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Virginia’s and Bruno Pizza

Chicago Ties

What are the chances that two places I had dinner the same night (yes, two dinners) both have a historical connection to Chicago?

Virginia’s

The owners of Virginia’s met when they used to both work at Charlie Trotter’s. (One of them later worked at Per Se). A former Alinea beverage director put together their beverage program and I believe two chefs working there, also used to work in Chicago. The employee I chatted with at dinner happened to be one of the owners, Reed Adelson. Stop in and give them a visit! The risotto is quite possibly the best I have ever had and the toast appetizer with Dorset cheese and apple was incredible.

Virginia's, 647 E 11th St, New York, NY

Virginia’s, 647 E 11th St, New York, NY

Menu at Virginia's

Menu at Virginia’s

Toast, Honeycrisp Apple, Currants, Pecans, Dorset

Toast, Honeycrisp Apple, Currants, Pecans, Dorset

Sweet Corn Risotto, Chanterelles, Okra, Squash Blossoms

Sweet Corn Risotto, Chanterelles, Okra, Squash Blossoms


Bruno

Another Chicago story. A friend had recommended Bruno. “They mill their own flour, have interesting combinations and it doesn’t taste like the other pizzas.”

That was enough to entice me so Bruno was our late-night snack spot. On the way out, I told a random person I’m glad my friend told me to try Bruno. He proceeded to tell us how we missed the news station being in earlier that day and were featured for their no-tipping policy.

The random person hapened to be partner of Bruno Pizza, Demian Repucci. So what is the Chicago connection? Not only did Damian design the Bruno space down to the plates and chairs, but also restaurant Blackbird in Chicago. He wrote the business plan for avec before he moved to New York as well.

This is not your typical pizza joint. The menu is concise, consisting of creative dishes made with high-quality ingredients. The pizza has a flavorful crust that is on the softer, pillowy side. It’s just firm enough to hold the toppings which is great if you’re like me and don’t like to cut your pizza with a knife and fork.

Bruno Pizza, 204 E 13th St, New York, NY

Bruno Pizza, 204 E 13th St, New York, NY

2015_10_16 virginia bruno pizza 007

Their flour is made in the basement using a flour mill that was entirely funded by Kickstarter.

2015_10_16 virginia bruno pizza 0092015_10_16 virginia bruno pizza 005

Watermelon, okra, lardo, poblano, basil seed

Watermelon, okra, lardo, poblano, basil seed

Pepperoni, tomato, mozzarella, house ranch, dill

Pepperoni, tomato, mozzarella, house ranch, dill

Gelato - Rose geranium, husk cherries, cashew, amchoor meringue

Gelato – Rose geranium, husk cherries, cashew, amchoor meringue

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The tips are included in the bill. Bruno Pizza staff is paid a very good hourly rate which we were told there is no”barrier” between the FOH (Front of House) and the kitchen. The restaurant was designed having that idea in mind.

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Those of you who are familiar with Blackbird may notice the design similarities.


Info

Virginia’s | 647 E 11th St, New York NY | 212 658 0182
Bruno Pizza | 204 E 13th St New York, NY | 212 598 3080

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