Cut Stone Wood-Fired Pizza — Restaurant in Kenosha

I waited to write this review due to me being told someone would contact me after this experience. It's been a week, no contact, so here it goes. We arrived, the four of us, 2 sons in college, and me and my hubby. We ordered at the register and I asked if we pay now or after our meal. She asked where we are sitting and I replied that our table was outside. I gave her my sons debit card because he wanted to treat us for our 29th anniversary. She ran the card and stated there wasnt enough $$ in the acct. There was just under $100. No problem, my son did a transfer right then, and the card was ran again for the meal. He looked up his acct at the table to make sure all was good because there were other customers ordering inbetween the first payment and the final payment. He noticed an overcharge of $89 on the account. I went to the kind lady and asked what this charge was for. She stated that the cc company "toast" collects a hold fee to insure there is enough money in the account to pay for the meal. THIS IS EXACTLY WHAT I WAS TOLD. I told her I have never heard this policy before. I actually went up prior to leaving and stated that we are done with our meal and the charge is still there. She went through the online acct with me to verify this and told me it should be refunded in 2 business days. She agreed it was a poor policy and again blamed the cc company they contract with. She offered to have someone reach out to me when I told her it was poor business practice to withhold $89 without prior knowledge to the customer, took down my information, assurring me a manager would contact me. As you can see, that never happened. I asked the customers at the outside tables if they had to abide by the same policy. They did not. I really wanted to support a new local business. I cannot recommend your establishment to my friends and patients when I feel like we were treated unfairly due to our race. If I am wrong, you have my information to contact me and explain why we were the only ones asked to pre-pay and then overpay for our meal to insure we had enough money in our account to dine there. Yes, the $89 charge was refunded 2 days later. We will...

I stopped in around 6:45 on a Friday evening, and the place was already packed inside. Luckily, there were still a few patio tables open, so we grabbed one outside. It was a little cool, but a quick jacket run to the car made it perfect.

Heads-up: you place your order at the hostess desk—even if you’re on the patio. They give you a little number and bring everything out when it’s ready.

The first thing that hits you walking up is the incredible pizza aroma. They make their pies on an old fire engine—such a cool touch. We ordered at 6:45 and our food came out around 7:35, so there was a bit of a wait, but it was worth it.

Each pizza is a personal 10-inch. I had the Engine 4 (pepperoni, Italian sausage, banana peppers, and a little chili heat)—phenomenal. I loved it and ate the whole thing. My husband got the Jandel (good, but I’m not a mushroom person), and my daughter devoured her cheese pizza.

I also had a Wisconsin Old Fashioned (sweet). It was fine, but tasted a little watered down to me.

Only downside: prices are on the higher side. But the flavor, unique setup, and overall vibe make it a place I’ll definitely...

Their specialty is ultra thin crust brick oven pizza. The top is crispy, but the bottom is a bit soft; one has to tear each bite away, rather than biting it off. It's OK.

We also had a caprese salad. They use whole grape tomatoes chunks of fresh mozzarella about the same size, with little diced strips of basil and a balsamic dressing. It is a bit dominated by the tomatoes, with not enough basil for my taste.

They have a decent wine selection, but the house red is no good. Sour & bitter, like a cheap Barefoot wine. Do splurge a bit to upgrade your wine.

My wife likes Moscato, and she likes theirs. It's the same good Italian one we buy for home. Service & ambience are excellent, they just need to work a bit more on refining the food,...