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LOCAL DIGEST: Alpin Bistro

Cozy vibe, French cuisine, tranforms venue

By Melissa Kahan, GLOB Correspondent

112316AlpinSFOf the various sections of town, downtown seems to be one of the more well-rounded areas that you could easily stroll through and find a plethora of different dining options. Some of my favorites that I will certainly miss upon leaving Gainesville are located in that very region, namely Dragonfly Sushi, Emiliano's, and now I will say that a new one has emerged very recently. Alpin Bistro has taken up residence in the old Neon Liger space next to Loosey's off of SW 2nd St., and it is somewhat amazing to witness the transformation.



I have dined inside Alpin a handful of times myself, but if I didn't know to look into the glass wall as I sauntered down the street, I may have overlooked it. As mentioned, it is hard to believe that was once a sticky, dark, dance-filled bar scene and is now an open, clean bistro, albeit still dimly lit, filled with a handful of larger wooden tables, an L-shaped bar that hugs the kitchen, and a small outdoor patio shielded from the bustling streets at night. There is still music, but let's just say a DJ has been replaced with an accordion player.

The cozy vibe is not complete without the handwritten menu full of adult beverages and carb-happy food. Once you peruse the handful of pages, you head up to the register at the end of the bar to place your order. The wines by the glass are relatively standard pricing for what you receive, from $6 to $9, and there are a few interesting cocktails that I have yet to order, mostly because the food menu screams for a glass of red wine to accompany it. However, the Champagne Rosso ($12) with black currant, Vermouth, blueberries, strawberry, and rosemary sounds too titillating for this champagne-lover to ignore for long. A number of beer drafts and cocktails add to the welcome variety.



A 'Les Tapas' page of various cheese and charcuterie options seemed tasty-enough, but a few items stood out more so than others. Similar to champagne, it is rare that a brie-centered item sneaks onto a menu without notice from this cheese lover. The Brie de Normandie Chaud ($9.50) is a generous slab of warm brie atop a bed of diced apples, red onion, walnuts, and honey, with a few slices of pear and herb garnish for good measure. These elements smeared across a warm crostini creates a bite that is close to perfection. Another stand-out appetizer is the Chorizo Iberico, image above, which consists of a full dry pork sausage diced into coins over apple, red onion, raisins, herbs, and roasted pepper. The brandy flambé each component is soaking in certainly packs a unique punch to the savory dish, as well.



Although each dish is relatively smaller in size, I would consider the renditions of the 'Croque' to be the entrees. There is a vegetarian-friendly option of the French snack, the Croque Monsieu, along with a couple of others. Alpin's Croque Madame ($14.50, image at top of this review) is my rendition of choice, as it is the classic ham and cheese toasty, of sorts, with a soft boiled egg on top. The cheese is baked over the warm, toasted bread that somehow still retains a slightly crispy crust, with the ham in between layers of bread and cheese. The Croute au Fromage ($11.50, image above) I would consider grown-up cheesy bread:

Alpin soaks bread in a white wine and garlic mixture, then coats it in a thick layer of gruyere cheese and toasts it. Again, how the bread can retain some crisp after that whole process is amazing, but the flavor is truly notable. The 'salad from the farm' served alongside these dishes is essentially a handful of greens with a mustard-based dressing, which is actually a nice, fresh touch to contrast the richer notes from the heavy bread and cheese-based counterparts.



A couple of salads, a handful of cheese-centered tarts and quiches, and a pâté optionare scrolled alongside the aforementioned selections, but dessert is worth the order. The Apple Tart ($8) with ricotta and fruit is a palm-sized warm, flaky tart that sends your taste buds into the falls season. The Walnut and Pear tart, image above, is also a force to be reckoned with, a small dollop of crème fraiche and piece of chocolate making the flavor combination too good to resist.

