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Coal Fire Pizza Kentlands

Coal Fire Pizza Kentlands

Coal Fire Pizza in Kentlands, which opened its doors for the first time in June 2010, is helping to revive the Giant portion of the Kentlands shopping center. What once was a run down beer & wine store and deli is now home to some of the best artisan-style pizza in Gaithersburg.

I’ve already made a few trips to Coal Fire Pizza since its opening, and their booming business is proof that I’m not the only person in the area that has become an instant fan of this hoppin’ new pizza joint. The other half of the restaurant is the bar, and although they don’t have anything on tap, they do have an excellent selection of bottled beers, including Abita Purple Haze, Anchor Liberty Ale, and others.

Casual, full-service dining and dine away featuring coal fired pizza, coal oven baked wings, fresh salads, pastas and sandwiches. Full service bar, outdoor dining, great for kids.

-Coal Fire Pizza Owner


Mon 11:30am – 10pm
Tue 11:30am – 10pm
Wed 11:30am – 10pm
Thu 11:30am – 10pm
Fri 11:30am – 12am
Sat 11:30am – 12am
Sun 11:30am – 10pm


305 Kentlands Blvd.
Gaithersburg, MD 20878

301-519-COAL (2625)


  • Pizza
  • Pasta
  • Wings
  • Bar



  • [...] of seasonings on your pizza; from orange bergamot to nettles, you never known what to expect from coal fire pizza kentlandsThen in the middle of the country, you have the Chicago style pizza. This is where the thick crust [...]

  • Alan Weisman says:

    We have dined at this restaurant 3 times. we order the pizza with ground beef for which the ground beef is VERY skimpy. The pizza is good but the toppings need a little more beef (no pun intended). On June 15, the manager was inappropriate when we (a party of 2) requested a booth and were told that these are for large parties, of which none were waiting. He needs to attend a customer service class because that was a real turnoff for a customer. We did get the booth after I insisted.

  • Alan Weisman says:

    I meant to mention that we were there at 6pm on June 15.

  • Paul says:

    Thanks for being the first to leave a review, Alan!

  • Karim says:

    Delicious! My wife and I have eaten there three times and we love it. I appreciate the variety of sauces they offer for the pizzas and I enjoyed the creative twist on some classic dishes, such as the baked wings and the calamari. Definitely worth checking out!

  • Michael says:

    The pizza is wonderful. The toppings are sufficient and represent a true italian pizza experience…Someone commented that there was not enough beef (Toppings)….Pizza Hut is good for you’re desire for mass volume with little taste. This is the real deal….TAAASSSSTTTYYY

  • Margaret Ann says:

    We gave Coal Fire a second chance last night. We liked the pizza; however, the first time we stressed how much we like “well done” pizzas and that is what the advertise. Ours was “blonde” and OK. Both times I tried to get fresh garlic on my pizza. The first time they offered it to me in a side dish AFTER I got my pizza. Last night, we were told that they could not put fresh garlic on my pizza, I could onlye get powdered garlic and if I was really in the mood for garlic, I could get a pasta dish. This is UNSAT.

  • john says:

    great food and service. its a little small in size,but
    worth the wait.

  • cary cohen says:

    Good News and Bad – First the good. Absolutely the best Caesar salad, char cooked lettuce. Now the bad. Probably the first Italian restuarant I have ever seen that does not have use real garlic. When I asked for some, I was given a shaker of garlic powdwer, so congealed that it did not pour. It is not surprising that you have now gone to discount coupons in the Courier. That is always an indicator of an eating establishment which is experiencing revenue problems. The basic rule in running a restaurant is not to lose a customer, known as bread and butter (no pun intended). I think that you have overpriced your pizzas.

  • Mike says:

    Great food not just pizza! Briskit Sandwich, Creole’ with sausage and , are tastey, Good selection of Beers. We make it there about twice a month!

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