Recipe: A Summer Pie from Pizzology
Every pizza is a carefully crafted concoction from head chef Scott Herold and his staff, who collaborate on multiple taste tests before a creation makes the bill of fare.
“Many of my friends woke up at 3 years of age and said, ‘I have to be onstage.’ I never had that,” Streep said to her Bloomington audience. “I’ve always been an omnivore, interested in way too many things, but I found the one profession that fed all my appetites.”
If you have spent any time at all with an East Coast expat, you’ve probably been apprised of the embarrassing state of pizza in Indianapolis—our dearth of pizzaioli dusted in doppio zero flour, dough spiked with mineral-rich water, and slices that fold neatly down the middle. But when a place like downtown’s Coal Pizza Company comes along, cooking its pies in a 900-degree oven in the big-shouldered tradition of America’s first pizzerias, redemption is served by the slice.
Given the stranglehold sports fans have on this town, as well as a certain big game Indy expects to host next winter, it’s surprising that the two-story brick storefront near the industrial corner of South and Minnesota streets remained untapped as long as it did. Little more than 100 feet from Lucas Oil Stadium, Tavern on South is a spiffy surprise—a sportingly handsome spot where your game-day eats might be drizzled with a shagbark hickory–soy syrup or arrive with a side of pistachio couscous.