If you hop onto Instagram to watch Brick + Dough‘s IG Stories, your mouth will start watering instantaneously. The brick oven atelier comes from Jason Rosenthal, both owner and chef, who has been working as a private chef locally for the past seven years. With each addition to their IG Stories, Brick + Dough has been prepping for its opening day — Friday, October 18! — at their new space in Union City, 218 48th Street.
They’ve recorded their first mushroom delivery, their first pizza crust test, and made us drool on our phone screens when they uploaded a video of their meatballs ready to go in the sauce. Basically, their opening day couldn’t come at a better time.
{Photo credit: Victoria Squirlock}
Right on the border of Union City and Weehawken, Rosenthal — a New Jersey native — and his team have spent the whole summer revamping 218 48th Street and transforming it into the pizzeria of his dreams. With a chic black-and-white aesthetic, a brick wall that holds the day’s message like a letterboard, and a colorful mosaic brick oven that heats up to 1000 degrees, Rosenthal has put so much into making Brick + Dough exactly like his vision.
With big, open windows that allow any potential hungry customers to peer in, Brick + Dough is a small and intimate space that’s perfect for a dinner date or sharing a slice amongst friends.
^ The mosaic brick oven at Brick + Dough where the magic happens.
{Photo credit: Victoria Squirlock}
^ Cool, black-and-white signage outside.
{Photo credit: Victoria Squirlock}
^ Owner + chef Jason Rosenthal posing with the flour used for dough.
{Photo credit: Victoria Squirlock}
While Brick + Dough has kept pretty mum about their menu, they have been uploading pictures and videos of their deliveries, showcasing that using fresh ingredients is one of their top priorities. On Rosenthal’s personal account, he’s also been giving followers a sneak-peek at some of the specialty pies to come.
“Brick + Dough is a casual place with fresh ingredients and homemade food,” says Rosenthal. “The Brick + Dough brand will be recognizable for its food and atmosphere.”
{Photo credit: Victoria Squirlock}
Among his pizza creations soon to come to Brick + Dough are a pie featuring 96-hour dough, Bulgogi short rib, secret Korean ricotta sauce, spicy kimchi, and fresh scallions.
In another equally mouth-watering photo of a pizza, which Rosenthal calls the “Pie Me a River,” patrons can look forward to a 72-hour sourdough, onion-infused ricotta base, Parmigiano Reggiano, fresh mozzarella, 3-hour caramelized candy onions, and red onion.
{Photo credit: Victoria Squirlock}
“We are giving Hudson County, and specifically, Union City, the first Brick Oven Atelier of its kind,” adds Rosenthal. “We are excited to provide this up and coming neighborhood with this place.”
If that hasn’t gotten you craving some authentic pizza with fresh sauce and the world’s crispiest crust, then we don’t know what will. Brick + Dough soft opens on Friday, October 18, so if you’re in the area, stop by to check out the new spot and of course, try their highly-anticipated slices.
Have you eaten at Brick + Dough? Let us know what you thought below!
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