It is evident that the owners Sita and Romain Challandes were adamant on creating a full experience for patrons, and judging by the large crowds shuffling in throughout the night, it seems they have succeeded. Be prepared for a bit of a wait for food, especially after 7 p.m. when the dinner rush rolls in and the small staff is responsible for crafting each dish to order, but it is worth it. Also, as mentioned, the bistro-style restaurant hosts a menu of smaller-size plates, so enjoy a nice glass of red wine with a couple of snacks and good company.

Alpin is currently only open from 5 p.m. to 11:30 p.m. on Tuesdays and Wednesdays, as well as 5 p.m. to 1 a.m. Thursday through Saturday with a crepe brunch added on Saturdays beginning at 11 a.m. However, I wouldn't be surprised if more hours arose in the future.

The Pluses and Minuses of Alpin Bistro:

Alpin Bistro: (+) indicators: Standard prices, parking lot next to location, unique downtown experience, well-crafted drinks and dishes; indoor and outdoor seating; live music on certain nights.

Alpin Bistro: (-) indicators: Long wait times for food

Be the first to offer your GLOB comments, lunch photographs and opinions about Alpin Bistro.  Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments.  - THANKS!


Stones set to release 'Blue & Lonesome'

It started as a break from their own material, then suddenly turned into a full-scale throwback: the Stones returning to their early-1960s days as a blues-loving cover band, knocking out songs live in the studio and recording an entire album in three days. "Blue & Lonesome" is the first studio album the Stones have made since "A Bigger Bang" in 2005; it's due for release on Dec. 2.

As reported on the New York Times website - READ MORE




Social at Midtown

The Pluses and Minuses of the Social at Midtown:

Social at Midtown (+) indicators:

Social at Midtown (-) indicators: 

Be the first to offer your GLOB comments, lunch photographs and opinions about Social at Midtown.  Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments.  - THANKS!


Sushi-2-Go, W. Gainesville

The Pluses and Minuses of the Sushi-2-Go:

Sushi-2-Go (+) indicators:

Sushi-2-Go (-) indicators: 

Be the first to offer your GLOB comments, lunch photographs and opinions about Sushi-2-Go.  Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments.  - THANKS!


Big Island Bowls

The Pluses and Minuses of the Big Island Bowls:

Big Island Bowls (+) indicators:

Big Island Bowls (-) indicators: No minuses here.

Be the first to offer your GLOB comments, lunch photographs and opinions about Big Island Bowls.  Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments.  - THANKS!


Felipes Mexican Taqueria

Tacqueria never disappoints

By Mike Sanford, GLOB Editor

 FELIPEsfI'm not sure why I seem to have a Mid-Town culinary block. It could be bad parking and access issues.

When someone suggests a lunch in one of the 18 Mid-Town restaurants I quickly jump at the opportunity.

As things seem to happen I had made arrangements to meet a girl, good friend and Gainesville's Lunch Out Blog Image Editor Erica Corbett for lunch at Felipe's Tacqueria. Being a Mexican food lover Erica was thinking tacos, guacamole, and all things spicy.

This was Erica's First Felipe's Tacqueria experience and she was bringing along her son Lyle to this hip taco stand on University Avenue two block East the University Ave., 13th St. intersection.



It has been a while since I have visited Felipe's so I was more than a little excited about experiencing the Felipe's sauce bar, and the really yummy fresh roasted veggies. Kudos on the Felipe's Tacqueria process of satisfying lunchouters with three different ways to order your lunch:

zzGLOBbullet You can walk through the food line and experience all the fresh lunch entrees before you make your lunch plan.

zzGLOBbullet Lunch can be ordered on your phone, from your table, if you are part of the high tech lunch party.

zzGLOBbullet Finally you can have a seat and order from a Felipe's Tacqueria menu and a server. What a clever idea.



Wouldn't you know it Erica's son Lyle was home sick today and was too puny to get out of the house. Being the all-right guy I am I offered to deliver lunch to Erica, and Lyle.



But first I wanted to experience my Tex-Mexican lunch to the fullest. After checking out the Felipe's food line I moved my self to the Felipe's bar and had new friend, and bar tender Danny Brackett take my lunch order.

