Something new: Brick Fire Tavern

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There’s always room for pizza. Name any street in any city of this world, and I’m pretty sure there’s room for more pizza. That includes Hotel Street, where in between JJ Dolan’s and Bar 35, a new Neapolitan pizza shop opened a couple weeks ago with phenomenal pies baked in a 900-degree kiawe wood-burning oven.

Located on Hotel St. in downtown next to Encore Saloon and Fete. Parking is on the street (metered) and paid private and municipal lots nearby.

Brick Fire is on Hotel Street next to Encore Saloon and Fete. Park on the street or in paid private or municipal lots nearby.

We’re talking traditional craft pizza. Owners Inthira Marks and Matthew Resich traveled to Italy to study Neapolitan pizza-making under Enzo Coccia, one of the most respected pizzaiolos in the world.

The funghi pizza. If you're a mushroom lover, this is your pie.

The funghi pizza. If you’re a mushroom lover, this is your pie.

The menu is split into traditional and contemporary pizzas. My favorite pie is the funghi ($15), topped with a medley of mushrooms, besciamella (aka bechamel, a mother sauce made from a roux and milk), fontina, house-made mozzarella and parsley.

Another pizza that impressed was the Mamma Mia! with a fresh egg yolk dropped in the middle. Pickled peppers add a nice tanginess to spicy Italian sausage and salami.

The oven was built piece by piece inside Brick Fire Tavern from materials from Naples, Italy by third generation builder, Stefano Ferrara.

Pizzas bake in 90 seconds in this 900-degree oven. Stefano Ferrara, a third-generation craft pizza oven maker, built this one piece by piece with materials from Naples.

Marks and Resich started out importing their buffalo mozzarella, but switched to making it in-house to ensure the quality and consistency of one of their most important ingredients.

A lightly scorched, slightly chewy crust is the hallmark of a good Neapolitan-style pizza.

If you love sweet and savory, get the apple a day pizza is a delicious mix of Fuji apples, caramelized mango habanero onion jam and arugula ($18).Photo by Thomas Obungen

If you love sweet and savory, get the apple a day pizza is a delicious mix of Fuji apples, caramelized mango habanero onion jam and arugula ($18).Photo by Thomas Obungen

Pizzas run $14 to $19 and appetizers and desserts are $5 to $11. Three good eaters can expect to split a couple of pizzas.

The dough made in house is hand-stretched and made to order.

Dough is hand-stretched and made to order.

We’re impressed with the consistency and quickness of service. After ordering, it was only 10 minutes before the fresh, hot pie was delivered to our table. We will be back soon to try the shrimp truck modern pizza and a piping hot Nutella calzone.

Besides pizza, Brick Fire Tavern also serves up apps and desserts like this beet caprese salad ($8).

Beet caprese salad ($8).

After pizza, get the nutella calzone ($8) made with their pizza dough, bananas, Nutella and fresh strawberries.

Always room for dessert: Get the nutella calzone ($8) made with pizza dough, bananas, Nutella and fresh strawberries.

Brick Fire Tavern
16 N. Hotel St.
369-2444
Mon-Sat 11 a.m.-2 p.m. and 5-10 p.m.
brickfiretavern.com