Manhattan’s East Village; chefs Justin Slojkowski and Dave Gulino are making waves with an ambitious approach to the hipster pizzeria. Milling their own flour — grinding wheat berries to an exacting specification in the basement — is a hint at the obsessive nature the duo are applying in the pursuit of cooking up NYC’s very best pizzas.
Expect the same level of attention to detail on top of that light, blistered base: Country Ham (Pawlet, local peach, smoked ham, cured onion), and Lamb (sauce soubise, lamb coppa, fennel, tomatillo, charred cabbage) two examples from a concise menu that show Bruno is a pizza joint determined to do things its own way. There’s that interior, too; stark, edgy, uncompromising. It’s kind of ‘post-industrial’, pleasingly against the grain — a perfect accompaniment to a culinary vision that is setting itself apart from the crowd.
