Polished casual collection of restaurants partners with famed culinary consultant
Sheamus Feeley to craft its version of the popular Italian flatbread
To develop a line of piadine for Patxi’s, the restaurant’s co-founder, Francisco “Patxi” Azpiroz, enlisted the expertise of Sheamus Feeley, a renowned chef who opened Farmstead at Long Meadow Ranch in St. Helena, Calif. (Napa Valley), and Mateo Restaurant in Boulder, Colo. He also served as vice president, executive chef and research and development lead for Hillstone Restaurants in Los Angeles and Napa Valley, and as executive chef for Rutherford Grill in Napa Valley for six years. Additionally, he has worked with Don Gragg, Wolfgang Puck, and Chef Michele de Mateis of Michelin-starred La Coupole in France.
Best known for its vast selection of delicious, handcrafted deep-dish and thin crust pizzas made with carefully sourced, quality ingredients, as well as a wide range of appetizers, salads, and a curated wine, beer and cocktail list, Patxi’s menu now offers the following piadine:
BLT&C
Bacon, baby arugula, radicchio, roasted tomato, Parmesan, mozzarella, and buttermilk ranch ($9.95)
Gaucho
Spanish chorizo, Calabrian peppers, homemade tomato sauce, fresh mozzarella, baby arugula, radicchio, extra virgin olive oil, and lemon ($8.95)
Whole Hog
Pepperoni, garlic-fennel sausage, prosciutto cotto, homemade tomato sauce, fresh mozzarella, baby arugula, radicchio, extra virgin olive oil, and lemon ($8.95)
Uptown
Herb-roasted chicken, artichoke dip, Parmesan, fontina, baby arugula, radicchio, extra virgin olive oil, and lemon ($8.95)
Italian
Prosciutto cotto, sliced mushrooms, Parmesan, fontina, baby arugula, radicchio, and roasted garlic vinaigrette ($9.95)
Forager
Whole wheat crust, eggplant pesto, artichoke hearts, roasted red peppers, Kalamata olives, fresh mozzarella, aged feta, baby arugula, radicchio, extra virgin olive oil, and lemon ($9.95)
“This is the first major addition to the Patxi’s menu since 2011,” said Azpiroz, co-founder, chief quality officer and executive chef of Patxi’s Pizza. “We are excited about the portability of the piadine and the flavor variations we’ve crafted to highlight our excellent meats, fresh vegetables and cheeses. It was a pleasure to partner with Sheamus to create something new for our guests. He’s an enormously talented chef whose experience and approach to cuisine aligns perfectly with ours.”
“I have been a fan of Patxi’s Pizza for years. Their commitment to using the finest ingredients and techniques is admirable and unparalleled. They simply do not cut corners,” said Feeley, culinary consultant. “When developing the line of piadine for Patxi’s, we decided to use their deep-dish pizza dough as the foundation. Its richness and elasticity is reminiscent of the traditional dough used in the Emilia-Romagna region. Combined with fresh ingredients and a dose of California sensibility, we were able to stay true to Patxi’s food philosophy while re-creating a classic Italian dish.”
In addition to serving great-tasting and responsibly sourced food, Patxi’s is deeply rooted in and committed to the communities they serve. Their year-round corporate initiative, titled “52 Weeks of Giving,” donates 10 percent of a day’s sales, every week at every location. Since its inception, 52 Weeks of Giving has donated more than $1 million. Patxi’s also recently funded an eponymous learning center at the Buck Institute for Research on Aging in Novato, Calif., the nation’s first independent research facility focused solely on understanding the connection between aging and chronic disease. The company’s continuous commitment to charitable giving firmly positions Patxi’s as one of the top most philanthropic companies in the San Francisco Bay Area.
ABOUT PATXI’S PIZZA
Patxi’s Pizza, a collection of polished casual dining destinations in California, Denver and Seattle, serves distinctive deep-dish pizza, thin crust pizza, and a wide range of appetizers and salads made with the finest, carefully sourced and best-tasting ingredients. Patxi’s was founded during the summer of 2004 in Palo Alto, Calif., when pizza lover and entrepreneur Bill Freeman partnered with Francisco “Patxi” Azpiroz, a longtime friend and expert pizza maker. Their vision was to serve the best authentic, deep-dish pizza in a stylish, sophisticated and welcoming environment. Little did they know they were helping pioneer the concept of polished casual dining, which combines the best from both white tablecloth and casual dining, with their approach to service, pricing, product and atmosphere. Today, Patxi’s has 17 locations and is still run by Bill and Patxi out of the company’s headquarters in Sausalito, Calif.
For more information, please visit www.patxispizza.com or follow Patxi’s on Facebook,Instagram or Twitter.
Captions, from top to bottom:
1. Italian piadina – Prosciutto cotto, sliced mushrooms, Parmesan, fontina, baby arugula, radicchio, and roasted garlic vinaigrette
2. Gaucho piadina – Spanish chorizo, Calabrian peppers, homemade tomato sauce, fresh mozzarella, baby arugula, radicchio, extra virgin olive oil, and lemon
3. Favorite pizza – Pepperoni, fresh mushrooms, and black olives