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Slow Fires with Chef Justin Smillie

March 17 @ 12:00 pm - 5:00 pm

open fire pizza on wood board

Join us on Sunday, March 17th from noon to 5pm (or until dough runs out!) for open fire pizzas prepared by Chef Justin Smillie.


Chef-partner of the acclaimed Upland in New York City and author of Slow Fires, Chef Justin Smillie began his cooking career during his teenage years, quickly ascending through the ranks of NYC landmarks Mercer Kitchen and Gramercy Tavern before becoming the chef of the urban-rustic favorite Barbuto. He was the chef at Il Buco Alimentari e Vineria, where he won three stars from the New York Times.


margherita, tomato, fresh mozzarella + basil

“cacio e pepe”, fresh mozzarella, caciocavallo, labneh + black pepper

smokey mushrooms, mozzarella, aged provolone + zhoug

local little neck clams, mozzarella, salsa verde + bread crumbs

chopped olives, tomato, bitter greens, anchovy + chili

ndjua, crushed tomato, mozzarella, provolone + wild garlic


March 17
12:00 pm - 5:00 pm