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Meet the New Pizza Bar Bud & Alley’s Pizza Bar + Trattoria gets a new home in Seaside b y Te s s F a r m e r
Margherita Pizza
All Kale Caesar with Shrimp
Meatball Appetizer
L ocal restaurateur and businessman Dave Rauschkolb along with his team have unveiled the new, grand- scale renovation of Bud & Alley’s restaurant, which has been a mainstay on the gulf in Seaside for 36 years. The design of the building also allowed for the relocation of Bud & Alley’s Pizza Bar + Trattoria. “Former Seaside town architect and author Dhiru Thadani did a wonderful job marrying the old and the new to carry Bud & Alleys into the next generation,” Rauschkolb says.”The new building design allowed for the consolidation of all the restaurants, which also created more space to serve our customers,” says Rauschkolb. “The open air seating and location along 30-A has brought even more vibrancy to the bustling setting in the heart of Seaside.” Now located street-side below Bud & Alley’s main restaurant, Pizza Bar is serving up the authentic Neapolitan wood-fired pizzas and house made pastas they are known for from their new home. With a passion rooted in traditional cooking technique, from the mixing of dough to the shaping of each pizza to maintaining the proper flame in wood-fired ovens, the menu remains the same but with new additions, including sharing plates, more pastas, and specialty dishes. Under the creative leadership of Chef Phil McDonald and Chef de cuisine Chris Alhborn, everything at Pizza Bar is made by hand, including the fresh mozzarella and naturally-leavened sourdough baked daily for the seasonal
pizzas,” Rauschkolb muses. “Pepperoni, believe it or not, is not traditionally used in Italy as a pizza topping. “But ultimately we want to keep customers happy and now offer pepperoni in addition to other options like our house-made roasted fennel sausage.” Other notable menu items are the meatballs made with grass-fed beef and Berkshire pork, fried Brussel sprouts, kale Caesar salad and the clam pie made with Cedar Key clams. The new space has also allowed room for a second wood-stone pizza oven, coming in handy for the summer season when chefs are serving up to 500 pizzas each day. The new Pizza Bar offers walk-up service in a casual, beachside setting, but will always bring fresh ingredients and the same commitment to quality driven from its inception years ago. “I am most excited to have this amazing roadside location adjacent to the brand new gorgeous and expansive Krier Plaza,” adds Rauschkolb. “Pizza Bar‘s new home is exceptional and the response from our guests has been incredible.” Delicious authentic Neapolitan pizzas and dishes in the most beautiful beachside setting. What more could you ask for?!
bruschetta sourced from Black Bear Bread Company, McDonald and Rauschkolb’s other restaurant venture. The menu is also complemented by a carefully curated list of handcrafted cocktails, wine, and craft beer. “We strive daily to create a menu that celebrates where we live, offering the best from both land and sea,” says Rauschkolb The restaurant offers the freshest ingredients sourced as close to home as possible. “Our vision for Pizza Bar began with a trip to Italy over 13 years ago and our desire to bring a completely authentic Naples-style pizza to Northwest Florida,” adds Rauschkolb. Prominent Italian chef and restaurateur, Roberto Caporuscio, one of the world’s leading experts and teachers of Neapolitan pizza-making, has twice consulted at Pizza Bar to give his guidance on creating the perfect leopard-spotted Neapolitan pizzas. “In the beginning I wanted to remain so authentic to the pizzas that we didn’t offer pepperoni on our Our vision for Pizza Bar began with a trip to Italy over 13 years ago and our desire to bring a completely authentic Naples- style pizza to Northwest Florida.
Bud & Alley’s Pizza Bar + Trattoria, 2236 East County Highway 30-A, Seaside. (850) 231-3113, budandalleyspizzabar.com
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