PHOTO BY KRISTY GRAVER

One of the greatest pairings in culinary history? Pizza and beer. There are new places around town — including a riverfront spot! — where you can enjoy this winning combination. 

Acclamation Brewing

PHOTO COURTESY OF ACCLAMATION BREWING

Extra! Extra! Read all about it! Acclamation Brewing is permanently docked at 10.7 Marina! 

After a nearly four-year stint pouring pints at Wildwood Avenue in Verona, the 3.5-barrel brewery moved its taproom operation a mile away to a waterfront spot at 314 Arch St. Hours are 5 to 9 p.m. Wednesday and Thursday, 4 to 10 p.m. Friday, noon to 10 p.m. Saturday and noon to 8 p.m. Sunday. 

“It’s an exciting Chapter 2 of our story and hopefully we’re here for a long time,” says Jason Yahnke, who co-owns the business with Jim Callender, Dave Angalich and Lettie and Dave Costanza. “The space is offering the boost in sales we needed for our vision.”

The remodeled marina space debuted March 7. A week later, on St. Patrick’s Day, Acclamation logged its busiest day since the company opened in July 2020. The Pittsburgh Beer Choir was there to sing Irish drinking tunes.

In addition to 20 beers on tap and four-packs and growlers to go, Acclamation offers a menu of munchies by Chef Leslie Addis, seating for 50 inside and 100 on the dog-friendly patio, a designated customer boat slip, great views of the Allegheny River and a nautical logo. The crew teamed with Steel City Rowing Club (they’re Arch Street neighbors) to create a light lager and will continue to make beer on a 3.5-barrel system at the Wildwood Avenue facility.

On the food front, Addis, a 30-year veteran of the local dining scene, makes square slices of pan pizzas, salads and snacks such as pickled veggies, mixed olives, chips and salsa and popcorn. As the kitchen staff develops and summer rolls around, she plans to reconnect with some of her favorite Pittsburgh farmers to provide seasonal favorites. She’ll include beer in some recipes, too! The kitchen closes an hour before last call. 

Right now she’s working with a small range and a big pizza oven, but she hopes to put a little smoke on the water soon.

“At the heart of it all, I’m a fire chef,” says Addis, who ran the River Monster wood-fired pizza truck at the site last year when the bar and restaurant area were under construction. “I love using fire, smoke and coals to prepare anything and everything. If all goes well here, it would be a dream to have a fire/kitchen area outside at the marina someday.”

Mun’s Pizza

Dan Tomcik’s been obsessed with pizza since he was a teenager. Now, at 32, he’s selling pies to honor the life of a friend and culinary mentor. 

Mun’s Pizza, a pop-up that makes regular appearances at Allegheny City Brewing and The Government Center on the North Side, is named after his late friend Zak Jones, who he called “Mun.” 

“He was my idol,” Tomcik says of his former co-worker, who taught him the art of stretching dough at Pepperoncini’s Pub in Oakdale. 

Each slice of Mun’s Pizza is a tasty tribute.

PHOTO BY KRISTY GRAVER

I first tried a slice in February at ACB. I would’ve eaten more, but my daughter housed the rest, including the crust, a pizza portion she’s never bothered with before. She gave the meal a chef’s kiss and two greasy thumbs up; high praise from a picky eater.

What makes it so good? The ingredients are simple and locally sourced. Tomcik uses fresh San Marzano tomatoes, basil and garlic, Caputo Brothers Creamery cheese and Parma Sausage products from the Strip District.

After doing prep work at his commissary kitchen inside Badamo’s Pizza on Federal Street, he sets up a pair of Gozney Roccbox Pizza Ovens and goes to town selling 45 12-inch pizzas in two hours. The mobile units run on propane but mimic the style of a brick oven. 

Tomcik has a degree in functional pottery and put his pizza career on hold to sell handmade dinnerware to restaurants. He served as facilities manager for Touchstone Center for Crafts in Farmington, Pa. and became friends with the head chef, who asked him to helm the wood-fired oven during pizza nights.  

He fell in love with making pizza all over again. 

Look for Mun’s at ACB on the second Monday of each month through 2024 and at The Government Center, a vinyl album store, cafe, bar and performance space, on April 20 (that’s Record Store Day!) and during the vintage vendor festival on May 4. The Government Center recently opened an outpost on Potomac Avenue in Dormont, right next to a Badamo’s location. Three cheers for licorice pizza!

Tomcik, an avid record collector, says he would love to settle into a local kitchen like The Government Center’s to offer a late-night menu featuring pizza, smash burgers and vegetarian options. 

For now, he’s happy making pizza to honor his pal.

Insurrection AleWorks

PHOTO BY KRISTY GRAVER

After two years worth of research and development, the folks at Heidelberg’s Insurrection AleWorks have a pizza menu. That’s some serious dedication to dinner. 

Served Chicago tavern-style with a thin, cracker-like crust, the pizzas are cut into “party squares,” which sounds like an oxymoron, but is a fun way to eat this shareable favorite. 

I’ve been a fan of the beer for years, but last weekend I paid my first visit to the taproom at  1635 E. Railroad St. 

I ordered the Diavolo with a house-made red sauce and cheese blend, hot soppressata, banana peppers, red onion and hot chili oil. I folded up each piece like spicy love letters to my belly then, because I’m a hopeless romantic and a glutton for punishment, sent it deviled eggs with taco seasoning, olive, tomato, onion and jalapeno. 

If, like me, you’re in a serious love/hate relationship with your stomach, Insurrection also serves hot pepper cheese bites, chili by the cup or bowl, loaded chili cheese fries, hot Italian sandwiches and wings in a variety of flaming flavors. 

I recommend cooling things down with a nice, tall Mallemaroking Kolsch. It’s a match made in Heaven. 

Book It!

PHOTO COURTESY OF CALIENTE PIZZA & DRAFT HOUSE

Want tips on how to make an award-winning pizza at home? Crack a beer and a book!

“The Pursuit of Pizza: Recipes from the World Pizza Champions” was co-authored by more than 30 pizzaiolos from around the globe, including five local chefs.

Pittsburgh’s World Pizza Champions — Nick Bogacz and Eric Von Hansen of Caliente Pizza & Draft House, Joe and Michael Mecurio of Mecurio’s and Pete Tolman of Iron Born Pizza — all lent their expertise to the tome. It was released on March 19. 

The book stands out as the first of its kind featuring QR codes linking to video tutorials and inviting pizza recipes shared by World Pizza Champions. Steel City pizza experts also hit the awards jackpot at the 40th International Pizza Expo in Las Vegas last week, proving that Pittsburgh is a hotbed of pizza perfection.