A couple of Lawrence heavies have gotten together and opened a pizza joint. Limestone Pizza + Kitchen + Bar (814 Massachusetts Avenue) is slinging wood-fired pizzas in the space that previously held La Parilla (which is now at 724 Massachusetts).
The owners are executive chef Rick Martin (formerly with the Free State Brewing Company and a consulting chef for the West Side Local when it opened five years ago), Charlie Rascoll (a founder of Wheatfields Bakery) and head baker Mikey Humphrey (previously a head baker at Wheatfields). [Here’s Martin talking about the concept and showing off some pretty pizza in a short promo clip]
The pizza oven (named Maggie) was built with white clay surrounded by limestone, designed to fire thin-crust pizzas quickly in the Neopolitan-style. As part of an effort to source locally, the pizza crust will be made with Kansas wheat. The pizza is topped with everything from potatoes to eggs (if you can dig that, see our look at a pair of breakfast pizzas from earlier in the week).
There’s also a focus on making things in house from the ketchup to the mozzarella. Ink got a look at the menu earlier this week, which includes small bar plates (house pickles, bacon from the Local Pig), salads, chicken wings, pastrami sandwiches and gelato. Limestone has beer and wine on tap, eight of the former and four of the latter.
The new pizza restaurant is open from 11 a.m. to midnight Monday through Saturday and 12 to 10 p.m. Sunday (although they will be closed on Easter Sunday).[Image via Facebook: Limestone]