Naples comes to Bainbridge
Chef Brendan McGill will open Bruciato this November. The definitely Naples-leaning spot will be in the renovated Winslow Hardware building on Bainbridge Island, right in the heart of town. The restaurant is an outgrowth of a longtime pop-up at Hitchcock, McGill’s first restaurant.
Brandon Thompson is a partner in the project and will be the pizzaiolo at the restaurant.
McGill’s relationship with Neapolitan pizza is a long one: as the executive chef of Via Tribunali, he traveled to Naples in 2009 and dove deep into the city’s traditions of both pizza and espresso. He got to visit with oven and espresso machine builders and San Marzano tomato packers. Hel also got to stage in the kitchen of Pizzaiolo del Presidente, one of the world’s most renowned pizzerias.
Bruciato will present classic Neapolitan pizze as well as modern interpretations of the traditions. The dough is mixed by hand from imported Tipo 00 flour, water, salt, and a wild yeast starter McGill and Thompson have been nurturing for years. The dough is formed into balls and proofed for at least three days—the slow fermentation makes for perfectly puffy dough with just a touch of sourness and patina of crunch. The tomatoes will be San Marzano imported from Italy, as per Vera Pizza Napoletana decree, and the rest of the toppings will come from local farms. For salami and prosciutto, the restaurant will rely totally on it’s own salumi production, made from hots raised on McGill's own farm.
Aside from pizza, there will be a lineup of items cooked in the wood-fire oven in casuelas, including seafood and vegetables.
The bar will be rich in amari, grappe, apertivi, and digestivi, as well as American spirits. There will be a robust beer and wine selection, plus Peroni on tap.
The 2,000 square-foot restaurant will feature a rustic feel with sleek touches.