By Sylvia Fagin

Pizza lovers, rejoice: There are now even more tables at which to enjoy your favorite Positive Pie combinations.

And Central Vermont diners, rejoice along with them: The Positive Pie Tap & Grill now offers a sophisticated yet accessible lunch and dinner experience in Plainfield.

Positive Pie has been offering slices and takeout of its signature New York-style pizza from a small storefront in Plainfield since 1999. Late last year, Positive Pie owner Carlo Rovetto purchased the adjacent space vacated when River Run closed its doors for good; after significant renovations, a much-expanded version of Positive Pie opened early last month.

Newly stained and sanded, the wood beams glow. The custom-molded concrete bar gleams. And in the built-to-spec kitchen, the cooks chop, slice, and sauté offerings ranging from double-cooked chicken wings to pan-roasted wild Sockeye salmon.

“We’re killing it at dinnertime,” chef Ryan Zacher says. “We’re getting a nice mix of the dinner crowd with the burger-and-pizza crowd.”

Many of the entreé options feature Vermont ingredients. There’s Vermont Pasta Company goat cheese ravioli with brown butter and candied walnuts on a bed of spinach; fish and chips battered with Greensboro’s Hill Farmstead Brewery’s Edward ale; and gnocchi with spicy pork sausage and oyster mushrooms from Lost River Farm in Marshfield.

For a lighter meal or just a starter, try wild Maine blue mussels braised in Trapp Golden Helles lager; cheddar ale flavored with Cabot cheese; or the very popular spinach salad from Sunny Meadow Farm, a Cabot farm owned by one of the restaurant’s pizza cooks.

For the full story, see Friday's Times Argus.