Pizza Bruno

Okay, it has been far too long.  I had a big work project to complete in September, with my continued employment and entire career at stake, but I got that done.  I promise I’ll never leave you again!

This morning my wife and I returned to one of our favorite new discoveries of 2018, Pizza Bruno, a small, hip restaurant out on Curry Ford Road.  (http://www.pizzabrunofl.com/)  I have been a fan of the chef/owner, Bruno Zacchini, for years — ever since he used to set up a food cart, Big Bruno’s Bites, in front of the old Redlight Redlight bar on Bennett and Colonial, where one of my other favorite newer restaurants, Blue Jacket Grille (see my review here), is now.  After a stint as chef at the lost and lamented Oblivion Taproom on Colonial, Chef Bruno opened his own pizzeria, and it is one of Orlando’s best.

In addition to dinner, they open at 11 AM on weekends to serve their regular menu plus some brunch specialties, and starting TOMORROW, October 8th, they will start serving LUNCH!  That will be a game changer for me, since Pizza Bruno is a lot closer to work than it is to home.  I can’t wait.

But today, my wife and I treated ourselves.  We arrived shortly after they opened at 11 AM, and we HAD to order the garlic knots, which are the absolute best garlic knots ever.  With all the work stress I’ve been dealing with over the last two months, I’ve been craving garlic bread constantly, as a comfort food.  I won’t tell you how many frozen loaves of garlic bread I’ve baked at home, or how many of them have been disappointing and made me feel a lot worse about myself afterwards.  (Spoiler alert: almost all of them.)

Bruno’s “Too Much Garlic” knots are on a whole other level.  They’re not soaked through with oil, but they are the absolute perfect consistency — appropriately soft, with the slightest crispy exterior.  The garlic topping needs to be bottled and sold in supermarkets, and the cup of marinara sauce is an underrated complement.  A word of warning to the Saboscrivner Squad: Pizza Bruno often runs out of garlic knots in the evening, so if you go, go early so you don’t run the risk of missing out one of Orlando’s finest carbs.

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As if that wasn’t enough, the brunch menu offered us a new option: the best knots in town, sans garlic, but covered with sticky cinnamon-sugar glaze and served with a thick, rich mascarpone cheese spread infused with orange.  Kind of like cinnamon rolls, only far better than Cinnabon.  Of course my wife and I accepted the challenge to compare these cinnamon-sugar knots to our favorite garlic knots.  Needless to say, they were great, and the citrusy mascarpone amazed and astonished.

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Believe it or not, I eat salads quite often at home, and I pack them in my work lunches quite frequently.  But my wife NEVER wants a salad when I offer to make her one.  Who here knows the Steely Dan song “FM (No Static At All),” in which Donald Fagen sings “No static at all”?  Well, we sing “No salad at all” to the same tune, knowing that she will never ask me for one.  But at Pizza Bruno, they serve a kale salad she absolutely loves, with golden raisins, candied pecans, pecorino romano cheese, and emperor dressing (their version of Caesar dressing), so she got another one of those today.  I’m not the biggest kale fan in the world, but it’s a very good salad.  It just comes in a tiny wooden bowl despite being quite large, so some spillage is unavoidable.

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Bruno’s pizzas are twelve inches in diameter, cut into six slices, and are a relatively thin-crust, Neapolitan style.  They aren’t as crispy or large as New York-style pizzas, but the crust is much softer than you’d get at a place like Anthony’s Coal Fired Pizza, which is served with burnt spots.  In the past, I’ve ordered the New Haven-style clam pizza, but they didn’t have it as an option today due to a clam shortage.  This is a picture of the clam pizza from a previous visit:

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Today I got the “Tight Socks” pizza, with red sauce, mozzarella, good quality pepperoni, emperor dressing (very subtle), and fresh Thai basil leaves on top.  It was great, as always.

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My wife ordered a newer pizza off the brunch menu, although it is apparently available for dinner as well.  The G&B is a white pizza (which is great for my wife, who doesn’t love tomato-based sauces the way I do), with fresh mozzarella,  guanciale (one of my favorite cured meats, made from the jowl of a pig, then fried up crispy like very posh bacon), blueberries, and a drizzle of real maple syrup across the top.  It might sound like a desserty thing, but it is much more savory than sweet due to the rich, crunchy saltiness of the guanciale and the tartness of the juicy blueberries.  She loved it.  I had a piece too, and it was terrific.

