Order this... Perfectly cooked pizza at PPP

Fri, 08/25/2017 - 10:30am

Poor People’s Pub is a perfect place to park yourself, your friends, and your family, for a delicious lunch, dinner, or snacks — and interesting drinks.

Before tasting the perfectly cooked thin-crusted pizza topped with rucola — with a squeeze of lemon — ricotta, homemade mozzarella, prosciutto, and garlic butter (sounds great, and it was) — we met with both Executive Chef Ross Audino and Brenna, his wife (the owners of Poor People’s Pub), and with Avery Gray, the pizza sous chef extraordinare. Chef Audino explained that the pizza dough is made fresh daily and he described their stone pizza oven (from the 1950s) and its irreplaceable stones. He also gave us a lesson in the importance of baking the crust so that it has bruchato — dark crisp on the back of the crust. And, we can’t forget to mention the Revival dark draft beer brewed right in Providence. It was perfect with the pizza. 

The comprehensive menu of Poor People’s Pub has something for everyone: from a children’s menu to gluten free pizza crust to “build your own pizza” with over 30 available topping choices, and many of the ingredients in the menu items come from Block Island’s own Sprague Farm, and from Sunset Farm, a few miles from the ferry in Narragansett. And, speaking of ingredients, we learned that the wonderful smell of meat smoking in the outside smoker was pork for the 700 to 1,000 pounds of pulled pork used weekly in various dishes (including pizza!).

We ended our visit with a discussion about the support that Poor People’s Pub gives to the Block Island community, from hosting a “thank you” dinner for the New Shoreham Police Dept., and the Block Island Volunteer Fire and Rescue Squad, to a conservancy event to the weekly Tuesday service industry night.

Poor People’s Pub is open daily from the middle of April until Columbus Day. Hours are from 11:30 a.m. until 1 a.m. with food available until 10 p.m. Take out is also available. Check out events, live music and specials at (401) 466-8533 or www.pppbi.com. 

— Becky Ballard and Ruth Perfido