Jack’s Brick Oven Pizzeria in Norwich delivers Mediterranean flavors

Merna Delaurentis

This week’s edition of The Regional Taste functions Jack Djonbali of Jack’s Brick Oven Pizzeria. Born and lifted in the coronary heart of the Mediterranean, Jack arrived above to the United States to live with his family in New York and get an schooling. Right after graduating high university in […]

This week’s edition of The Regional Taste functions Jack Djonbali of Jack’s Brick Oven Pizzeria. Born and lifted in the coronary heart of the Mediterranean, Jack arrived above to the United States to live with his family in New York and get an schooling. Right after graduating high university in Brooklyn, he started doing the job for his brother’s organizations in Manhattan.

With plenty of experience below his belt, he moved to Norwich, Connecticut and opened his initially cafe, La Stella Pizzeria. Finding results, his upcoming area would give him the freedom to delve into his Mediterranean roots and serve his customers a plethora of delicacies. Appear 2010, Jack’s Brick Oven Pizzeria was open to the public, and Jack himself has not appeared again.

Blaine: To commence issues off, exactly where did you grow up?

Jack: I was born in Montenegro. It was great, different from in this article. My parents would cook dinner big meals for relatives gatherings. I remaining the region when I was fifteen many years aged in 94’-95’. I experienced loved ones in New York, brothers and sisters. I came below to get an schooling. I commenced substantial college in New York and graduated in Brooklyn.

The whole household, we’re major into cooking. My brother owns 5 dining establishments in Manhattan. He’s been in Manhattan for the previous 30 decades. Which is wherever I started cooking and remaining included in the restaurant organization.

I moved to Connecticut in ’98 and began operating in a area restaurant. I opened La Stella Pizzeria in 2001. I was 24 years aged back again then. I was there for about 9 many years right before I opened Jack’s Brick Oven in 2010. This yr I’ll be opening a liquor retailer, also. It is gonna be known as West 82 Wine and Liquor.

Wine, wine, and you guessed it, more wine, all for the customers to enjoy.

Blaine: What made you want to do a pizzeria?

Jack: For Jack’s Brick Oven, I went for a whole Mediterranean menu. Pizzas, salads, steaks, other dishes. We had a significant plenty of kitchen area to grow the menu, in contrast to La Stella. I preferred to bring my expertise and background to the menu.

Blaine: Is your restaurant just Italian cuisine or is there inspiration from other regions in the Mediterranean?

Jack: There are other influences, yes. We serve gyros, for instance. They’re not Italian delicacies. We make food items to make all our clients happy. If you never like pizzas, we want to have other options for you. We have quite a few specials that rotate, like chicken teriyaki. We want to make confident there is anything for everybody. It is a lot of Italian meals, but the menu as a complete is more Mediterranean, and more diversified.

There's a pizza for everyone, and all of them are made fresh.

Blaine: What can you explain to me about the Vitello alla Francese?

Jack: It is a traditional Italian dish. We get in touch with it Scallopini. It is a veal reduce which is tenderized, pan-seared (in no way fried) and prepare dinner it in butter, lemon juice and wine with clean herbs and served in excess of pasta.

Blaine: How about the Jack’s Brick Oven Pasta?

Jack: It’s a bowtie pasta. We use the greatest prosciutto. It will come with peas, garlic, olive oil, a white wine sauce and Pecorino cheese. It comes with soup on the aspect, or a salad. I named it right after the cafe because it’s my have recipe. I like to use prosciutto. It provides a actually good taste to the dish. It’s my specialty.

All pizzas are prepped to order and hand-tossed; no frozen dough whatsoever.

Blaine: Another dish that stuck out to me was the Tortellini Zanfina.

Jack: That is named just after my daughter. I often instructed her, when I opened my up coming cafe, I would identify a dish following her. The tortellini are stuffed with ricotta cheese. It’s a fine pasta. We make the sauce on the side, a pink sauce. It has mushroom, green peas. The flavors do the job definitely very well alongside one another.

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