Oakfire — Restaurant in Lake Geneva

My family and i have been visiting Lake Geneva for years now, Each time we're there, they just seem so packed so we were intrigued? Always end up going to Popeyes (not the Popeyes Chicken but they do serve chicken, only rotisserie). Anyhow, we finally had the chance to have a late lunch and see what the buzz is ill about? It isn't much at all. My wife and the in-law ordered the white pizza and I ordered the spicy somewhat spicy pizza. Forgot the name but it had salami in it. Kinda Tasty, but it was really soggy! The white pizza was bland. My daughters kids mickey mouse looking pizza was better than ours!

Granted it is Neapolitana style pizza but.. A true Neapolitana Pizza is capable of being folded. While having a soft, chewy dough and hiw it's cooked in a wood burning oven at about 750 to 800 degrees. It leaves parts of the pizza to be soggy if it isn't carefully rotated in the oven with almost Zero fire but only the inner heat of the domed oven. Any place can spend money on a high end oven or quality Italian products such as San Marzano tomatoes, but if the pizza itself is not done right, it's just a complete mess! Been to Italy several times and the Neapolitan Pizza my family and I had over there is no where near this one!

As a chef for over 25 years, I've made Chicago style to NY style and Sicilian style pizza and even Neapolitan Pizza back then. Anyways...

Our server was decent, but was not very attentive. All of our drinks were empty, my daughters were empty as well and had to give her some of what was left of my root beer. While she was 10ft away from is (behind us) having a conversation with a couple that we're about to leave. Passed us a couple of times, went to the side station and started to do silverware, looked at our table and saw her making faces. Not sure if it's towards us? Did not check on us at all, handed over our check then she asked if (we) wanted anything else? I asked for water so I could give my 4yr old some at least,

Needless to say, I don't recommend this place at all. It was an unpleasant experience having to be a busy eatery in Lake Geneva, not worth the money or having to dine at this place. Pizza needs work! And neapolitana pizza is not meant to be eaten...

This place is across Riviera beach, on a high-traffic street which makes it noisy. Inside, it is noisy too, loud music plus the conversations going around you. I love music and I don’t care if music is playing, but this was too loud. It is as if the restaurant’s plan is to make people get to eat and leave so they can sit the next customers. We were sat on the ground floor and near the entrance. The tables are somewhat close to each other. There was no air conditioning and it’s summer time. The doors were opened and there was a big opening in the wall that faces the street, but there was just a little breeze coming through which didn’t help very much as it was about 2 pm when we got there. The service was perfect, really diligent and caring! Our waitress came to check on us several times during our meal. Before the main dish, We ordered the meatballs starter to share. Meatballs were okay, but the tomato sauce was plain and somewhat watery. It feels like it had not been completely cooked. As a main dish, we ordered a smoked ham & arugula pizza, a meatball sandwich, and a kid’s hamburger. The pizza was good and had plenty of ham. It was also baked in a real pizza oven which really changes the flavor! The meatball sandwich wasn’t extraordinary. The hamburger was okay, too. It was a nice experience in general, but the food experience was not remarkable. When compared with other restaurant experiences we’ve had, this is an expensive place. We paid $70 (tip not included) for this fast-food type of meal. We paid $80 today (tip not included)at a different Italian restaurant where we had full meals (3 people too). Food here is okay but it is not impressive nor the restaurant is a place I would go back to. This seems to be a popular place because it is conveniently located, but if you want to have a nice, quiet meal, do some research first. For the same amount of money you can have a better experience somewhere else. But, if you need to eat and this is the only choice,...

Consistency lacking, and knowledge of wood-fired ovens nonexistent. Their first $40K+ kiln got pulled for not standing up to summer pie orders. Yet, nobody’s mentioned it’s all an aesthetic attempt and not a culinary effort. Bigger turnover shouldn’t continue to come with undercooked pizza, crusts, and the inability to know how to throw down or properly bake these Napoli disks: 1) Less moisture in dough prep (try super-thinned cracker-esque crusts as options), in summer with high turnover of guests, 2) more olive oil to stabilize and leavening or yeast for some rise in the pie’s center, 3) tiniest of the most flavorful paste-based sauce (not a crushed canned tomato base), 4) butter-garlic-clam/shrimp-white-sauces cook quicker than red, and a few cooled caper sprinkles and fresh basil leaves at the table, 5) for meats, dried herb red sauce and well-drained or low moisture pork-beef and motz (full fat cheese but again low-moisture), and guess what? Put most of the cheese ON THE CRUST’S RIM!!! Stops it burning or getting too chewy or bland, and keeps the center from getting soggy because of too much center cheese weight. Finally, get A cauliflower or almond and cassava crust maker. Or buy Walmart's frozen gluten-free dough and be amazed😀.

Thanks to owner’s response, but traditional napolpizza isn’t “defined” by soggy-fork-necessary-fixes, nor requires a napkin to blot wetnesses or excessive oils. It has bottom crusting and not just edges. Nor did anyone attempt to respond to better ingredient placement on the pie, letting alone leavening enhancements (as flour/water crusts) don’t rise to the occasion of good pies. Many Napoleon style pizzas have baked crust consistency throughout. Yours lacks, due to a purveyors false pride. Do...