Pies on the Rise | Food News | Seven Days | Vermont's Independent Voice

Seven Days needs your financial support!

Pies on the Rise 

Side Dishes: Positive Pie expands in Plainfield; New-Haven-style pizza comes to Woodstock

Published April 10, 2012 at 5:16 p.m.


The wait is over for food in the Plainfield space once home to the legendary River Run. Shuttered since last April, the spot is jumping once again thanks to some familiar faces. Positive Pie owner Carlo Rovetto, whose restaurant has long occupied half of the building, has expanded it to fill the remainder. The new, double-size eatery opened on Saturday night as Positive Pie Tap & Grill.

The original Positive Pie space remains relatively unchanged and will now operate primarily as an express take-out counter. The big attractions are reserved for the other side, says general manager Max Birnbaum. The dine-in area includes a full bar with 20 rotating craft beers on tap. The opening roster included Trapp Golden Helles Lager, Trout River Brewing’s Boneyard Barley Wine and two different beers from Hill Farmstead Brewery. Also on tap are Rookie’s Root Beer and Aqua Vitea kombucha. A creative cocktail list will debut by next week.

Along with the space, the menu has expanded from the pizza-and-wings selection of old. Now the focus is squarely on handcrafted dishes made from Vermont products. Diners can start with a plate of slow-roasted roots, including beets, baby carrots and fennel, paired with Vermont Butter & Cheese Creamery chèvre, mint and olive-oregano vinaigrette. House-cured local pork belly finds its way into the PBLT sandwich, and the burger buns are all homemade.

All the signature pizza pies are available, on conventional or gluten-free crusts, but so are more elegant entrées in the mold of Montpelier’s Positive Pie 2. Choices include Roman-style gnocchi with spicy pork sausage, broccoli rabe and local oyster mushrooms in Amaretto cream sauce; and classic Italian chicken under a brick.

Farther south, in Woodstock, residents can look forward to a pizza revolution of their own. Stacey Velardi, owner of the Daily Grind Café, will open PI Brick Oven Trattoria as soon as Memorial Day. “We’re shooting for a thin-crust Napoletana pizza,” says Velardi. Her greatest inspirations, she notes, are the brick-oven pies at Sally’s Apizza and Frank Pepe Pizzeria Napoletana in New Haven, Ct.

Velardi says white-clam pies like those served in New Haven are sure to grace the menu, as will an arugula-topped pizza. Good raw materials are essential to a great pie, and Velardi plans to use imported San Marzano tomatoes in her sauce, as well as house-grated, long-aged cheeses. The giant brick oven arrived last week via crane through the restaurant’s picture window.

Already the owner of a bakery, Velardi never has desserts far from her mind. Pi will feature homemade gelato, as well as “Italian pastries and other delicacies,” says the owner. All without a trip to New Haven.

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

More By This Author

About The Author

Alice Levitt

Alice Levitt

AAN award-winning food writer Alice Levitt is a fan of the exotic, the excellent and automats. She wrote for Seven Days 2007-2015.


Comments are closed.

Since 2014, Seven Days has allowed readers to comment on all stories posted on our website. While we’ve appreciated the suggestions and insights, the time has come to shut them down — at least temporarily.

While we champion free speech, facts are a matter of life and death during the coronavirus pandemic, and right now Seven Days is prioritizing the production of responsible journalism over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor. Or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Latest in Food News

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2022 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401

Advertising Policy  |  Privacy Policy  |  Contact Us  |  About Us  |  Help
Website powered by Foundation