I had my first taste of wood-fired brick oven pizza during a vacation with my family in San Diego, California. Eight years later, I could still vividly remember that experience. I found myself longing for the crispy, chewy crust, the taste, and aroma that come only from a wood-fired brick oven.
Chicagoland was nearly devoid of any brick oven pizzerias at the time. There were a few places to get one in the city. I knew that if I shared this type of pizza with others they were sure to love it, too. In order to do so, I had to get a brick oven here! After two years of research and development with design, recipes, techniques and constant encouragement from my wife Donna and my son Ryan, an architect specializing in restaurant concept and design, the Bricks Wood Fired Pizza concept was born.
Thin-crust, Neapolitan-style pizza, baked in an authentic wood-fired, brick oven is the centerpiece of a simple menu along with fresh, made-to-order salads, gourmet soups and hearth-baked artisan sandwiches served in a casual, cafe atmosphere.
I look forward to seeing you at Bricks!