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As you might expect, we ended up with a lot of leftovers, which is totally fine with us.  I cannot recommend Pizza Bruno highly enough.  As much as New York-style and Sicilian-style pizzas are close to my heart, since that’s what I grew up eating in Miami with my Brooklyn-raised dad, I don’t think it’s a controversial statement to call Pizza Bruno the best pizzeria in Orlando, with its creative Neapolitan-style pies, incredible knots, and wonderful service.  I would be remiss if I didn’t give a shout-out to our server Frankie, who was a delight — enthusiastic, knowledgeable, friendly, patient, and an overall good time.  Thank you, Frankie, for making our day!

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Trevi Pasta

This was a stressful week, but it ended well.  I was able to pick up my wife from her job on Thursday evening (after an unexpected emergency that ended up working out).  That was nice, because I almost never get to do that.  As usual, I suggested going out to dinner to decompress, and as usual, I offered her a bunch of options.  She is a much pickier eater than I, and too often, her catch phrase when trying to choose a restaurant or even a type of food to eat is “Nothing sounds good.”

But that night, she was craving fresh pasta, ideally squid ink pasta.  I’m not typically the biggest fan of going out for pasta because let’s face it — restaurant pasta dishes are expensive, and I buy good-quality DeCecco pasta, cook it perfectly al dente at home in well-salted water (with no oil, ever!), and either make my own sauces or doctor up a good commercial sauce like Mezzetta or Rao’s.  But I’m not hardcore enough to make fresh pasta from scratch, so it’s a rare and worthwhile indulgence.  There was only one possible place to go: Trevi Pasta in Orlando’s hip College Park neighborhood near downtown.  https://www.trevipasta.com/

Trevi Pasta is a very small, family-owned operation famous for fresh, homemade pastas and sauces.  They also have delicious gelato and other Italian desserts, and some Italian groceries.

Get this — they didn’t have squid ink pasta that night, but they told me they would have it this weekend.  But the chef had a very small amount in the kitchen, and he brought it out for us to try, just to be a cool and good guy!  It was served simply, with olive oil and herbs, and it was black as the night, briny, and al dente AF:20180906_190157_resized

Trevi Pasta regularly changes their offerings, so don’t be like us and ask what they have, since they post a huge menu right near the entrance:
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Here’s another version of the menu:
https://www.facebook.com/TreviPasta/app/1637598386514901/

My wife chose the potato gnocchi, usually a favorite of both of ours, but this gnocchi blew away the starchy store-bought kinds we usually get.  She got hers with alfredo sauce and a huge, soft looking blob of burrata, that smooth, soft blend of fresh mozzarella cheese and cream.

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I went with the spicy “inferno” pasta, and I chose tagliatelle — wider than fettuccine, not as wide as papardelle.  I paired it with amatriciana sauce, my favorite pasta sauce, which I often make at home from scratch with San Marzano tomatoes, pancetta, onions, and lots of crushed red pepper flakes.  I opted to get mine with meatballs too, and I ended up with four delicious little meatballs with a dense, spongy consistency and lots of flavor.

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We both agreed they were the best bowls of pasta we’ve had in a very long time.

The only thing that didn’t blow us away were the rolls, which were on the hard side:

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Then for dessert, we went back to look at some of those beautiful gelato flavors, and the nice lady at Trevi Pasta allowed us to sample a few.

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My wife chose two scoops: panna cotta and cookies and cream (sorry about not having a photo), and I went with pineapple (I’ll always try anything pineappley) and passion fruit.  Both were rich and intensely-flavored and refreshing.  Passion fruit is not a fruit or a flavor I usually try, but it was so good — maybe even better than the pineapple!

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Each gelato came with a tasty wafer cookie stamped with “Buon Appetito,” which was a nice touch.

I can’t say this was a cheap meal, but it was one of the more delicious restaurant meals either of us have had in a long time, and I don’t mind paying for very high quality.  Trevi Pasta’s pasta, sauce, meatballs, and gelato were all masterful, and I have zero regrets.  They will also sell any of their fresh pastas by the pound so you can prepare them at home.

In fact, I went back earlier today and picked up some freshly-cut squid ink fettuccine pasta, since we only got a tiny taste the other night.  It was beautiful, delicious, and the same perfect texture after cooking for three and a half minutes in boiling water as salty as the sea.

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Stasio’s Italian Deli & Market: Opening Day review!

