When Patrick Mangold White (co-owner of Gaia Bistro) took over the former Nosh space on South Pearl Street, he knew just what the neighborhood needed: pizza. Amalfi coast-inspired, wood-fired pizza to be exact, with combos like sopressata, egg, and potato; pesto, goat cheese, and oven-roasted chicken; or arugula, eggs, extra-virgin olive oil, and Parmesan. The essence: simple, and fresh.

Kaos Pizzeria, as the eatery is called, is awaiting permits but is otherwise ready to go: Employees are hired, recipes are worked out, pizza boxes are ordered, T-shirts are ready to wear.

The tiny, 360-foot spot will house the wood-fired oven (powered by cherry, peach, and apple wood from Ela Family Farms in Hotchkiss), a kitchen work space, a counter, and not much else. All 65 seats will be outside in the courtyard, and delivery will be made by bike or Vespa. And by summer 2010, the majority of Kaos’ produce will come from Arvada’s Toth Farms.

In addition to pizza, Kaos will serve garden-fresh salads, rustic pasta dishes, panini sandwiches, and dessert.

1439 S. Pearl St.

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.