The Kickstarter to fund Bruno Pizza's fancy flour mill hit its goal of $30,000 yesterday with just nine hours to spare. Owner Demian Repucci has grand plans to source all the restaurant's ingredients hyper-locally, and therefore wants to grind 00 flour in the restaurant's basement for chefs Justin Slojkowski and Dave Gulino to use in their pizza dough.
Slojkowski and Gulino, who previously ran a tiny but popular tasting counter at Box Kite coffee shop in the East Village, will be running the kitchen at Bruno and are currently testing out some recipes for a tasting menu, which they plan to offer for a few diners every night alongside those pizzas.