Pizza at the Spring House — to stay or to go
By the time Memorial Day hits, there’s no shortage of places to get pizza on Block Island (In February, meanwhile, year-rounders are oh-so-grateful to Club Soda and Poor People’s Pub for baking pies). And the grand Spring House Hotel may not be the first place that comes to mind when you’re thinking take out for lunch or dinner.
But the Spring House has a growing reputation as a great place to go for takeout pizza. And it’s a hidden gem of a stay-in pizza parlor, too, whether you sit in the bar-café area or outside to soak in the stupendous view (above).
What makes the pizza special here, say the DiBiases (that would be owner Frank and food and beverage director Frank Jr.) is the authentic Caputo flour they import from Italy. Its lower gluten content makes the crust thin and crispy. They use it in their flatbreads as well. Between the flatbreads and the pizzas you have a dozen or so seasonal topping selections from fig and prosciutto or brussels and bacon to classic cheese or pepperoni.
Later in the season many of those topping choices will come straight out of the DiBiase’s organic gardens (think arugula, spinach, peppers, zucchini, and tomatoes of course). Even now, the basil is picked fresh on the grounds. And you can’t get more authentic than this — those tomato and basil seeds came over from Italy, too.
From The Block Island Summer Times, June 2014