“From the second-story window of Flatbread Neapolitan Pizzeria’s new downtown location, Boise feels like a new city. Framed by the Eighth and Main Tower’s angular architecture, downtown looks more cosmopolitan–like you’re getting a glimpse into the future.”
“Moving up to the second floor, Boise-based chain Flatbread Neapolitan Pizzeria has relocated its downtown outpost to the tower. Owner Rob Lumsden says the space will have a more “sophisticated feel” as opposed to the “playful look” of his other eateries.”
“Flatbread is a great place for a casual meal, whether it be lunch or dinner. They have a great, reasonably-priced wine list, plenty of beers available and a cocktail list (lovingly called Dranky Dranks). I’ve also ordered take out, which is really easy (just pay at the bar near the door).
Go to Flatbread for :: a casual lunch or dinner.”
“A very different Flatbread Neapolitan Pizzeria is planned for Boise’s Eighth and Main building. Owner Robert Lumsden said the restaurant on the second floor of the building, which is still under construction, will not look like any of the company’s other Treasure Valley locations.
‘It’s going to be a dramatic turnaround from the Flatbread that everyone knows,’ Lumsden said.”
“Tiered pricing at Flatbread Community Oven makes this happy hour a FANTASTIC choice for dinner. The menu is long enough to please the whole family and the portions are big enough to make one stop (a very well-priced stop) enough to fill you up.”
“We headed out to Flatbread Community Oven restaurant that lets you be your own chef with their make your own pizza option on the menu. Our boys all, of course, wanted to make their pizza and really loved adding on their toppings and then seeing their own creations go into the stone oven. The kids pizza kits come out first thing so they have time to cook which keeps the kids interactive and enjoying their time at the restaurant. My husband and I selected one of the pizzas from the menu, their Sausage, Pepperoni, and Portabello pizza. Flatbread Community Oven is one of very few Naples Approved Italian restaurants in the US, a high honor given for having authentic, imported ingredients.”
“It may be pizza, and from an Idaho-based chain at that. But when you’re looking to treat yourself and the kids are in tow, try the authentic wood-fired Neapolitan pizza at one of Sugar House’s newest eateries. The live, local music ensures the restaurant is loud enough (maybe too loud) to mask any kid clamor. And you’ll pay $5.25 for them to make their own pizza. It keeps them busy spreading sauce and cheese on rolled-out dough presented to them on a pizza board (additional toppings 50 cents each).”
“Rob Lumsden, owner of Flatbread Community Oven, caters to the needs of celiacs and is vigilant about avoiding cross-contamination between his regular and gluten-free pizzas.
‘We take all the steps that we can in order to protect the gluten-free product from the wheat products,’ said Lumsden.
‘We use a separate cutting board, we use a separate pizza cutter, the crust is actually baked in our wood-fired oven on a pizza screen so it doesn’t come into contact with the flour that’s already in the oven.’
But rice-flour pizza isn’t the only gluten-free option at Flatbread, Lumsden also offers gluten-free booze.
‘We have a beer called Red Bridge, which is a gluten-free beer, so the people who come in and have a gluten-free pizza can have the full-blown pizza and beer experience,” said Lumsden.'”
“A skyscraper of a celery stalk protrudes from a salad-worth of arugula in Flatbread Community Oven’s Zesty Bloody Mary. Tomatoes and a thick slice of bacon atop bacon-infused vodka take this concoction from morning drink to near-meal status, but according to the staff, it’s really the mix that makes this mary a winner. Don’t worry non-carnivores, the veg variety is also delish.”
“Eighth Street, downtown Boise’s unofficial restaurant row, will soon be home to four more eateries after officials cut the ribbon on the 18-story Eighth and Main tower, due to open January 2014… Bristol will share the second floor with an extension of Zion’s Bank offices and Flatbread Neapolitan Pizzeria, relocating from its Old Boise location at 615 W. Main St.”
