• Intelligencer
  • The Cut
  • Vulture
  • The Strategist
  • Curbed
  • Grub Street
  • Subscribe to the Magazine Give a Gift Subscription Buy Back Issues Current Issue Contents
    Subscribe to New York Magazine
  • Subscribe
  • Profile
    Sign Out
  • Best of New York
  • Cheap Eats
  • About Grub Street
  • Newsletters
  • NYMag.com
  • New York Magazine
  • Intelligencer
  • Vulture
  • The Cut
  • The Strategist
  • Grub Street
  • Curbed
Subscribe Give A Gift
  • Best of New York
  • Cheap Eats
  • About Grub Street
  • Newsletters
  • NYMag.com
  • New York Magazine
  • Intelligencer
  • Vulture
  • The Cut
  • The Strategist
  • Grub Street
  • Curbed
  • Share
  • Tweet
  • Pin It
+Comments Leave a Comment
First Look
January 11, 2012

First Look at Speedy Romeo, Firing Up Its Wood-Burning Oven in Clinton Hill Next

Share

  • Share
  • Tweet
Photo: Linnea Covington

Next Wednesday, chef Justin Bazdarich and partner Todd Feldman — whose homemade mozzarella was a hit at Brooklyn Flea and Smorgasburg this past summer — will open their brick-and-mortar venture, Speedy Romeo, in Clinton Hill. In addition to the mozzarella, expect seasonal pizzas and Italian-inspired entrees cooked in the wood-burning oven. Bazdarich, who’s done kitchen stints at Jean Georges and Perry Street, says the goal is to serve “every food that customers will crave.”

The final menu is still being worked out, but look for dishes like grilled half-chicken, strip steak with salsa verde, and grilled chicken Parmesan. As for pizza toppings, some combos that will definitely make an appearance are wild-mushroom with mozzarella and egg, potato-lardo, and their specialty Saint Louie, which is topped with Provel cheese, housemade sausage, and salami.

As for the name, the duo says the Romeo portion reflects the restaurant’s Italian slant and Speedy reflects the roots of the building, which used to house an auto body shop. (The façade sports dozens of automobile logos.) Despite the nods to the space’s past, the team completely gutted the interior and hired Hecho Design to put the space together — check out the full build-out in our slideshow.

Prices run from $9 to $16 for the pizzas and entrees, $6 to $12 for wine and beer; appetizers are in the $8 range. Hours are Tuesday through Sunday, 5 p.m. to 1 a.m.

Speedy Romeo, 376 Classon Ave., nr. Greene Ave., Clinton Hill; 718-230-0061

View
1 / 9 Photos
The almost-finished exterior. The almost-finished exterior.

The almost-finished exterior.

The Saint Louie pie. The Saint Louie pie.

The Saint Louie pie.

The oven. The oven.

The oven.

A prep area. A prep area.

A prep area.

Signage! Signage!

Signage!

A view from the open kitchen. A view from the open kitchen.

A view from the open kitchen.

Draft beers are from New York state. Draft beers are from New York state.

Draft beers are from New York state.

Seating (the paper should be down any day now). Seating (the paper should be down any day now).

Seating (the paper should be down any day now).

Another view of the kitchen. Another view of the kitchen.

Another view of the kitchen.

1 / 9

Tags:

  • first look
  • cobble hill
  • first look
  • openings
  • speedy romeo
  • @newsletter
  • More

