Word of Mouth

Pizzeria Locale's secret sauce? A partnership with Chipotle Mexican Grill

Lachlan Mackinnon-Patterson and Bobby Stuckey, founders of Frasca Food and Wine, know the rules of classic pizza-making as well as fine-dining. They've been to Italy several times; their team members went there before they launched the original Pizzeria Locale in Boulder 2011. But they broke one of the cardinal rules when they opened Pizzeria Locale in Denver this past May, working with engineers to design a rotational hearth oven powered by gas and infrared, the only one of its kind in the world -- and a definite break from tradition. When Gretchen Kurtz reviewed Denver's Pizzeria Locale in September, she called it "Pizzeria Locale, Steve Ells-style, where you order at the counter and watch a line of white-shirted, red-hatted employees spoon toppings from metal containers onto dough that's loaded onto the spinning oven floor." The result was consistently delicious pizza coming out of that oven in just two minutes. "The concept behind Denver's Pizzeria Locale sure has its strong points," she concluded. "How far can Patterson, Stuckey and crew take it? God only knows."

God, and maybe Chipotle founder Steve Ells.

See also: Chipotle founder Steve Ells discusses the ingredients behind two decades in business

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Patricia Calhoun co-founded Westword in 1977; she’s been the editor ever since. She’s a regular on the weekly CPT12 roundtable Colorado Inside Out, played a real journalist in John Sayles’s Silver City, once interviewed President Bill Clinton while wearing flip-flops, and has been honored with numerous national awards for her columns and feature-writing.
Contact: Patricia Calhoun