Crafers Pizza Bar
Suburban Australian pizza joints don’t get much better than Crafers Pizza Bar. This modern take on the genre is by chef-owner Myles Cook, who teamed up with Quentin Whittle, Ben McLeod and Paul Tripodi (aka the guys behind Herringbone) in 2021 to rejig an old Adelaide Hills pizzeria of the same name – with bigger flavours, interesting local wines, and service that makes you feel like you’re dining at a mate’s place.
Hand-stretched, “family-style” pizzas range from trad to contemporary. Essentials like ham and pineapple, meatlovers and margherita are all present – but you’ll also find double pepperoni spiked with chilli honey, a chicken-and-bacon number flecked with ranch sauce, and rotating weekly specials.
From the slow-fermented pizza dough to the sauces and pickles, just about everything here is made from scratch using local ingredients. Cook will also happily tailor toppings to your preference, as long as the goods are in the kitchen.
You can also round out your pizza party with a pork-and-veg ragu pasta, fancy garlic bread, salad or scoops of coconut sorbet. But the hot tip is the meatball sub: four saucy pork orbs braised in house sugo, then laid into a crusty roll and blanketed with mozzarella, pecorino and spices (chilli is optional – and recommended).
Wines are picked from McLaren Vale, Mount Barker, the Barossa and the like. There’s also a clutch of local and Italian beers. Don't expect anything overly funky or hop-driven here – just good drops to drink with pizza.
CPB wouldn’t look out of place in Italy, but you’ll find it on the main street of one of Adelaide’s prettiest suburbs. Exposed brick walls, a black-and-white chequered floor, red bentwood chairs, and monochrome photos of the motherland create a comfortable, casual dining room. Graphics by Billie Justice Thomson provide a modern reference point in an otherwise classic-looking space.
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