Worthy's New Menu: Simplified, Streamline and Satisfying
What started out as a tasting room evolved into a pizzeria that is now aching to bust out as a farm-fresh full-service foodtopia.
They say big things come in small packages. So true. The volume and succulence of the dishes generated from our WW2 submarine-sized galley continues to amaze and impress. Every day we get up with the proverbial fire in the belly to deliver artisanal pizzas, sandwiches, salads and entrees that leave traditional notions of “pub food” in the dust. Our goal is nothing less than “Worthy fare,” a cuisine that titillates and delights at the same time it’s doing the body good.
And yet, to live up to our own outrageously high expectations, in the two months since we’ve been open it’s happily evident that our “little kitchen that could” needs to expand. Read on...
They say big things come in small packages. So true. The volume and succulence of the dishes generated from our WW2 submarine-sized galley continues to amaze and impress. Every day we get up with the proverbial fire in the belly to deliver artisanal pizzas, sandwiches, salads and entrees that leave traditional notions of “pub food” in the dust. Our goal is nothing less than “Worthy fare,” a cuisine that titillates and delights at the same time it’s doing the body good.
And yet, to live up to our own outrageously high expectations, in the two months since we’ve been open it’s happily evident that our “little kitchen that could” needs to expand. Read on...
Worthy Brewing Is Serving Up Insanely Good Food
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What makes craft such a divine and wonderful place is its emphasis on exploration…tinkering…frolicking even. In this adventurous spirit, you can expect Worthy to offer up tasty and unique pilot pizzas and pilot beers when the muse strikes.
As we do with our beers, Worthy shines the spotlight on each of the special ingredients that makes pizza a work of art. We created our pizza dough formula with the idea that the crust is as important as what lays on top. The recipe is based on the bread-making principle that a slow, cool fermentation improves the flavor profile and texture of the crust. The edge of the pie, the “cornice,” should be as light, chewy and delicious as a well made loaf of bread. Just as our brewers will experiment with the many and varied strains of precious hops, Worthy’s chefs will be trotting out new crust formulas—using the spent grain from brewing, for example, or actually mixing our beers into the dough. We use organic produce when reasonable and local produce when available. How local? How about hyper local? As in, plucked that morning from our own backyard herb garden. When the weather breaks we'll grow many of our herbs and vegetables in our Worthy Hop House (dedicate to America’s preeminent hopmeister, Dr. Alfred Haunold).
The starts will be planted in our pea patch with tender lovin’ care. We’ll tend to our sprouts like we tend our own children. We’ll feed them organically! We’ll nurture their growth! We’ll play them cool music! And of course we’ll be doing our part to be good stewards of our fertile land and navigable waters. Know this: we look at each pie crust as a clean canvas, happily awaiting the artisan’s magic touch. It’s as if each ingredient – the virgin olive oil, the stalwart tomato, the rascally pepperoni--is the star of the show, worthy of the limelight. |
Our wholesome ingredients will be treated with the respect they deserve. We will allow them to maximize their integrity and fully develop their flavor. At Worthy, we are guided by the pull and promise of perfect balance. We know, as you do, that certain foods can combine to create a symphony of unspeakable joy. Others, left alone, and allowed their independence, can challenge and surprise the taste buds.
And know this: we enjoy our work. It is truly a labor of love. If it’s not worthy, we won’t serve it, and we’re tough taskmasters. We will test and toy and tinker, question a few rules, brazenly break a few others. All in the pursuit of praise-worthy Elemental Pies. Now eat |
