Executive Chef Tim Farley says the owners were hesitant to serve deep dish pizza but he convinced them to change their minds after he went to Chicago to eat pizza, and craft a plan, to build his own.
“It keeps close to the traditional style,” Farley said, “so when you pull a scoop of it out, it’s pretty impressive, delicious.”
The restaurant has been opened since May 31st, and there will be a grand opening, street party, July 27th.
Like the name implies they have pizza, and pool.
There are few tables in the restaurant. Mostly barstool-type seating and you’re encouraged to play at one of the high end pool tables. There is a fee to play. During happy hour, 4-7, it’s $5 an hour and in the evenings it’s $10-$15 depending on the hours and days.
The art inside was done by Anchorage artist Duke Russell and he also handpicked the old-timey photos on the walls. The few tables the restaurant does have were refurbished from 100-year-old Douglas fur.
The pizza is described as a gourmet, with cutesy names like the Anchortown, which has a garlic ranch sauce, mozzarella and cheddar cheese, grilled chicken, red onions, diced Roma tomatoes and fresh cilantro. There’s also a Powerline Pass pizza with mozzarella, Canadian bacon, hamburger, house sausage, salami, pepperoni and bacon.
The dessert menu has some very cool stuff: An ice cream sandwich with brownies, made in-house, and vanilla Haagen-Dazs ice cream.
“It’s ridiculously good,” Farley said.
There’s also a beer float made with Kassik’s Roughneck Stout and, again, Haagen-Dazs vanilla ice cream.
“It sounds really gross, but it’s actually really, really, good,” Susynn Snyder the promotions director for the company said.
I asked Farley how he felt about competing with Anchorage pizza Gods like Moose’s Tooth.
“Pizza is such a universal food,” Farley said, “that it’s bound to be successful, we’re in the heart of downtown Anchorage.”