Pizza Barn in Accord: Foodie Review of Ulster County’s Natural Organic Pizza

Natural, organic pizza at Pizza Barn in Accord proves fast food can be good for you

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The rustic-looking barn was actually built in 2004 to house a short-lived BBQ place. The Kefers added pizza equipment in the kitchen, a granite countertop and new tables, but the slate floor and wall of windows overlooking the Rondout Creek remain. View of the creek — that’s lovely, you may be saying. But what about the pizzas? Well, there are 20 white, sauce-less choices ranging from tomato-basil to the best-selling BBQ chicken with bacon. My friend Anitra, whose life is devoted about equally to being a Buddhist, a health nut and a hedonist (and is living proof that it can be done) is crazy about the Gorgonzola, which demonstrates a kind of deliciously healthy hedonism of its own, sprinkled as it is with bits of tomato, green pepper, dried cranberries and caramelized walnuts. Tanya says the Roasted Goat is the most popular white slice — it’s a yummy mélange of roasted red peppers, mushrooms and artichoke hearts topped with crumbled goat cheese. Eighteen red-sauce slices come with various vegetable toppings as well as hearty add-ons like ground beef, chicken, and pepperoni. Organic pepperoni? “Not organic, but all natural,” says Tanya. “It’s made with grass-fed beef, with no hormones, antibiotics or nitrates.”

They also offer calzones and a variety of salads with gluten-free dressings. If you get carried away and eat too much, you can work it off at Tanya’s studio next to the barn, where she teaches functional exercise (and practices acupuncture, too).

The first Wednesday of every month from 5 to 7 p.m. is kid’s night at Pizza Barn. Starting May 11th, the other Wednesdays will be for car shows, when vintage- and muscle car owners can nosh on healthy pizza and show off their rides.

» Visit Pizza Barn
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Where to fill your plate and satisfy your palate

About This Blog

Lynn Hazlewood is the former editor of Hudson Valley Magazine and a frequent restaurant reviewer. A shameless booster of local eateries and food producers, she cooks from scratch, makes a terrific risotto, and hopes to live long enough to sample every good restaurant in the Valley.

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