A new concept from James Beard Award-winning chef Keith Luce is set to celebrate its official grand opening in Calgary today, offering a playfully approachable take on classic Neapolitan comfort food.
In addition to a selection of salads, sandwiches, pastas, and desserts, the Little Tavern Pizza Project menu boasts an array of inventive signature slices, including standouts such as the “Pig Perfect” (tomato sauce, mozza blend, porchetta, sausage, ham, prosciutto), the “Basically Medicine” (cheese sauce, tomatoes, mushrooms, broccoli, peppers, onions, Brussels sprouts, garlic, rosemary), and the “Broke Da Mouth” (Polynesian pizza base, pineapple, spam, bacon).
“LTPP is, in my mind, a natural evolution in my career. As I’ve gotten older, and started a family, my desire to simplify has become greater. I spent the majority of my life attempting to scale the highest peaks within the hospitality field,” says chef Luce. [This concept] reminds me of the neighbourhood establishments all over my hometown in NY. At LTPP we strive to create a comfortable and approachable pub with an emphasis on quality and attention to detail.”
Chef Luce has flown under the radar for the past while, but his Calgary culinary credentials include helping to launch Corbeaux Bakery, helming the now-closed Tavernetta as well as creating the food program at Inner City Brewing.
Little Tavern Pizza Project is open for dine-in and takeout Mondays to Thursdays from 4 to 10 p.m., Fridays and Saturdays from 4 p.m. to midnight, and Sundays from 10:30 a.m. to 8 p.m.
