Pizzeria Locale was created in 2011 by chef Lachlan Mackinnon-Patterson and master sommelier Bobby Stuckey as a full-service restaurant. Chipotle Mexican Grill has since partnered with Mackinnon-Patterson and Stuckey to develop a fast-casual version of the concept.
The second location of fast-casual concept Pizzeria Locale opened Oct. 5 in Denver’s West Highlands neighborhood.
Guests can choose from a selection of signature pizzas or create their own combination of meats, cheeses and vegetables. The restaurant also serves salads, meatballs and sliced prosciutto.
The service model follows a standard fast-casual format in which customers walk along the line and interact with staff to create a customized dish.
The service model follows a standard fast-casual format in which customers walk along the line and interact with staff to create a customized dish.
Pizzas are cooked in a custom, high-temperature oven and ready to serve in less than two minutes.
The custom-designed pizza oven is a focal point of the restaurant. A special temperature- and humidity-controlled dough room, not shown, is also on site to ensure that the dough cooks up consistently.
The new restaurant features dark woods, metal accents, white tiled floors, and brick accents.
The dining area features marble accents on tables, white tiled floors, and Italian-inspired artwork.
Each restaurant features a prosciutto slicer, used to carve paper thin slices of the meat, which can be ordered as a side dish.
The West Highlands location offers a new dough recipe featuring stone ground wheat, about 25 percent of which will be ground in-house using a large mill.
The West Highlands location offers a new dough recipe featuring stone ground wheat, about 25 percent of which will be ground in-house using a large mill.
