By Kari Kempf
The warmer weather is drawing people outside, as restaurants everywhere are rediscovering their patios and outdoor seating. But some restaurants around the city have been busy outside year round, tending to rooftop and community gardens—a trend that ensures sustainable produce that benefits the community, supports local suppliers, and delivers fresh, mindful meals to diners.
Tucked in a side street in Davis Square is Flatbread, the embodiment of an establishment that has forged strong relationships with its community and sound partnerships with local farmers, producers, and organic food. My roommate and I ventured to Flatbread for a mid-afternoon lunch on a blissfully sunny Sunday for a taste of fresh, oven-fired flatbreads.
The restaurant shares a generous space with Sacco’s Bowl Haven, where diners can nosh on flatbread pizzas while trying their hand at candlestick bowling. The only remaining candlepin bowling alley opened by JP Sacco’s bowling family, the Somerville alley opened in 1939 and remains fully functional thanks to Flatbread’s commitment to keep the establishment open—giving Flatbread a respected place in the Somerville community and with the Sacco family.
Veggie– Garlic infused diced tomatoes, local Portobello mushrooms, smoked gouda, mozzarella, imported shredded Parmesan, and herbs finished with a homemade balsamic reduction; and
Carne– Organic Spanish onions cooked down all day in our cauldron sweetened with a little orange juice and maple syrup. We spread these on our flatbread with spinach, Gorgonzola cheese, all natural apple wood smoked bacon finished with mozzarella cheese Parmesan and mixed herbs.
Mouths watering, we placed our flatbread orders, opting for the veggie special and the ‘Somerville Community Flatbread’ with a long description: Wood-fired cauldron tomato sauce, organic caramelized onions, organic mushrooms, premium whole milk mozzarella and imported Parmesan cheese baked on organic bread dough with homemade organic garlic oil, sprinkled with Flatbread’s own blend of organic herbs. The salad selections on the menu sounded well-crafted and filling. You can also build your own, starting with Flatbread’s standard salad base of organic mesclun and organic sweet leaf lettuces tossed with organic celery and carrots, toasted sesame seeds, organic Maine sea kelp and homemade berry vinaigrette. Flatbread also boasts a tempting selection of fresh-squeezed cocktails and more than 20 local draft brews, all of which can be enjoyed at their long wooden bar lining the sidelines of the bowling lanes.
Our flatbreads arrived within ten minutes, and we dug in. The flavors of the veggie pizza were harmonious – the balsamic glaze kicked things up a notch and was fabulous paired with the thin, crispy crust—and the taste was, of course, brilliantly fresh! Both flatbread pizzas were LOADED with colorful veggies. Visible mushrooms, tomatoes, onions, spinach and herbs, delicately intermixed with different types of cheese. The flatbreads were light—nothing drowning in cheese here!—and there was little guilt factor in eating (almost) our entire flatbreads in one sitting.
Although we were too full to consider dessert, the options looked promising with names like Barbara’s Gingerbread, Matt’s Maine Root Beer Float, and Sarah’s Chocolate Chip Banana Bread. The prices were completely reasonable for artisan pizzas too-we each ordered a small, which run $8 to $10 each. I would absolutely recommend Flatbread to anyone looking for a unique and fun place (maybe try a game of candlepin bowling!) that commits to high quality ingredients and an all around great experience. Finally, there are Flatbread Company locations throughout New England, all of which focus on local, sustainable ingredients and excellent food. Check out Flatbread online here for a list of locations (and check out their sweet graphics) or visit the Somerville/Davis Square restaurant yourself!
The Flatbread Company
@ Sacco’s Bowl Haven
45 Day Street, Somerville, MA 02144
Hours: Mon – Sat: 10:00 am – 11:30 pm; Sun: 10:00 am – 10:30 pm
Kari Kempf is a first-year Friedman student in the Nutrition Communication program and working toward becoming an RD. She is looking forward to the summer for water skiing, beach time, and wearing sundresses every day.