clockwise from left, a bimbimbap bowl, tacos and kimchi from tiny chef photo by adam rothbarth

First Look: Party Bear Pizza and Tiny Chef inside The Silver Ballroom

Party Bear Pizza and Tiny Chef is a new South City eatery offering Korean fare and pizzas – but you won’t find any Provel cheese here. Co-owners Melanie Meyer (aka Tiny Chef) and Chris Ward are offering the two menus from one food window at beloved pinball joint The Silver Ballroom at 4701 Morgan Ford Road. Party Bear Pizza and Tiny Chef opened quietly on April 10. 

As Sauce reported earlier this month, Meyer focuses on dishes from South Korea, where she was born, and Ward slings pizzas like the ones he learned to make at his family’s pizzeria, Pizza Unlimited, when he started working at age 13.

When they arrived at The Silver Ballroom, Meyer and Ward said the kitchen was pretty bare from months of inactivity (the kitchen’s previous tenant was Devil Dogs), so they had to buy tools like a pizza oven, a low-boy refrigerator and a Hobart mixer. Now the space is their own, right down to the constant stream of Kendrick Lamar tracks flowing through the walk-up window, where orders are placed.

On the Tiny Chef side of the menu, Meyer prepares Korean dishes like bibimbap bowls and kimchi, as well as tacos featuring bulgogi beef and chicken or char siu pork belly or tofu. Meyer offers two original sauces: a spicy and sweet Dragon Sauce and a sweet and salty Pixie Sauce.

On the Party Bear Pizza side, Ward is offering 7-inch Personal Party Pizzas on house-made dough and sauce. Naturally, there’s a build-your-own option, as well as configurations like The Hoosier (ham, mushroom and onion) and The Meats (ham, sausage and pepperoni). He also offers 12-inch frozen pizzas to-go, which include The Hoosier and The Meats, as well selections like sausage, pepperoni, cheese, veggie and a deluxe.

Party Bear Pizza and Tiny Chef fare is available Wednesday, Thursday and Sunday from 4 to 9 p.m. and Friday and Saturday from 4 to 11 p.m. Here’s a first look at the newest food offerings inside The Silver Ballroom.

Adam Rothbarth is a staff writer at Sauce Magazine.