Back in February, Eater brought word of Bainbridge Island’s celebrated chef Brendan McGill’s plans to turn his popular Monday night pizza pop-up into a brick-and-mortar concept. Now comes official word that McGill’s Pizzeria Bruciato restaurant will open on the island in November.
There’s an additional tasty nugget hidden in the press release, too: McGill also plans to open a restaurant called Cafe Hitchcock in early 2017 “just north of Seattle’s Pioneer Square.”
Back to Bruciato: McGill will serve Neapolitan pizza in the renovated Winslow Hardware building at 240 Winslow Way East. The restaurant will cover 2,000 square feet and will seat 75 people. The build-out is underway.
McGill will rely on pizzaiolo Brandon Thompson as well as his own experience with Neapolitan pizza. McGill served as executive chef at Via Tribunali and staged in the kitchen of Pizzaiolo del Presidente, one of the world’s most renowned pizzerias.
McGill will pursue Vera Pizza Napoletana certification for Bruciato once it opens. Set forth by the Associazione Vera Pizza Napoletana to protect the integrity of Neapolitan pizza, the certification means McGill will have to adhere to a number of strict rules that prescribe the use of specific types of flour, yeast, tomatoes, and much more.
Bruciato’s menu will be made up of classic Neapolitan pizza as well as modern twists on the tradition. In addition to a Marinara and Margherita pizza, for example, expect a pie with beef bone marrow, mozzarella, pickled red onion, onion mostarda, and parsley, and one with pomodoro, Basque-style chorizo, goat cheese, and fingerling potatoes.
Apart from ingredients that must be imported from Italy as required by the certification process, McGill will source from local farms and will make salumi in house from his own hogs.
The pizza will be complemented by other items cooked in the wood-fired oven in casuelas, including seafood and vegetables, along with salads and antipasti. The bar will serve amari, grappe, apertivi, and digestivi, plus American spirits, wine, and a beer list that includes Peroni on tap. The restaurant’s hours will be daily from 11 a.m. to 10 p.m. with an extension to 1:30 a.m. on Fridays and Saturdays.
McGill has plenty of accolades on his resume. He was voted Food and Wine‘s “People’s Best New Chef” and Eater’s “Chef of the Year” in 2013, and in 2014 received a James Beard Foundation semifinalist nod for Best Chef Northwest. His Hitchcock restaurant is also a perennial member of the Eater 38.
McGill has been on a roll lately, opening Verjus, a vegetarian cafe and fresh-pressed juice bar on Bainbridge in April. He also owns Hitchcock Deli in Georgetown and another deli next door to Hitchcock on Bainbridge.
Seattle Eater | 2016