Page 4 - Dining Out - Aug 1 2021

Cover Story
Story by
KYLE GALDEIRA
A “pizza pie in the sky” dream, coupled with the passion for pizza of founders Inthira Marks and Matthew Resich, was realized when Brick Fire Tavern Chinatown opened as a 42-seat restaurant in Octo- ber 2016, and specialized in Napoletana craft pizza paired with beer, wine, handcrafted cocktails and Italian-inspired
dishes.
According to Resich, a part-
ner in the restaurant, Brick Fire Tavern Kaimuki was slated to serve as a second location for the brand, and construction started in late 2019. However, after the COVID-19 pandem- ic hit, the restaurateurs had to make some tough decisions and the call was made to close the operation in Chinatown and make the Kaimuki loca- tion, which is situated conve- niently at the intersection of Waialae and 9th avenues, its flagship restaurant. Brick Fire Tavern is back in business with enhanced safety proto- cols, including spaced-out ta- bles and operating at partial capacity as the team grows into the new space.
“Now, almost a year later,
Photos by
ANTHONY CONSILLIO
we are thrilled with the out- come,”Resichsays.“Ourgoal going into the new location was to enhance and expand on all that we do, starting with the Kaimuki space being larg- er than the original, with twice the square feet and 50% more seating, as well as adding a full kitchen to expand the menu to include pasta dishes and soon-to-be-created entrées, and the same for the bar of- ferings: adding to the wine list, cocktail program and general offerings to match our goals of elevated options.”
Diners can look forward to Brick Fire Tavern’s diverse dinner menu, which includes fresh summer favorites like Roasted Beets ($13) prepared with orange, mint, mozzarel- la mousse, pistachios
and a white balsamic glaze, and Snap Pea Gnocchetti ($23) with crispy pancetta and sugar snap peas.
The restaurant is also drawing rave reviews for its Big Island Lamb Lasa- gna ($28), which is constructed with a lamb ragu, mint ri-
Big Island Lamb Lasagna ($28)
This dish is constructed with a lamb ragu, mint ricotta, mozzarella and braised lamb shank.
Lead pizzaiola Alyssa Willis prepares her personal creation, the Sweet Calabria ($23).
4 / Dining Out / Aug. 1-7, 2021