Social Media Sampling
We were thrilled to be invited to Fairfield County's newest addition, Brick + Wood Pizza in Fairfield Connecticut.
This isn't your ordinary corner pizza joint, instead, it's a fresh clean concept designed by Haverson Architecture & Design of Greenwich, CT. The architectural team, spurred by the vision of the Cavalli family, has transformed the restaurant into a multi-layered / multi-sensory restaurant and bar.
As the name implies, much of the design is framed by stressed wood and worn Chicago brick with pockets of space throughout filled with stacks of wood that heat the oven. The mosaic tiled pizza oven and the butcher block and Calcutta Ciero marble top mozzarella bar are the focal point of the dining room.
Brick + Wood is also home to the area’s first all-tap wine bar, accentuated by a steel backdrop and wooden taps.
Owners Paolo and Clara Cavalli were the ultimate hosts at Brick +Wood.
Paolo, who lived in Texas for several years loved the Cowboy's hat...and, after comparing belt buckles (chuckle-chuckle) we learned about their restaurants in Texas, the Neapolitan Street Food they specialize in, the homemade mozzarella process, and why they love life and pizza!
Here's some of the items we enjoyed as we sampled some of their Neapolitan Street Food, Salads, and Pizza!
Of course we started with some of their signature and specialty cocktails.
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| Mojito, Peppermint Shooter, Tarraon Margarita, Pomegranate Martini |
And then we moved on to some small plates, appetizers, and salads.
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| Croquettes |
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| Montanara "Fizza Frittes" Served with marinara sauce and fresh parmigiano |
Then we moved on to the Arancini. These were prepared in a fun and whimsical way, on sticks!
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| Arancini Pear and Gorgonzola with a sage brown sauce |
Then we moved on to the Salad, Mozzarella, and Burrata Bar portion of our meal.
Starting with a palate cleansing. Aragula & Pear Salad. I adored this salad. My only critique would be I wish the salad had more pears! I loved how the pears were delicately shaved - and were a great contrast in flavors to the peppery arugula. The good thing? There were plenty of candied walnuts, another of my favorites. The salad was very lightly dressed with sweet and tangy maple vinaigrette!
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| Arugula Salad Arugula, pear, candied walnuts, maple viniagrette, fried boconcinni |
Then the Burrata fun began! We got to see how the burrata is prepared. I always wondered how the creamy milk gets inside. This was a lot of fun to watch, and if you're there when it's being done - don't miss it!
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| The Burrata Process |
And here was our finished product! A wonderful Truffle Burrata! I can't gush enough about how good this was. Trust me - it's FABULOUS!
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| Truffle Burrata House made mozzarella with a cream and truffle filled center, prosciutto and arugula |
And because it was so creamy good on the inside - I just had to share a picture of it oozing out - and one of it spread on my bread with prosciutto!
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| Truffle Burrata |
Next on our sampling menu were the Girelli, prepared in a fresh mozzarella rollup with eggplant, prosciutto, and roasted peppers.
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| Girelli Thin mozzarella layered with eggplant, prosciutto, and roasted peppers |
And now it's time for the stars of the show, the pizza at Brick + Wood! We sampled three of their most popular artisan pizzas, the Margherita, the Arugala and Prosciutto, and the Diavola.
Brick + Wood's pizza is certified by the Associazone Pizzaiuoli Napoletani (APN), an association formed in Naples by pizza makers to preserve the authentic Neapolitan pizza values. Supported by the Italian government, this rigorous certification process is required by any restaurant in Italy wishing to serve authentic Neapolitan pizza. Only a handful of pizzaiolos in the United States have earned this distinction.
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| Margherita San Marzano Tomato Sauce, Fresh Basil, Fresh Mozzarella, drizzled with EVOO |
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| Arugula e Prosciutto Fresh Mozzarella, Prosciutto, Shaved Parmigiano, Balsamic Glaze |
And my absolute favorite of the night, The Diavola Pizza! Loved the heat of the sauce and the spicy jalapenos. On a burn scale of 1-5, I would give this a solid 3+ - the perfect medium warm burn!!! Delicious!
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| Diavola (Texas Heat) Spicy Soppressata, Garlic, Jalapenos, and Oregano |
And we ended our evening with two specialty desserts, a bread pudding and and nutella panzerotto.
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| Left: Nutella Panzerotto Right: Caramel Bourbon Bread Pudding |
Open since November 2014, they are quickly becoming a neighborhood favorite. There's a bright fresh vibe inside, and Brick + Wood is a fun destination to meet up with family and friends, and I'd even recommend it for a fun date night!
And...gluten free options are also available (call ahead 203.939-1400).
For more on the Cavalli family read here ==>> HomePlace/Brick+Wood_Opens
Brick + Wood
1275 Post Rd No. 7
Fairfield, CT 06824
203-939-1400
Disclaimer: We were invited to this menu sampling by members of Brick + Wood's public relations and management team. However, all opinions are our own.
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