Metro-East Pizzeria and Microbrewery Adding 3rd Location

Chefs Brandon Case and Patrick Thirion opened their first Peel Wood Fired Pizza at 921 South Arbor Vitae in Edwardsville in 2010.  Their chef-driven cuisine is focused on creating flavorful dishes using fresh, quality ingredients combined in unique ways and cooked in a Mugnaini-built wood-burning oven.  They use white and red oak to create an 800-degree hot wood fire.  This method gives their Neapolitan style pizza crust the unmistakable bubbling only wood-firing can create.  It also gives their wings a unique caramelized char.

In addition to classic pizza varieties (Margherita, Italian sausage, and pepperoni) Peel also offers some inspired variations, like the Creme de Brie with prosciutto, granny smith apples, and sage; the buttery Shrimp Scampi with sun-dried tomatoes, fresh mozzarella, and gremolata; and the Thai Red Curry with chicken, mozzarella, shredded carrot, cucumber, fresh cilantro, and roasted peanuts.  But pizza is only the beginning of the menu at Peel.  They also do beef tenderloin brochettes, involtini, mac and cheese, lasagna, soups, salads, sandwiches, and even paella—all benefiting from time spent in the wood fired oven.

There are two Peel locations in the Metro East.  The original Edwardsville Peel is currently #10 in our customer review-based Top 10 Pizza Restaurants in St. Louis (Aug. 5, 2017).  Their second location in O’Fallon (104 South Cherry Street) is also home to their microbrewery.  The third location will include a wood fired pizzeria and bar, but no brewery.  Beer making operations will remain at the O’Fallon location.  Case and Thirion say they do plan to serve their fresh beer at the Clayton restaurant, along with about 20 other craft beers.

The Peel owners’ proposal to Clayton city officials last August called for the new pizzeria to be open the same hours as their other two locations: Monday – Thursday from 11:00 a.m. to 10:00 p.m., Friday and Saturday 11:00 a.m. to midnight, and Sunday 11:00 a.m. to 8:00 p.m.  An opening date has not yet been set, but it is expected to be in early 2018.

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By Susan Smith-Harmon – published on STL.News by St. Louis Media, LLC

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