Felipe's has all the usual Tex-Mex entrees including quesadillas, tostadas, and a yummy sounding Nacho with warm tortilla chips and extra melted cheese. Recommended with refried pinto beans, pico de gallo, Mexican crema, corn and pickled jalapeños, ($8.50).



The Baja style soft shell tacos caught my eye with soft corn tortillas and choice of shrimp or fish. Recommended with pickled cabbage, pico de gallo & baja sauce. You can two tacos for $5.50, three tacos for $7.25. I am an add-on foodie and the GLOB Master went c-r-a-z-y.  I added a side of maybe the best grilled veggies in town that included poblano peppers, onions, and tomatoes

You can add a drink and chips to any entrée for an additional $3.00. There is a complete Felipe's Tacqueria menu at the restaurant link at the bottom of this page.




Felipes102018SpecialsI was thrilled at the choices, toppings, included in my tacos. The idea of finishing of my tacos with my selection of sauce(s) was getting me more than a little excited.

The amazing sauce bar allowed me to not only try an excellent green sauce, but also a peppy red habanero sauce that made me sit a little taller in my chair.

The really crunchy Tortilla chips and queso sauce were yummy, delicious, and all mine, ($2.00).

The grilled veggies added to my fish and shrimp tacos along with a modicum of queso, and generous dollops of red and green sauce put me into a South of the border state-of-mind. And this is coming from a dude that has never been South of the border . . .



Danny was assisting me at the Felipe's Bar was very helpful and customer friendly as we created a to-go lunch order for mom Erica, and Son Lyle  Lyle was up for beans and rice and a few plain tortillas. Mom wanted to try the two taco lunch I enjoyed.

"Lyle liked the rice, and thought the refired beans were good," Ms. Corbett said.  "I prefer hrd shell tacos, but the raco fillings were very good," Erica added.

I haven ever been disappointed in Felipe's Tacqueria. I could see the GLOB Master including Felipe's into the regular lunch rotation very easily. You know, one day walk through the lunch line. Another time sit at the bar and order from Danny. Finally, just for fun, sit at a table and use my phone to order my lunch.




Perfectly charred veggie tacos

By Mike Sanford, GLOB Editor

I was thinking of grilled vegetables on a morning walk when the idea of Felipe's Mexican Taqueria grilled vegetable tacos crossed my mind.  Instantaneously my feet turned East and involuntarily my subconscious directed me toward one of the best Tex-Mex have-it-your-way lunch stops in Gainesville in the GLOB Master's opinion. I'm not a big fast-food-line lunch guy but I did want to see what kind of grilled veggies were available for today's Meatless Lunch.

An amazing pan of broiled onions, tomatoes, peppers, and squash looked like perfect ingredients for Felipe's Two Baja Style Tacos that included soft corn tortillas, a choice of shrimp or fish, pickled cabbage, pico de gallo, cilantro, and baja sauce.

Fortunately, the very attentive server at the bar was more than happy to substitute grilled veggies for meat at my request. I had a sense of holiday gifts as I headed to the Felipe's sauce bar to select my favorite tomatillo salsa, jalapenos, and spicy red sauce.


FeliopesSAUCEbarThis is a perfect lunch for any darn day of the week GLOBers. I could taste all of the individual flavors of the veggies and their almost burnt crisp flavor. I felt eight years old playing with my food adding a little bit of salsa here to one taco, more red sauce there on the other.

I love how on a good day of weather Felipe staffers open the giant windows facing University Avenue so you can gaze onto the hectic life of Midtown Gainesville as you casually enjoy your lunch. It was a

 Frederico Felini like moment amidst the sounds of a purring, busy, University Avenue I looked up from my perfect Meatless Monday Tex-Mex lunch and looked across the street to the new McaDonald's lunch stop, beckoning the GLOB Master with 'two all beef patties' . . .







Grilled veggies, chorizo, fresh cilantro... Carumba!

By Mike Sanford, GLOB Editor

FELIPEsfMy name is Mike Sanford and I am a Mexican and Latin American food lover.

