Gus's experiments in making pizza with very hot ovens.
“The team from the original da Michele came out to quality-test in the last few weeks to ensure the proprietary name, techniques, and recipe are consistent. And though pizzas are the star, an entirely separate menu with coastal Italian dishes by chef Michele Rubini will serve grilled octopus with Sicilian caponata, handmade pastas like linguini with lobster, and grilled branzino.
“Zimone not only designed the space, but handcrafted much of the 3,000 square foot interior himself, which also contains a fireplace, lounge, and tree-encased front patio. Beer and wine will be available until proper alcohol permits are approved, and the restaurant plans to be open for lunch and dinner. And with the expansive but seemingly cozy patio, Antica Pizzeria will be a stunning spot to enjoy a meal alfresco when the weather warms up.”
This place looks pretty amazing. I wonder how much a pizza is going to cost.
And there's a little video up on YouTube about the new place. It's a little over the top, but you get a good sense of their baking process.
© August Mueller.