Mandolin sliced potatoes dotted the pizza in much the same way as pepperoni would on a more traditional pizza. These potatoes, however, were still slightly raw at the end of the cook. This is a difficult preparation to achieve in the kind of oven they’re working with, and I found that the rawness dissipated when I reheated my slice in my airfryer the next morning. Day one of business, I absolutely can’t blame someone for that. If I was the only person who ordered it that day, I wouldn’t be surprised.
Cocoon Brewing is full of promise yet to entirely come out of its cocoon, and that is a discovery we risk as diners when we visit a new business so early in its lifespan. The cozy interior makes it a perfect place to get together for drinks, and the reasonably priced appetizers will keep the hungry members of a party busy. I have no doubt that their primary pizzas will meet the expectations of other diners based on the marinara I tasted with my breadsticks. I will certainly return once they announce that their own beers are on tap and a new cycle of monthly pizzas has entered the game to see how things have changed.
I wish the owners and the staff all the best on their new venture, and I am eager to see the business grow. Good luck, folks! I’m with you.
Leave a Reply.