“These are both really simple, but well-seasoned and will complement any pizza. “What’s pizza without a delicious sauce?” Luke asks. Here, the Oven & Tap team shares recipes for two simple, flavorful sauces similar to those used at the restaurant. It’s very romantic and also challenging.” “The fire forces you to think about food in a different way. Brandt says she shared with the 100 Club that she wouldn’t be able to. I was told that I was going to be giving my cash over to my shift manager, and I would be taking home 20, says Brandt. Happy tears soon turned to tears of sorrow when she was fired from the restaurant. “We’ve become very creative with what we execute and what we can do in the oven-not just pizzas, but also apps and other entrees,” Luke says, citing examples like wood-fired edamame and rib-eye steak. Arkansas server says she was fired after diners left 4,400 tip. Now looking to celebrate five years in May, the ethos of Oven & Tap has remained true to “honest” food that utilizes the wood-fired oven as much as possible. Each menu (lunch, brunch, & dinner) takes a different. Oven & Tap is the first outpost of Township Provisions, a band of food & beverage hounds who have a strong commitment to providing you with a quality dining experience. There, he met and became friends with Mollie, and as his plans for Oven & Tap started to solidify, he approached her about being his partner. Oven & Tap, named for its custom built wood fired oven & tap wall, is located just off the downtown Bentonville Square. Oven & Tap, named for its custom built wood fired oven & tap wall, is located just off the downtown Bentonville square.Read More. Luke worked for several years as executive sous chef at The Hive, 21C’s highly regarded restaurant, while “dreaming and planning” his own culinary concept. “I fell in love with wood-fired cooking in California, and we moved here in hopes of opening a wood-fired restaurant.” “The more my wife, Katherine, and I heard about Bentonville and thought about the town, the more it became intriguing,” he says. However, as a Little Rock native, he was also paying attention to buzz about a growing food scene closer to home. “That experience certainly had the biggest impact on me, as far as the idea of cooking fresh and seasonally,” he says. “We serve a very honest product.”īefore moving to Bentonville in 2012, Luke was working at the revered Chez Panisse in Berkeley, California. “Our food is very simple, delicious, and straightforward-there’s nothing extraneous,” Luke says. The whole process, start to finish, takes five or so minutes. Owners Luke Wetzel and Mollie Mullis alternate chopping herbs and tossing discs of dough, each adding a drizzle of oil here and a handful of sliced peppers there before sliding finished pies in the nearby oven for a couple of minutes. Luke Wetzel and Mollie Mullis, owners of Oven & Tapīowls of fresh arugula, artichokes, olives, and torn mozzarella line the bar of the open kitchen at Oven & Tap. Fresh, seasonal ingredients and innovative methods are the recipe for success at Bentonville’s Oven & Tap
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