I find the flavors bright, sharp, tangy, and the texture of the cheeses combined with the crunch of the veggies and corn tortillas is always a remarkable lunch treat. Alright. I also enjoy that spicy heat of the peppers from Mexico and other Central America countries.

When I saw the new restaurant moving into the old End Zone building on the corner of W. University Ave. and SW 12th St. was a Mexican lunch stop, I immediately went into my Sombrero-driven, happy Mexican dance to the sounds of Flaco Jimenez and Ry Cooder. FYI, Flaco Jimenez is recognized as one of the word's greatest Mexican Flamingo guitarists and a rock & roll band favorite, in case you didn't know.

The lunch adventure of Felipe's Taqueria and Mexican Grill was born lunch in what I call one of America's last creative cornerstones -- New Orleans, Louisiana. This taco shop started in Mew Oleans with sevral locarions and has branched into Florida with restaurants nere in Gainesville, and a Tacqueria in Naples, Florida,

Felipe's has a few different approaches to lunch and eating out that make it more than what is now the usual standing-in-the-lunch-line waiting for your turn to order process.



This midtown Taqueria has a very nice patio area with a high wooden wall to diminish some of the University traffic noise. There is also a small bar and several televisions to enjoy during patio lunches.

The giant picture windows that front University Ave open wide like garage doors for the beautiful weather days, which are creeping our way as fall approaches.

This bright, airy, lunch stop has three different ways to order lunch:

zzGLOBbullet You can walk the Felipe's lunch line and select your choice of veggies, meats, and add-ons such as guacamole, pico de gallo, fresh corn, cilantro, and onions.

zzGLOBbullet If you are unable to separate yourself from your cell phone, you can grab a table and order your lunch from your phone and have it delivered to your table.

zzGLOBbullet Lastly, in a very much appreciated last resort, you can have a Felipe's server take your order at your table.

FelipesLOGONow, can I talk about lunch?

The easy to read menu is divided into the categories of Entrees, Meats & Vegetables, Add-Ons, Apps & Sides, and Desserts.

The eight entrees seem typically Mexican with Baja Tacos and Plato or Bowl. Felipe's will make any entrée a Felipe's Combo with a drink and small chips for an additional $2.80.

Grilled veggies and chorizo are the highlights of the Meats & Vegetable category, which also includes and char grilled steak and the unique choice of caramelized pork with pineapple, cinnamon, and guajillo marinade.

Apps & Sides include taquitos and tamales.  "We want to be sure our staff is ready to prepare your tamales, veggie, or otherwise, exactly the way you prefer," Harry said.

Any entree can become a meatless lunch option by substituting marinated grilled vegetables for the entree's meat ingredient.  For a complete menu see the restaurant web link below this review.


Unique to Felipe's is their fabulous sauce bar. Located in the center of the restaurant, this is the spot where you make your lunch especially tasty with your choice of spicy salsas or add some crunch with diced carrots, radish, or marinated onions.

There is also a full bar at Felipe's with happy hour pricing.

Let's call this a working lunch since Jane Medley, Lynn Dirk, and the GLOB Master were discussing online publishing. Self publishing link

Jane is also a big fan of Mexican cuisine and was excited to see how Felipe's compared with her favorite, usual Mexican lunch stop that will remain nameless. Jane chose the TWO TACO entrée with soft corn tortillas, cilantro, onion, and guacamole sauce. Jane added salsa and spicy red taco sauce from the Sauce Bar for the $4.50 entree. Jane liked the tacos, especially the corn tortillas and guacamole sauce.



Captain Dirk has always been a big food in the bowl fan. "I like to mix the ingredients together to capture all the tastes and textures toegether," she said, eager to survey the ingedients on the lunch line.

Lynn's lunch bowl conained rice, beans, pico de gallo, Mexican crema, and salsa roja and was served with warmed corn tortillas wrapped in foil. She also added radishes, marinated onions, and several sauces from the Sauce Bar.



I have always been a sucker for presentation and the Felipe's Plato sounded really good. Emily, our server explained the plato is served with each ingredient scooped onto the plate, circling the perimeter of the plato.

