Brendan McGill, the James Beard semi-finalist chef/owner of Hitchcock Restaurant on Bainbridge and Hitchcock Deli in Georgetown has opened Bruciato, the brick and mortar on the island he calls home.
According to their website:
There are rules: Type “00” flour, San Marzano tomatoes, fresh mozzarella, hand-stretched dough, and a very hot wood-burning oven.
Cooking simple foods exposes flaws – a perfect pie is a life-long pursuit. We start with our own meats; classic Italian salumi, cured lovingly for months, right here.
We recall our travels through Campania, where we sourced the most authentic basic ingredients and imported them directly to Seattle.
Finally, we craft our pie: a three-day fermentation for the masa, a pronounced cornicione, perfectly bruciato, and raced to the table uncut and piping hot.
In Naples, pizza is life. We humbly follow the proud pizzaioli down the rabbit hole in our search for perfection.