Many of the dishes at Pasquale Jones, the new restaurant from the Charlie Bird crew, will be cooked in those Stefano Ferraro ovens. One of them will be dedicated to pizzas with Neapolitan-esque crusts, and the other oven will be used for cooking steaks, whole fish, game birds, pork shoulders, and seasonal vegetable dishes. Chef Ryan Hardy is working here with Tim Caspare, a veteran of Cotogna in San Francisco. In addition to all those pizzas and roasted meats, their menu will include pastas and fritti.
The wine list from wine director/partner Grant Reynolds will highlight bottles from Italy and Burgundy. Back in August, proprietor Robert Bohr explained: "We're focusing even more so on temperature, keeping service standards really high." As you can see in the photos above, all the wine will be served in Zalto stemware.
The space was designed by Leroy Street Studios, the same team that created the Charlie Bird space. Pasquale Jones is currently hosting friends and family dinners, but it should open up to everyone early next week, probably Tuesday.