399 SE Mizner Blvd.
Boca Raton, Florida 33432
561-826-2625
www.coalminepizza.com

L - R: Coal Mine Pizza's Owners Gary and Videl Rack, with General Manager Steve Lieber

Food: Service:

Reviewed by: Tom House

Upon arriving at Coal Mine Pizza, I was greeted at the front door by owners Gary and Videl Rack, along with Michelle Soudry, Director of Public Relations for The Gab Group.  I was informed by Michelle we would be dining with the owners tonight at a special table reserved for family, friends and VIPs! General Manager Steve Lieber is a friend of mine from previous years in the hospitality business, and I was thrilled to see him working here. Steve has a genuine love affair going with the restaurant biz, and it shows in everything he does. His boundless energy and sincerity was immediately apparent as he ushered us all to the large corner table for drinks and introductions.

 When I first heard about Coal Mine Pizza and all the great things they were doing here, I wanted to meet the key players and get a story out to my thousands of loyal South Florida readers. I never dreamed I would dine with the owners, and get the story first hand! I was instantly comfortable in this spacious booth known as The Owner’s Table, as our server Patrick appeared for a drink order. Owners Gary and Videl are so likeable, and I was immediately drawn to their personalities. This happy, young looking couple tells me that they are approaching their 32nd year of marriage!

Coal Mine Pizza's Owners Videl and Gary Rack

Coal Mine Pizza has been open for about two years now, and I regret that it took me this long to get here. The interesting story behind Gary and Videl Rack’s journey toward restaurant ownership began with Gary’s long time desire to be a restaurant owner. Gary started with a simple concept of having a family style, “fun pizza restaurant”, and today Coal Mine Pizza is wildly successful! There is so much more than just pizza on the menu here today…I wonder if in the beginning, Gary and Videl realized how a great restaurant can suddenly take on a life of its own! This one has! Gary was already a very successful businessman, who made plenty of money in the steel business…he didn’t need to do this! According to the full tables every day and night, and rave reviews in all the local publications, South Florida is obviously very pleased that he made his latest business dream a reality.

Gary explains how during construction, the coal burning pizza ovens were actually shipped here all the way from Australia, and were handmade to his specifications especially for Coal Mine Pizza. It took nearly five months to get them here from ordering to delivery, and then shipping to the USA by boat! Upon arrival in the USA, they were trucked to Boca Raton by a semi trailer and installed with a custom portable lift. Gary says, “After the oven’s installation, there is an elaborate heating process that must be followed over a period of four to five days where the temperatures of the oven are raised systematically to seal in the concrete of the ovens.”  This is exactly the type of detail / centerpiece that a successful business can be built around, and it has paid off handsomely already. You are looking at an extremely marketable idea that would duplicate itself beautifully…Coal Mine Pizza(s) would be well received anywhere and everywhere!

Chef / Pizzaiolo Walter Engel and Owner Videl Rack

Gary and Videl’s philosophy of the way they run their business was music to my ears, as Gary explains, “We treat our employees as family.” He continues, “We never arrive without greeting each and every employee personally from the kitchen to the front of the house.”  Videl explains in her charming German accent, “It is great when one of our long-time employees ‘graduates’ to a better position within our restaurant. We are now responsible for so many people making a good living because of our efforts…it is a wonderful feeling.” Gary, Videl and Steve all agree that promoting from within is the way to go…rewarding hard work and loyalty with better positions and benefits. This creates an unbreakable allegiance between employers and employees that so many of today’s restaurants lack. Just as we were getting our appetizers, Assistant Service Director Kelly Noonan stopped by to say hello. Steve pointed out how Kelly is a perfect example of how CMP likes to promote from within. Kelly started opening day as a hostess, then bartended for a while, and now she is in management! Gary says with obvious pride that Kelly was one of the very first people they hired two years ago.

NY Sliders with Parmesan Truffle French Fries

Let’s eat! We started with a fine Italian Pinot Grigio recommended by Steve, and the party was under way. Steve himself served us Balsamic Coal Mine Chicken Wings topped with jumbo grilled onions, and Patrick delivered CMP’s signature Just Made Buffalo Style Mozzarella. This Caprese salad’s cheese is made “In House” every morning, and just melts in your mouth. Of course I have tried tomatoes mozzarella at hundreds of restaurants, and I am pleased to tell you this is some of the best mozzarella I have ever tasted! The giant meaty chicken wings were sensational, and a welcome relief from the typical “Buffalo Style” chicken wings.

