Tidy little pizza restaurant slinging NYC-style pies.
At Jackson McLoughlin and Nickolas Kruckel’s tidy little pizza restaurant, locals are drawn by the promise of NYC-style pizza as well as snacks and charcuterie. With the help of celebrated UK pizza chef Alim Nayil, McLoughlin and Kruckel developed a menu of eight pizzas, roughly between 11 and 12 inches in diameter, all baked in the same PizzaMaster deck oven that’s popular in US pizza shops.
You might order the Gabagool (tomato meatball ragu, capicola, mozzarella, whipped ricotta and basil), the ’Nduja (tomato, ’nduja, hot honey, fior di latte, mozzarella, whipped ricotta, basil) or the Vodka (vodka sauce, burrata, mozzarella, parmesan and basil).
The pizzas are complemented by snacks, cocktails and a tight 20(ish)-bottle wine list that skews towards Australian indie growers. The restaurant’s fitout in one of the heritage woolstore buildings is relatively straightforward but a nice switch-up from former tenants Siffredi’s.
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Matt Shea is Food and Culture Editor at Brisbane Times. He is a former editor and editor-at-large at Broadsheet Brisbane, and has written for Escape, Qantas Magazine, the Guardian, Jetstar Magazine and SilverKris, among many others.