This was my second trip to Felipe's and I am already a big fan of the ground chorizo sausage and its spicy flavor. I included fresh corn, onions, pinto beans, Spanish rice, pickled jalapenos, and chopped fresh cilantro to my plato for $5.90. I got carried away with the amazing tomatillo green sauce, which is my favorite sauce concoction. I also added fresh salsa and marinated onions from the Sauce Bar.



Now about the Felipe's GRILLED VEGETABLES. Some of the veggies are marinated, along with fresh cooked pieces of onions, tomatoes, peppers, broccoli, spinach and squash cooked to perfection. I was happily surprised with this ingredient medley on my plate creating a very delicious lunch.



The three of us concluded our lunch by sharing a tantalizing, large, square of chocolate brownie accentuated with a sprig of fresh mint.

The Felipe's food and service staff is fresh and eager to please the hungry customer. Don't forget to stop at the Sauce Bar to begin your time lunch fiesta. Also, you are missing out if you don't add the grilled veggies to your plato, in your bowl, on your taco, or wrapped in your burrito.

The Pluses and Minuses of the Felipes:

Felipes (+) indicators: The ground chorizo is spicy, very good. Corn tortillas, tomatillo sauce and grilled veggies are winners.

Felipes(-) indicators: Bartools could be higher to eat comfortably at the bar

Be the first to offer your GLOB comments, lunch photographs and opinions about Felipes.  Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments.  - THANKS!



Costa Vida: CLOSED, August 2018

Lunch touts fresh Costal Mexico flavors

By Mike Sanford, GLOB Editor

COSTAVIDAsfIt's the GLOB Master's opinion that you can never have too many Mexican restaurants, cafes, or taco stands. So I was a very happy boy to find out there is another salsa, green peppers, tomatillas, crunchy corn tortilla shop on Archer Rd.

So that makes five Mexican restaurants in what I call the Archer Rd. triangle. Knowing there are 21 Mexican Cafés in the Urban GLOB puts a smile on my face.

To paraphrase an old saying, "The worst Mexican lunch I have ever had was still pretty good." And I will be happy saying, "CARUMBA gringo," with a smile to meet you any time you like even if it were at the local Taco Bell.

The Costa Vida Fresh Mexican Grill was created by a Utah couple after they spent a vacation at Cabo San Lucas. JD and Sarah Gardner opened their first Costa Vida in Layton, Utah.

Applying the trendy fast casual approach to lunch, Costa Vida provides a friendly, fast, and fun survey of all the spicy-tasting Mexican ingredient options before they become your noon-time meal.

CostaVidaLOGOOn its website, Costa Vida explains:

"food is made fresh in each restaurant's kitchen. Each tortilla is hand crafted daily and served hot, ensuring that no customer will ever have to eat a factory-made tortilla pulled from a bag. The sweet pork and shredded beef are perfectly seasoned and slow-cooked for several hours."

Hmmm, interesting they didn't say whether the tortillas were corn or flour. I will check on that.

I hope you know the fast casual lunch line drill by now and Costa Vida has all the Mexican staples available: burritos, tacos, nachos, quesadillas, enchiladas, and salads. Appetizers, desserts, and Horchata soft drinks are available.



The dining area is clean and spacious with tables, booths, and a lunch counter. An 'in-house' feature attraction is a very cool, Disney World-like, framed, moving water display that will easily take a lunch outer into another virtual world.

Costa Vida has six specialty entrees: Fajita Burritos, Enchiladas & Nachos, Mango Chicken Salad, Sweet Shrimp Salad, Sweet Shrimp Tacos & Mahi Mahi Tacos (at select locations). You will also a find different daily special available at different Costa Vida locations, speaking of which, Costa Vida has secured another space in the new building going up on University Avenue and 13th St.



Having a new attitude about eating, I must admit checking out the Costa Vida Healthy Living page of the Costa Vida website was one of my first tasks and I was pleased to find more nutritional information than I could throw a Horchata soda bottle at.

