Pizza News: Driftwood Oven Now Open On Mondays

Expanded hours and new dessert menu is happy news indeed.

PHOTOS BY LAURA PETRILLA

Last month, I listed 52 restaurants that are open on Monday nights. Now that Driftwood Oven is expanding its hours, you can add one more to the list. “We’ve evolved very rapidly. We have the staff for it now,” says co-owner Neil Blazin.

Monday evenings will feature rotating specials; currently, this means $16 classic cheese pies (a $4 discount from the regular menu price) with mozzarella hand-pulled from Caputo Brothers Creamery curds, as well as $1 off select beers. Look for monthly DJs nights and punch specials in the future, too.

Driftwood Oven has also added a pastry chef, Sara Smith, who most recently worked a pastry cook at Zahav in Philadelphia. Smith’s initial offerings include apple pie topped with oats, apple cider caramel and whipped cream, plus salted dark chocolate and oatmeal-raisin cookies.

Blazin says that his rotating pizza offerings are always evolving. On the menu as of last week is a pie called “That’ll Do Pig,” which features apple cider-braised pork shoulder, ricotta, white-wine shallot cream sauce, mozzarella, pork jus and apples. “It’s been nice to look at the produce again this year and do new and interesting things this year,” he says.


Blazin and co-owner Justin Vetter launched Driftwood Oven as a mobile pizza operation in 2015, opened their brick-and-mortar storefront in Lawrenceville in February 2018, and now employ 20 people. In addition to pizza, the Pittsburgh Magazine 2019 Best Restaurant also offers seasonal salads, sandwiches on house-made sourdough bread and starters, plus a six-week bread share program.

“It’s been a good journey. We’re settling in for the fall and winter now,” Blazin says.
3615 Butler St., Lawrenceville; 412/251-0253, driftwoodoven.com

Categories: Eat Street