i s h c o m p u b l i c at i o n s s i n c e 19 8 6
O N T A R I O June 2015 Vol. 30 No. 5
N AT I O N A L
MR. GREEK TO ADD 20 STORES
C O V E R A G E
TALKING CHANGE AT TERROIR 2015
R E G I O N A L
HIGHLIGHTS FROM CRIS
F O C U S
$ 5 . 9 5
FEATURE: TOP 50 CHAINS INCLUDING RANKING BY CATEGORY
Pizza innovation to act as a broiler to cook the pizza from the top,” he explained. A combination of alder, apple, cherry and TORONTO — Since Jason and Lisa hickory wood chips is used for flavour Costantini met about four years ago, and aroma. While the ovens can be adjusted they have been kicking around foodservice concepts. On April 17, they to make any type of pizza, such as opened Za Pizzeria near Bloor Street Neapolitan-style, Jason decided on a temperature of about 700 C, buyand Brunswick Avenue. Both with a background in the ing him a longer grace period when industry, the couple were trying to cooking, preparing and cutting three figure out how they might create a pizzas at once. The 14-inch pies take two to three food truck with a wood-burning pizza oven. The solution came when they minutes in the oven and are served up as whole, halves or quarters, but were barbecuing a pie at the cottage. Jason, whose former posts include the couple only lets slices sit for 30 Mark McEwan’s One Restaurant and minutes, preferring to cook up fresh Pizzeria Libretto, has outfitted a res- pies. Jason has developed his dough taurant grill with a pizza stone, fire recipe over time, substituting honey bricks and a custom-made cover. Lisa’s father, who owns a chain of for maple syrup to ensure the vegan restaurants in Venezuela, encouraged pizza — which uses cauliflower and them to pursue the concept, but as a macadamia nut puree instead of faux cheese — has no animal byproducts bricks and mortar store. To run the operation, they have but retains the sweetness. His pizza creations, which fall into made three of these pizza cookers, which Jason said mimic the cooking the categories classic, signatures and prominently and has five stools facing process of an Italian wood-burning features, include duck and grapes, Bloor Street. “We had an idea of how we wantoven, whose low dome creates radi- salmon tartare and the Oh Canada!, with maple syrup, bacon and potato ed the space to look. We wanted it to ant heat to cook the pizza quickly and APPROVAL REQUIRED The enclosed proof is sent for your approval. We will not proceed with the job until the proof is returned. be warm and inviting and feel like chips. evenly so the bottom doesn’t burn. DO NOT GIVE VERBAL INSTRUCTIONS. CHECK CAREFULLY! cannot accept responsibility for any errors. Alterations (other than typotakeout, the you’re in our home or in our kitchen,” “The pizza stone retains the heat Beyond … this point wePredominently graphical errors) will be charged extra. Mark proof “OK” or “OK with corrections” as the case may be, signing your name so we may know that the proof reached the proper authority. the fire bricks radiate the heat back 750-square-foot space features red said Lisa, adding they didn’t want the By Kristen Smith, Associate Editor
Canada Post Publications Mail Agreement No. 40010152
SIGNATURE OF APPROVAL
Lisa and Jason Costantini. space to be too personal or overly decorated so that the design could be easily replicated in future locations. Jason is also working on a patent for the custom grill cover that could be sold to restaurants wanting to create their own grill-top pizza oven.
“From an operations point of view, if you own a bistro and you want to serve thin-crust pizza, all you have to do is add one of these barbecues to your line, as opposed to investing in an actual pizza oven, and you can do any style pizza,” he said.
CONVERT YOUR RESTAURANT
TO A BOSTON PIZZA IT’S WORTH A CALL. IT’S EASIER THAN YOU THINK.
HUNTSVILLE, ONTARIO CONVERTED APRIL 2015
CALL US NOW. Felix DeCata, Director of Development, Eastern Canada 905.361.3608 DeCataF@BostonPizza.com Boston Pizza and the Boston Pizza roundel are registered trademarks of Boston Pizza Royalties Limited Partnership, used under licence. © Boston Pizza International Inc. 2015. NAME:
8" × 3"
MAR - 2015