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FeedFarm-Fresh Slice
William Fugitt dishes up local flavors at new Pie’s Gourmet Pizza Bistro
PHOTO BY JODI MILLER
During stints at Rigsby’s Kitchen and MoJoe Lounge, chef William Fugitt got to meet a lot of Central Ohio farmers. Now he’s putting those relationships to good use as he perfects a menu filled with locally sourced treats at Pie’s Gourmet Pizza Bistro, a new Reynoldsburg restaurant.
As executive chef, Fugitt plans to use ingredients made within 80 miles of the city to ensure everything is as fresh as possible. For example, arugula will come from Franklinton Gardens and all pork will be purchased from Sweet Meadows farm near Zanesville.
“It’s important to me not only to know where my food is coming from that I’m serving guests, but also what is in it,” he said.
That includes the meats on the
pizzas, all of which will be made in-house. Fugitt developed a passion for cured dried meats while living and cooking in Italy during culinary training, and he will be making prosciutto, pancetta and coppa to use as toppings.
The restaurant, at 7601 E. Main St., is located inside a century-old colonial-style home, and it’s open for dinner Tuesday through Saturday.
“It’s off the beaten path, but you feel like you’re in someone’s home,” Fugitt said. “The idea is to give 100 percent to our guests.”
