Coals

On an October Thursday night I found myself in the mood for pizza. But I had a feeling the pizza I was craving was not a one I'd tasted. Maybe I was in store for a pizza that REALLY wasn't a pizza. Like a wolf in sheep's clothing, sometimes you can have a wonderful Thai dish that calls itself pizza. Or a pizza could be a mission fig preserve basted piece of perfectly grilled flatbread freshly removed from the intense heat of the mammoth coal burning oven. A pizza really is a loose term nowadays. It seems over the last 10 years pizza has shaken off the pepperonis for much more sophisticated ingredients. Since pizza is a staple in American diets I assume it was only a matter of time till the full transformation of the italian based approximation occurred. And occurred it has.

Coals Pizza, near the Vogue Theatre in St. Mathews is one of the latest denizons to enter the sea of establishments trying to push the envelope for the newest melding of flavors. The warm welcoming colors were good for a night that was ushering in the autumn winds. As I saw the Cherokee pizza I began wondering what beer I would use to cool down my taste buds. But further inquiry revealed the spice factor was unfortunately absent. I decided I was still in the mood for something different and ordered it. The pequillo peppers provided great flavor to the red curry sauce and the shaved parmesan. The thickness of the pie is perfect to my liking. The table also was adorned with a Waverly pizza. Prosciutto, asaigo, gorgonzola, all meeting that fig jam with the balsamatic reduction and tantalizing the taste buds made the Waverly excellent. The triangular shaped object would usually trigger a taste for marinara, but surprises the taste buds with much more aromatic and foreign flavors. The Arancini appetizer (7 bucks) was another heart warming dish from the appetizer menu. The perfectly fried balls of risotto with fresh mozzarella were light and prepared the pizza a nice little pillow in the stomach on which to land. The coal oven wings (8 bucks) also offered a very meaty meeting of rosemary, garlic, and lemon. Washing down all these flavors ended up calling for Kentucky Ales around most of the table. Kuddos to the boys in Lexington on one of the best beers in the country. A Schlafly pumpkin ale would have served proper for the meal also, but this establishmnet's well represented beer list was not offering this particular brew. At $14 a pizza the prices are good for that extra night out that tends to pop up during the week. The servers were decent, the hostess gracious, but the oven staff topped all showed pride in their trade and in the coal burning oven that gently lends its aroma to the dining room and bar area.

Coals is a very good spot oat 3730 Frankfort Avenue and offers plenty of parking. Too bad Lotsa Pasta isn't open later, because it is a short walk away and offers the finest ingredients to Louisville's very vibrant craft food stores. So enjoy the pizzas, the pizzas that really aren't pizzas, and the beautiful journey and constant discovery that cuisine will always evolve with. And most of all enjoy life to the fullest for it truly is a gift.

AE
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