PIVOTING FOR PIZZA
Parking lots shouldn’t dictate your dinner, but sometimes the universe forces a course correction. We aimed for Pecan Craft Kitchen in Fruit Cove, but the parking situation was a disaster. No sense fighting for a spot when you’re hungry. We pivoted and landed at Simone’s Wood Fired Craft Kitchen.
Zippy stayed back with the grandparents, so Christy and I had a rare moment of quiet to focus on the food.
THE GREEN STUFF
We started with the Insalata Della Simone. Usually, a salad is just the preamble, but this vinaigrette was the real deal. It had that sharp, clean bite that cuts right through. The greens were fresh, and the crostini added the right crunch. It was a solid opening act.
FIRE AND DOUGH
Then came the main event. Simone’s runs their oven at 800 degrees. That’s where the magic—and the char—happens. If you’re afraid of a little black on your crust, you’re in the wrong shop.
We ordered the Funghi E Formaggio and the Pizza Di Pio. Despite the blast furnace in the kitchen, the restaurant stayed comfortable—none of that stifling heat you’d expect. The Funghi was earthy and rich, and the Di Pio brought that savory punch. The wood fire gives the dough a soul you just can’t get from a standard deck oven. It was gritty, honest, and exactly what we needed.
THE VERDICT
Sometimes the best finds are the ones you didn’t plan for. Simone’s is a hole-in-the-wall gem that understands flavor. It wasn’t the original plan, but I’m not complaining.