Owners Mark and Madeline Peters toured pizzerias across the USA sampling different Neopolitan pizzas. Their research and perseverance helped them to create delicious pies with classic thin crusts- slightly charred by the high heat of the coal oven. They also have wonderful salads, appetizers and sandwiches and the best tomato soup I've ever eaten. The interior of the restaurant is original exposed brick of a former theater. A large bar with a good selection of beer and wine is a great place to meet friends, watch a game, etc. The pizzas are varied, and I must say that I've not ventured beyond the classic marinara and fresh mozza based pie, but they have many other interesting options. They use fresh locally produced ingredients and meats, including free range organic meat from a local producer. They are getting ready to put calzones on the menu, which should be very popular. Coal's is also open for lunch. In my opinion, it's the classiest and best pizzeria in town, and a real bargain for the quality of the .food
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