This week's Chickenless Cook makes me do things I wouldn't normally do. For instance, I wouldn't normally eat out. Most restaurants are not worth my hard-earned money... especially when my hard-earned money is barely sustaining me. But at Brick & Fire, a unique pizza parlor that I would never insult with the title of "joint," owner and chef Mark Dollard gives you more than you would expect for an extremely sensible price. All crusts are handmade fresh on the premises; Guinness is three freaking fifty; and the base ingredient for their standard house salad is not iceberg, not Romaine, but a field greens mix that will actually provide you with the nutrients your body would still be starving for at the end of a typical restaurant meal. The barbeque chicken pizza pictured above is one of my husband's and my favorites.
Another thing I don't normally do is put Chickenless Cook of the Week in interview format, but Chef Dollard's answers were so entertaining I couldn't resist. Here's the word on booze, girls, and mouthwatering pizza straight from the horse's mouth.