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brick oven in Pascack Valley

jerarcieri Nov 21, 2013 12:54 PM

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-

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  1. Tapas52 RE: jerarcieri Nov 21, 2013 01:36 PM


    12 Replies
    1. re: Tapas52
      jerarcieri RE: Tapas52 Nov 21, 2013 01:52 PM

      Thank you..

      1. re: jerarcieri
        ebchower RE: jerarcieri Nov 21, 2013 04:14 PM

        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
          Tapas52 RE: ebchower Nov 21, 2013 04:27 PM

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

          1. re: Tapas52
            fourunder RE: Tapas52 Nov 21, 2013 08:51 PM

            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
              Tapas52 RE: fourunder Nov 22, 2013 03:29 AM

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


              1. re: Tapas52
                fourunder RE: Tapas52 Nov 22, 2013 03:03 PM

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

                : )

              2. re: fourunder
                jerarcieri RE: fourunder Nov 22, 2013 06:58 AM

                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
                  Tapas52 RE: jerarcieri Nov 22, 2013 07:34 AM

                  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
                    jerarcieri RE: Tapas52 Nov 22, 2013 07:45 AM

                    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: jerarcieri
                      Tapas52 RE: jerarcieri Nov 22, 2013 10:14 AM

                      here's another consideration.....


                      1. re: Tapas52
                        jerarcieri RE: Tapas52 Nov 22, 2013 10:27 AM

                        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
          ELA RE: Tapas52 Nov 22, 2013 08:54 PM

          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.

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