Well, after tracking its progress for what seems like a year, Orlando’s first Italian deli and market, Stasio’s, finally opened for business today, as a soft opening.  (https://www.facebook.com/Stasios-Italian-deli-194418224503776/)  I love Italian delis and markets — Mazzaro’s Market in St. Petersburg is one of my favorite destinations in all of Florida (and I don’t just mean restaurants), and DeLaurenti inside Pike Place Market in Seattle and Eataly in Chicago are two of the coolest places I’ve ever been.  Needless to say, I had to make a pilgrimage to Stasio’s on its opening day, and I’m so glad I did, because they are filling a void in Orlando’s burgeoning culinary scene.  The family that owns Stasio’s also founded the venerable and much-missed Louie and Maria’s Italian restaurant, as well as the Pizzeria Valdiano location in Waterford Lakes, so they aren’t new to Orlando or to delicious Italian food.

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My co-worker and I arrived around 1 PM, and I was glad to see the place busy and bustling.  We immediately got in line to order sandwiches at the deli counter, where we were presented with a laminated menu.  For me, choosing the Stasio sandwich was an easy choice: prosciutto, hot capicola, mild soppressata, fresh mozzarella, roasted red peppers, red onion, and white balsamic vinaigrette on a sub roll, for $11.  That’s my idea of a good time!  My vegetarian co-worker ordered the Melenzani sandwich, with eggplant, spinach, roasted red peppers, marinated tomatoes, fresh mozzarella, and balsamic reduction, which only came as a panini, for $11.  (Editor’s note: she e-mailed and said it came on a sub roll after all, despite the menu saying it would be a panini.)

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They were slammed on their first day, so it gave us time to browse around.  At the deli, I ordered some sliced Italian beef brisket and porchetta, both made in-house, while my co-worker picked up some beautiful fresh sfogliatelle (flaky, shell-shaped pastries) from their bakery counter.  They had plenty of other meats and cheeses, huge square slices of pizza ($4.95 for a gigantic slice), deli salads and vegetables, including broccoli rabe, multicolored roasted peppers, stuffed cherry peppers, and sundried tomatoes glistening in oil, marinated imported anchovies that looked like actual silvery fish and not the salty brown fillets that everyone except me dreads on their pizza, and prepared Italian meatballs and sausage.  Shelf-stable groceries included all kinds of fancy pasta you will NOT find at Publix, and plenty of cans, jars, and bottles of delicious Italian delicacies.

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Stasio’s does not have tables, but the store is lined with a long counter for people to enjoy their food while sitting on stools.  We brought ours back to work, though.  They also have an espresso counter near the cash registers at the front, and it looks like you can also order wine by the glass there, but I could be wrong.  (Don’t drink, wasn’t paying that close attention.)

Upon returning to work, I couldn’t be more pleased to say how great the sub was.  The melange of meats worked together in perfect harmony with the fresh “mutsadell” (I promise I’ll never do that again), and roasted red peppers are a welcome addition to almost any sandwich.  I’m sure someone is wondering how the sub roll was, and I’m happy to report it was the perfect amount of chewy with an exterior that wasn’t too crusty — just how I like them.  The rolls were also baked in-house, of course.  I would have liked more toppings on the sub — lettuce, tomato, maybe some of the long hot peppers they advertised on other sandwiches — but ordering was a bit of sensory overload today, and I didn’t even ask.  Next time!

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I also impulse-bought a Manhattan Special espresso soda in a glass bottle, because even though I’m not much of a coffee drinker, I sure love trying new and interesting soda flavors.  It was good, although I think a cappuccino/latte version with some creaminess would have been much better.  All they had were regular and diet version of the espresso soda, though.

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Well, I am very happy Stasio’s is finally open, and so close to my work!  I’ll definitely add it to my regular restaurant rotation, and I suggest my dozens of loyal readers (bakers’ dozens?) give it a try at your earliest convenience.  I wish them the best and welcome them to the neighborhood!

ADDENDUM: My co-worker gave me one of her shell-shaped sfogliatelle pastries, and it was delicious.  The crispy outer dough is very flaky and fragile, able to be peeled apart in thin, spiral-like layers.  The inside is kind of like a thick, lightly-sweetened cheese (not creamy or runny at all, more like the filling of a cheese danish but not nearly as sweet), speckled with tiny, chewy bits of candied lemon for a subtle fresh citrus taste and scent.

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