Saturday, March 8, 2014

The Martin City Pizza and Taproom Is Open For Business

Inside The Pizza and Taproom
The Martin City Pizza and Taproom offers tasty food, reasonable prices, and a comfortable atmosphere for anyone interested in checking out this new dining and drinking establishment.

Opened just last month and owned by Matt Moore and Chancie Adams (who also own the Martin City Brewing Company Pub), the Pizza and Taproom sits on 135th St. between the pub and the new brewery - with an open-air patio on the side for warm-weather months. 

The restaurant specializes in stone-oven pizzas and original microbrews.  Pizza choices include both red and white sauce selections, and the taproom currently offers six original beers - with a goal of eventually offering twelve beers.

The menu is definitely more upscale than regular bar food.  Besides speciality pizzas in various sizes, appetizers, sandwiches, salads, and build-your-own pizza options are available.

We went to the Pizza and Taproom on a weekday - just after they opened - so we did not have to wait for a table.  (I have heard that at certain times there is a wait.)

The place immediately gave off a small town meets urban neighborhood kind of feel. 

Once seated, our waitress, Cami, was knowledgable about the menu, made several recommendations, and answered all our questions.  

Fresh Mozzarella Pinwheels
We started our meal with appetizers - including fresh mozzarella pinwheels, $9,  and house-made pretzels, $5.  Both were fresh, excellent and made from quality ingredients. (The pretzels were more like long, skinny homemade loaves of bread.)  The spicy mustard sauce that came with the pretzels was also delicious with a hint of horseradish. 

House-Made Pretzels
Even better with the pretzels was the red pepper olive oil that is made in-house and sits on every table.  The oil was a perfect dipping compliment to the pretzels and had just the right amount of zip to it.

Meatball Sandwich
For the main meal, our order included the meatball sandwich with chips ($7), a 6" bacon and eggs pizza (garlic alfredo, bacon, canadian bacon, farm-fresh eggs,
Bacon & Eggs Pizza
sage, ricotta and pecorino), a 6" heartland chicken pizza (barbecue, chicken, bacon, red onion,
Heartland Chicken Pizza
spinach and mixed cheese), and a 6" charcuterie pizza (capicola, salami, pepperoni, marinara and a cheese blend).  All three pizzas cost $7.

It took about 15 minutes to get our food.  The meatballs on the sandwich were
Charcuterie Pizza
homemade and tasted great.  Additionally, all three pizzas also got a two-thumbs-up rating.   

The only thing that seems a little bit off about the place is the restroom setup.  There are two private stalls for the men's and women's restrooms, but the mirrors and sinks for everyone are in an open, common area with no real privacy.

Martin City Pizza and Taproom is located at 410 E. 135th St. in a nondescript one-story building.  Their phone number is 816-268-2222.  


Sunday through Thursday: 11:00 a.m. - 10:00 p.m.  

Fridays and Saturdays:  11:00 a.m. - kitchen closes at 11:00 p.m.  

Reservations are accepted.

Martin City Brewing Company Pizza and Tap on Urbanspoon

1 comment:

  1. Hi Amy,

    I've added a new feature so you can publish your blog posts on Urbanspoon yourself without having to wait for us to do it! Here's how it works:

    - Make sure you're signed into Urbanspoon.
    - Go to your Urbanspoon blog page (not your user profile):
    - Click "Edit blog settings".
    - In the Pending Posts section, click "Edit and publish my pending posts".
    - Then, enter the "snippet" text, verify the date and URL, and press Publish.

    Please make sure that:
    - The URL should be the permalink to the blog post (not the blog home page, a category page, a post preview, or a service like feedproxy).
    - The snippet should be 2-3 sentences (quoted from your blog post) that gives an idea of what's in the post.
    - The snippet should NOT include bylines, dates, address info, captions, tags, HTML code, etc.

    Note: there may be a delay of 1-2 hours after you post on your blog until our system detects the post.

    We'll give you one week to do it yourself, then it'll go into our queue to publish.

    Thank you for all of your contributions, and let me know if you have any questions.

    Best regards,