The building at 1455 Monroe Street in the Leinkauf Historic District is no stranger to pizza, but the newly-opened Ash & Oak is putting its own twist on the much-loved neighborhood tradition.
Co-owners and husband and wife Jameela and Alex Tapia run the show. Ironically, the pair planned to open Ash & Oak out of town. “Then Jameela found the Tech Academy at the Innovation Portal,” says Alex. “Through that, we got the opportunity to lease this kitchen.” Alex has history at the building as La Pizzeria’s former pizza cook and kitchen manager, so he feels he’s come full circle.
The business name is multi-layered, playing on the wood-fired pizza process, which is the only technique the restaurant uses to cook their pies. “We have the same oven that’s been here for years,” Alex says. Another take is a Pokémon Go reference. “Ash and Oak are characters from Pokémon and we figured we might be able to get on the pokestop map with the name,” he laughs.
Bright furniture, plants and hand-drawn signs give Ash & Oak a welcoming, laidback atmosphere. Customers who place their orders at the counter can conveniently grab a drink at the next-door bar Monroe’s while they wait. With pizza in hand, customers opt for seating at the bar, tables or on the outdoor patio.
Ash & Oak’s menu offers made-from-scratch dough topped with both classic flavors and unexpected toppings you’d be hard-pressed to find anywhere else. Case in point: butter chicken pizza. It’s one of Ash & Oak’s bestselling flavors and a labor of love. “We roast the chicken, onions and curry in this one pot that we only use for butter chicken, and it takes hours to cook,” says Jameela. The menu also features non-pizza options such as meatballs, eggplant dip and garlic noodles. Ash & Oak runs their version of a pizza happy hour at the very beginning and very end of their operating time, serving basic flavors by the slice for patrons who aren’t hungry enough for a whole pie.
The restaurant sees a stream of regulars and newcomers, including supporters from their Innovation Portal days. “A lot of our clientele are neighbors who have known this place throughout the years,” says Jameela. “Everyone has a story.” Alex and Jameela’s story is woven into the restaurant, too, from flavors they love to the influence of past mentors. “One of my earliest culinary mentors was Michael Ivy,” says Alex. “He owned a small place in Mobile called Michael’s Downtown Cafe. The way he was and how he treated his staff and the neighbors … I want to do the same.” By reviving neighborhood pizza, he’s off to a great start.
On the Menu
SPICY PEPPERONI PIZZA
Pickled jalapeno and peanut chili crisp oil lends heat to this pepperoni and Parmesan-covered pie. A touch of honey cuts the spice and gives the experience a sweet finish.
MUSHROOM BLANCO PIZZA
Three cheeses and seasonal mushrooms make this pizza a winner. A garlic oil base is covered with Swiss, mozzarella and Parmesan along with sauteed mushrooms on a crispy wood-fired crust.
GREEN SUPREME PIZZA
A veggie-lover’s dream, this pizza starts with a pesto base and is topped with artichoke, broccoli, bell pepper, onion, garlic, feta and arugula. Who needs a salad?
BUTTER CHICKEN PIZZA
Warm and inviting, Indian-style butter chicken is sprinkled with cilantro, basil, feta and mozzarella and baked in a 900-degree oven for six slices of smoky pizza perfection.
Ash & Oak Wood Fired Pizza • 1455 Monroe St., Mobile • Instagram / Facebook • 219-0439
Tue – Fri 4 – 10 p.m. Sat – Sun 11 a.m. – 3 p.m., 4 – 10 p.m.
