Style Magazine - May 2022

Brussels Sprouts
Asian Pear Pizza
Meatballs
185 Placerville Road, Suite
150, Folsom, 916-694-0202,
flockpizza.com, @flockpizza
Achef-driven, coastalinspired
escape has
already made a splash
in the Folsom foodie
scene. The open-air feel
and Southern California
beach vibes of Flock Pizza have been
met with a huge welcome from the
Folsom community, and, at first bite,
it’s clear why.
On a Friday evening at 5 p.m.,
there was only a single table available.
The rest of the space was filled with
a lively, fresh atmosphere that was
well-suited to the unpretentious yet
elegant design of Flock.
With an impressive culinary
resume spanning some of the most
renowned restaurants in
the country—including
stints with James
Beard-recognized
personalities—Chef
Jordan Davis draws
from an inspired family
history to create an
ingredient-first mantra
that reverberates through
every bite from the
menu. Pulling from his
childhood experiences
of harvesting and
cooking fresh vegetables
and herbs with his
mother, Chef Davis has
based Flock’s menu around fresh
ingredients while never using a single
canned tomato.
Following our waitress’ advice,
we decided to split a pie and a few
appetizers. We started with the
Spanish octopus, a bold undertaking
with a Mediterranean twist. With
a tenderness you wouldn’t expect
from what is typically a very
chewy endeavor, the octopus was
accompanied by an olive relish
that carried an herbaceous kick of
oregano, parsley, and tarragon. Sitting
on a bed of lemon aioli, this appetizer
was some of the best octopus we’ve
ever had.
Next, the Southeast Asian-inspired
Brussels sprouts came perfectly
charred, marinated in chili, lime, fish
sauce, and sprinkled with peanuts. It
was a delightful departure from your
typical Brussels sprouts.
The meatballs then came in a
fresh, house-made tomato sauce with
a delicate balance of basil, fennel
seeds, and chili flakes. The whipped
ricotta added a much-appreciated
touch of creaminess and freshness.
“I want to feed people what I would
want to feed my kids,” says Chef
Davis, proud of his wholesome—and
delicious—offerings.
Finally, the Asian pear pizza
arrived on a three-day fermented
crust. It was light, tasty, and,
apparently, easier to digest than
typical pizza dough. The three-day
wait translated to a lightness of the
crust uplifted by fresh mozzarella,
arugula, prosciutto, and pear. If there
was one thing I would add, it would
be just a touch of olive oil to balance
out the generous serving of arugula.
Delicious dinner aside, the open
environment contributes to quite
a noisy atmosphere, but the open
seating, beach vibes, and communityinspired
space were some of the
things we liked most.
Overall, the ingredients-first ethos
has created a unique and varied
menu that’s forecasted to change
with the seasons. Flock also plans on
offering a lunch menu soon, and if it’s
anything like their dinner, it’s sure to
be #FlockingAmazing!
HOURS: 4-8 p.m. (Wednesday, Thursday, Sunday);
4-9 p.m. (Friday, Saturday)
TRY THIS: Meatballs, Brussels Sprouts, Potato
Pizza, Asian Pear Pizza, Burrata, Spanish Octopus,
Chili-Lime Prawns
DRINKS: Beer, wine, and cocktails
TAB: $$
HEADS-UP: Outdoor seating; vegetarian, vegan,
and gluten-free options
Tell us about
your experience
and what you liked
by messaging us on
Instagram
(@stylemags), Facebook
(@stylemediagroup), or
emailing
info@stylemg.
com.
MAY 2022 | stylemg.com 97