What to Order: Hampline Brewing Co. adds wood-fired pizzas
The Big Sur pizza at Hampline Brewing Company is topped with both brie and mozzarella cheeses, figs, pears and prosciutto. Fresh arugula and balsamic drizzle are added when the pizza is out of the oven. (Patrick Lantrip/The Daily Memphian)
Jennifer Chandler
A cookbook author and former restaurateur, Jennifer Chandler has been writing about food and dining for more than 25 years.
She is the author of four cookbooks: “The Southern Pantry Cookbook,” “Simply Salads,” “Simply Suppers,” and “Simply Grilling.” While she boasts a degree from Le Cordon Bleu, this Memphis native is about making real food accessible for real families.
Pizza and beer are a perfect combo, and Hampline Brewing Co. is betting Memphians think so too.
The craft brewery added a wood-fire pizza oven to the taproom in November.
“We’ve gone through a few incarnations of food including cheese boards and pastas provided by a third-party catering company, sandwiches that we executed ourselves and finally, rotating food trucks on busy nights. None of those things really provided the level of quality or excitement that we had envisioned for ourselves. Enter the fancy pizza oven,” said Martha Hample, who owns Hampline with Richard Rhodes.
The brewery’s state-of-the-art Forno Piombo oven is a handcrafted masterpiece from California that cooks pizzas to perfection in just 90 seconds. It sits in the front corner of the taproom so that guests can watch all the action.
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