Artisan pizza is all the rage in Columbus right now. Most of the newer pizzerias are turning to wood-fired ovens to roast their pies, but father-daughter duo Charlie Jackon and Natalie Jackson wanted something a little more unique.
“Natalie became obsessed and fascinated with the idea of using coal after sampling some of the best pizza she’d ever tasted in New York City,” said Charlie. “She found out that they all used coal for fuel.”
As far as they’re aware, Natalie’s is the only restaurant in the entire state of Ohio that is using coal to cook pizza in this fashion. But don’t let that worry you if the thought of burning coal sounds like a bad idea to mix with food.
“We will have to educate those that are not familiar with the use of anthracite coal,” said Charlie. “It is very clean and efficient, and does not produce pollution.”
Executive Chef David Koenig has developed the menu at Natalie’s, which revolves around the Neapolitan-style pizza, described as having a slightly charred crust topped with fresh San Marzano tomatoes, sliced mozzarella and a variety of toppings including goat cheese and sopraffini ricotta.
Natalie’s is located at 5601 North High Street in Worthington, and will also feature a busy schedule of live music.
“Our goal is to also be a premiere live music venue which has great respect for the musicians and audience,” said Charlie. “We will present national, regional, and local Americana acts including singer-songwriters, jazz, bluegrass, celtic, and blues.”
Natalie’s Coal Fired Pizza is open Tuesday through Saturday and features an “All Local” happy hour from 4pm to 6pm where local beers and spirits are on special.
More information can be found online at www.nataliescoalfiredpizza.com.