Best Pizza

Biga Pizza

July 08, 2010

Also, Best Chef: Bob Marshall

You can tell what time of day it is by the location of the sun in the sky, just like the changing of the seasons is reflected in every pie served at Biga Pizza. Or that’s how it seems, anyway. The beloved pizza joint is owned by chef Bob Marshall, who gets his grub from local farmers whenever he can. Right now, the special ingredients are morels, broccoli rabe, basil and fennel paired with cheeses like mascarpone. Those items change depending on what’s available throughout the summer. In the fall, Marshall and his crew start grinding up savory sausage to cook with sweet potatoes and other root veggies for toppings. Marshall’s known for his perfectionism and creative ways at this brick oven kitchen, which is why you can’t get enough of him or his crusted goodies. Biga Pizza: 241 W. Main; 728-2579; www.bigapizza.com

FINALISTS:

2. The Bridge: 600 S. Higgins; 542-0002; www.bridgepizza.com

3. MacKenzie River Pizza Company: 2510 Grant Creek Rd; 137 W. Front; 721-0077; www.mackenzieriverpizza.com



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