Pizza Bones RVA / FriendBar Menu

layer of ricotta, sliced marinated local peaches, finished with fresh basil & sea salt

spicy harissa red sauce with stewed Tomten squash, mozz, & feta

mozz, parm, oregano & garlic. cut “party style” into strips & served with sauce on the side. 10-12 inches diameter

mozz, ricotta, garlic, oregano. served with sauce on the side. LIMIT 3 additions only.

A cider from Beaujolais producer Domaine des Grottes. Indigenous apples and hops.

Le mie origini means "my origins." It's organic Cataratto from Sicily - skin contact then 9 months on lees in large chestnut casks

100% Sauvignon Blanc from a biodynamic producer in Pouilly Fumé in the Loire, FR. Whole cluster fermentation and aged on lees for 20 months. A ripe and expressive white, with more textured and rounder fruit notes

Organic skin contact blend of Scheurebe, Muller-Thurgau, Huxelrebe, Sylvaner from Rheinhessen, Germany

A blend of Silvaner, Müller-Thurgau, Riesling, Scheurebe, Bacchus, and Weissburgunder from a young German winemaker. Organic 0/0

100% Cattaratto Organic. Unfined. Unfiltered.

Albariño from California, from winemaker Raj Parr. Direct press, barrel-fermented, and neutral barrel-aged.

100% Abruzzo Pecorino is from a young winemaker in Abruzzo, Italy.

1/3 of each Sauvignon, Fié Gris, and Chardonnay from Loire, FR. 0/0

100% Sauvignon Blanc. Buisson Pouilleux is a 1.1-hectare vineyard of two parcels of Sauvignon, one planted in 1950 and the other in 1964. 0/0

100% Xarel-lo from Penedès, Spain. The grapes are left stems on skins for 15 days; this spends six months in an amphora before light filtration and bottling.

100% Chardonnay from bought fruit but made like estate wine. Hand harvested, farmed organically, and no fining or filtering.

Certified organic Sylvaner & Weissburgunder from Rheinhessen, Germany

100% Aligoté gown on the Puligny-Montrachet plains. Hand harvested and biodynamic. 0/0

100% Chardonnay from Saint-Aubin, France. Biodynamic/Organic.

100% Romorantin from the Loire, FR. Organic and hand-harvested.

100% Chardonnay from a notable Burgundy producer. Working biodynamically with no added sulfur or use of yeast, it is the purest form of wine.

Grecanico Dorato, and Carricante from legendary wine maker in Sicily, Italy. Hand harvested, organic, and unfined/unfiltered.

100% Malvasia from Puglia, Italy

Delaware, Niagara and Seibel 9110 from a variety of vinification styles: 12 hour skin contact, 24 hour skin contact, 6 day skin fermentation. All aged for approximately 10 months in stainless steel tanks and then blended in summer 2022. 0/0

Grüner Veltliner and Welschriesling from Burgunland, Austria No SO2 added, unfined, unfiltered, vegan, organic/ biodynamic practicing

60% Riesling, 25% Sauvignon Blanc, 12% Muller-Thurgau and 3% skin-fermented Muscat. Each grape variety is fermented separately in steel, with indigenous yeasts and light skin contact, then switched to 1900 old oak fuder. Bottled by hand right after malo, unfiltered, unfined, with a bit of lees and residual CO2. Zero added sulfur. Certified organic and vegan.

nspired by orange wines from northern Italy, Jean-Yves leaves the local jacquere grape in contact with the skins for a week, before bottling with no sulfur or filtration.

90% macabeo, 10% parellada, white wine aged on lees for 6 months in stainless steel vats from Catalonia, 11% ABV

100% Furmint coming from Hungary. Direct pressed, sent into a 600-liter big oak barrel for almost a year for a long and slow natural fermentation. Bottled by gravity, without any addition. No filter, no fining.

A blend of Gruner Veltliner and Weissburgunder, directly pressed from old vines on ancient family land, rested for 3 years in neutral barriques and blended in April just before bottling, total production is about 600 bottles

Biodynamic Terret Gris & Terret Blanc from Languedoc, France

100% Chasselas from a producer who solely works with Chasselas. Hand-harvested and Demeter certified.

Dry Riesling from Flonheim, Rheinhessen, Germany - organic farming with some biodynamic practices, unfined, unfiltered, no added SO2

A cuvée coming from a prolific winemaker in the Roussillon, FR. A blend of Macabeu, Muscat d’Alexandrie, and Muscat Petit Grain that sees two weeks of skin contact and ferments in concrete.

