The team behind Bushwick’s standout pizzeria Ops is plotting a new, larger restaurant in Williamsburg.
To be called Leo, the new pizzeria will serve square slices to-go topped with lots of vegetables, which are more inspired by Italy’s eastern coast than the square slices at Ops, plus sandwiches on breads baked in-house, Grub Street reports. Leo will double as a takeout cafe and a sit-down restaurant with 70 seats, where round pies will be served as well. With the added kitchen space the team will also be cooking up non-pizza entrees like pork and beef meatballs, vegetarian lasagna, and salads.
Ops is considered one of the best restaurants in New York City for its excellent Neapolitan-ish pies and calzones. Though the pies here will be different from Ops — the pizzas will be baked in an electric oven over a wood-fired one — the beloved sourdough crust made with a custom blend of whole wheat flour from upstate New York will remain.
As for drinks, ever-popular natural wines will dominate; wines will be sold on tap as well as from bottles that diners can grab from a fridge, the goal being to make it a casual space, owner Mike Fadem tells Grub Street. Fadem is flying solo on this new project, without Ops co-owner Marie Tribouilloy. He’s instead working with Variety Coffee owner Gavin Compton, who is also a partner at Ops, and Ops employees Joey Scalabrino and Thomas Traudt.
Leo’s takeout operations are slated to begin in October, with the full restaurant opening in November at 318 Grand St., at Havemeyer Street. It’ll be open from noon to midnight; stay tuned for more.
- Williamsburg Is About to Get an Exciting New Pizzeria [Grub Street]
- All Coverage of Ops [ENY]