Peel Wood Fired Pizza
Peel Wood Fired Pizza!, I exclaimed as we were driving home after a long day in the Cath Lab. We enjoy taking delight in new food experiences, and heard that Peel was a a must try. Living in St. Louis, we decided to go to the Clayton location. Nestled in the sophisticated county seat of St. Louis, Clayton is home to many boutiques, galleries, hotels, and restaurants known throughout the area.
Owners/chefs Patrick Thirion and Brandon Case have developed a menu that is based from quality ingredients that culminate an amazing experience. Growing up in the local area, Brandon and Patrick have established Peel locations in Edwardsville, Clayton, and O’Fallon.
Upon entering Peel, we noted that the atmosphere was welcoming with a modern edge. Aromas from the wood fired ovens filled the air, enticing our appetites even more. The wait staff happily seated us, and we were greeted with polite attention that catered to our needs.
Eyeing the menu, we simply wanted to try everything!
To start our dining experience, we decided to try Peels Wood Fired Margarita and Seasonal Sangria. The Wood Fired Margarita uses infused lunazul tequila, ancho reyes verde, and house made sweet and sour. The black salt brimmed glass added not only a sophisticated taste, but also a visual experience. The seasonal Sangria was comprised of Titos Vodka, Sauvignon blanc, seasonal fruits and sour mix. Sangria definitely delivered exquisite taste and a fresh aroma for the dining experience.
Our culinary experience began with deliberation over the salads. Or pick was the Apple Gorgonzola Salad. Baby spinach, Granny Smith apples, gorgonzola cheese, cranberries, pecans and maple cider vinaigrette all meet to create a sweet, yet savory salad with some crunch. We asked for yellow fin to added for extra protein.
Perusing the extensive selection of wings, we had trouble trying to decide on one flavor. We chose to order up 12 and do a split order of Maple Bourbon Black Pepper and House wings. Both of these wings are a must try for anyone going to Peel!
Finally, how could we visit a wood fired pizza restaurant and not order pizza? The Lobster BLT pie caught our eye with garlic butter lobster, bacon, cherry tomatoes and arugula. Lovely combination!
Dessert was ordered to go, consisting of a Wood Fired Apple Pie and two scoops of vanilla bean ice cream topped with Hawaiian Black Sea salt. Need I say more? The caramelized apples brought our taste buds to life and a silver fork was all we needed to complete the night.
If you’re in the neighborhood and want some delicious food, an interesting experience, and delightful service, stop by Peel Woodfired Pizza.
