Pizzeria Caldera is starting off the summer with a bang, bringing new menu items to their lunch and dinner options. The deck is the perfect spot for a meal and is great for people watching over Town Square. The restaurant has had a few upgrades over the winter, including a new counter and bar installment. The stone-hearth oven provides wonderful Napoletana-style pizzas and allows patrons to watch their pizza cook. Pizzeria Caldera is open for lunch from 11 a.m. to 3 p.m. and dinner from 3 to 9:30 p.m.. Enjoy happy hour on the deck from 4 to 6 p.m. for half off drinks by the glass.
Owner Chris Hansen recently took a trip to San Fransisco that inspired the menu changes. Some of the new menu items include a fresh burrata and pesto primavera pizza, paninis and a caprese salad. Signature cocktails on the summer menu include a Doc Holiday made with Grand Teton Vodka and Dustcutter huckleberry lemonade. The Teton Mule features Grand Teton Vodka, Bundaberg ginger beer and lime. Pizzeria Caldera also hosts a great local beer list. Hansen likes to use local product and support local businesses. Not only are most of his beverages made by local producers but the panini bread is from Persephone Bakery.
Pizzeria Caldera recently renamed their appetizer menu to a piccolo menu, meaning small plates. The burrata, pictured above, along with shrimp antipasto and meatballs puttanesca are the newest additions.
A great selection of paninis have been added to the lunch menu and are served on fresh Persephone ciabatta.
There are ten featured pizzas on Pizzeria Caldera’s lunch and dinner menu as well as a build your own option. The pizza featured is the pesto primavera featuring basil-sunflower seed pesto, fresh mozzarella, zucchini, and grape tomatoes.
