January 25, 2011 Slideshows

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Peel Wood Fired Pizza 

The name is Peel, but the centerpiece of this year-old Edwardsville restaurant is its wood-burning oven. Imported from Italy, it crackles with 800 degrees of life, crisping the crusts of pizzas in a couple of minutes, imbuing chicken wings with a whisper of smoke. During these bleak, snowy January days, the temptation to curl up beside the hearth is strong. Click here to continue reading Ian Froeb's review of Peel Wood Fired Pizza. Photos by Jennifer Silverberg.
Peel Wood Fired Pizza
921 South Arbor Vitae Edwardsville, IL 62025
Collinsville/ Edwardsville
618-659-8561
Peel Wood Fired Pizza in Edwardsville, Illinois.
Chefs/ Owners of Peel are on left, Brandon Case and right, Patrick Thirion.
Men at Work. L to R: Cook Randy Lueker, Owner/ Chef Patrick Thirion and cook Jeremy Journey in the busy open kitchen of Peel.
Bartender Lauren Woolard pouring sodas for the early Saturday rush.
A rare sight...a few empty tables, right before the busy Saturday lunch crowd.
Peel to go.
Bartender Lauren Woolard joking with customers during last Saturday’s lunch.
One of the Chef/ owners Patrick Thirion.
Lauren Woolard pours a Morimoto, a Soba Ale from Rogue Brewery.
Preparing a pizza...
Owner/ Chef Patrick Thirion putting the pizza in the wood burning oven.
A Margherita Pizza making its way into the oven.
A fresh Margherita Pizza in the oven at Peel.
Thai Wood Fired Wings are prepared with red curry sauce, fresh cilantro, carrot, roasted peanuts and crisp cucumber. Shown here with a Bells Hopslam.
From the shared plates section of the menu, Bagna Cauda, from the Piedmonte region of Italy, is a cloay pot with a sizzling mix of butter, extra virgin olive oil, garlic, red pepper and anchovies and is served fondue style with crisp cabbage, broccoli an
Also from the shared plates section of the menu, Prosciutto Involtini is a bread filled with prosciutto, parmesan, mozzarella and basil, and is served with a trio of dipping sauces.
Also from the shared plates section of the menu, Prosciutto Involtini is a bread filled with prosciutto, parmesan, mozzarella and basil, and is served with a trio of dipping sauces.
The Grecian Pizza is prepared in the wood burning oven with feta, baby spinach, roma tomatoes, kalamata olives, red onions and a sun-dried tomato pesto.
The Grecian Pizza is prepared in the wood burning oven with feta, baby spinach, roma tomatoes, kalamata olives, red onions and a sun-dried tomato pesto.
The French Onion Soup at Peel.
A specialty pizza on the day of my visit was the Cuban. It is prepared with roasted pork, ham, swiss cheese, cilantro pesto, cornichons and a mustard sauce.
The Crème de Brie is a prosciutto ham, granny smith apple, brie and fresh sage pizza.
The Tacchino sandwich is prepared with a smoked turkey, fontina, mixed greens and sun-dried tomato pesto. It comes served on focaccia and is shown here with the reguarly offered smoked tomato bisque.
The Fromage Blanc Pizza is on the shared plated menu, and is prepared with a creamy french soft cheese, black mission figs, coppa ham, lingonberry marmalade, toasted pistachios and fresh sage.
The Fromage Blanc Pizza is on the shared plated menu, and is prepared with a creamy french soft cheese, black mission figs, coppa ham, lingonberry marmalade, toasted pistachios and fresh sage.
The Jerk Chicken Pizza is made with wood fired chicken, mozzarella, black beans, mango bbq glaze, mango and cilantro.
The Baby Spinach Salad is prepared with toasted walnuts, sunflower seeds, goat cheese, dried figs, a balsamic reduction and extra virgin olive oil.
A "Build you own Pizza" is shown here with a Parmesan cream sauce, fontina cheese and wood fired chicken.
A dessert special when I visited was a warm chocolate tart with mocha gelato and a mixed berry sauce.
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Peel Wood Fired Pizza in Edwardsville, Illinois.
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