100% Mézes Fehér from Fruška Gora, Serbia. This is the third vintage of this particular bottle, fermented on the skins for seven days and aged in large Hungarian oak.

Macabeo from Terra Alta, Spain. 0/0

Dry Riesling is from a family-run estate in Alsace, FR. Organic/Biodynamic.

70% Gewurztraminer and 30% Riesling from a family-run estate in Alsace, FR. Organic/Biodynamic.

A blend of Riesling, Auxerrois, Pinot Blanc, Pinot Gris, Muscat, Gewurztraminer, Pinot Noir. Biodynamic and organic.

Gruner Veltliner, Welschriesling, and Neuburger from Bilovice, Czechia

97% Parellada with a touch of Muscat. From a woman-owned and operated vineyard. 0/0

From a female winemaker in Hungary. Using indigenous grapes such as Királyleányka (mostly), Rhine Riesling, Hárslevelü, and Furmint. Certified organic/ hand harvest. 0/0

100% Nugarus from average-aged vines are 85 -75 years old and made in Sardinia, IT. Organic

Skin contact Vermentino from Tuscany, Italy.

Weissburgunder & Scheurebe grape varietals from Burgenland, Austria. Certified organic and 0/0.

Sauvignon Blanc and a lil Chardonnay; CSWA certified, sustainably farmed and family-owned Springer Vineyard in the Big Valley District AVA of Lake County, outside of the town of Kelseyville. Making of: the grapes are pressed and fermented spontaneously by ambient yeast in stainless steel tanks over a two-week period, then rested on its own fermentation lees which were kept up in suspension by stirring the tank. Bottled without fining or filtration.

Organically grown Chardonnay from the Savoie, FR.

100% Garganega from Verona, IT.

Riesling from Ontario, CA. Unfined and unfiltered.

100% Merwah destemmed and macerated for three weeks. Skin-contact white wine with lush tropical fruit and dried tangerine notes with minerality. Laila is producer making wine in the Wadi Qannoubine region of Lebanon. Originally from the US, with Palestine heritage.

Grüner Veltliner and Welschriesling left on the skins for a few weeks and finished in a used oak barrel. From a Burgenland, Austria, biodynamic producer.

A rare 100% Welschriesling from a biodynamic producer. 20% was whole cluster fermentation to add more structure.

An apprentice of Pierre Overnoy now making wine in Savoie, FR. 100% Altesse, biodynamic, and organic. 0/0

Grüner Veltliner from Austria biodynamic farm maker. 0/0

Macerated Chardonnay, Welschriesling, & Riesling

Semillon, Sauvignon Blanc, and Sauvignon Gris are biodynamic producers making wine in the Loire, FR.

Sauvignon Blanc, Chardonnay, and Orbois are organically grown and hand harvested. Fermenting in stainless steel with malolactic fermentation.

Macabeo, Xarel.lo, Sumoll Blanc, Garnacha Blanca, Parellada, Malvasía de Sitges Organic. Unfined. Unfiltered.

100% Macabeo from the vineyards of Jordi Llorens - coming to us from Lleida, Catalunya, Spain - unfined, unfiltered, no added SO2 and only 10.5% ABV

A blend of Chardonnay/Neuburger, Grüner Veltliner, Roter Veltliner, and Muskateller from prolific Austrian winemakers.

3 weeks of skin contact for this Sauvignon Blanc aged in a concrete egg. Unfiltered, organic, biodynamic. From the Stajerska region of northeastern portion of Slovenia (near the borders with Austria and Hungary)

Riesling, aged on skins in amphora 200+ days. Organic. Unfiltered.

100% Sylvaner direct press

50% Riesling 30% Sylvaner 20% Auxerrois blend aged for 12 months in hundred-year-old oak tuns

100 % Gewurztraminer. 4 weeks maceration. Refreshing, floral, accompanied by stone fruit and citrus notes

60% Arinto and 40% Azal planted in the Vinho Verde region and fermented in an amphora vessel with ground chestnut ower. Zero sulfur added.

Malvasia, Marsanne, Ortrug from a biodynamic producer in Emilia Romagna, Italy.

