JEFF KORBELIK / GZO | Posted: Wednesday, September 5, 2007 7:00 pm
Diners can order a traditional pizza at the new DoughBoyz Bistro, but if they do they are missing out on a taste experience.
Also on the menu are 10 specialty pies, including the must-try “Chipotle Orange Shrimp Xperience.”
This pizza begins with DoughBoyz homemade thin crust topped with the restaurant’s signature orange chipotle sauce, shrimp, shallots, mandarin oranges, basil, oregano chiffonade, garlic, cracked pepper and buffalo mozzarella, goat cheese and parmesan.
The orange chipotle sauce gives the pizza a little pizzazz, while the rest of the ingredients make for a rich, savory experience.
The “Xperience” made up half the pie my co-worker and I ordered. The other half featured DoughBoyz’s “‘Nawlin’s Chicky,” a pesto pizza with spicy Cajun chicken, tomatoes and cheese.
It, too, was good. Really good.
In fact, we enjoyed the pizza so much that I would rank DoughBoyz pies alongside Yia Yia’s as the city’s best pizza.
DoughBoyz opened Feb. 15 in Edgewood Shopping Center at 56th Street and Highway 2. It’s owned by the same men — Monty Crandon, his brother Jeff and Damon Driscoll — who run Scrumpy Jack’s next door.
“We wanted to provide two unique establishments that were new concepts to Lincoln that work independent of each other,” Monty Crandon said.
Mission accomplished.
Unlike the more formal Scrumpy Jack’s, DoughBoyz is laid back in atmosphere and menu. The restaurant is bright and festive with a pub sort of feel.
Though Crandon said they’re not targeting families with the concept, the new place definitely is family-friendly.
DoughBoyz features a “kids pizza bar,” which lets children 12 and under actually make their own pies. Kids work the dough, spread the sauce and add the toppings. It costs $3.59 and includes a fountain drink.
“Last Saturday night we had 50 different kids making their own pizza,” Crandon said.
Pizza is DoughBoyz’s specialty, but the pub also has pasta, paninis and salads.
Pizzas are available in three sizes: 14, 16 and 18 inches. Prices start at $7.50 for a 14-inch cheese pizza. Add-ons for a 14-incher are $1.50 each. There are more than 30 ingredients to choose from.
The specialty pies cost more. OUr 14-inch half-and-half cost $18.50. It sounds expensive, but wasn’t considering we went home with three slices. The specialty pies are extremely rich and filling.
Other specialty pizzas of note are the “Crandy Magnifique” (Italian sausage, pepperoncini, pepperoni, sliced beef, roasted garlic) and the “Yoko” (spinach pesto, sun-dried tomatoes, red onion, roasted peppers, feta cheese and shredded chicken). The pizzas take about 30 minutes to come out of the oven.
On our visit, we saved room for dessert, which, by the way, is another must-try. The “Da Pizzooki” is DoughBoyz only dessert item, but there is no need for any others.
Costing $5.25, it’s a hot, deep-dish cookie topped with vanilla bean ice cream. There are two cookie choices — chocolate chip or white chocolate macadamia nut. We did another half-and-half order and had difficulty putting our spoons down.
DoughBoyz’s pizzas are available for takeout. There is no delivery service. Crandon said the restaurant hopes to offer a curbside service soon.
Reach Jeff Korbelik at 473-7213 or jkorbelik@journalstar.com.
Dining out
DoughBoyz Bistro
56th Street and Nebraska 2
Atmosphere: Casual
Specialty: Pizza, pasta, paninis
Payment: Cash, credit cards; no checks
Hours: 11 a.m.-10 p.m. Monday through Saturday
Phone: (402) 434-6060
Notes: Parking, alcohol, daily lunch specials, children’s build-your-own pizza bar and menu