“Flatbread Neapolitan Pizzeria scored one of the best locations that a new restaurant could possibly hope for. Located in the heart of Sugarhouse, this new restaurant is sure to stay busy with passers by and foodies alike. And, with the warm weather starting to make an entrance, the huge garage-like doors that open the restaurant up to the patio and outdoors invite everyone driving past in for a cocktail and a slice.”
“Mama mia, now that’s a pizza! Flatbread Neapolitan Pizzeria is open for business in the former Granite Furniture building in Sugar House. In wood-fired ovens, salads and a customer favorite – macaroni and cheese. The restaurant believes in supporting the community with pictures from local artists on the walls and local beers on the menu. Kids are given the option to create their own pizzas at the table.”
“The initial appeal of Flatbread Neapolitan Pizzeria—for me, at least—lies in three letters: VPN. That’s the abbreviation for Associazione Verace Pizza Napoletana, an association with members throughout the world that certifies pizzas as being made within the approved guidelines of the VPN, including the use of “00” wheat flour, water with a pH of 6-7, sea salt, fresh all-natural yeast and condiments such as San Marzano tomatoes, certified mozzarella di bufala from Campana or fior di latte, fresh basil and so on. If you visit PizzaNapoletana.org, you’ll see that VPN pizzas even require an exacting technique for spreading the tomatoes onto the pizza dough, “using a spiraling motion … excluding the crust.” Nothing in making a VPN pizza is left to chance; consistency is key.”
“I’m pretty excited to be back in Sugarhouse reviewing the new Flatbread Neapolitan Pizzeria that just opened there recently. This is now the second member of the VPN here in Utah that I am aware of, joining downtown SLC’s Settebello…To wrap it up, I found Flatbread Neapolitan Pizzeria to have a beautiful dining room with nice service that paid attention to the details and made us feel right at home, even though we were growing uncomfortable as the night progressed with screaming babies. The pizza was fantastic.”
“We stopped into Flatbread Neapolitan Pizzaria and it did not disappoint! Our service was incredible, the atmosphere is great and the food was delicious. All pizzas are made fresh and baked in a wood fired oven according to Associazione Verace Pizza Napoletana of Naples, Italy. Our waitress informed us that most of the ingredients are imported from Italy and if not, they try to take the opportunity to use local ingredients, which I personally love.”
“Flatbread Community Oven is getting a new name and a new look. The company is changing its name to Flatbread Neapolitan Pizzeria (FNP) and updating its logo, uniforms and interior design. New dishes will be added to Flatbread’s menu.
The new name better communicates FNP’s core product and makes it easier for the company to expand regionally.”
“After seven years in operation, Flatbread Community Oven decided it was time to undergo a makeover… But one of the biggest changes for Flatbread in Boise won’t happen until early January 2014, when its downtown restaurant relocates to the new Zions Bank Building on Eighth and Main Streets.
FNP will take over the corner of the building’s second level overlooking Eighth Street. Lumsden says a glass wall will give diners a complete indoor/outdoor dining experience.”
“As the company grows, Flatbread emphasizes the importance of supporting the local community and sources local ingredients from the region for the food they serve. Local art is hung on display to give each location an original look and atmosphere. The wine and beer menu is flooded with local brews from crafters such as Squatters Brewery, Unita Brewing and Epic Brewing Company. A family focus is at the core of Flatbread’s mission and they offer affordable meals in an upscale casual environment.”
Flatbread Community Oven: A bustling gathering place for locals with a contemporary Italian-themed menu
“Not your everyday pizza parlor, Flatbread Community Oven offers Fontina fonduta and baked goat cheese to precede stone-fired pastas, sandwiches, salads, wood-fired pizzas and flatbreads. Though the offerings are tasty, it’s the location and ambience that keep this joint packed with locals.”
“‘Pizza’ does not do this justice. The Ingredients are not your typical little caesars variety but more of a delicatessen pizza pie prepared by a gourmet. Ingredients such as onions & portobello mushrooms are grilled, tomatoes are fire roasted and the flatbreads or pizza pies are prepared in a wood fired oven. We have been twice this weekend plus we plan to go back again for $5 happy hour personal pizzas.”