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New & Noteable: Self-serve beer at Carbone's - White Coal fired pizza From Carbone

White Coal fired pizza From Carbone

By: PegCity GrubJuly 10, 2014 // Cocktails, Winnipeg in the News

Pizza heaven at Carbone. (Photo by Robin Summerfield)
Pizza heaven at Carbone. (Photos by Robin Summerfield)

Carbone Coal Fired Pizza
260 St. Mary Avenue
Neighbourhood: Downtown
204-691-2213
Website: carbonecoalfiredpizza.com
Facebook: facebook.com/pages/Carbone-Coal-Fired-Pizza-Downtown/
Twitter: twitter.com/Carbone_Pizza

It gives new meaning to the phrase 'self serve.'

Ale drinkers at Carbone's new downtown location can pour their own beer from tabletop spigots. The new beer dispenser is the first of its kind in Manitoba and is a key attraction at the coal-fired pizza place's second location. (The pizza is fantastic too.)

Here's how it works: Customers purchase a magnetized key fob loaded with two pints. Empty glass in hand, they saddle up to one of two tables with the pour-your-own taps, place the fob into it's 'key hole' and then pick a brew from the touch screen.

Then they pull their own pint. Customers can stop pouring themselves and the fob will keep track of how much beer has been served. When the beer credits are gone, customers can purchase more from the bartender.

A handful of different beers including Bud Light, Heineken, Shock Top (Belgium white) and Keiths are on tap.

For beer (and even non-beer) lovers, the taps are a fun novelty. Insider's tip: If you don't know how to pour beer from a tap, get a quick tutorial from the bartender or you may just be drinking a pint of foam.

Beyond beer, Carbone serves great pizza pies. On a recent visit, we tucked into a New White and the Isabella.

The New White—ricotta, parmigiano, cracked black pepper, cherry tomatoes, spinach pesto and roasted garlic oil—was ridiculously luscious, creamy and rich. It's a mega fat bomb but seriously worth the indulgence.

Isabella—roasted red onions, artichokes, arugula and goat cheese—was fresh, much lighter and healthier, and delivered more traditional pizza notes.

Like Carbone's original Taylor Avenue location, pizza chefs hand toss the dough in the open kitchen so customers get a great view of their meal being made. The pizza oven is also front and centre. The pies take about three minutes or less to cook and come out of the oven bubbling hot.

It's fun to watch the fellas toss, bake and then finish the pies with arugula, more cheese, pepper—whatever the recipe calls for.

The new location is modern and bright. The lounge, including the self-serve beer taps and loads of flat screen televisions tuned into sports, is divided from the main dining room by the pizza making station. Meanwhile, a specially made sidewalk patio with comfy furniture faces St. Mary Avenue.

Carbone's New White pizza loaded with ricotta, parmigiano, cracked black pepper, cherry tomatoes, spinach, pesto and roasted garlic oil.
Carbone's New White pizza loaded with ricotta, parmigiano, cracked black pepper, cherry tomatoes, spinach, pesto and roasted garlic oil.

Pour your own beer at Carbone's. Customers buy credit from the bartender and pull their own draught at special tables. (Photo by Robin Summerfield)
Pour your own beer at Carbone's. Customers buy credit from the bartender and pull their own draught at special tables.

Pour your own beer at Carbone's. Customers buy credit from the bartender and pull their own draught at special tables. (Photo by Robin Summerfield)
Pour your own beer at Carbone's. Customers buy credit from the bartender and pull their own draught at special tables. (Photo by Robin Summerfield)

Pizza dough toss at Carbone. (Photo by Robin Summerfield)
Pizza dough toss at Carbone.

Peg City Grub is your ultimate source for everything foodie in Winnipeg. From the hottest chefs to the best new restaurants to the most delicious events, we’ve got you covered. Follow us on Twitter @pegcitygrub and visit www.tourismwinnipeg.com for more on the city’s fabulous dining options.

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