Wood Stack Pizza Kitchen: top-notch pizza and cocktails in Pine Brook, NJ
July 14, 2017
A short ten years ago, the only thought of Neapolitan-style pizza in NJ was the memory of Una Pizza Napoletana in Point Pleasant Beach, owned and operated by the incredible pizzaiola Anthony Mangieri, which had a run of a few years, and probably caused much confusion for the locals and bennies--"What, no slices? I have to order a whole pie? Why is it so small? Why is it moist? It's burned." It closed, and Mangieri moved his place to NYC to great acclaim. Then he moved to San Francisco, for more great acclaim.
But now, in our current world of open-mindedness and tolerance to ideas that differ from our own and our ability to have our worldviews and deeply rooted biases challenged, Neapolitan-style pizza can be all over our state, and even in some other states, if you can believe that. Many of these places do a very good job. Few combine excellent Neapolitan-style pizza with a full bar. And even fewer have a full bar and actually care about the booze they're offering. Wood Stack Pizza, in Pine Brook, is, indeed, exceptional in this regard, and others.
Here's a tip: if they offer you bread, take it. They're baking their own bread here, as good pizzaiolo do, and it's excellent stuff. Served with softened butter sprinkled with coarse sea salt (they do things right here, I'm tellin' ya that much).
Their liquor shelves are well-stocked, and even have some stuff that I've never come across. The cocktail list is expansive, and there's a separate section for margarita-type drinks (tequila, and mezcal), presumably because they knew I'd be coming. The gin, rum, whiskey, and tequila cocktails far outnumber the vodka drinks, thankfully. Good management is in place, it's clear, because the bartenders are jiggering their cocktails. Cocktails are all about proportions, and unless you're a very exceptional bartender, not jiggering can lead to unbalanced drinks. I prefer to see jigger use at a bar. It's a sign of professionalism and an attention to detail. Even I, I, use jiggers when making cocktails at home. Of course, I can free-pour pretty well, but why bother.
The tap beers are all local, and seem to rotate pretty regularly. All from NJ as far as I can remember. All sorts of great beer is being produced in NJ, and you should start drinking it and supporting your local brewers. Otherwise those kids who make the beer are going to have to do the other things they'd be doing, like making awful music. Please drink their beer so I don't have to hear their awful music.
Wood Stack does have some mass-produced swill in bottles, for the savages among us.
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