Brick oven pizza on Franklin Avenue?

Chekhovian said:

Who wants to hurdle police tape for an expensive brick oven pizza?

Hopefully they will take down the tape before the place opens, but I expect I will walk by a sidewalk murder shrine if the pizza is reportedly good.

A while ago, I heard this place was supposed to open by mid-Sept. Anyone have more recent scoop?

soft opening Wednesday Oct. 5, the owner said yesterday...

Time Out NY says the official opening is Oct 6th

Time Out NY wrote: Barboncino. Indie filmmaker Ron Brown (A Perfect Fit, Consent) apprenticed with the Stefano Ferrara family, who make wood-burning pizza ovens in Naples, in preparation to open his own Neapolitan-style pizzeria on October 6.

Paulie Gee's alum Jon Greenberg is at the stove, executing a short menu of simple Italian fare, including Margherita, cremini-and-fennel-sausage and artichoke-and-smoked-pancetta pies.

The rustic space features antique mirrors, Edison lightbulbs and a wood-and-tin ceiling. 781 Franklin Ave between Lincoln and St. John Pls, Crown Heights, Brooklyn (718-483-8834)

source: http://newyork.timeout.com/restaurants-bars/the-feed-blog/2017761/the-feed-openings-salon-hecho-kibo-and-more

Gorgeous restaurant, and the food is very good. The pizza crust is almost paratha-like, soft and crispy on the outside. The cheese is delightful and the ingredients are fresh. The pies are a good size for sharing with nothing left over, but if you're really hungry (or gluttonous) a whole one is definitely possible to consume.

The Bibb salad was very good, although it could have used less dressing and more gorgonzola. Also I would have preferred to see a more flavorful mushroom option. Calling button mushrooms "crimini" does nothing to make them more exciting, especially when the pie is one of the more expensive on the menu. I skipped that and went for the artichoke and pancetta, which was very tasty. I didn't have the pepperoni, but it looked great.

Overall, a fantastic addition to the avenue. I definitely expect it to draw a crowd.

With Wino(t) down the street they can stay BYOB as long as they like

do they also sale slices or is it only a sit-down pie kind of place?

catwalkertexasranger said:

single biggest F up in Franklin ave history. The best dining room on the block, best pizza for miles,BYOB will keep the price down for a little while. What? I get it you have so much money that the first few 1000 are not a big deal. Great place. the low end end pies will take the edge off the locals. see the line at Chavelas and pizza will work great.Good work mr low key they are coming even if the publicists don't say they should. F the mags don't pay them.people will show up and eat without them..few hundred saved..spend it on cheese. You did a great job, every detail

pie is great and so is the seating and vibe.good luck

wait, what? Is this a post that is positive or negative about the place?

Cocaine is a hell of a drug.

I probably should have done a bump or two before I wrote that. Last night some reporter was going on about how the pizza place is not complete without beer or wine and that his review of the place would include comments about how it's not the total dining experience. He also said that he was annoyed at the way the place opened because there should have been a press release or something or a combo press/facebook/twitter he felt that the guy opening the place was cavalier to allow the spot to fill up on word of mouth and made some comments about how the guy probably has more money than sense.

I did not have either left after listening to a friend tell me about getting fired that day. We talked over 30 house margaritas at Chavelas. My post does reflect the true power from the tasty glasses of tequila blended mind altering deliciousness. The guy who I am not calling out until I see his review will choose who he sits next to more carefully next time and will probably not say bad things about businesses or people on Franklin the day after they open. I would have found lots of things he said unreasonable even without my gut filled to capacity with Margaritas but it was pretty fun to vent.Thank god for coffee.

I see nothing but happy people exiting the pizza place and hope to be a happy customer today

Had dinner there last night... 4 adults, two kids. A very nice, warm, inviting space within. Good service too. And yes, good pizza with a nice thin crust, though the 12" size means its really only two per pie. A bit pricey, but that seems to be the trend along Franklin.

No liquor license yet, and was told that we weren't allowed to BYO beer or wine. Should get license "soon".

We were told that they were expecting the license any day, so I don't think it'll be an ongoing problem.

I don't feel short changed without any beer or wine w my pizza.Good pie, i hope delivery service is norm. The dining room of this place is really great. The prices are a weee bit high..welcome to the area. The first 3 pizzas on the menu are good, I will try the others

If they expect a license from NYS in three weeks they will prob. have to wait six weeks. The liquor authority has two speeds, slow and stop. In the interim I hope they reconsider their BYOB policy and allow people to have a prohibition free dining experience. With the money I save, I for one, will be able to sample more items from the menu in hopes of discovering must haves for future visits. If the owner doesn't have enough good will to allow a temp. BYOB policy at least offer a corking fee for those who wish to enjoy, seems petty not to.

then, as dickens wrote, the law is an ass.

Went tonight for dinner. The pizza was really good -- the lack of alcohol was a bummer simply because my day was really stressful and a glass of wine would have been great. But a trip to Washington Commons afterwards was great too.

That said, while the food was good, the atmosphere was not so great. There were only 4 tables seated - and they spread us out as much as possible. Meaning there was 1 table up front by the windows, we were in the back on the ground level, and 2 tables were on opposite sides of the upper level. There were something like 8 servers hanging out by the oven - meaning 8 people hanging out a few feet from our table. They were LOUD and while not being inappropriate per say, I could tell you every little detail about what gym they all attend, what dance classes they take, who dyes their hair, who used to dye their hair, who had a bad hair dye job when in a wedding party, who dislikes dancing, who dislikes dancing because they're afraid of snapping their achilles heel (which led to a very graphic discussion of movie portrayals of said snappings in movies like Hostel and Troy...) It became a bit gross during our dinner.

I just felt it really inappropriate. I get that overhearing other people's conversations in Brooklyn-sized restaurants will happen - but this was a very loud group of people - who were supposedly employed to be working.

We'll be back but I hope it is either busier so they are kept busy or that the staff is told to keep their voices low or stop the conversations - at least around customers.