CVchartAn info-table lists all Costa Vida products and with ingredients of concern to people with allergies who are concerned about sugar or preservatives. There is a also an overview of ingredients and related issues where they describe how Costa Vida deals with such ingredients ... and by the way, there I discovered that information about their tortillas: "Tortillas (Flour, Corn & Whole Wheat) – At Costa Vida we have worked to create the best tortilla simply without the use of lard. Our signature tortillas use only the best quality wheat and corn masa. Our tortillas are 100% vegetarian and made to have the perfect flavor, color and texture."

I was thinking Mexican salad for lunch and with a real 'have-it-my-way' approach I selected black beans, lettuce, pico de gallo, guacamole, tortilla strips, cotija cheese, salsa, and cilantro lime vinaigrette, and I had an additional dollop of guacamole put on top of the salad.

It's funny how some things just work. The salad was served in the familiar aluminum tin bringing back memories of most excellent El Indio lunches. I like the idea of my lunch compacted into a ready-to-heat multi-use container.



My salad was beautiful, with melted cheese complementing the fresh greens and spicy red tomatoes. The salad was also excellent. I was feeling like I was eating a lunch that couldn't be any fresher. The Mexican spices had a calming effect of the GLOB Master as I enjoyed the salsa, guac, and Mexican spice flavors melding in a melodic Latin trio flavor serenade.

I'm OK with the idea of Chuy's, Taco Bell, and Chipotle all within walking distance of each other. In fact meet the GLOB Master here in the Archer Rd. Triangle tomorrow and we can have a progressive Mexican lunch party . . .

The Pluses and Minuses of the Costa Vida:

Costa Vida (+) indicators: Fresh, tasty, true Tex-Mex bliss. There is a second Costa Vida planned for The Standard, the high rise multi-purpose, apartment, and condominium building on the corner of 13th St. and University Avenue. 

Costa vida (-) indicators: Well, it is on Archer road. 

Be the first to offer your GLOB comments, lunch photographs and opinions about Costa Vida.  Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments.  - THANKS!


V Pizza

'Different' kind of pie enters pizza wars

VpizzaSFBy Mike Sanford, GLOB Editor

As my mother would have said, "There are more pizza shops in Gainesville than you can shake a pepperoni at!" With over 20 different pizza restaurants in Gainesville, the GLOB Master was surprised at the unique, very non-ordinary pizza served at V Pizza downtown in previous Vello's location. With a new 90-second, fast- fired pizza process and Amore & La Palude ovens and ingredients imported from Italy, V Pizza quickly delivers a new 'old style' pizza to your table.

The V Pizza owners were "also concerned that peoples' opinions of what pizza was would be very different from what we were serving. Imported dry aged Italian meats, San Marzano tomatoes, and 00 flour? Cheese from a buffalo? Pizzas that aren't perfectly round? Burn marks on the crust."



As a nice surprise I have been introduced to San Marzano tomatoes. What a delicious taste change from the usual tomato, marinara sauce. San Marzano tomatoes are the most famous plum tomato to come out of Italy. They are grown in the rich volcanic soil at the base of Mount Vesuvius, which gives them a sweet flavor and low acidity and they are coveted for their firm pulp, deep red color, easy to remove skin and low seed count. In fact while regular round tomatoes usually have four or five locules or seed pockets, plum tomatoes like those from San Marzano tomatoes have only two.

In addition to pizza, V Pizza also serves wings, paninis, calzones, strombolis, and salads.

V Pizza has a specially priced lunch menu everyday for $9.95 that covers a self-serve beverage, cheese pizza + 1 topping or any any house pizza for $10.95; gluten-free pizzas for an additional $3; paninis, calzone +1 topping for $10.95, and chicken wings. There is a complete V Pizza menu at the bottom of this review.

V Pizza serves their pizzas in full pies. No single slice option here.



GLOB Content Editor Lynn Dirk and I decided to share a pizza and try some of the 'Best chicken wings in Jacksonville,' according to Natassia our server, seated right in image above.



