Napolese Restaurant Review – Indianapolis MONTHLY
We LOVE to celebrate alongside of Wood Stone customers! Below is a review from the Indianapolis MONTHLY that features, Pizzeria Napolese. The Dish: Hot & Fresh, Indianapolis MONTHLY Beth
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The Great Seattle Pizza Smackdown – Seattle Metropolitan Magazine
Article By Seattle Metropolitan Magazine JUST A HALF-DOZEN years ago, Seattle was a middlin’ pizza town, dominated by an omnipresent delivery giant and a few nostalgic independents. Fast-forward to
Read More“Into the Fire, Wood-burning ovens give pizza special taste, texture and aroma” – National Culinary Review
February 2010 Kathryn Kjarsgaard “Hearkening back to the centuries-old custom of baking a thin-crust pizza over a blistering fire in Italy, many restaurants today are using wood-fired ovens to
Read More“Stephan Bahr executive chef Metrazur New York City” – Food Arts Magazine January/February 2010
” I love the Wood Stone Pizza Oven (www.woodstone-corp.com) because it never, ever breaks down. Our restaurant has been here for 10 years, and everything breaks down – except
Read More“My Favorite Gear” – Food Arts Magazine January/February 2010
David Burke chef/owner David Burke Townhouse (and others) New York City “With the Wood Stone Pizza Oven (www.woodstone-corp.com), you can do everything from pizza to whole fish to soufflés.
Read MoreColicchio & Sons covered in “Restaurants Reboot at Reality-Show Speed” – New York Times
Wood Stone is very excited about a new installation at Tom Colicchio’s new restaurant, Colicchio & Sons in New York. Tom’s new restaurant and a few other outstanding restaurants
Read MoreMade in Whatcom County: Wood Stone still burning hot – Bellingham Business Journal
Wood Stone was excited to be featured in the Bellingham Business Journal this week. Bellingham Business Journal By Isaac Bonnell “When you walk into Wood Stone headquarters out near
Read MoreNeapolitan’s New Wave – pizzamarketplace.com
A new trend is on the brink of rapid expansion in the pizza industry. Part of its allure builds on the themes of authenticity and locality that have propelled
Read MoreWood-fired pizzeria accuses Brixx of ‘false advertising’
We found this article very interesting as Brixx Wood Fired Pizza is a Wood Stone Customer. We have been discussing it internally and thought we would give others the
Read MoreWood Stone at Bates College
We were very excited to see Wood Stone mentioned in a recent On Campus Hospitality article about Bates College: …The centerpiece of the facility is a brick oven from
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