Treat yourself to the Charcuterie plate and a handsome bartender at Pizzeria Locale in Boulder.
The artisans at Locale in Boulder toss the dough before your eyes at a sushi-style pizza bar.
If Locale’s sweet corn & prosciutto pie were a presidential candidate, it would win the electoral college by a gigantic landslide.
The Locale flour is flyin’ everywhere – behind the protective glass, of course.
The basil/ricotta/prosciutto Ripieno is Locale’s answer to calzone, and, as my mom would say: “It’s to die for.”
Locale’s Margherita pizza is topped with Perfect and served with a side of Awesome.
When the goods are this good, it’s wise to be economical with words. I’ll just say this…
Several weeks ago while indulging at Pizzeria Locale in Boulder, my friend Ryan turned to me – in mid-bite of his sweet-corn prosciutto pie – and said:
“I think they must use a secret ingredient in their crust that makes it taste better than any other pizza in the entire universe.”
There you have it.
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