Scott Sandler posted the following on the Soulard Saint Louis Facebook page today next to the picture of 1928 S. 12th.
Dear Soulard Community, I would like to announce that yesterday we signed a lease to open a Neapolitan Pizzeria in the old Arcelias/Juniper space. It will be called PIZZEOLI (Means "the pizza makers" in Italian, pronounced Pitzeeolee) (our own twist on the spelling). We will feature Neapolitan Pizzas with the highest quality ingredients, a fine selection of craft sodas, local beers and Italian wines. As much as possible will be locally sourced. We will be cruelty free but feature an amazing vegan sausage and fresh farm produce on our pizzas. We also be vegan friendly. Hand made dough of course and eventually hand made mozzarella and gelato. Pizza will be cooked in a 800-1000 degree wood fired oven.(no gas assist). First and foremost this will be a neighborhood place with community involvement. The offering will add a new style of pizza to the neighborhood taking nothing away from the excellent existing pizzerias. Stay tuned for a Facebook page, website, Twitter, Instagram and all that social media stuff with updates on our progress. We are honored to be joining the community. A lot of work to do!!! Here is a pic of the space
**UPDATE**
Scott doesn't want to give a projected opening date for PIZZEOLI as it is very early on in this project. Scott's background is in commercial real estate, where he has spent the last 15 years. He's been a self-described "general pizza enthusiast" for about the last 10 years. He's turned into a pretty serious home baker and pizza maker in that time. He says he's "pretty much perfected" his dough and "pizza-at-home" skills and is ready to move on to the next level.
Sandler will be traveling to California to take some formal training classes through Associazione Verace Pizza Napoletana. He will then move into apprenticing with a "very well-known Neapolitan pizza maker" for two months. In between that, Scott and his crew will be getting the space ready.
When asked how he decided on the space in Soulard, Sandler says the Soulard space really decided on him. He knew he wanted to be in a neighborhood within the city limits like Soulard, Lafayette Square, Dogtown, Central West End or the like, but he wasn't exactly sure where at first. His business plan called for taking over a space already built out for a restaurant and 1928 S. 12th fit that just right.
PIZZEOLI will just be taking over the 1928 part of the building at first. After settling in, the business will then look to take over the 1926 part as well.
Sandler seeks to address a "real gap and a hunger in the market" with PIZZEOLI that he sees within the city limits. He pledged to keep iLoveSoulard updated throughout the project, including with things such as a website and social sites.
iLoveSoulard looks forward to this great addition to the neighborhood and hopes this early "press" reserves a spot on the "Official Taste-Tester" list.
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