Produced by a mother (Glòria Garriga) and her daughter (Berta). 70% Sumoll and 30% Macabeu. Spontaneous co-fermentation with two days skin maceration. The wine is aged in terracotta amphorae (lined with beeswax) and bottled without fining, filtration, or sulfur added.

Biodynamic (demeter certified) Blaufrankisch & Zweigelt from Burgunland, Austria

Chenin Blanc and Arneis are produced by a Master Somm in Adelaide Hills, Australia. Spending time on the skins and farming organically. 0/0

"Orange wolf" - Blend of Welschriesling, Gruner Veltliner, Gewurtztraminer, and Devin - open vat fermentation followed by 2 week maceration on the skins, organic, unfiltered, unfined, no added SO2, aged in neutral oak and acacia barrels and terracotta amphorae

A blend of Kövidinka/Szerémi Zöld/Bakator/Muscat à petit Grain/Riesling from Serbia. Most grapes are native to the region and fermented over three years.

This 100% Feteasca Alba skin contact is produced in Slovakia. Farmed biodynamically and organically but not certified. 0/0

Certified organic Welschriesling, Nigori means cloudy in Japanese. It's bottled with its lees from the village of Strekov, Slovakia - unfined, unfiltered, no added SO2

100% Cab Franc produced in Burgenland, Austria. Biodynamic and organic 0/0

Skin contact Carignan Blanc from a young wine producer from Catalonia, Spain. Sees 30 days total skin contact. The wine is then racked to 160 liter amphoras where it ages for 5 months. The wine is unfined, unfiltered and has zero addition of sulfur.

Coferment of Chardonnay, Gruner Veltliner, and Sauvignon Blanc from Burgenland, Austria. Organic

Viognier, Pinot Gris and Muscat from Oregon. All grapes spend 24 days on their skins and then spend six months aging separately.

Skin contact from the Master of Biodynamics in Austria. Seven varietals aged for two years in oak barrels and saw up to a month on the skins.

Skin contact Chenin Blanc from Catalunya, Spain - it's vegan and there's no added SO2.

100% Pinot Gris. Biodynamic. Unfined. Unfiltered. 00.

Steuben, Delaware, Niagara and Neo Muscat were vinified with various ways : 6-day, 7-day, and 14-day skin-maceration—15% whole bunch skin fermentation. Two-thirds aged in stainless steel vats, and one-third aged in anfora for approximately 10 months, then blended in summer 2022. 0/0 Imported from Japan.

A chillable, light red made from Abouriou, Zinfandel, Pinotage, and Pinot Noir - biodynamic farming, no added SO2, 120 year old vines

100% Sangiovese from Giglio island, Toscana off the Tuscan coast. From slightly dried grapes that macerate for 48 hours on the skins and fermentation with indigenous yeasts in 5-10 hl steel containers at cellar temperature, a few months in steel barrels.

A blend of Blauer Portugieser, Silvaner, and Pinot Noir. From a fifth-generation winemaker, Max Dexheimer.

A collaboration between Furlani and the importer company, Jenny and Francois Selections. Muller Thurgau left on the skins for 20-25 days. 0/0

89% Auxerrois, Pinot Blanc, Pinot Gris, 4 % Muscat, 7% Gewurztraminer. Alsace. Unfined. Unfiltered. 00.

skin fermented wine made from Sauvignon Blanc, Vidal, Chardonnay and Muscat—orange and aged on lees for 2 years before bottling. juicy with mandarins, lychee and rose petals on the nose

100% Chardonnay. Helem means Dream in Arabic, which reflects Abdullah Richi's dream to make his own wine. a 10-day skin contact aged in Amphora.

Skin-contact liter from Tenuta L'Armonia. A blend of unique grape varieties, including 60% Souvignier Gris, 20% Moscato, and 20% Johanniter.

Skin contact blend of Friulano, Sauvignon blanc, Riesling, Gruner Veltliner, Malvasia, Kerner, Trebbiano, and Moscato Bianco from Mendocino County, California

100% schiava, organic, unfined, unfiltered

100% Pinot Grigio. Veneto, Italy. 00/minimal. Biodynamic in practice.

80% Espadeiro and 20% Loureiro from Portugal. Aged in 100 y/o amphora. Organic/Biodynamic, Unfined/Unfiltered, Low added SO2

Garnacha Blanca & Garnacha Negra. Organic. Unfined. Unfiltered. 00.

