I felt the need to kick the following balls a bit further down the field:
1. Red L Pizza: The nondescript "Red L" logo on the side of the building at 9769 Clayton Rd. belies what's going on inside. John Rice and Lee Redel's new concept is more than just a simple grab-and-go pizza joint. Besides boasting what may be the the largest array of pizza toppings in town--40 to be exact--things like French meatloaf; large, spicy, marinated shrimp; organic, no-nitrate, all-beef hot dogs; and even smoked Spanish paprika from Penzey's (hey, they wanted to get to 40 toppings), the menu also includes roasted, all-natural chicken, a smattering of salads, and sliced servings of Miche de Viande (the aforementioned French meatloaf). Sodas are the all-natural pure cane sugar variety from Boylan's, plus "Mexicola" (Mexican Coke). Red L's should open before year's end.
2. Lola: Now occupies the former Crepes in the City space at 500 N. 14th St., and has scheduled a weekend brunch opening on December 26 - 27. Lola's menu will focus on French comfort food (including crepes) in small plate portions at small plate prices. The plan is to zero in on downtown's lunch, brunch and dinner business, plus provide entertainment after 9 PM.
3. Copia: Owner E.T. Tammas' best case scenario was to get the doors reopened by January 1. His spokesperson says that early Spring now seems more realistic.
4. Pi-CWE: With its softer lighting and a larger bar (read: a pizza parlor for adults), the only problem I foresee at the new location is it's so inviting guests may never want to leave. -- George Mahe
