Serra Provisions

Chef Jesse Olson’s particular passion is small-production American flour, the basis for both his house-made pasta and the pizza, and he ably proves that, when it comes to wheat, the U.S. can compete with Italy. He is also inspired by seasonal produce so a windfall of Brussels sprouts and delicata squash might result in a pie also adorned with Gorgonzola dolce, toasted pumpkin seeds and rosemary. Or he might roast Yukon golds and gild them with spicy pancetta, Fontina and shallots. It’s the luck of the delicious draw. Regular pies include spicy soppressata with house-made chili honey, onions and fennel sausage and an Amatriciana made with the shop’s own jarred sauce.