A field blend of red and white grapes native to Penedes, Catalunya, Spain

Co-ferment: Macabeo, Xarel.lo, Sumoll Blanc, Garnacha Blanca, Parellada, Malvasia de Sitges. Catalunya. Certified Biodynamic.

95% Aki Queen, and 5% Queen Nina which undergoes a 3 week carbonic maceration. Aged in stainless steel, this fresh and lively dry rosé is fruit-forward with light structure

80% Sangiovese 20% Merwah. The wines are pressed, and stabulation happens in tank at 8c for 5 days, then fermentation for 20 days at 14c. A sparkly dry rose with notes of red fruits.

Nerello Mascalese, Nero d'Avola and Syrah coming from Sicily, Italy. Biodynamic, aged in chestnut, 0/0.

Merlot, Muller-Thurgau, Spatburgunder from Rheinhessen! 17 day carbonic co-maceration, vinified and aged in neutral oak, bottled unfiltered

Blend of organic grapes from two parcels in Banyuls-sur-mer, Rousillon

100% Grolleau from Saumur, organic practicing & glou glou!

Tempranillo, Carignan, and Syrah from Roussillon, France

Certified organic blend of Pinots - Pinot Noir, Pinot Gris, Pinot Blanc, Pinot Auxerrois, Pinot Beurrot with no SO2 added from Alsace, France

100% Blaufrankisch farmed biodynamically in Burgunland, Austria

Organic/ biodynamic Sumoll from Penedes, Catalunya, Spain

70% Syrah and 30% Muscat from Roussillon, France - certified organic and no SO2 added

100% Merlot from Cannara, Umbria, Italy - hand harvested in the last week of August, whole cluster, foot-trodden, 15 day maceration on the skins in stainless steel followed by aging in stainless steel. Bottled unfiltered with no added SO2. 1020 bottles produced

Merlot, Monarc, Moscato from producer Tenuta L'Armonia. Made organically and a liter bottle. This is something to be shared and easy breezy.

All indigenous Sicilian grape varietals. Organic and all planted together off Mt. Etna.

40% Garnatxa Negra, 30% Carinyena, and 30% Sumoll Negre in stainless steel and amphora. Biodynamic and organic.

Dry climate organic/ biodynamic Pinot Noir, 12 months in oak barrels, no added SO2 from Conca de Barbara, Spain

A blend of Syrah and Grenache, unfiltered, unfined, no added sulfur, no tilling from winemakers Jean-Francois Nicq and Bijan Mohamadi in Languedoc (Southern Rhone)

Biodynamic/ certified organic Shiraz (70%) and Grenache (30%) from Adelaide Hills, South Australia

35% Cabernet Sauvignon and 65% Merlot Unfined. Unfiltered. Organic. Biodynamic. 00

Biodynamic Merlot, unfined, unfiltered, no added SO2 from Brda, Slovenia

Biodynamic Zweigelt, St. Laurent, and Blaufrankisch from Burgunland, Austria. A direct import from our friend Ryan of Terroirizer

80% Zweigelt, 20% St. Laurent. Practicing organic & biodynamic. Unfined. Unfiltered. 00.

100% organic Cinsault from Languedoc, France

Pineau d’Aunis (One of the oldest indigenous varieties in the Loire) - Jenny & Francois 0/0

40% Tempranillo, 40% Merlot, plus some local varietals from Catalonia, Spain - 1/2 whole cluster, 1/2 destemmed

Organic Pais from the Maule Valley, Chile, partially whole cluster, partially destemmed, 8 day carbonic maceration

70% Marini 30% Merwah (native grapes to this land) Carbonic maceration for 10 days and pressed in stainless steel tanks. It is a light, bright red with notes of plum and rhubarb. Laila Maghathe is originally from the US with Palestinian roots and is currently making wine between Lebanon and Southern Australia.

Merlot from Adelaide Hills, Australia - only 396 cases made!

Certified organic & biodynamic Zweigelt from Styria (southern Austria)

A red and white field blend of Portugieser and Scheurebe

Organic Lemberger that undergoes 2 weeks of carbonic maceration, no added SO2

120 year old, co-fermented, field blend: Muscadelle, Abouriou, Zinfandel, Mondeuse Noire, Trousseau Gris, & Chasselas. Unfined. Unfiltered. ØØ

Carignan, Cinsault, Mourvedre, Grenache that undergoes carbonic maceration, no added SO2

100% petit verdot organically grown in Maryland. Unfined. Unfiltered. Low sulfur at bottling.