At our special request we split our pizza ingredients in half with Pizza Napoli on one half with included eggplant, roasted red peppers, red onion, fresh mozzarella, goat cheese, fresh garlic, and basil and Pizza Carnivora on the other half with, sopressata (premium pepperoni), pancetta, red onion, roasted garlic, fresh basil, fresh mozzarella, and San Marzano tomato sauce. This was a momma mia lunch.



We also decided to share an order of the wood oven-roasted chicken wings for $12. These 'prime cut' chicken wings larger than I have seen lately were marinated with fresh lemon, extra virgin olive oil, rosemary, salt and pepper, fresh garlic, and caramelized onions.

The thick, meaty wings had a pronounced rosemary flavor and a tasty burnt char for an extremely flavorful taste. I did ask Natassia if there were any hot sauces available, and she suggested the calabrian chili pepper sauce. We gave it a try and this sauce was good--not overly hot but left a lingering, flavorful, heat-like sensation in my mouth that made me smile. The singular flavor and texture of these first and second joints make me want to go back and try the other flavors of V Pizza wings.


Our pizza arrived quickly to our table and looked beautiful. Talking about an obvious food contradiction there sat half of a meatless pie split next to a meat lover's dream lunch.

At first bite I was startled at the deliciously rich taste of the San Marzano tomatoes. WOW! The meat flavors were also pronounced with a prize going to the spicy sausage that included a prominent basil and garlic flavor. The veggie side of the pizza was equally enjoyable with my first experience of sliced eggplant on pizza. On this slice I could also taste the excellent basil, garlic, and goat cheese flavors.



All right GLOBers. Off the top of my head, I'm thinking this is the third flash-fired pizza stand in Gainesville. Granted it ensures your lunch will be ready to eat in a typical one-hour lunch break. In my experience, the downside of the flash-fired, quick-serve pizza process is a limp pizza crust. You must eat the end of you pizza quickly BEFORE the toppings fall onto your plate or some place more disconcerting.

I need to remember to ask them to flash-fire my pizza an additional 10 minutes or so to see if I can get a crispy crust, which I prefer.



The V Pizza building had a familiar look to it with the tables and dining area not much different from its Vello's days. The bar had a friendly, inviting look with several big-screen TVs. They did put some seats in front of the open kitchen where you can enjoy looking into the ceramic-tiled, wood-burning ovens as pizzas are being made and have interesting conversations with the pizza chefs.

V Pizza works for me. I liked the new approach to same old pizza. The chicken wings were really good.


The Pluses and Minuses of V Pizza

V Pizza + indicators: San Marzano tomatoes are delicious, and the larger than usual chicken wings are very tasty.

V Pizza  - indicators: Lunch prices keep creeping upward with $12 chicken wings, and $16 pizzas.

Be the first to offer your GLOB comments, lunch photographs and opinions about V Pizza.  Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments.  - THANKS!


Humble Wood Fire

August 21, 2016: After much planning, and making arrangements the Humble Pie food truck has opened a 'brick and mortar' lunch stop at 405 SW 4th Ave. next to their Humble Wood Fire kitchen. The new lunch stop will have a daily $10 lunch special for an 8" pizza and the Humble Wood Fire salad of the day. The Humble staff will post the daily special on their social media connections.  As for future plans, we are going to be experimenting with wood fired bagels and breads in the coming weeks and hope to launch breakfast and evening hours at the prep kitchen sometime this fall.  After being named in a lawsuit for using the Humble Pie name by a Manhattan, New York law firm representing a Humble Pie pizza chain in Arizona, the HWF pizza boys have decided to change their name to Humble Wood Fire. According to their FaceBook page: "Our new name embodies the heart of what we have always been about. Humble Wood Fire also enables us to move beyond being known solely for our wood fired pies." FOLLOW THIS LINK for more information, and a Humble Wood Fire menu.

The Pluses and Minuses of the Humble Wood Fire

Humble Wood Fire+ indicators:

Humble Wood Fire - indicators:

Be the first to offer your GLOB comments, lunch photographs and opinions about Humble Wood Fire.  Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments.  - THANKS!

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