Bobby Stuckey and Lachlan Mackinnon-Patterson are opening their second fast-casual version of Pizzeria Locale
in West Highland on Sunday. While we were already fans of the prototype that opened in May 2013 at 550 Broadway
, the guys from Frasca Food and Wine
are going one better this time. In a move that's basically unprecedented, the new Locale will be grinding its own flour every day, in the store, using a heritage wheat variety that the two say will bring flavor, nutrition and life back to the art of pizza -making.
See also: Pizzeria Locale Adds Two Pizzas, a New Salad Mix -- and Soon a Second Denver Spot