"Welcome to Vermont Flatbread Co." announces the menu, "where we make
traditional Northeastern Native American style bread, flavored with
maple and quickly baked in our wood burning clay oven. Create a unique
meal with a hint of the past."
The Vermont Flatbread Company has a clean-looking interior, with wooden tables and wall lighting shaped like maple leaves. The logo is a cow eating wheat, and sheaves of wheat decorate the tables. The wood oven has a digital thermometer on the outside. The oven temperature was 793 degrees the day we went.
We asked for dark beer. We were given several options, and chose Blue Ridge Steeple Stout that was on draft. "The draft handle is shaped like a steeple," Lou, our server offered. As we enjoyed our beer, we considered the menu. The beer menu is as follows:
MICROS / HANDCRAFTED
WINTER BEER SELECTIONS
MACROS / NA's /HARD CIDERS
We spoke with one of the owners who told us that the draft selections are continually changing.
When it was time to order dinner, I asked, "What's good that will make us want to come back again?" "Me, your server," was the answer. I must admit that Lou was charming. He recommended we start with an appetizer, and suggested the sweet peppers stuffed with chorizo sausage, bulgar wheat and asiago cheese baked in the wood oven. Tasty!
I ordered the chicken salad sandwich with cranberries and almonds grilled with jarlsburg cheese on focaccia bread that was served with pasta salad. My husband ordered flatbread with tomato sauce, pepperoni, mushrooms, mozzarella cheese, and Italian sausage. "Pizzeria pizza," said Lou, understandingly. "Lots of people start out that way, and move on to duck or salmon toppings."
It's hard to describe focaccia bread. It's not chewy like bread but slightly crispy like a thick pizza crust, and definitely worth your while to try it. We both enjoyed the dinners and are sure to go back to the Vermont Flatbread Company.
Atmosphere - so-so.
When you're in Pittsburgh, be sure to go to The Strip District.