All Souls Pizza, a wood-fired pizzeria and restaurant founded by chef Brendan Reusing and baker David Bauer in 2013, is located in the historic River Arts District of Asheville, NC. The restaurant is dedicated to enhancing the flavor of high quality ingredients and serving them in a warm, welcoming atmosphere. Pizzas feature Bauer's distinctive dough made from freshly milled organic grains and topped with exceptional ingredients. Reusing creates an ever-changing array of seasonal appetizers, salads, polenta and pasta dishes.
All Souls Pizza offers flexible spaces for a variety of events ranging from small family gatherings to business meetings. The field next to the restaurant accommodates large parties and may include an outdoor bar and in field service. For booking inquiries please contact Chad at email@example.com.
About David & Brendan
Chef Brendan Reusing utilizes the bounty of Asheville area farms in his role as hands-on chef at All Souls Pizza. His dedication to all things wood-fired inspires a mouth-watering variety of pizzas and appetizers, complemented by seasonal salads as well as in-house charcuterie. Kimchi, sauerkraut, and pickles, fermented by Reusing, also show up on the menu.
In 2002 Reusing and his sister Andrea opened the award-winning restaurant Lantern in Chapel Hill. In Reusing's six years at Lantern, the restaurant earned many accolades, including being named one of "America's Top 50 Restaurants" and "Best Farm-to-Table Restaurants" by Gourmet. Reusing further honed his cooking chops as sous chef to Scott Howell at Nana's in Durham and at Laurey's in Asheville, where he created a range of seasonal salads and unique dishes.
Master baker David Bauer owns and operates Farm and Sparrow, a nationally acclaimed, wood-fired artisanal bakery. In 2014 the New York Times wrote, "this latest American bread boom has created a constellation of baking stars, among them David Bauer." His breads and pastries are naturally leavened from fresh stone-ground flour which maximizes flavor, nutrition, and digestibility. Bauer crafts All Souls distinctively flavored pizza dough in the same manner. He also freshly mills the restaurant's polenta, bulgur, buckwheat and other grains used in a variety of dishes. His special dessert creations are one of the highlights of an All Souls meal.
Bauer became interested in bread making while studying craft at the North House Folk School in Grand Marais, MN. He studied brick oven construction with oven mason Alan Scott and spent eight years cooking, farming, and baking for restaurants including The Corner Table and Lucia's Restaurant. He moved to Asheville in 2006 and started Farm and Sparrow as a 10-month experiment. Farm and Sparrow Bakery and now All Souls Pizza have evolved into Asheville institutions.