Wood-Fired Ovens Still Hot, Flavor Science Be Damned

sully213

sully213

Considering the persistent popularity of wood-fired cooking, which Nation’s Restaurant News back in 2010 declared a trend, eaters might assume food cooked in ovens fueled by tinder tastes better. Not so, says a spokesperson for one of the nation’s leading manufacturers of wood-fired ovens.

“We’ve done taste tests, and we would say the flavor is the same,” says Tamra Nelson of Wood Stone, which also produces gas-powered ovens. “But it does connect visually with the customer.”

There aren’t any surveys showing exactly how many local restaurants have gone the wood-fired route, but Nelson says there are seven restaurants in and around Charleston using Wood Stone equipment, including Southend Brewery and Monza. According to Nelson, customers’ perceptions of wood-fired ovens’ superiority can overwhelm the reality that quality doesn’t vary with fuel source. Continue reading

DeSano Pizza Opens on Friday

jwalsh

jwalsh

Eager eaters who lined up for copycat cronuts at Kaminsky’s last Friday can put their dough-waiting skills to use again this Friday, when DeSano Pizza Bakery fires up its ovens.

According to a tweet from the pizzeria at 94 Stuart Street, the much-anticipated restaurant will be open “from 11:30 am until ‘out of dough’”

DeSano — operated by Scott DeSano, who in 2011 purchased Atlanta’s famed Antico Pizza and vowed to replicate its artisan approach nationwide – doesn’t deviate from Neapolitan standards: The pies are rapidly baked in 6000-pound ovens which heat up to more than 1000 degrees (think of the pizza as barbecue’s antithesis). The 10 pizzas on DeSano’s menu are topped with a mix of local ingredients and Naples-made products. Continue reading