The skinny: The Windfire Tavern sits in a new barn, so it automatically makes us think of something simple and pretty cool. The menu here fits the bill: It’s basically made up of pizza and hot dogs.
While we were intrigued by the dozen specialty dogs on the menu, we came to the Windfire for the pizza. Pies at Windfire are wood-fired, which is immediately evident by the pizza oven you see as soon as you step through the door.
Cheese pizzas here start at $6.25 for a small and $10.75 for a large. While the menu doesn’t specifically list toppings you can cover your pizza in, it does list a dozen more specialty pies you can try. Try the Mushroom Olive Pie ($7.75/$13.25), with mushrooms, kalamata olives, tomato sauce, three-cheese blend, and drizzled with a balsamic glaze; the Fire Island Pie ($9.25/$15.75), which is covered with chipotle barbecue sauce, three-cheese blend, grilled chicken, bacon, onions and sweet pineapple; or the Pesto Artichoke Pie ($7.75/$13.25), with artichoke hearts, feta, pesto sauce and the three-cheese blend.
Multi-grain dough is available for $2 extra on large pizzas.
Review: We were in the mood for simple, and opted for the large Margherita Pie ($13.25), which had buffalo mozzarella, fresh basil and tomato sauce.
Deidre was excited for the crust. When they first sat down at their table, she heard a man at a nearby table bite into his crust with a loud crunch and was looking forward to the same experience herself. The crust was thicker than she expected. It was softer, too; when Deidre grabbed a slice to put on her plate, using the spatula was necessary. While the crust was tasty, it just wasn’t what she expected from something called “wood fired.” She really wanted a more blackened crust. Andrew agreed on the crust up until that final point — he thought it was just charred enough to add a bit of wood-fired flavor.
The sauce was very thin. Andrew and Deidre agreed the one thing that stuck out about it was its sweetness. The amount of the sauce worked well with the cheese that covered it. Andrew thought the sauce blended well with the olive oil and basil, which added flavor without being overpowering.
Large chunks of buffalo mozzarella were placed around the pizza. Deidre loved the thickness of the cheese. It wasn’t overly melty; she had to really bite into it or else the cheese would have fallen off. It might have just been the power of suggestion, but Andrew thought the buffalo cheese tasted and looked a bit different than typical mozzarella.
The cold pizza was pretty delicious. The dough was a bit heavy — a good sign that it retained some moisture. The big chunks of cheese were as delicious the second day and the creaminess blended well with the still-sweet sauce.
Rating: Deidre: 4 / Andrew: 4.5 = 8.5/10 slices
1 Hill Road, Franklin