Fresh Wood Fired Pizza and Pasta

Restaurant
100 S Ridgeway Ave, Black Mountain, NC 28711 100 S Ridgeway Ave, Black Mountain Directions
+18286696999
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96% of 617 customers recommended

About this Business

  • Cuisine
    Pizza, Pasta, Italian
  • Price
    $15-$30
  • Cuisine
    Pizza, Pasta, Italian
  • Show More
  • Delivery
    No
  • Good For Kids
    Yes
  • Show Less

Tips

250
228 Tips
Verified
Report | 19 days ago
Great little pizza place in River Arts district of Asheville - fresh made pizza and great salads.
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Report | 19 days ago
The food was wonderful, the beer was even better, and the service superb. It's a good day for a white pizza!
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Report | 21 days ago
Best pizza in town!
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Report | 24 days ago
Best for picky and/or very decisive people because there is such an extensive, tempting menu that it is hard to hone in on a choice.
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Report | a month ago
The pizza is very good, but don't miss the cheese tray and olive tray as appetizers. The cheeses were wonderful and varied- coconut cream, coffee infused, blueberry infused, Italian, Asiago , etc. Great for lunch and dinner.
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Report | a month ago
Very friendly staff.
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Report | a month ago
Salads are huge and very fresh. Very friendly staff. We will go back.
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Report | a month ago
The pizza was very good!
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Report | a month ago
Very casual atmosphere. Delicious Food. Large portions. Well priced.
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Report | a month ago
Don't understand this question!
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From Our Editors

The last of 11 children, Mark Tomczak has a passion for prepping and serving quality cuisine that began in elementary school, when he helped his mother feed his siblings during countless baking and cooking sessions. Mark initially embarked on a career path rooted in ceramic artistry at his studio, Muddy Creek Pottery. After stints as assistant and head chef at several restaurants, however, he combined his adoration of food with his sculptural skills to shape the neapolitan pies, pastas, and abundant eats of Fresh Wood Fired Pizza and Pasta.

Swapping his kiln for a handcrafted wood-fired pizza oven imported from Italy, Mark and his team bake pizzas and daily-made bread at temperatures of up to 800 degrees, the exact temperature of steam blowing out of a cartoon man's ears. Each hunk of handmade dough arrives adorned in organic ingredients culled at least once weekly from local farms, cooperatives, granaries, creameries, and the restaurant's own garden. Mark supplements his extensive pizza portions with pastas, lunchtime sandwiches, desserts made fresh daily, and a plentitude of gluten-free dining options.

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