Pizza, Whiskey, Craft Beer

COALHOUSE_NF_1018_25_black.jpg
 

Who We are

Back in 2008, we set out to create a warm and inviting local favorite, a destination that would celebrate some of the best things in life - friends and family, craft beer, whiskey, great food and great music. We started small with one big coal-fired oven and only a few seats, then added more seats and a giant mural paying homage to the greats, and then we built the Whiskey Bar. We are grateful to you, the Stamford Community and beyond, our friends and neighbors, our families, for supporting us right from the start. To us, YOU are Coalhouse and this is YOUR spot! So let’s get together again as we begin our tenth year and enjoy more soulful Jazz & Blues, hand-painted portraits of the greats, cigar box guitars, hand-made découpage tables, and continue to explore an ever evolving and extensive menu of great food crafted with passion and love, made the old fashioned way.

hand made the old fashioned way

Everything we create at Coalhouse is a labor of love. We make it all by hand - our wing sauces, our bbq rubs, our pizza dough, our burger meat - all of it! And we prepare it all for you with love! We put the same devotion into our craft that the great musicians put into theirs. Think of our kitchen as YOUR own kitchen and let us know how you want something and we will make it right just for you!

THE whiskey bar

Hand-built with Sapele Mahogany imported from Africa, The Whiskey Bar at Coalhouse is a hidden gem, speakeasy style, with the largest selection of craft beer on tap in Connecticut, our 72 Perlick taps pour some of the finest craft beer available - always fresh, always cold. Our whiskey offerings feature over 250 varieties, and as a Whiskey Club Member you can enjoy any pour at half-price every Wednesday.

THE DOUGH

Ours is a Neapolitan style dough made with a high protein Italian “00” Caputo flour. It is a simple old-school recipe with only four ingredients - water, flour, yeast and salt. Once we mix these together, then the magic starts and the craft begins. We let our dough cold-rise for three days to slow down the fermentation process and let it age at its own pace. This is a key step in the process. It gives our pie crust a light, airy structure and a distinctively complex, slightly tangy taste. The crust has a thin layer of crispness with an interior that is moist and cloudlike, with stretchy chew and lots of flavor. Our light airy pies are not stiff - a fork and knife are the perfect utensils to use.

THE oven

Our Woodstone oven is a true marvel. It is capable of burning coal, gas, or wood, or all at the same time, and able to reach temperatures in excess of 1000 degrees with the ability to cook 20 large pies at once in 2 to 3 minutes. This intense heat locks in all the natural flavors of the pizza toppings and gives our pies a distinct char and flavor profile.

 
textured-paper-3.jpg