To recap, Olsen started in fall 2016 as a one-man pizza place with two gas-fired ovens, some dough, some toppings, and some skepticism — which didn't last, or so it seems. For years, people were lining up for the Neapolitan-style pizza on the two nights a week the setup was even running.
For a time, Olsen’s particular patch of sidewalk led to Cider Corps, a cider shop opened on Veterans Day 2017 and operated by brothers Jason and Josh Duren.
After plans were put into action this spring, Olsen and business partner and co-owner Manoly Kladovasilakis opened Myke’s Pizza inside Cider Corps.
Other pizza options include the margherita, potato and bacon, arugula, and tomato pie. Side dishes and salads are on the wish list for a future expanded Myke’s menu.
In addition to the on-site fast-casual pizza joint, Cider Corps added some more color, a mural, and updated the seating. It also spread out to include a 40-seat patio and some additional production space.
That additional space totals 2,000 square feet, and accommodates 10 new fermenters for current and new bottling lines. The additional equipment ranges in capacity from 12 to 30 barrels. That means Cider Corps can produce four times as much as before; therefore, the team will be expanding to 12 or 14 people sometime this year.
taproom is always BYOF (bring your own food).
For location and more information, see the websites for Myke’s Pizza or Cider Corps.