Betulla Burning — Restaurant in Prince George

I had been to Betulla Burning twice by this point. I’ve 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 that—you’re 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 didn’t wait for someone else to do it; they didn’t pray for silent gods to intervene—they took matters in their own hands and built the culinary future of Prince George. They made The Copper Pig, Kask, Nancy O’s, and now they made Betulla Burning. I’ve often compared the exquisite platting of dishes to art, but here, it’s more a performance. There’s 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 didn’t 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 I’d been a supporter of this business since before their opening. I followed head chef Brian Quarmby from closed Nechako Oyster Bar to here. It’s like going to see a Nolan movie—the odds are good you’re getting your money’s 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, “I’m going to eventually eat everything here.” By the end of two visits, I’d already checked seven off my list. It won’t take many more, not that completing it would change anything. I’ve 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 doesn’t 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 isn’t cut like a pie—this is not a thick crust. You can tear it with your hands like I do—barbaric—or 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 I’ve ever had, and I once had a traditional Italian pizza a stone’s throw from the Basilica of Santa Croce in Florence, so I don’t just have Dominos and Papa John’s 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. I’m not saying Betulla Burning replaces all pizza places in town. It just has for me—it’s has ruined all other pizzas. Forever onward will I look to Betulla...

TLDR: door dash order, restaurant messed up bad, manager didn’t care, food we did receive was subpar.

I made an order through DoorDash, I ordered the spaghetti and meatballs and the burger with dirty fries. The restaurant called to tell us they were out of the dirty fries and I said the regular fries would be fine. They decided to just cancel the entire burger which I didn’t find out about until DoorDash notified me.

I called the restaurant to ask what happened and the manager answered the phone and she could not care less, and she all but told me as such. She said she didn’t know what happened and she wouldn’t be helping me because someone else already cancelled the burger on their end. I told her I paid for 2 items and I expect 2 items to show up. She said no because she’d already put through a refund for the burger so I said if the entire order isn’t there I don’t want it. She said I could send the whole order back but I would not be getting a refund. I kept the food because it would go in the trash if I didn’t.

Since I kept the food I can remark on that as well. The “wagyu” meatballs were over salted, the bucatini pasta was mildly over cooked, enough that I could feel it, the sauce was pretty good but there was barely enough. That being said it was only 24 dollars so I wasn’t expecting a world class meal, but even a child could have done better. The doughnuts were hit and miss. The size was all over the map and as a result the bigger ones were still doughy in the center, and the smaller ones were too crispy to taste nice, the sauce was the saving grace. The side of olives were great and a much larger portion then I expected for the price, I’m still snacking on them.

Overall my experience with the manager was horrendous and the hit and miss food left a bad taste in my mouth and I won’t be returning or recommending this to anyone who mentions...

I attended Betulla Burning on august 29, 2025 at 7 p.m. for dinner. I had come to PG for an IPSC shooting match hosted by the local range. I am from Vernon, about an 8 hour drive away. On entry by myself I was asked if I had a seating preference. I advised I would really like a seat where I could see the food prep area and I was immediately accommodated and not disappointed. I can see straight into the oven as well as the dough prep area. There is a tonne of old world charm going on with that pizza oven. I indurstand it is wood fired. The chef uses long handled spatulas and treats those pizzas with some love. I ordered a pint of deadfal retrogression west coast ipa. It is a nice craft style beer. Refreshing and a little more hoppy that your average canned beveridge. Again service was prompt and pleasant. I also ordered the prosciutto pizza. Really excellent service throughout my stay. Friendly and welcoming. A cut above for sure. For the owners of Betulla Burning I can't stress this enough, you have a superior team. Pizza was great! This business is not in competition with domino's. This business does not know that Domino's exists. It is a completely different product. It's not cheap. At 32$ for a pizza it is not going to hit many budget points. But... its not trying to be cheap, it is trying for a quality point and experience. They do very well on both points. I would absolutely go back. Outstanding place for a social...