Carson City, United States
302 N Carson St
N/A
+17753866655
They've expanded their menu and we were pleased to find prompter service than when they first opened. The pizza is phenomenal. I had a burger last time and it was great. The salads are highly recommended as well. Of course, the beer stands on its own. We're glad to see the new owners eliminated the stage that once divided the room. It's pretty loud in there already. Not sure it's a place for an intimate conversation (though there is the bar around the pizza oven and a couch in one corner) but it has a good atmosphere and is family-friendly. Four instead of five stars for being on the pricey side. But the quality is good. Everything was very fresh.
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Pretty good brews. 12 craft beers on tap. Oven fried chicken wings were good. Food came out fast.
Great beer on tap and they brew it themselves. Has a lot of perennial to be great. Mostly a pizza and sandwich place, which looked good. Will have to go back and try the food also.
We sampled all of their beers currently on tap which was a little pricey at 2/sample, but they had great brews. We ended up filling two growlers to take home. The food was particularly good, we had a pistachio pesto pizza and some kind of honey glazed brussel sprouts. Service was top notch, the bartender was also our waiter. He was attentive, funny, and knowledgable.
Went to the Brewery 2 weeks ago with visiting family. Food, service and beer was great. The prj sliders were the ultimate Returned tonight. The menu is on the different side but great. Best burger and fries. The IPA was the best I have tasted. Skip Reds. Try LTBC. Yo won't be disappointed. We will try the pizza next visit.
The chicken wings are smoked not fried. Beer is outstanding, food is awesome. Best burger in northern Nevada. I hope they stay open.
We talked to pie-men, timed ovens, watched dough being stretched and topped, and all that other fun, nerdy stuff that pizza-obsessives enjoy doing. The traditional domed, wood-fueled ovens that a Neapolitan pizza is baked in has remained identical in design for several hundred years. Made with stone or brick and completely sealed (aside from the door and the chimney), it's this oven that allows a pizzaiolo to stoke wood fires (oak, ash, beech, or maple are recommended, though there is no restriction other than that it must be free of moisture or excessive smoke) up to crazy high temperatures. A minimum floor temperature of 905F and a minimum air temperature of 800F are required. There are strict protocols in place for oven sizes—the dome must be 45 to 50 centimeters high, while the door must be 22 to 25 centimeters. The floor space is defined at 140 to 150 centimeters in diameter. To aid browning of the upper surface, a pizzaiolo might lift the pie up to the top of the dome of the oven for a few seconds as the pies finish, a process that should take between 60 and 90 seconds. Talk about fast food! Top all this with an amazing staff, professional chefs, and an amazing brewed in house beer selection you can not do any better in Northern Nevada. Good Food, Good People, Good Beer!
Had lunch and dinner here a few times and each time had friendly and engaging wait staff. The pizza is great, and the craft brews on tap are imaginative and a great addition to Nevada's micro-breweries.
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