Academic

Local Eats: Pizzeria Seven Twelve

By Gordon Smith, Christine, Hurt, Vic Fleischer, Fred Tung, Lisa Fairfax, David Zaring

Good restaurants are scarce in Utah Valley, but I discovered one tonight, thanks to a tip from my colleague, Fred Gedicks. Inspired by an offer to publish my article -- and the fact that my wife and daughters went to SLC for the evening -- I took my sons to Pizzeria Seven Twelve. (A restaurant with it's own light-content blog.)

We walked in and got a table at 6:30 pm on a Saturday, but it won't be long before this place will require an hour wait. It's all about the pizza, and this is the best pizza I have ever eaten. Sorry, New York.

If you don't believe me, read some of the other reviews.

By the way, the "712" is a reference to the temperature of the brick oven, imported from Italy. The server told me on the sly that the oven actually cooks at 780 degrees, but the owners liked the sound of "Seven Twelve." I am in favor of whatever it takes to get pizza that good.

Full post as published by Conglomerate on March 30, 2008 (boomark / email).