The web site of Brick Oven of Morristown, Morristown, New Jersey came to my attention.
I haven't checked any reviews for the place, but their site's pictures look good.
I found a patch.com post about the Brick Oven.
Friday, February 25, 2011
Luciano’s Italian Brick Oven, White Oak, Pennsylvania
Well. I don't quite know what to say about this one.
There is a "Cranberry Patch" review of one Luciano’s Italian Brick Oven, but not
Luciano’s Italian Brick Oven, White Oak, Pennsylvania.
It's also not clear what kind of brick oven they have, if any.
I'm adding them here, just in case.
There is a "Cranberry Patch" review of one Luciano’s Italian Brick Oven, but not
Luciano’s Italian Brick Oven, White Oak, Pennsylvania.
It's also not clear what kind of brick oven they have, if any.
I'm adding them here, just in case.
Luigi's Italian Restaurant, West Palm Beach, Florida
The Palm Beach Pulse has a review of Luigi's Italian Restaurant, West Palm Beach, Florida.
The review does not detail the pizza, but it does say this, "Whatever the reason for the concept and name, the home-cooked fare at Luigi’s is downright delizioso. The well-varied menu offers generous, moderately priced appetizers, salads, paninis and heroes, brick-oven pizza, pastas and classic entrées."
The review does not detail the pizza, but it does say this, "Whatever the reason for the concept and name, the home-cooked fare at Luigi’s is downright delizioso. The well-varied menu offers generous, moderately priced appetizers, salads, paninis and heroes, brick-oven pizza, pastas and classic entrées."
Frank Pepe Pizzeria Napoletana, based in New Haven, Connecticut
Westfair Online has an article about the opening of a new branch in Danbury, Connecticut of Frank Pepe Pizzeria Napoletana, based in New Haven, Connecticut
The review says in part, "The pizzeria is known for its pies made with clams harvested from the Long Island Sound. Berry said there is also an element of the dramatic in the open-space kitchens, which act as the stage for ‘pie men’ who reach into 15-foot by 15-foot coal-fired brick ovens with 17-foot- long spatula paddles. The two 15 ton ovens at the new locations were built on site to the specifications of the one introduced at original Pepe’s in 1938."
The review says in part, "The pizzeria is known for its pies made with clams harvested from the Long Island Sound. Berry said there is also an element of the dramatic in the open-space kitchens, which act as the stage for ‘pie men’ who reach into 15-foot by 15-foot coal-fired brick ovens with 17-foot- long spatula paddles. The two 15 ton ovens at the new locations were built on site to the specifications of the one introduced at original Pepe’s in 1938."
Brick Oven Restaurant, Provo, Orem, St. George, Layton, Utah
A review of Utah's best pizza joints included mention of several brick oven pizza places.
The review included mentions of the Brick Oven Restaurants, which has multiple locations around Utah.
The review says in part, "These family-style eateries feature pasta and salad bars along with pizzas such as the popular Chicken Alfredo: baked chicken, fresh mushrooms, Canadian bacon, crumbled bacon, creamy Alfredo sauce and extra cheese."
The review included mentions of the Brick Oven Restaurants, which has multiple locations around Utah.
The review says in part, "These family-style eateries feature pasta and salad bars along with pizzas such as the popular Chicken Alfredo: baked chicken, fresh mushrooms, Canadian bacon, crumbled bacon, creamy Alfredo sauce and extra cheese."
Nuch's Pizzeria and Restaurant, Salt Lake City, Utah
A review of Utah's best pizza joints included mention of several brick oven pizza places.
The reviews said this about Nuch's Pizzeria and Restaurant, Salt Lake City, Utah: "The owner is from upstate New York and the pizzas straddle the border between New York- and New Haven- style pies, baked in a brick oven, as are many New Haven pizzas."
The reviews said this about Nuch's Pizzeria and Restaurant, Salt Lake City, Utah: "The owner is from upstate New York and the pizzas straddle the border between New York- and New Haven- style pies, baked in a brick oven, as are many New Haven pizzas."
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