Photos: Bonanno Brothers Pizzeria opening in Park Meadows Saturday
Bonanno Concepts will open its tenth restaurant this weekend -- and the first one outside of Denver: Bonanno Brothers Pizzeria in the Vistas at Park Meadows. With this new spot, chef/owner Frank Bonanno is paying homage to his New Jersey upbringing of slinging pies and folding pizza boxes, as well as to his family's construction company -- called Bonanno Brothers -- and his own two sons, Marco and Luca.
All photos by Kate Gibbons.
Two of the Bonanno Concept restaurants are already named for those sons: Luca d'Italia and Osteria Marco. (The other seven: Mizuna, Bones, Green Russell, Wednesday's Pie, Russell's Smokehouse, Lou's Food Bar and Vesper Lounge.)
- Osteria Marco's pizza-making class has us rolling in dough
- Bonanno Brothers Pizzeria will open soon in Park Meadows -- and is hiring now
- First look: Frank Bonanno's Vesper Lounge opens tonight
Bonanno Brothers Pizzeria has transformed the former home of the Counter. That counter where you used to order is gone, and garage doors open the room to passing traffic and a great view. The dining space is centered around an eighteen-person, bar-height communal table; there's a wood-burning pizza oven in the center of what's pretty much an open kitchen, as well as the kind of burrata bar that's such a draw at Osteria Marco. And that's not the only echo of Osteria Marco at Bonanno Brothers, which also draws from Luca D'Italia.
"The menu at Bonanno Brothers Pizzeria started as something simple - unifying standout items from Osteria Marco with some our cherished appetizers from Luca D'Italia," Bonanno explains. "The entire menu represents the food I always look forward to sharing with my family. I started brainstorming about the items we've come to crave throughout the years, and suddenly felt very inspired. Our cheese-and-salumi plate is so darn good at Osteria Marco, and it's become a very popular go-to for large groups. Combined with the fact that Luca D'Italia is the only restaurant in Denver certified for salumi production, and that our burrata has gained a massive following, I thought, why not introduce more sharable options? Our housemade burrata, our creamy ricotta, our labor-intensive salumi - it's all there, and with it, I've introduced selections of crudo and fritto."
Keep reading for more pictures of Bonanno Brothers Pizzeria.