Oct 6, 2009

Fire-roasted pizza

by Claire Riss

Waterstone Pizza in downtown Lynchburg combines metropolitan vibe with underground appeal to bring customers a hip, laid-back atmosphere suitable for a night on the town.

Nestled in Bluffwalk Center, Waterstone Pizza is one of two restaurants in a building that houses the Craddock Terry Hotel.

Waterstone impresses visitors with its contemporary style mingled with historic architecture. Weathered bricks couple with granite slab walls to give the restaurant an old factory feel, while modern avant-garde lighting contemporizes the building’s atmosphere.

The restaurant specializes in fresh, oven-baked pizza, but boasts a range of appetizers, entrees, salads and desserts.

The gourmet menu features red and white pizzas including “Little Italy,” “Florentine,” “BBQ Chicken” and “Spicy Thai”.

“All sauces, breads and pizza dough are made fresh in-house,” according to the Waterstone menu. Customers can watch their pizza bake in an open brick oven and enjoy the aroma while they wait.

There is no extra charge for customers to split a meal. Customers can indulge in fresh tomato bruschetta, fried calamari and crab dip appetizers or share a portion of hummus, pita points and vegetables with friends.

“The quality of the food is really good. It’s well-priced. You can get a half salad and share a pizza with a friend,” junior Rachel Bridges said.

As far as dessert goes, the “Warm Brownie Short Stack” is a dish of brownies served with vanilla ice cream and chocolate syrup and topped with whipped cream and cherries. The large portion can easily feed two or more hungry students. Cheesecake and tiramisu are also listed on the dessert menu.

Waterstone Pizza is a hot spot for young adults and students, but it also tailors to families by offering a kids menu and smaller portions. Waterstone is open Monday through Thursday from 10 a.m. to 11 p.m., Friday and Saturday from 11 a.m. to 11 p.m. and Sunday from noon to 10 p.m. It is located at 1309 Jefferson St. in downtown Lynchburg.

Contact Claire Riss at criss@liberty.edu.

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