Sam McNulty has a story he likes to tell. While traveling and drinking his way through Europe in his 20s, he saw someone crack an egg over a pizza in a small café in Italy.
“At first, I thought it was gross,” he says. “Then I tried it and it was delicious. When I opened Bar Cento, I thought, ‘We have to have a pizza with a fried egg on top of it.’”
These days, Bar Cento’s Sunnyside pizza, topped with provolone, pancetta, Blue Loon Farm eggs and black pepper, is one of the European-style restaurant’s most popular items. McNulty’s anecdote paints a vivid picture of Ohio City’s food scene. Drawing on cuisines from all over the world, it is nonetheless 100 percent authentic and local.