Bruno Pizza

Bruno Pizza is a new addition to the east village.  The menu is based on locally sourced food and they even make their own flour for their pizzas.   The flour is make from whole wheat berries.   The other addition is the 20% tip is including in the price at the end so no tipping.  I am a fan of that policy.  The service was really good.

Pizza is rarely something I go out for and so when I do I really want it to be amazing.  I was not so wowed by Brunos.  The plating is beautiful on every dish that came out but nothing had that omg punch I wanted to have.  Everything was just ok.  The flavors were all mild, nothing packed a punch.  I did love these plates on every table.

We started with the beets.  Beets topped with sunflower greens, pieces of plum and a little bee pollen.

Green market crudite, mostly radishes at this time of the season, sitting over a gorgonzola butter that had been mixed with black garlic and topped with a few gooseberries.

Grilled local squid sitting on charred onions with a hint of chili and some wild sumac.

We had two pizzas.  Nduja; spicy pork, roasted cauliflower and tomato.

The other was local mushrooms, bechamel, chives and chilies.

Pastas were beautiful.  Agnolotti with squash, chanterelles and hazelnut.

Cavatappi topped with smoked bone marrow, clams, collards, bacon and dill.  This just did not work.

The restaurant just opened so they are honing the flavors.  Dishes are beautiful but I am looking for an intensity of flavors that is lacking.  The other thing is the lighting is way too bright.  Can someone just add a dimmer switch to bring it down a notch for dinner?