HOME > Chowhound > New Jersey >

Discussion

brick oven in Pascack Valley

Hello fellow hounders, can anyone recommend a brick oven pizza place in the Pascack Valley area..(not A Mano's or Brooklyn Pizza in Ridgewood).
(not sure if Ridgewood is considered PV area anyway.)
Much obliged,
jerry aldo-

  1. Click to Upload a photo (10 MB limit)
Delete
      1. re: jerarcieri

        I had a corporate lunch there once. While they may offer brick oven pizza, I don't remember it as being a "pizza place."

        1. re: ebchower

          don't most "pizza places" sell many things to eat also?

          1. re: Tapas52

            Bacari Grill is not a pizza place....they offer it for lunch.

            I think Bensi recently took over Dino's in Old Tappan. There's a place called Sparky's in Closter, but it's more of a take-out place if not mistaken.

            Are you looking for a sit down place. Brick Oven pizza to me is a misnomer. Most pizza is cooked on a stone...but many use gas fired ovens and call themselves *Brick Oven* because they have a brick facade in front of the oven. To me, I look for Coal Fired or Wood Fired.

            1. re: fourunder

              Funny Brick Oven Pizza is listed on their Lunch AND Dinner menu also at Bacari Grill..?

              http://bacarigrill.com/

              1. re: Tapas52

                Seafood restaurants serve steak and chicken....doesn't mean it's a destination for either...

                : )

              2. re: fourunder

                thanks for that. yes, wood-fired would be more accurate.
                i tried a place in Little Falls, called "Bivio", it's a wood-fired, brick oven, very good. all wood, not a gas/wood mix. Was wondering if the Pascack Valley had something similar.

                1. re: jerarcieri

                  Been to Bacari Grill a few times for some functions and was always good. The new Buzz word is "BRICK OVEN" style Pizza but don't be fooled they are not all the same and definitely taste different going from horrible to outstanding depending where you go & the ingredients used. heck for the life of me I cant believe people still eat pizza from Dominos, Papa Johns, etc, etc, lol

                  1. re: Tapas52

                    i think your right. they are using the term as a marketing ploy, brick-oven "style", which can mean a billion things. havent had the pizza at Bacari, just a sit-down meal once, which was very good.. i'm looking for more of a "Motorino" type place in the area..I guess the trip to Ridgewood and "A Mano"
                    is the only choice..

                      1. re: Tapas52

                        tks! a little out of the way, but a good find if i'm in the Philly area..loved that review.."dusky herbaceousness of oregano".
                        : )

        2. re: Tapas52

          Bacari is far from a "pizza place" -- however they may offer a more "upscale" type offering of pizza.

          I go to Bacari at least once a month -- the once for a business event -- and the food is very good. As much as I like the place, unless I was really in the mood, I don't think I'd order the pizza there -- not because I expect it to be "not good" but more so as I look forward to many other things there. As a matter of fact, whatever they offer in the way of pizza, I would be confident that they execute it well.

          I don't know if they are doing real "brick oven" or using some modern/fabricated version of the oven, or if they are doing wood or coal fired. I don't know. However, some places that try/offer it don't do it well. I wouldn't be worried about that at Bacari though.