The East Village outlet of homegrown mini-chain South Brooklyn Pizza looks like little more than a run-of-the-mill slice joint, though it turns out worthy versions of New York-style takeaway pies that layer tangy crushed tomato sauce and fresh mozzarella on crusts as thin and crisp as a cracker. When we stopped by on Saturday, though, we weren’t looking for takeaway — we were looking for a table at One Twenty-Two First Avenue, the restaurant and doorless bar located in a space that hugs the pizza place, which James McGown (who also owns the chain) planned to open last week.
That night, though, the door was open and the taps were pouring, but the dining room remained dark, delayed by a construction setback that pushed the debut back: “They are still waiting for a key piece of equipment, which apparently was delivered somewhere else,” a spokeswoman for the restaurant writes. “It looks like they should be able to get it and install in the next day or so.”
The obstacle may have kept the crowds away over the weekend, but the bar was open, and we got a taste of the beer list when we nursed local brews and Crispin on draft while a breeze blew through the narrow, dim space. The full beverage program also includes low-ABV cocktails.
Once the kitchen is up and running, it will serve a menu of slightly more upscale pies than its sibling, including combinations that include speck, fava and arugula; smoked salmon, caper cream and shaved red onion; and fontina, taleggio, mozzarella, ricotta and truffle oil. No slices here, either — pies will be individual-sized. Dos Caminos alum Samm Dimakis will man the oven, and he’ll complement the pizzas with salads, small plates like meatballs and roasted garlic bulbs and entrees like lasagna and spaghetti.
As for when you’ll be able to order? “Friday,” says the spokeswoman. “Fingers crossed.”