Garage Pizza & Vin

Sometimes, great plus great, plus great equals good. It's kinda like a raspberry bacon thick shake. Here, the dough flour used takes wonderful, whole ancient grains and makes a 48 hour dough. It's how I wish all doughs were made. And the resulting pizza is pretty good. The flour yields a very dry crust. Not in itself problematic at all, but inches away from pizza crust tear, towards the bread side of life. The toppings are restricted to the very centre. So, if you like a lot of bare crust, this is your place. The toppings themselves are fine, though the sauce is thin in the tomato version and barely detected in the onion cream version. It has to be that way, as this dough really struggles to support the centre. None of this means you get less than a good feed. The beetroot pizza my pick of the 4...chefs love good tarragon. The pizzas are good. But with all this greatness in their bones, I'd have hoped for an irresistible return magnet.

Fantastic on all fronts! The place it self, the waiters and waitresses!, and of course the pizzas. Book ahead on a Saturday, if you want to eat between 18-20 o’clock. Scissors to cut the pizzas are a great idea.

So tasty, so fresh! Local ingredients, and the people are very friendly! 5 out of 5!

Incredible pizza - love it

Nice pizza to the people