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Riverfront Times 2012 Best of
St. Louis (Thin Crust) Pizza Winner
Peel Wood Fired Named Editorials Choice for Best (Thin Crust) Pizza for 2012
Brandon Case and Patrick Thirion, Chef-Owners of Peel Wood Fired Pizza in Edwardsville, Illinois are thrilled to announce that Peel has been named Best (Thin Crust) pizza by The Riverfront Times. You don't have to look very hard to find the secret to Peel Wood Fired Pizza's success. Really, you don't have to look at all. It's right there in the center of the kitchen, visible throughout the restaurant: the oven, which reaches temperatures of about 800 degrees, fueled by hardwood logs. This intense heat gives Peel's pies a gorgeous, gently blistered crust, its flavor lightly imbued with smoke, and it reduces the slabs of fresh mozzarella on the margherita pizza to beautifully molten puddles. Read More...
Peel Wood Fired Pizza was the 2012 Special Editors choice in St. Louis Magazine
Peel was chosen by St. Louis Magazines Main Editor, George Mahe, for the $$ category in the 2012 Best Restaurant Issue.
"Everything that Peel does—wood fired pizza, salads, sandwiches, wings, a ton of craft beers—it does so well that it doesn’t matter that the place is 45 minutes away. Still not convinced? Get in the car, I’ll drive."
-- George Mahe
A special thanks to ALL of our customers for sharing meals at Peel with your family & friends. We truly appreciate your business!
Peel on KTRS
Listen to Shane Overton on the John Carney show talking about Peel and giving a Big Announcement! Learn a little bit more about why Peel is called Peel, how hot the oven is and how it works, and even how buffalo mac and cheese actually came about!
Click HERE to listen
Come Enjoy Our Chef's Fall Menu Creations!
This Week's Pizza Special
There is no Pizza Special this week. Check out our new menu!
This Week's Dessert Special
Apple Crisp Involtini
Caramelized apples, pecan streussel, served with caramel sauce.
October 20 - October 26
Beers of the Moment!
Founder’s Breakfast Stout
Grand Rapids, Michigan
The coffee lover’s consummate beer. Brewed with an abundance of flaked oats, bitter and imported chocolates, and Sumatra and Kona coffee, this stout has an intense fresh-roasted java nose topped with a frothy, cinnamon-colored head that goes forever.
Smuttynose Schmutzig Bavarian IPA
Hampton, New Hampshire
It’s hoppy like an IPA, but firmly grounded in Bavaria, thanks to its hefeweizen roots. If you can’t quite imagine what that’s like, you’ve just given yourself a great reason to come and try it for yourself. $7.00
New Belgium/Perennial Salted Belgian Chocolate
This collaboration with Perennial Artisan Ales pairs two favorites: chocolate and beer. Dessert is best poured. And the brewers at Perennial agree. So for our next Lips of Faith release we dreamt up a beer that would bring together chocolate sweetness, Belgian yeast, deeply roasted malts and just the right shake of salt to pour a creamy stout worthy of a cherry on top.
Sweetness upfront, balanced with a mild bitterness and a touch of salt to express sweetness.
$7.00 / 12oz. New Belgium Tulip
Perennial & Solemn Oath Brewery’s Collaboration-Stefon
Spicy rye malt, subtle notes of stone fruit, a hint of roast, slightly tart with a dry finish and conditioned with Brettanomyces anomalus. This beer has EVERYTHING.
$8.00 / 12oz. Tulip
Smuttynose Stawberry Short Weisse
Hampton, New Hampshire
Strawberry Short Weisse is a recreation of the first berliner-style wheat beer we brewed back in 2008. The beer ninjas at Smuttlabs use two different microbes, lactobacillus and brewer’s yeast, to create a low-alcohol, tart wheat beer. In the German tradition, these beers would be packaged and served as is, while drinkers in bars and restaurants would be given the option of a shot of flavored syrup to cut the tartness and add another dimension of flavor. In the US, traditional berliner weisse service is pretty scarce, so we’ve infuse our versions of the style with fruit in the brewery, streamlining the process for those of you playing along at home.
Dogfish Head Punkin
A full-bodied brown ale with smooth hints of pumpkin and brown sugar. We brew our Punkin Ale with pumpkin meat, brown sugar and spices. As the season cools, this is the perfect beer to warm up with.
Urban Chestnut Count Orlok- Black Pumpkin Wheat Ale
St. Louis, Missouri
Nosferatu (Bird of Death) aka Count Orlok was THE German Count Dracula. He was a blood-sucking vampire…but being German he must’ve enjoyed beer too, right? Urban Chestnut believes it is so and thus have created a Black Pumpkin Wheat Ale in his honor…a “bier noir” if you will.
St. Louis, Missouri
Our Tasmanian IPA is brewed with 100% Australian hops. The Tasmanian hop, Galaxy, is a strong, aromatic variety that is different from traditional strains of the Pacific Northwest. Our brewers developed a recipe that showcases the hop’s unique flavors of citrus and pineapple.
Tallgrass Zombie Monkey
Zombie Monkie is a dark, rich porter, carefully brewed for the post-apocalyptic world to come. Crafted with lots of roasty dark chocolate and specialty malts, then inoculated with enough hops to add a floral/citrus character in the finish. It's hardy, complex, and interesting, because you might be drinking it for a long time.
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