Pablo’s is the Picasso of Pizza
A staple in the Downtown lunch and dinner scene sits Pablo’s Pizza at 319 Main Street. Since opening in October of 2000, Pablo’s has created a culture of its own, and is apparent as soon as you enter the door. Complete with local art on the walls, native beer and wine selections, and handcrafted pizzas.
Having the pleasure of trying a pizza on their Restaurant Week menu, I opted for the ‘The Pucker Up’. Many in the Grand Valley know this as a popular mountain bike trail in the area, but this pizza gives the trail a run for its money. This pie is made with lemon olive oil sauce, mozzarella, fresh spinach, green olives, Kalamata olives, feta cheese, and crushed red pepper flakes.
This pizza had the perfect blend of spice, and the Kalamata olives offered a distinctly, almost fruity, wine-like flavor. The lemon olive oil sauce was refreshing and was a light option versus traditional sauce.
The Restaurant Week menu was exceptionally well thought out, and offers unique pies to celebrate this culinary event.
The staff and environment in Pablo’s is always more than welcoming and everything is done above and beyond. Pablo’s hope is that their pizza will become part of every extra-ordinary life that graces our world, and feels that eating pizza should be intertwined with the best parts of life: exploring, learning, and loving.