Eliot Hillis, culinary director and co-owner of Orlando Meats with Edgar Massoni, says they'll open a pizza concept called Recess inside Orange County Brewers next week.
Recess will take over the space that was recently vacated by Pizza Bruno.
Hillis says Recess's pies will be Neapolitan-style, but the dough will incorporate alkaline water to create a little more chew in the crust, plus he'll add malt for a more uniform caramelization.
"I have a deep love and respect for those that make a fine pie," Hillis says.
"All I did was to try and accentuate the things that I love most about good pizza — the chew and crunch, the sour and sweet. I wanted my slice to stand at attention while folded and still have a yielding bite."
Hillis and Orlando Meats chef de cuisine Seth Parker are still tweaking the menu, but here's a taste of the pies to expect:
- Rabbit food: Confit carrot, smoked tomato, scallion, mushroom
- Miss piggy: mozzarella, Swiss, ham, fermented shallot, whipped garlic confit
- Bride of Frankenstein: mozzarella, pesto, italian sausage
- Red head: cheddar, guanciale, broccoli, green goddess, pomodoro
- Hell songs: fresh mozzarella, pickled serrano, fried batter, kewpie
- Hannah: mushrooms, peaches, parm, pickled ramp, alfredo base
Recess will, umm, be in session May 15 and, umm, open to judging. (Sorry)
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