Andy Finlayson has brought his pizza revolution to Denman Street. “I named my restaurant Rebellious Tomato because I want people to rebel against blah pizza,” he says. “We want people to stand up for real quality and real taste.
Vancouver Courier Staff
Andy Finlayson has brought his pizza revolution to Denman Street.
“I named my restaurant Rebellious Tomato because I want people to rebel against blah pizza,” he says. “We want people to stand up for real quality and real taste.”
Customers can opt for organic products on all of his speciality pizzas, which he makes with a choice of thin whole wheat, whole grain, spelt or brown rice (gluten free) crusts. Lactose intolerant? Just let them know.
“We’re all about options,” he says. “I never say no to anyone.”
The most popular option is Spanikopizza spinach, artichokes, tomato, feta and mozzarella but the vegetarian menu includes Thai curry vegetable, Arti Zucci (tomato sauce, sundried tomato, artichoke hearts, zucchini, pine nuts and mozzarella) and the Margherita tomato sauce, tomatoes, parmesan, basil and mozzarella.
For carnivores options include Thai curry chicken, the Tear Jerker, the Luau Hawaiian feast and hot capicolli.
Feel like fish, try one of his seafood versions shrimp, scallops, bell peppers, mushrooms and bechamel sauce.
Finlayson opened his first Rebellious Tomato 13 years ago in North Van. He always wanted to be downtown Stanley Park is his favourite place “on the planet” but couldn’t find a suitable location until he found his new spot at Denman and Robson. With another Rebellious Tomato at 16th and Cambie, he can offer deliveries virtually everywhere in Vancouver.
While hoping to open for lunch at the end of April, right now he’s catering to the dinner and late-night crowd. He opens at four and on Thursday, Friday and Saturday nights he’ll stay open until midnight or as long as there are hungry customers yearning for a little choice.