I met TJ Gibbs earlier this year, when I had to bow out of a Columbus Food Bloggers event due to that whole pneumonia thing. I reached out to him directly as well, to apologize for the late cancelation, and to ask if he would by any chance be willing to sit down with me to talk food another day.

THANK GOD he said yes. That story is coming, but first, let’s talk about the food at Paulie Gee’s. 

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Paulie Gee’s Pizza

When Jeff and I lived in Portland, we at one time had an apartment right across the street from Ken’s Artisan Pizza, which to me, is the epitome of wood fired pizza here the United States. Lemme tell you how amazing it always smelled outside. You think you’d mind the smell of garlic in the air on the way out the door in the morning, but I’m here to tell you, it was ALWAYS amazing.

Fair or not, Ken’s will always be what I measure wood fired pizza (here in the States) against.

I was stoked, but also slightly skeptical.

Dinner Date at Paulie Gee’s Pizza

One of my favorite things about moving to a new city is when Jeff and I decide we want to go out and turn it into a date, it’s easy to find places that we haven’t been before, took us a month or five, but we finally got there… about a month ago.

Ask me how fast life has been flying by, it’s CRAZY that we’re already into July.

So now that we’ve acknowledged that I’m FINALLY getting myself into a really good work flow with the blog side of my life (as opposed to the k.H.a lifestyle photography side. Click [HERE] to check that out.) We’ll get back to dinner, shall we?

HOLY. CRAP.

We have finally gotten smart about ordering together when we’re out. Most of the time we can even agree on what to order, and when that doesn’t happen, well, we have A LOT of left overs. It’s tough to decide what to order when you’re in a place that you can’t wait to try all of the things.

We even managed to agree on which appetizer to order.

Brisket Marmalade

Gonna have to go with HOLY CRAP.

The Brisket Marmalade is one of the best dishes I’ve ever had. TJ Gibbs has partnered with Jamie Anderson of  Anderson Farms for this one, and together they knock it out of the park. The brisket melts in your mouth and together with the snap of the crostini, HOLY. CRAP.

We ended up having to order more crostini’s, due to the fact that we ran out. I wanted to make that brisket last as long. as. possible.

The Joe Peppitoni

Pepperoni pizza is what I judge every single pizza on. That way, I’m comparing apples to apples, as much as I can. I have this theory on different classifications of pizzas, but we’ll come back to that at a later date.

This pizza, the Joe Peppitoni, it was perfect.

Everything that wood fired pizza is supposed to be. The crust has the perfect crisp edges that the wood fire brings to it, the spice of the pepperoni, perfection.

Even Jeff, who’s quite picky about the sauce to cheese to topping ratio found no fault.

Next time we go though, we’ll make sure that it’s not on a Sunday, because on Sunday’s, cocktails are not allowed to be poured, due the type of liquor license they have. Beer, cider, and wine are all still poured, and that day was my first introduction to Bubbles.

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