Tonight, the former Box Kite chefs Justin Slojkowski and Dave Gulino will officially return to the kitchen at Demian Repucci's new Bruno Pizza. The restaurant will "beta-launch" tonight, says Repucci, with enough dough for about 100 pies, and a BYOB policy as the team waits for its final DOB inspection to score its liquor license. The team had hoped to open last night, but "for whatever million reasons," that didn't work. "We're going to make it work tonight," says Repucci adamantly. The restaurant has been in the works for a while, as he worked to crowd-fund a flour mill to grind his own locally-sourced 00 pizza flour and physically build the restaurant's quirky wooden stools.
The team will start with just three pie options tonight (menu below) and possibly one non-pizza item, and go up to five pies tomorrow. House-made pasta should follow soon. As for that much-anticipated tasting counter from Slojkowski and Gulino, it's "easily a month out," says Repucci. In the meantime, he hopes to add that liquor license for beer and wine, strictly from Italy and the U.S., with "a focus on biodynamic, organic, and geeky wine," he adds.
There's a chance that tonight's meal will be cash only, as the internet has been out at the restaurant for the past few days, but either way, the tip will be included, just like at Dirt Candy. Doors will open at 6:30 p.m.
Beta Launch Menu:
1. Margherita — combination of canned and fermented tomatoes, Caputo Bros. mozzarella, Sartori parmesan, and herbs
2. ‘Nduja — tomato sauce, mozzarella, spicy pork sausage, and cauliflower
3. Summer Greens — ricotta, carrot top pesto, bottarga, cured chilies, fresh greens, and herbs