Does Pizzeria Locale have the right ingredients for Denver?

Creativity is a good thing, except in pizza, when cooks have been known to slap on ingredients better left to other things. Peaches, for example, are great inside a fluted, buttery crust, but not so good smothered with streusel on the dessert pizza I had at a festival this summer...

By Gretchen Kurtz

September 3, 2013

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Creativity is a good thing, except in pizza, when cooks have been known to slap on ingredients better left to other things. Peaches, for example, are great inside a fluted, buttery crust, but not so good smothered with streusel on the dessert pizza I had at a festival this summer.

At Denver's Pizzeria Locale, toppings also stray from the tried-and-true. But with ingredients such as castelvetrano olives, pork meatballs and corn to choose from, the results are far better.

Find out what I thought of Lachlan Patterson and Bobby Stuckey's fast-casual approach to Neapolitan pie when my review of Pizzeria Locale is posted here tomorrow.

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Gretchen Kurtz has worked as a writer for 25 years; during that time she's stomped grapes in Napa, eaten b'stilla in Fez, and baked with Buddy Valastro, aka the Cake Boss. Her work has appeared in publications including Boulevard (Paris), Diversion, the New York Times and Westword. Our restaurant critic since 2012, she loves helping you decide where to eat and drink tonight.

Contact: Gretchen Kurtz

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