Chow Bella

Friday night takeout: Wood-fired pizzas from chef Vincent Guerithault

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By Michele Laudig

Friday night's supposed to be the big night out at the end of the work week, but half the time I feel so frazzled I'd rather be a couch potato, snarf down a pizza, and crack open a bottle of Three Buck Chuck.

Chef Vincent Guerithault feels my pain.

Vincent's Back Door, a once-a-week pizza takeout service located just where you'd expect: right behind his eponymous fine dining restaurant on Camelback.

From 5 to 7:30 p.m. on Friday nights, customers can stop by and choose from more than a dozen thin-crust pizzas, including Margherita, Tarte Flambee (with cream, bacon, and thyme -- sounds delish), and Ratatouille (with tomato, pesto, mozzarella, and mixed veggies).

They're all eight bucks apiece, which is cheaper than a measly sandwich at most restaurants these days. Not sure how big they are, though.

Interestingly, Guerithault's wood-fired oven is built inside a trailer that's parked behind the restaurant. That's right -- it's a pizza oven on wheels.

Now if only we could somehow convince him to take the thing out on the town, a la the ice cream man, perhaps with a loudspeaker and a mesmerizing theme song. I can see it now: hordes of hungry little foodies chasing the pizza pied piper down the street, crowding around to line up for a fresh-baked pie.

Okay, so maybe that won't happen in my hood, but I bet something like that will play out in the parking lot behind Vincent's tomorrow night . . .

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Michele Laudig
Contact: Michele Laudig