is now officially open at 814 Massachusetts St. in Lawrence.
The new pizzeria serves Neopolitan-style pizza made with Kansas flour and baked in a wood-fired oven made from 20,000 pounds of limestone and French clay brick. Also on the menu: Chicken wings, pastrami and grilled cheese sandwiches, light salads and bar snacks such as homemade mozzarella and pickles.
The bar stocks about 100 craft beers (eight of them on rotating taps) as well as four wines on tap.
Limestone Pizza is located in the stone-walled space that formerly housed La Parilla. The Latin American cafe moved to 724 Massachusetts St. last year.
Limestone’s owners have deep roots in the Lawrence restaurant community: Executive chef Rick Martin worked atFree State Brewing Co. for 20 years, chef emeritus Charlie Rascoll was a founder of Wheatfields Bakery
, and head baker Mike Humphrey was the former head baker at Wheatfields.
Keeping it local and made from scratch is important to Martin, who says he is working to build mutually beneficial relationships with local farmers.
It’s a little early in the season for local produce, but Martin says he’s already slicing local radishes and curly spinach into Limestone’s salads. He also makes the house pizza sauce, a highly addictive chili-garlic concoction that adds a sweet, spicy kick. Consider it the local version of Sriracha.
Limestone Pizza + Kitchen + Bar is open 11 a.m.-midnight Monday-Saturday and noon-10 p.m. on Sunday. The new pizzeria will be closed on Easter Sunday.
Contact enterprise reporter Sarah Gish at firstname.lastname@example.org or tweet @sarah_gish.