Tag Archives: Pizza

Bold City “L” Coffee Stout Release Brunch

As I previously mentioned here, Bold City is planning a release brunch for their new “L” Coffee Stout, made with Bold Bean coffee. The brunch will take place tomorrow, Sunday April 15 at Moon River Pizza (, 1176 Edgewood Ave S,  # 2, from 11:00 until 2:00.

Brian Miller, the brewer at Bold City says his new coffee creation has come out even better than expected, which is saying a lot considering the high quality of his other brews. In addition to the new stout, Dan of Moon River Pizza will by fashioning some awesome breakfast style pizzas to accompany the new brew. Expect to find a traditional breakfast pizza consisting of eggs meat and cheese, a veggie-style pie, and a dessert pizza created specifically for the new stout. While pizza may seem like an odd choice for a brunch, these pies sound out-of-this world good!

Other Bold City brews will also be available for your drinking pleasure including Killer Whale Cream Ale and Fritz-mosas (mimosas made with Fritz heffewiezen).

As if the new coffee stout and pizzas were not enough, the folks at Bold City and Moon River have also arranged for entertainment by slide guitar great John Emil. This accomplished artist has performed at major music festivals like the Telluride Blues and Brews Fest, the Lake Occonee Music Fest, the Florida and South Florida Folk Fests, and the Decatur Blues and Bluegrass Festival. Emil has supplied music for are “Dateline,” Anthony Bourdain’s “No Reservations,” CMT’s “Cribs,” and several international wildlife and nature documentaries.

All of these ingredients combine to make what is sure to be a fun and exciting release brunch at Moon River Pizza.


Tags: , , , , , , ,

Pele’s Wood Fire Sure to Burn Bright in Riverside

I do not normally write about restaurants in this blog, but today I am going to break with that tradition just a bit. The reason for this break is that the restaurant also boasts nearly 50 beer taps and 100 bottles of beer. Which restaurant am I writing about? Pele’s Wood Fire in the old Rexall Drug store building at the corner of Park and King Streets in Riverside.

For those who have been to the Riverside Arts Market and sampled the fantastic pizzas from Pele’s Wood Fire Pizza there, you are going to love this new restaurant. Matt Tierney and his partner have put together a beautiful restaurant that is full of stylish and classy touches like a rolling library-style ladder on a rail behind the bar and a glass-enclosed show kitchen. Behind the glass are two brick-clad, wood-fueled ovens that emit a soft orange glow and are laden with pizzas and other specialties of the house. In the dining room the walls are painted in pleasing, muted tones that complement the warm orange seats and rich wood tables.

We began our visit sitting at the bar for a couple of cold beers. My companion left it to me to order her something she would like and I opted for the Lost Coast Tangerine Wheat. One sip and she exclaimed it to be her new favorite beer. I noticed that they had Oscar Blues’ Ten-Fiddy on tap and hastily ordered one for myself.

As we perused the menu, our waiter brought us fresh bread and olive oil with Italian spices sprinkled in it for dipping. Since I was there with my companion during their first week of soft-opening, the menu was a bit spare. But, the items that were on the menu looked fantastic. We chose an appetizer of Lemoncello wings that came out a golden-yellow with shaved parmesan cheese sprinkled on top. The wings were delicious with a slight spiciness and lemony zing that truly set them apart. A pasta dish that stood out on the menu was house-made black pepper spaghetti carbonara – I plan on trying it on our next visit. The entrees included a variety of dishes, many cooked in the wood oven along with the pizzas. I ended up ordering the ribeye steak and was not disappointed. My companion had the cheese and mushroom wood-fired pizza that was absolutely wonderful.

After dinner we decided on two desserts, the white chocolate cheesecake, topped with an amarena cherry glaze and the zeppoles. The cheesecake was sweet, firm and creamy and was served alongside chocolate espresso pot de creme. The flavor was outrageously decadent and I can see it becoming quite addictive. The zeppoles – fried doughnut holes-like pastries — were crisp on the outside and soft on the inside and served with hazelnut- chocolate ganash, orange sea-salt caramel sauce, and lemon curd for dipping.

Service during the test-run week was good and should only get better as the restaurant gets its feet under it and comes on-line full-steam. I look forward to more evenings enjoying the beer and atmosphere of this great new dining addition to Jacksonville.


Posted by on January 3, 2012 in Food, Restaurant


Tags: , , , , ,