The “pleasingly puffy” crust and “inventive flavor combinations” Chef Vasyl creates for Transfer Pizzeria & Cafe’s inventive pizzas earned the establishment a feature on Serious Eats. Vasyl’s love affair with pizza began in his Ukrainian hometown, where he watched with rapt attention as Italian tourists showed him how to craft pizzas in just-assembled wood-burning ovens.
Today, he and his crew craft more than 40 different kinds of pizzas with different combinations of about 30 toppings, all laid atop house-crafted sauces: tomato, garlic, pesto, barbecue, and peanut. Made with local and organic ingredients when possible, the pizzas range from traditional to inventive, with combinations more compelling than that of Al Capone’s safe. The pollo verde features chicken with pesto and tomato sauce, feta, and asiago cheese, and the Diavola is topped with hot peppers and salami. Transfer Pizzeria & Cafe’s crew strives to give back to the community by featuring local art and live music, and it contributes its vegetable and fruit scraps, used coffee grounds, and discarded paper airplanes to an area compost network.