CMP's Fresh House Made Mozzarella

The food just kept coming, with the arrival of a splendid Giant Meatball like Mom Used to Make, served with a dollop of fluffy whipped herbed ricotta cheese. This meatball rivaled my own Italian Grandmother’s (Francesca) meatballs, and she is truly Italian. How about a Truffle Pizza Pie? This seasonal delicacy (market price) is one of the prideful dishes insisted upon by owners Gary and Videl, as they are frequent visitors of Alba Italy for vacations and business! One taste of this pie and a sip of red wine, and you are forever a customer of Coal Mine Pizza…I know I am hooked!

General Manager Steve Lieber shows what makes a pizza great

As a food critic, I am treated to many different style restaurants on a regular basis. The variety of foods and diversity of decor I am exposed to restaurant after restaurant might be overwhelming to some, but I find it to be an eye-opening experience each time. One of the biggest challenges for me personally is of course not to live up to my own namesake and become as big as a House! Well chill out everyone because at CMP, all dishes are prepared with olive oil or non-transfat oils. Chef / Pizzaiolo Walter Engel use the freshest and most healthy products available. As you now know, Coal Mine Pizza makes their mozzarella “in house” every day. They also make all soups, dressings and sauces daily, and have thoughtfully made them available/ for sale to their customers by the pint.

CMP's Truffle Pizza and some red wine...what a combo!

Scampi Pizza Pie is Excellent

Coal Mine Pizza has paid attention during the time they have been open, always taking the opportunity to improve based on the customer’s needs and comment cards. For example, great care has been taken to make each booth and table a more comfortable place to dine since they opened. After a while, Steve and the owners realized that each table wants to be able to see the fire burning in the amazing ovens from all vantage points in and outside the eatery. Tables that were not so popular earlier in CMP’s tenure here were also changed to booths, including outside! Now every table is appealing and popular, and according to General Manager Steve, there is often a wait to experience the food of this remarkable establishment.

Still think this is just another pizza joint? How about the Rack Coal Mine #1 Reserve Wine List? Are you in the mood for a fine red wine with your Truffle Pie or Penne ala Ketel One Vodka? We tried this pasta as well by the way…it was excellent. You can choose from at least 17 high end wine selections, including Stag’s Leap “Artemis” 2004 ($215), Sassicaia 2003 ($220), Dominus Cab 2002, or 2003 ($160), and Silver Oak Cab 2002 ($175) to name a few. These wines are all stored properly and handled with the greatest of care to insure freshness for CMP’s most discerning clientele. There are plenty of more reasonable selections, as well as numerous choices for wines by the glass.  At CMP, one table might be having a Truffle Pizza and a $200.00 bottle of wine, and the next table might be a family having an 11th birthday party for one of the kids! Where else can you find such diversity?

Speaking of diversity, how about the menu at Coal Mine Pizza? Of course there are many pizza pies like the Videl (Our Queen’s Pie), simply made from House made fresh mozzarella, sliced tomatoes and pesto. Check out The Original NY Chicken Caesar Salad Pie or the Melt in Your Mouth Meatball and Ricotta Pie…simply divine. Scampi Pie? Yes, made with shrimp, garlic, basil, spinach and tomatoes…unreal! How about main courses like Chicken Parmigiana over penne pasta or Beef or Vegetable Lasagna? Eight different salads and quite a few sandwiches are available as well. Sixteen different beers, a great wine list and full bar…I am definitely going to be hanging out here more often. We enjoyed some Limoncello and a very fluffy Tiramisu, as well as a rich cup of espresso to top off the perfect evening. Try the Mini Cannolis…they are really good too.

Coal Mine Pizza is creating a “culture of excellence” to insure consistency and quality, and to be prepared for the future success of this company. Steve and Gary have been analyzing every aspect of their pizzas, including over all flavor profile, temperature, the sauce and the crust …you name it! They have big plans, and after spending a couple hours with these energetic businessmen, I am sure they will surpass all their goals.  I could go on and on obviously, and I often do! GET TO COAL MINE PIZZA AS SOON AS POSSIBLE! You all need a new “favorite restaurant” too !