Latest Reviews
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Love their food, but tonights service was disappointing. Went with a group of 9 and the food took almost half an hour to get to us. We then realized a…
Boombooms
Betulla Burning
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Its a nice change from your typical pizza place. A large group of is went from work. The service was ok, not great. The pizza was light and tasty. Not…
Terri
Betulla Burning
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Amazing experience from the building to the food. Its a really interesting place and the wide open kitchen is entertaining and inspiring.Watching them…
Herb
Betulla Burning
About
Betulla Burning is open for Casual Dining. Betulla Burning serves Italian and Pizza dishes. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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5 Reviews on “Betulla Burning”
Love their food, but tonights service was disappointing. Went with a group of 9 and the food took almost half an hour to get to us. We then realized an order was missed. By the time the missed order had come to the table, everyone else was done so had it packed up to go. When the bill came to us, they acted like there was nothing wrong. I asked about the missed order and the waitress said she would speak to the manager. She later came back and took half the pizza price off and there was no apology at all. This is what a $20 pizza looks like. Unlike other restaurants in town, tonight Betulla did not even seem to care about owning up to their faults or retaining long time customers. Our table was very disappointed!
Its a nice change from your typical pizza place. A large group of is went from work. The service was ok, not great. The pizza was light and tasty. Not a place I would go often, but I would go back.
Amazing experience from the building to the food. Its a really interesting place and the wide open kitchen is entertaining and inspiring.Watching them make noodles (with a kitchenaid mixer and attachment no less) and seeing a sous vide sitting right on the counter made me wonder why I had eaten grilled cheese for 7 straight days. It is amazing to watch a kitchen work. The food was amazing by any standard and original. The pizza was amazing and the short rib red sauce pasta was very enjoyable.The meatballs were not our favorite but nothing wrong with it. There was a nutella and fruit panzerotti for desert that was amazing. And I NEVER even get desert. It was busy but it could have been busier.Give it a try.It has the ability to become a long running solid PG resto like Chimos.
This was my third time to Betulla Burning and by far the best one yet!! Great service and the food was amazing!! Just the atmosphere alone makes it worth the trip down.
This is a preliminary attack against those who may complain about Betulla Burning. This is not a fast food 2-for-1 joint where you lather fourteen toppings onto your pie or have processed curds in the crust like cholesterol through your veins. This is a classic pizzeria, and if you leave crust on your plate or insist a meat-based dipping sauce be offered in a vacuum-sealed paper cup that does not expire so much as erode, please steer clear. Betulla is not for you. It is for me, my friends, and Im sure thousands more that will appreciate what it offers.Betulla Burning refers to the hardwood that burns in the traditional wood-fired brick oven that heats up to the temperature of Venus and can cook a pie in 90 seconds flat. Ive seen it happen numerous times from my vantage dead center in front of the bar, risking a head injury from the long pizza peel as its pulled from the gaping maw of the oven.I had been to Betulla Burning twice by this point. Ive loved many a local restaurant, having extoled the capabilities of a few as living up to the standards of the culinary hot spots of Calgary and Vancouver, but with Betulla Burning, the latest in line of new establishments, the naysayers can finally be silenced. And when I mean silenced, I mean like that episode of The Twilight Zone where that guy is marked by society and rendered outcast, with everyone around ignoring him. Like thatyoure given a forehead implant and the rest of civilization disregards you as a philistine until you learn better. This town deserved better, and the entrepreneurs that dropped anchor didnt wait for someone else to do it; they didnt pray for silent gods to intervenethey took matters in their own hands and built the culinary future of Prince George. They made The Copper Pig, Kask, Nancy Os, and now they made Betulla Burning. Ive often compared the exquisite platting of dishes to art, but here, its more a performance. Theres an audience, orchestration. The sous-chef Warren knows his craft, working his pizza peel like he was executing a play. I was hypnotized, watching a master play with his dough. Sorry, that didnt intend to come out dirty. I mean it referenced play-doh, but then it got all weird.A few people may disregard my bind flattering praise given that Id been a supporter of this business since before their opening. I followed head chef Brian Quarmby from closed Nechako Oyster Bar to here. Its like going to see a Nolan moviethe odds are good youre getting your moneys worth. But to my shock, this ended up being so much more. For one, this is probably the best-looking restaurant in town. Shielded in wood and tile, two floors of serving space, and that stunning oven against one wall that I named Klaus (it looks like a white German Pickelhaube). The menu for now is simple. Seven pizzas, with appetizers numbering ten and four desserts. Never have I looked at a menu and said, Im going to eventually eat everything here. By the end of two visits, Id already checked seven off my list. It wont take many more, not that completing it would change anything. Ive enjoyed the Salumi (charcuterie), buffalo mozzarella (with arugula and flatbread), tonno (smoked albacore tuna, peppernata, anchovy lime butter, pesto, and toasted almonds), and carrot & beet salad (with preserved lemon vinaigrette and goat cheese). As for pizzas, there was the classic margarita DOP (Denominazione di Origine Protetta), prosciutto, and Quattro formaggi. When ordered, a wad of dough is punched, pressed, and thrown. Ingredients are added, and the whole assembly is pulled carefully onto the peel. The chef expertly places the pie into the oven. It doesnt stop there, as the pie is shifted to different areas with different temperatures. Finally, the pizza is scooped back onto the peel and brought closer to the top where high temperatures finish the meal. After a minute of rest, the dish is served, magnificently imperfect, with lumps and uneven curves. It isnt cut like a piethis is not a thick crust. You can tear it with your hands like I dobarbaricor use a fork and knife. There are olive oils you can dab the crust into, but I honestly never required them. These are the best pizzas Ive ever had, and I once had a traditional Italian pizza a stones throw from the Basilica of Santa Croce in Florence, so I dont just have Dominos and Papa Johns to compare them to. These are pizzas you enjoy now, not ones you have cold the next day. They are light, delicious, and able to be downed in a single sitting (for me at least). Are they more expensive than the competition? Of course, with the average prize around $16. Im not saying Betulla Burning replaces all pizza places in town. It just has for meits has ruined all other pizzas. Forever onward will I look to Betulla Burning for my fix. Food: 5/5Service: 5/5Presentation: 5/5Value: 5/5Recommendation: 5/5