Co-ferment of Alibernet (cross between Cabernet Sauvignon & Alicante) and Dunaj (cross between Blauer Portuguiser and St. Laurent)

Vermentino Nero, Sangiovese, Canaiolo, Syrah, Barbarossa

Nerello Mascalese, Nerello Cappuccio, Alicante from Mt. Etna (Sicily) Italy - 80-110 year old vines!

100% Sumoll. Catalunya, Spain. Organic. 00.

70% Cabernet Franc, 20% Sumoll, and 10% Marselan grown organically from two plots in Penedès, Spain.

Gamay, Pinot Noir, Côt. Loire, France. Organic.

Nerello Mascalese, Nerello Cappuccio, Alicante, Grecanico, Minella, Catarratto from Mt Etna, Sicily. Organic/biodynamic and fermented in an ancient Etnean winemaking building called a Palmento (50% whole bunch pressed, 50% hand-destemmed).

100% Blaufränkisch. Slovenia

Blend of: Zweigeltrebe, Pinot Noir, Cabernet Sauvignon, St. Laurent, Merlot Biodynamic & organically farmed, hand harvested. Unfiltered. Low Sulfites. Vegan

50% Pinot Noir, 50% Pinot Gris. A lovely red wine from Alsace, with fresh aromas of crushed red berries and a light, finely spiced structure.

100% Gamay with notes of wild strawberries, raspberries, violets, fresh blueberries, licorice with a hint of sweet spices.

100% Mondeuse

50% Carignan 50% Grenache. Bright red with minerality and acidity, strawberry black cherry and pepper on the nose.

50 % Gamay, 40% Grenache, 10% Trousseau, & Savagnin. 20% of the grapes are direct press – 20% long maceration 7 month – 60% 4 weeks maceration. Bright and fruity cherry raspberry

100 % Cinsaut. It is destemmed into a concrete tank, then sealed and a native fermentation slowly goes on for up to two weeks. The skins are then pressed off and the fermentation continues for an additional week Red Velvet is a crushable light red young wine that was created to be enjoyed cold.

100% organic Zweigelt from Martin Arndorfer and Anna Steininger of Kamptal, Austria

100% Malvasia from Emilia-Romagna Fermentation continues in bottle for three months, creating a natural carbonation. Unfined. Unfiltered. 00.

Organic/ biodynamic Moscatel of Alexandria pet nat from Penedes, Spain

Naturally fermented rice wine made using traditional Korean brewing methodologies. Historically reserved for the noble class, Yakju is the precious clarified portion of brew that captures the essence of sool in its purest form. Bone dry with refined notes of melon, barley, and bright with naturally occurring lactic acid. 14% ABV

Certified organic Neuburger, Muller-Thurgau, and Muscat from Moravia, Czechia

80 year old vines of: Pineau d’Aunis, Chenin Blanc from the Loire, France. Méthode ancestrale. Organic. Unfined. Unfiltered. ØØ

Organic Cabernet Sauvignon, Raboso, Merlot blend from Ponte di Piave, Veneto, Italy, made in the frizzante col fondo style, un-disgorged, no added SO2, zero-zero

Lambrusco Grasparossa. Organic/Biodynamic, Unfined/Unfiltered

Pet Nat style from Spergola and Sauvignon Blanc. Emilia-Romagna, Italy Organic. Biodynamic. Unfined. Unfiltered.

Xarel-lo, Macabeo, Monastrell. Catalonia. 00. Organic.

100% organic Zweigelt from Martin Arndorfer and Anna Steininger of Kamptal, Austria

100% Pinot Noir from Christian Binner in Ammerschwir, Alsace, France. Beatrice is Christian's sister. These are 55+ year old vines, hand harvested whole cluster, bottled unfined, unfiltered, no added SO2

Scheurebe and Muscat clones - some 2 week some 4 week skin contact, destemmed & fermented in large barrels, aged for a year, bottled unfined, unfiltered, and without sulfur addition

Organic & biodynamic direct press Jacquere from Savoie, France

Reprinted on natural Alternative brand Tees.

Organic cotton. Can hold 3 wine bottles. Designed by Virginia Samsel.

Trusty Pulltap wine key. Typeface by Maddie Theranger.

Crudy City designed, Triple Stamp Screen Printed.

12 sourdough bagels, choose between everything or sesame - or both! PICK UP SATURDAY MORNING between 9am-11:30am