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The proof is in the pizza as Timber Pizza Co. brings its Michelin status to Raleigh.
Raleigh’s aspiring Michelin gravitas is rising—literally. DC-based Timber Pizza Co. is opening its first NC location in the former Ladyfingers space at High Park Village Oct. 15, and bringing with it major clout. Read: a five-year Michelin Bib Gourmand Award—not to mention a nod as Bon Appetit’s Pizzeria of the Year a mere year after its initial brick-and-mortar splashed on the scene. So, clearly, you’re gonna wanna slice of this.
Founded by two friends with a passion for pizza looking to escape burnout from the corporate desk jockey grind, Timber originally operated out of a parked ’67 Chevy truck from which the duo cranked out pies in a used wood-fired pizza oven at farmers markets, wineries, breweries and the like. Their signature crust, created from New York- and Neapolitan-style dough recipes they found online, is still used today—now at the hands of executive chef Dani Moreira, who joined the operations in 2015 to add a little pizzazz to the pies post-grad from The Culinary Institute of America in New York.
Fast-forward to now, and Timber is making its first expansion outside the DMV right here in Raleigh. CEO Luke Watson promises a welcoming neighborhood pie shop that at once fits right in with the surrounding community while boosting our city’s thriving food and bev offerings to boot.
“We just felt Raleigh checked all our boxes. We spent a lot of time [here] and realized it had the right feel for us, and we think we’ll be meaningful contributors to an already great community,” he emphasizes, adding the city is an attractive choice for Timber for its growth, warm vibe, and prolific population of college students and families. “[Raleigh] has an awesome food scene, so we’re just happy to be a part of it.”
To wit, Raleighites are already spoiled with great pizza joints (looking at you, Oakwood Pizza Box, Trophy, Lilly’s Pizza, and the like), and the Timber team acknowledges that, with Watson adding: “It’s America’s favorite food. There’s a lot of people eating pizza, so I think there’s room to share the space a little bit.”
Now, that space will include Timber’s Michelin-lauded hype, bringing a “Neapolitan-ish”-style ’za to the local lineup with a unique mixture of high-quality toppings and flavor profiles not usually seen at your average dough destination. Think chorizo, soppressata, Peruvian sweet peppers and spicy honey on The Bentley—its most famous pie, according to Watson—and The Green Monster, topped with pesto, fresh mozzarella, feta, zucchini and kale.
Those are just two of the 10 popular pizzas Timber’s Raleigh locale will feature—a few of which are seasonal and boast of-the-moment produce—churned out of that wood-fired oven, now the highlight of the restaurant. Additional pickings include empanadas and fresh salads—plus a full bar with both local brews and DC favorites.
Naturally, with pizza comes a signature friendly come-as-you-are vibe that Watson hopes will attract all walks of life—whether with the fam, kiddos, group of friends or a date. “We pride ourselves on appealing to everyone,” he maintains. “You can show up in sweatpants or a tux and either way you’ll feel really comfortable.”
Because, ultimately, Timber’s MO goes deeper than just serving up great slices. “People’s faces light up when they talk Timber—and that’s just the experience we’re trying to give,” says Watson. “We’re not just focused on serving great pizza, we’re focused on amazing experiences.” timberpizza.com
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