At 9 p.m. Saturday, March 23, Campbell's letting Noble Bread's Jason Raducha (who recently popped up at downtown's Squash Blossom for dinner service with chef Patrick Boll) take over the kitchen for a first-ever Crudo late-night pizza party.
Here's what 'za fans can expect:
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Using Old World techniques, a stone hearth, and naturally leavened bread, Raducha will churn out six types of hand-stretched, made-to-order pizzas for $12 each, dine-in or to go.
Here are the pizzas on the menu: -- Marinara: tomato, extra virgin oil, oregano, fresh garlic, sea salt -- Margherita: tomato, basil, mozzarella, extra virgin olive oil, sea salt -- Filetti: fresh cherry tomatoes, basil, mozzarella, extra virgin olive oil, sea salt -- Brit: extra virgin olive oil, Brussels sprouts, red onion, salame, egg -- Cotto: pana, caramelized onions, cracked pepper, prosciutto cotto -- Aubs: extra virgin olive oil, grana, leeks, red onion, pistachio
Crudo's regular menu also will be available. Reservations are recommended. To make them, call 602-358-8666 or visit the restaurant's website.