Quercibella's flatbreads boast some of the most unique flavor combinations in the region. One of the best-sellers is a Moroccan lamb creation, with feta, harissa, spinach and currants. A "Satan's Kingdom" flatbread brings the heat with Nodine's andouille sausage, spicy kimchi, jalapenos, sriracha and "dippy egg," and a Sloppy Joe special uses ground beef, cheddar, scallion and housemade French fries. Rynecki is also working on a "pad Thai" flatbread, translating the flavors and ingredients of the classic noodle dish onto a crust with fish sauce, ground peanuts, raw Savoy cabbage, bean sprouts, chicken, shrimp and fried tofu.
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