Orem’s Pizzeria 712 raises dining to an art form
From left, the Margherita pizza, the Butternut Squash Pizza, the Braised Beef Short Rib With Polenta and the Butter Lettuce Salad from Pizzeria 712 in Orem.
Artwork by Brian Kershisnik graces a main wall in the dining room at Pizzeria 712. According to restaurant owner Joseph McRae, the individual cells in this display will be changed and updated one at a time every so often with new scenes.
The Margherita and Butternut Squash pizzas at Pizzeria 712 in Orem.
As an appetizer, the Braised Beef Short Rib With Polenta is an extremely delicious offering at Pizzeria 712.
The Butter Lettuce Salad at Pizzeria 712.
An employee cuts into a new bread pudding dessert at Pizzeria 712.
Artwork by Brian Kershisnik is seen on the walls at Pizzeria 712.
Margherita and Butternut Squash pizzas at Pizzeria 712.
The Margherita Pizza at Pizzeria 712 in Orem.
Artwork by Brian Kershisnik is featured throughout the restaurant at Pizzeria 712 in Orem.
A Margherita Pizza is made on Nov. 17 at Pizzeria 712 in Orem.
The Butternut Squash Pizza.
The Margherita Pizza at Pizzeria 712 in Orem. Visit heraldextra.com/ticket to read a review of the restaurant.
An employee cuts into a new bread pudding dessert at Pizzeria 712.
The Margherita Pizza at Pizzeria 712 in Orem. Visit heraldextra.com/ticket to read about our restaurants of the year.
Depending on your age, you may or may not remember the old commercial where two preoccupied pedestrians were walking around a busy street corner in opposite directions only to bump into each other and serendipitously create the magical combination that became the Reese’s Peanut Butter Cup.
That example came to mind — perhaps showing my own age — when thinking of a way to best describe a couple recent visits to Pizzeria 712 in Orem. The upscale-in-a-non-pretentious-way restaurant opened eight years ago, but recently underwent some exciting renovations — which not only nearly tripled its seating capacity, but also turned it into an art gallery of sorts.
Now, in addition to ambitious and upscale recipes, the restaurant also offers an exclusive look at a variety of paintings by well-known local artist Brian Kershisnik, whose work is featured prominently throughout the establishment.
“You can go anywhere and get fed,” said Joseph McRae, owner of Pizzeria 712. “I wanted a place that was more than just a place to fill up. I wanted (to offer) a full experience.”
In essence, McRae has created an art gallery that serves food — very enticing food at that, as our two recent visits bore out.
The main art centerpiece, in fact, contains four large cells featuring a group of people eating around a dining room table. The cool aspect, McRae said, is that the individual cells all will be changed out with new Kershisnik creations randomly — creating an ever-evolving art experience. A cool concept indeed.
The expansion raised the restaurant’s seating capacity from 50 to 130 — without really hampering its cozy intimacy. Now, in addition to the original quite small dining area, there is a main room and a side room, which would be perfect for group gatherings. There’s a combination of wooden benches and booths for seating. We also really loved the lighting — accomplished by a bevy of individual hanging light bulbs.
A main emphasis of Pizzeria 712 is to partner with local farmers for ingredients — and as such diners can expect seasonal changes in the menu. One also gets the idea from talking with McRae that he would love nothing more than spending each and every day experimenting with new and ever-more creative recipes.
We found much to love in our samplings at the restaurant, which is located in the Midtown 360 complex. Indeed, one could make a great meal just from ordering off the appetizer — appearing under the title of “A Little Something” — portion of the menu. The Mac & Cheese, for example, might have been the single-most popular item among our group, which included our two young boys. In addition to the titular ingredients (using bowtie pasta), it was enhanced with cremini mushrooms, crispy speck and panko bread crumbs. The crust was browned to a slight crispy perfection. Utterly delicious.
On the suggestion of staff, we also ordered the Braised Shortrib, which arrived on top of a piece of polenta and augmented with jus and horseradish creme. I am not personally a fan of most horseradish — but this version was sweet, not spicy, and made for a succulent combination.
The Charcuterie Plate offers a delectable and stylish selection of four cured meats and two cheeses. It was accompanied by a dab of hot mustard and several pieces of bruschetta. When all these items were combined — no easy feat, mind you — it was a taste of pure heaven.
Of course, while it may technically be possible, how can one visit a specialty pizzeria without actually indulging in said signature offering? There were 11 set styles of pizza on the menu — which can also be enhanced by an additional 12 ingredients at an extra price.
We sampled three different pizzas: the Sausage, the Speck and the Three Little Pigs. The clear favorite for our group turned out to be the Speck, which features soppressata, garlic, tomato sauce and mozzarella. The Three Little Pigs has biscotto ham, in-house sausage, bacon, tomato sauce and mozzarella. And the Sausage is augmented with roasted onions and peppers, along with tomato sauce and mozzarella. Truth be told, you can’t go wrong with any of those choices, as all were excellent.
The pizza is in the neapolitan, thin-crust style — and is baked in a 712-degree (hence the restaurant’s name) wood-fired oven.
On my second visit, I ordered the Apple Crisp for dessert. This was a fantastic decision — especially because I was alone and could enjoy this fantastic offering all by myself. It took around 10 minutes for it to show up, but the wait was worth every second as it arrived piping hot from the oven with an ever-so-slightly melting scoop of vanilla ice cream on top. That combination provided an ever-welcome hot-cold dynamic of deliciousness. There are a few other desserts — such as Chocolate Pudding and Panna Cotta — but they will have to wait for another day.
One of the great things about Pizzeria 712 is the feeling that you could visit a handful of different occasions with a unique takeaway each time.
As McRae said, “I want it to be almost a new experience every time you come in.”
Mission accomplished.
PIZZERIA 712
Where: 320 S. State St., Orem
Hours: Open for lunch Monday to Friday from 11:30 a.m. to 2:30 p.m. Dinner hours are 5-10 p.m. Monday through Thursday, and 5-11 p.m. Friday and Saturday.
Prices: $4-$16
Info: (801) 623-6712, pizzeria712.com