The first Flour & Barley Brick Oven Pizza opened at The LINQ Promenade, Las Vegas, in March 2014; a second followed in San Diego this March. And coming in late fall, Hawaii residents and visitors will be able to get a taste of chef Anthony Meidenbauer’s red and white pizzas and Italian-inspired dishes when a third Flour & Barley opens at the International Market Place.
The open-air space is being finished to incorporate traditional pizzeria design, along with elements reflecting its new home, such as volcanic basalt stone and Hawaiian wood finishes. Ovens will be covered in Ferrari-red scalloped tiles with signature copper hoods, and patrons will find white subway tiles accenting the dining room, and windows opening to views of the market place’s historic banyan trees.
The concept: The restaurant was conceived by Meidenbauer and entrepreneur Billy Richardson as a traditional pizzeria serving family friendly, shareable Italian-American favorites that fit contemporary tastes, with a complete roster of appetizers, salads and entrees, enhanced by a selection of hand-crafted cocktails and a diverse craft beer list.
The chef: Meidenbauer grew up in an Italian-German household, where his first kitchen memory was of baking Christmas cookies with his grandmother. That memory continues to fuel his passion for making food that people love, that bring them together.
He’s a believer in “everyman food,” the kind of food people crave every day, while adding a few twists on classics to keep diners interested and curious enough to try new dishes.
Sample dishes: Among the specialties:
>> Bacon Blue: A pizza topped with smoked bacon, Gorgonzola cheese, mozzarella, potato, grilled onions and fresh rosemary.
>> The “Salsicce”: Diners’ favorite, with fennel sausage, mozzarella, onion and Calabrian chili.
>> Bacon Blue Meatballs: These hapa veal and pork meatballs are comfort driven, served “Grandma-style,” simply with tomato sauce and fresh Parmesan.
>> Shrimp and Penne Alla Vodka: Jumbo shrimp sauteed in vodka and a creamy tomato sauce, then tossed with penne pasta and crispy basil.