More Galleries

look book Feb. 2, 2023
The Look Book Goes to Tatiana  A recent Wednesday night at chef Kwame Onwuachi’s consistently booked Lincoln Center restaurant. 
By Kelsie Schrader and Jenna Milliner-Waddell
look book May 26, 2020
The Look Book Goes to The Fly  The socially distanced line for pre-batched martinis and dry-brined chickens in Bed-Stuy. 
By Katy Schneider and Jane Starr Drinkard
gallery Apr. 14, 2019
Chatting With the Singers at the Reopened Winnie’s  The karaoke dive is back in a new space on East Broadway with shiny red booths, a retro-looking mic, and an updated computerized karaoke system. 
By Victor Llorente
Restaurant Review Mar. 13, 2016
Restaurant Review: Momofuku Nishi The chef describes Nishi as a mash-up involving Asian and Italian cuisines, but some experiments make you wonder why anyone would dare tinker with these classics.
By
Underground Gourmet Review Feb. 15, 2016
Llama Inn Is All About New Brooklyn Peruvian Jersey-born first-generation Peruvian-American chef Erik Ramirez is a master of contrast.
By
Restaurant Review Jan. 31, 2016
Restaurant Review: La Chine Chef Kong Khai Meng’s kind of elaborately sourced, “Pan Chinese” hotel cooking is a fairly recent development in the long history of Chinese cuisine
By
Underground Gourmet Review Dec. 6, 2015
Bunk and Southside Coffee Enter New York’s Sandwich Pantheon Bunk is all about the glory that is the sandwich.
By
Gallery Nov. 12, 2015
Dinner for Two in JFK’s Historic TWA Terminal  The former flight attendant and her husband ate recipes prepared from the chefs’ new cookbook. 
By Gillian Duffy
Nov. 10, 2015
See David Bouley Make Dinner for Alice Waters Bouley decided to honor Waters, and the 20th anniversary of her Edible Schoolyard Project, in a way they could mutually appreciate: by cooking a meal.
By
Gallery Nov. 8, 2015
Inside Mission Chinese Food’s Brisket-and-Dumplings Dinner Party for the  The challenge: Create a pop-up restaurant in a theater foyer to feed a starving ensemble — and crew and everyone’s guests — in a manner befitting the years-long hype of the bicoastal restaurant sensation. 
By Gillian Duffy
Gallery Nov. 8, 2015
Inside Mission Chinese Food’s Brisket-and-Dumplings Dinner Party for the  The challenge: Create a pop-up restaurant in a theater foyer to feed a starving ensemble — and crew and everyone’s guests — in a manner befitting the years-long hype of the bicoastal restaurant sensation. 
By
Restaurant Review Oct. 11, 2015
Restaurant Review: Bruno Pizza Along with some very tasty food.
By
Gallery Sept. 3, 2015
How Eli Zabar Transformed an Upper East Side Diner Into an Elegant Wine Bar  A look inside the genteel Eli’s Essentials Wine Bar. 
By Wendy Goodman
Restaurant Review Aug. 23, 2015
Restaurant Review: Babu Ji and Dirt Candy “You’d better give this place three stars,” cried Mrs. Platt in between bites of tandoori-charred rainbow trout and lustrous butter chicken.
By
Restaurant Review Aug. 2, 2015
At Lupulo, the Portuguese-Inspired Cooking Is Almost Too Good for the Setting It’s ambitious food like this that makes you wish George Mendes had decided to open a slightly less expedient casual restaurant.
By
Underground Gourmet Review July 19, 2015
Underground Gourmet Review: A Colombian Expat Forges Her Own Cuisine at Maite In Bushwick, Ella Schmidt cooks gnocchi, arepas, and every local, seasonal vegetable she can get.
By
Cheap Eats July 14, 2015
Why the Bowl Is the Meal of the Moment  They’re healthful, filling, and infinitely customizable, a blank canvas for inventive chefs and fast-casual chains alike. 
By
Cheap Eats July 12, 2015
7 New-Wave, Next-Level Fried-Chicken Sandwiches  Sky-high beef prices and the enduring sandwich craze have laid the groundwork for a new breed of birds on buns. 
By
Burgers May 31, 2015
The 50 Most Important Burgers in New York This town is flooded with high-ambition meat sandwiches. But which is the very best?
By
Gift Guide Nov. 25, 2014
Grub Street’s 2014 Gift Guide: 21 Kitchen Tools for the Home Chef A range of options, big (an 11-piece set of pans designed by Thomas Keller) and small (a rosemary stripper to speed up herb-chopping).
By
More Galleries
  • About Grub Street
  • About New York Magazine
  • Newsletters
  • Help
  • Contact
  • Press
  • Media Kit
  • We’re Hiring
  • Privacy
  • Terms
  • Ad Choices
  • Do Not Sell or Share My Personal Information
  • Accessibility
Grub Street is a Vox Media Network. © 2023 Vox Media, LLC. All rights reserved.