Garage Bar’s menu changes frequently with an emphasis on seasonal, local ingredients from regional farmers and producers.
Many menu items are meant to share, and all of the food is designed to pair with the eclectic selection of beers.
Pizza is at the heart of the offerings, but the menu also reflects Garage Bar’s Southern roots.
In addition to pizza the menu features local and regional country hams, freshly shucked oysters and a small selection of Southern inspired snacks and specialties.
With a nod to the building’s historic roots as a saloon, Garage Bar serves an eclectic list of draft and bottled craft brews, over 75 Kentucky Bourbon and Rye Whiskeys, as well as a small list of wines and seasonal cocktails.
Garage Bar’s pies are naturally leavened, hand kneaded and crafted in small batches.
Pizzas are hand stretched and cooked in a wood-fired Ferrara oven.
Quick cooking at high (850 degrees Fahrenheit) heat produces a thin, chewy crust that is lightly blistered and crisp on the outside.
Only the best ingredients are used: Antico Molino Caputo 00 Flour, San Marzano Tomatoes and Fior di Latte Mozzarella.
The oven was built by hand in Naples, Italy by Stefano Ferrara.
Ferrara’s grandfather started the business during the 1920s and Ferrara ovens are now considered one of the most reliable, authentic Neapolitan brick ovens in the world.
The oven is powered by kiln dried birch wood that has seven percent moisture.