Food & Drink

Where’s the next new artisan pizza place going?

Chef Bill Schutz of Flatiron Kitchen has a new restaurant planned.
Chef Bill Schutz of Flatiron Kitchen has a new restaurant planned. Bill Schutz

Chef Bill Schutz’s resume reads like a Charlotte restaurant history: Johnson & Wales University, Sonoma, Ballantyne Country Club, finally landing most recently at Flatiron Kitchen + Taphouse in Davidson.

Now he’s adding pizza to the list. Schutz and his partners have signed a lease on the old Millstone Bake House building, 208 S. Main St. in downtown Davidson, and play to open Mandolino’s Artisan Pizza in mid- to late October, focusing on “old-fashioned, grandma-style pizza.” (In pizza parlance, “grandma” means rectangular pizzas.) The pizzas will come in red and white sauce styles, with local/seasonal ingredients and salads. The oven will be gas-fired brick.

The name Mandolino’s comes from Schutz’ partner, Mike Orlando, who plays the mandolin.

In addition to the downstairs space, Schutz also has the old Upper Crust Bar space upstairs. While there are no immediate plans to use it, he says he may eventually turn it into a bourbon bar.

While Schutz once focused on fine dining – at JWU, he was one of the earlier chefs in the area playing with molecular gastronomy and his earlier history in New York included a stint with famed chef David Bouley – Schutz says these days, he’s focusing on simple food, such as .

“I’m back to cooking and loving it,” he says.

Kathleen Purvis: 704-358-5236, @kathleenpurvis

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