First look:
Pier 49 is a local pizza franchise, I assume it was loosely based on the Pizza Styles served on Pier 49 in San Francisco. Looking around, everyone who is coming in either knows one of the employees by name, or they just seem like regulars. I feel like this is a cute niche restaurant that really should be discovered by the masses, if only to help a decent Utah company grow. The tables and chairs are a bit outdated, but they serve a purpose, and that is to allow for people to sit, eat, enjoy the food, and the company.
The place is very clean… one of the cleanest pizza places I’ve been to, at least from the customer’s perspective. They passed the under-the-table gum test - not even a stain to be seen.
The pizza’s a little more expensive, but I’ll let you know why below.
The menu is a little busy, with loads of options. I had no idea where to start, so I resorted to asking the cashier for suggestions.
The Food:
I opted for the Cable Car, with cheese bread, and a soda.
The Cheese Bread was decent… and it had quality cheese, which is significant because cheese has gotten expensive in recent years. Most pizza places have resorted to lowering the quality of the cheese in order to maintain the normal prices, or altering recipes to have less cheese. Pier 49 does not skimp. Both the pizza and the cheese bread had plenty of cheese - not too much, but just right.
The cheese bread came with a cold marinara sauce with little flecks of what I suspect to be an Italian herb blend. I feel like onion stood out in the marinara sauce… which didn’t make it altogether undesirable, but that may have been because they served it cold. The pizza’s sauce was heavenly though! Whatever was different about those two sauces was enough to make a night-and-day difference in flavor, even if the only difference was the temperature.
They use a sourdough bread, which actually compliments the pizza flavors really well. It’s lighter than your normal pizza crust, and bakes to a pleasant crisp on the bottom.
The Cable Car is a 5-meat pizza… Pepperoni, Canadian Bacon, Sausage, Hamburger, and Bacon. Each of the meats eaten separately were delicious, except for the Canadian bacon. Their Canadian bacon is really just a smaller deli ham cut up into quarters, which isn’t my favorite on a pizza, but there wasn’t enough of it for it to really affect the taste in a big way. I’m also not a big fan of canadian bacon as a whole, so I may not be the best judge for that. All of the other meats were perfectly juicy, with the right ratio of fat to meat. I was actually quite surprised at the meat quality. Apparently they don’t hike up their prices to meet a perceived quality, but rather they charge what they need to in order to deliver a quality pizza.
It’s important for me to note that the meat and cheese didn’t melt into a fatty-greasy mess when it was cooked. That’s how you can tell that the cheese is quality, and they have a higher quality of meat. With a higher quality of ingredients, your extra dollar spent on this pizza is not lost.
You will agree upon trying it.
Back to the marinara on the pizza. The black pepper really sticks out, and I like it! Also, it’s fresh enough that you’ll find loosely crushed tomato chunks in it. It’s ‘unprocessed’ preparation (meaning not blended up to within an inch of it’s life) lends to a fuller, more authentic marinara taste.
Ladies and Gentlemen, I leave you now with what I found to be the best part of the pizza:
They do not use cornmeal to keep their pizzas from sticking. I’ve said it once, and I’ll say it again: A pizza with cornmeal on the bottom is a pizza that you’ll be hard-pressed to get me to eat...
but that’s not this pizza.
I would gladly eat at Pier 49 Pizza again.