Crosta E Vino opened earlier this month, joining the other six concepts at Lincoln South Food Hall. This restaurant is known for its American craft pizza, artisanal cheeses, salumi boards, and tap wine bar.
Their menu consists of small plates, crostini, pizzas like Chicken and Kale, Organic Tomato, and Ham and Eggs, and boards with marinated olives, honeycomb, marcona almonds, focaccia with choices of cheeses and meats. Their pizza is heavily influenced by the traditional Italian way, with a focus on domestic ingredients.
Crosta E Vino features thirty wines on tap, the largest selection (of wines on tap) in the Pacific Northwest. Tap wines have 96% less carbon footprint than bottled wine, and no waste, corkage or oxidation. Because of their support in local economies, nearly 50% of their wines are from wine makers in Washington and Oregon. The variety of wine ranges from Chardonnay, to Rose, to a fine Bordeaux and more. Guests can enjoy a 3oz or 5oz pour, as well as a 25oz carafe.
This Italian concept offers unique seating for its customers. Jeffrey Frederick, concept creator and partner in the LSFH project explains, “The restaurant layout is cool in that you can sit at the counter and watch our pizzaiolos crafting each pie, sit at the barrel bar and taste an array of wines, or congregate in groups at our communal tables in our table spoked piazza.”
For more information on the menu or store hours, please visit their website.