With Cart-Driver's maximum capacity of just 29, dining in is an intimate experience, to say the least. But it's also quite cool, being in such a small place.
You can see food cooked in front of you, and whether you are dining on a date or solo, the atmosphere feels congenial, not stuffy, and the service genuine.
Cart-Driver is located inside a reclaimed shipping container in the hip RiNo neighborhood — Photo courtesy of Cart-Driver
Best of all is the food. From the team behind Boulder’s Basta, Cart-Driver offers premium, wood-fired pizzas (The crispy kale and sausage is our favorite.); freshly flown in oysters (also delicious); Prosecco on tap; seasonal market plates; Italian-style spritzes; local brews; and its famous campfire vanilla soft serve for dessert.
“Sharing is at the heart of the Cart-Driver experience; menu items are meant to be divided amongst friends, and our 640-square-foot shipping container space encourages sharing of not only food, but of tables and stories,” says Partner Andrew Birkholz. “We’re excited to be able to share more of our time with the community by expanding our hours and offerings.”
Pizza ingredients are always fresh, and pies are cooked in an open kitchen at Cart-Driver — Photo courtesy of Cart-Driver
Named for the English translation of Italy’s folkloric figure, the Carrettiera, who introduced the farm-to-table concept, Cart-Driver is rooted in the Old World, but it utilizes ingredients from the new.
A 200-year-old Campagna starter is used to create its pizza crusts, while all ingredients are thoughtfully sourced from local and domestic purveyors, whom the Cart-Driver team meets personally.
DiNapoli premium Italian-style tomatoes from California were selected utilizing a team of sommeliers and a blind taste test, and the grain used in Cart-Driver’s dough, from Utah’s Central Milling, is milled to order from a sustainable domestic crop. Local indoor and outdoor gardens, including nearby Grenata, supply many of the greens and herbs used in Cart-Driver’s cuisine.
Even the wood, white oak from Missouri, was chosen for its unique moisture content. At six percent hydration, it burns cleaner than fossil fuels.
As a result of the attention to quality ingredients, every dish on Cart-Driver’s menu is 100 percent GMO free.
“Using fresh, local ingredients is what the Carrettiera was all about,” says Chef and Partner Kelly Whitaker. “As such, Cart-Driver is a mix of this Italian concept with a domestic execution. All of our menu items, and even our namesake, are translated into English: the Bianco pizza is our White pizza, the Margherita pizza is our Daisy pizza and the famous Carrettiera is the Cart-Driver. We’re embracing this Italian tradition with an American simplicity, and look forward to sharing it with our community and friends.”