The name Devoured is a fitting tribute to chef and owner Jhy Coulter’s pizza company. After one bite of her pizza, there’s no chance anything will be left behind.
After several years of selling her pizzas at pop-ups around the metro, Coulter opened a permanent storefront called Orange (325 E. 31st St., KCMO). It’s primarily a takeout spot, but there is counter seating and pizza by the slice, and Orange’s innovative sides can be ordered and enjoyed on-site. Here, Coulter continues to push the flavor envelope with bold, inventive pies and tapas-style small plates. She has always sought out the finest ingredients to elevate her craft—she sources tomatoes from California and organic pork from Canada.
Coulter brings a wealth of experience and passion to her pizza-making. She’s worked at several pizzerias and trained under chef Brandon Winn, who is known for hosting the popular farm-to-table dinners at Green Dirt Farm, a gourmet Weston-based cheese company. Green Dirt Farm recently opened its first restaurant in the Crossroads.
Coulter’s journey began when she traveled through Europe, finding particular inspiration in Spain. She decided then that she wanted to bring more diverse, Spanish-influenced options stateside. Her goal is to introduce Kansas Citians to unfamiliar combinations. Pineapple on pizza shouldn’t be the only daring option for locals. Coulter’s artistic anchor is in pairing ingredients that touch all aspects of the palate.
She began making pizzas at home, sourcing what she thought were the best ingredients. With her portable oven in tow, Coulter launched her pizza concept Devoured, selling at events, breweries and lounges.
Coulter feels that her Martini Corner storefront “chose her.” The space had been vacant for years, she says, and when the owners of Made in KC, who were seeking a food spot next door, reached out, Coulter seized the opportunity. Living nearby, she views the shop as an extension of her home.
Coulter chose the name Orange because she thinks the color symbolizes positivity and energy. The takeout spot greets customers with vibrant orange-accented decor, a playful backsplash and quirky art. When I visited, Coulter herself was finishing off one of my pizzas, sprinkling on the final herbs with a smile.
I ordered several pies, and they were finished right on time, their warmth radiating through the boxes. The crusts, imperfectly round with charred bubbles, told a story of hand-crafted care.
The Newbie pizza offers a rich introduction to Orange. Its deeply flavorful red sauce is made from Stanislaus company tomatoes, a business based in Modesto, California. Coulter felt that these tomatoes, known for their exceptional flavor, could stand alone with a simple sauce. She works with a distributor to bring them in from California, ensuring the highest quality for her pizzas. A homemade sausage—crafted with organic ground pork sourced from duBreton organic farms in Canada—adds a neutral, clean taste that lets Coulter’s secret recipe shine. Whole garlic cloves, caramelized shallots and a blend of pecorino, Parmesan and mozzarella cheeses complete the masterpiece. The crust, meticulously adjusted for humidity and moisture, delivers the perfect balance of chewiness and crunch.
Another pleasant surprise is the Jam Bam, a daring, unexpected combination. A bold purple blueberry ricotta made by whipping the cheese with fresh blueberry jam is a sweet counterpoint to the white sauce, prosciutto and sliced potatoes.
For traditionalists, Orange offers familiar favorites like garlic chicken and pepperoni, each with a unique twist. The Classic Pep shines with fresh basil, a signature cheese blend of skim milk mozzarella, nutty pecorino and sharp Parmesan, paired with cured pepperoni.
The Herbie Birdie features roasted herbed chicken, roasted garlic and a sweet butternut squash puree. Coulter finds it important to incorporate more vegetables into her pizzas than what is typical. She uses ingredients like butternut squash and roasted garlic instead of the more common tomatoes and peppers. These ingredients add depth and flavor.
The Martyz Special is also a standout, with black garlic ricotta and homemade jalapeño-bacon jam. (Ask Coulter about the name—you’ll get a laugh.)
Orange’s vegetarian and vegan options are equally compelling. Coulter’s innovative portabella mushroom base and Follow Your Heart vegan cheese deliver flavor without compromise. She’s even developed a portabella mushroom sauce for her dairy-free friends, ensuring everyone feels included. She has a vegan pepperoni that she uses from BE-Hive, a vegan deli and market in Nashville.
Instead of traditional breadsticks or side salads, Orange serves tapas-style small plates inspired by Coulter’s love for Spain. These dishes offer a unique complement to the pizzas, with flavors that are both bold and balanced. The fried ricotta bites and Portuguese-style pickled carrot salad pair perfectly with the pizzas. The creamy, buttery portobello mushroom risotto bites, encased in crispy breading, deliver rich umami flavors, enhanced by a bright-green pesto dipping sauce.
The pickled carrot salad, a personal favorite from Coulter’s travels, started as a side offering before earning a spot on the menu. Its simplicity—tender pickled carrots—is a refreshing palate cleanser.
Coulter is continuing to experiment, perfecting her current menu items and planning to add more. She wants to encourage her customers to try more things and also push herself to become a better chef.
Orange by Devoured is fun, energetic and uniquely Kansas City. It’s more than a pizza shop; it’s a space that connects the community through food and creativity. You can order online or by phone and experience the vibrant flavors that Coulter has poured her heart into.
