicious, there was no way we were going to let the elephant sit abandoned, forever relagated to a life under a coat of bland, boring paint.  We called up Jesse, the original restorer of the painting, to come back and re-restore it (is that a word?) to its original awesomeness.

And that’s what you’ll see, the sign for the White Elephant Saloon, when you come into the new Pies And Pints on Capitol Street.

Pretty cool, no?

The 5 Best Pizza Toppings You’ve Never Tried

Friday, June 11th, 2010
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Pepperoni.  Sausage.  Mushrooms.

Yawn.

Sorry.  That stuff’s great and all, but don’t you get tired of the same old faces staring back up at you from your pie?  Jeez, mix it up, will ya?

Aw Yeah

Here’s a quick list of some of the stuff we’re using for pizza toppings at Pies and Pints.  Try something different the next time you come in, or, even better, try something new at home and tell us about it.  It might end up on the menu.  Seriously.

1.)  Red Grapes. Yup, the grape is where it’s at.  There’s that sweetness, with the slight bite from the skin, that just sets off a completely different flavor than you expect.  Best used with liberal amounts of rosemary.  Plus, they’re juicy!

2.) Toasted Coconut.  If you really want an exotic flavor with your pizza, toasted coconut is the way to go.  Not only do you get seafood and smoke undertones, but the texture is unbeatable.  We use it with shrimp and cilantro on out Thai Pie.

3.)  Eggplant.  Our favorite purple vegetable (suck on it, cabbage!) adds a savory taste to pizza, even without adding meat.  Try it with either red or white sauce, and add some roasted garlic to really make it pop.

4.)  Marinated Pulled Pork.  No, not barbecue.  Something more subtle, really bringing out the flavor of the meat.  There are a couple ways you can go here- we use it cuban style, with caramelized onions and jalapenos.

5.)  Gorgonzola/Artichoke Hearts (tie). It’s hard to choose here.  On the one hand, gorgonzola is a way to take pizza in an entirely different direction, sharp and hefty.  The hearts are just the right texture (smooth) to round out their understated flavor, even the marinated ones.

Might have to combine those last two, maybe add some ground italian sausage.  We can make that happen for you.

What do you think?  What are we missing?