© 2014 by Ken Peng & Ken Eats, LLC. Title image courtesy of Jesse Adrian Scanlon Media.

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Cymply Fresh Pizza

June 2, 2015

 

Synergy amongst businesses isn't just a buzzword, it's a beautiful thing. Such is the case with the new pizzas at Cymply Fresh. Pizza consulting and the starter for their naturally leavened sourdough crust was provided by Ameraucana Wood Fire, and there's a pizza made with forage raised pork (some of the best I've ever had) from Full Circle Farms in nearby Live Oak. It's always great to see local businesses working together to make a better product, and they've done just that.

The pizza menu is being served for dinner on Wednesdays through Fridays from 6 PM to 10 PM and features five types of tasty pies. They're not exactly boring either.

The Cheese Louise (fior di latte, grana padano, provolone, mozzarella, with housemade sauce, olive oil, and basil from their own garden), The Orange & Blue (pastured chicken, gorgonzola, provolone, celery, and sweet/tangy sauce), The Full Circle (Full Circle Farms forage raised pork, fior di latte, provolone, pickled onions, provolone, mozzarella, citrus apples, and housemade sauce), The Jabroni Pepperoni (pepperoni, shiitake mushrooms, fior di latte, mozzarella, pickled fennel, housemade sauce, and fennel fronds), and finally the "Vegan-Rita" (garlic oil, San Marzano tomatoes, vegan ricotta cheese, and fresh basil).

All of the pizzas are properly cooked in a wood fired oven the way pizza was meant to be made. So expect some charring. Embrace the charring, it's good for your tastebuds, and makes the Italians proud. I'm just happy there's more good pizza in town now, and this one even offers a vegan option. Just make sure you try The Full Circle, it's delicious! HOORAY!

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