City Tap House is rolling out a new seasonal pizza menu and they’re making a big deal about it. In fact, they sent over three pizzas today and we thought, seems like an odd time to be trumpeting what looked like ordinary pizza. But hey, pizza is pizza and we dug in. That’s when we realized there was more going on than we imagined. The salumi pizza was topped with pepperoni made with Cantimpaolo chorizo. The second pizza appeared to be the standard ham and arugula but instead it was Benton’s Farm ham with fresh peaches. Peaches on a pizza? It worked. The third pizza featured Jersey corn, roasted and pureed with a little cream and then topped with raclette, cilantro pesto and spicy pickled fresnos.
Chef Chad Vetter has also rolled out several other seasonal dishes. The University City beer bar is offering fried green tomatoes accompanied by marinated shrimp and finished with mustard greens and Cajun remoulade. New main dishes include: grilled skirt steak, with white bean puree, roasted grape tomatoes and bacon mushroom sauté; and Vetter’s favorite, pan-seared cobia, served with green tomato chow chow, hominy succotash and crispy leeks.
City Tap House – University City [Foobooz]