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Max Sussman

Chef Max Sussman Chef Pizza Replicator, Samesa, Bog & Thunder

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PizzeriaVino. A Wood-Fired Pop-Up by Chef Max Sussman's Pizza Replicator and Frame's Sean Crenny Frame > , , > PizzeriaVino. A Wood-Fired Pop-Up by Chef Max Sussman’s Pizza Replicator and Frame’s Sean Crenny

After spending more than a decade perfecting his dough (including a three-year post as chef de cuisine at the original Roberta’s Pizza in Brooklyn) Chef Max Sussman joins us for a November weekend with a suitcase full of delights in tow, including red and white pies made with organic flour, masterfully assembled with local toppings from ingredients like hot honey, sage, white truffle, hazelnut pesto, hot Italian sausage, Taleggio, and caramelized onions.
A few New York-style blistered pies coming straight from our wood-fired stone-hearth oven for the table is the obvious play here, but also plan on beauties like roasted cabbage with salsa macha, shared porchetta for two, an herb- and citrus-stuffed pork belly with crispy skin. Backing this up is a cast of not-to-miss starters, from bagna càuda and crudité to focaccia with whipped ricotta and country ham. And wait for the ending: bergamot pudding with almond-citrus shortbread.

For PizzeriaVino, we’re turning our heated al fresco space (which boasts the same intimate Frame vibes with a polished wooden floor, a clutch of Italian aperitifs & digestifs, moody lighting, and great music) into a bona fide low-key Italian pizza & wine bar, helmed by Frame’s Wine Director Sean Crenny with an unrivaled bottle list to pair. Whites, silky reds, bubbles, and more than a few wild card options available for the adventurous.

Best of all, an a la carte, order-as-you-please menu for three straight days.
Friday and Saturday nights: a full menu of snacks, salads, chewy flavorful pies, and more coming from our wood-fired oven.
Sunday: a Max Sussman wood-fired pizza brunch like no other.

Magical flavors and impeccable techniques, all popping with the intense Sussman flavors of homemade sauce and unforgettable hyper-seasonal ferments. Add in Frame’s liquid joy, and these slices will be remembered long after chewing on the last piece of perfected crust.

Reservations are highly recommended.

But please know we’ll hold back a number of tables each evening for walk-ins if there are none available online.


November 11th and 12th
Wood-Fired Dinner and Wine

PIZZERIAVINO MENU
Order à la carte when you arrive

Snacks
chili-marinated olives
spiced nuts
bagna càuda, crudité, breadsticks
focaccia with whipped ricotta and country ham
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PizzeriaVino Salads
Caesar

Herbs, Parmesan, Croutons
House
Provolone, Pepperoncini, Roasted Tomato, Olives

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Pizza
Cheese Pizza
housemade marinara, two kinds of mozzarella, Sicilian oregano, parmesan 

Pepperoni Pizza
above + pepperoni 

Spicy Surprise
pickled jalapeños, hot Italian sausage, red onion, garlic, hot honey (red pizza)

Weekend on Risa
ham, pineapple, roasted marinated peppers (red pizza)
Demogorgon
gorgonzola, caramelized onions, radicchio, aged balsamic (white pizza)
Riker’s Garden
butternut, sage, hazelnut pesto, Taleggio (white pizza)
Rule of Acquisition
white truffle, local mushrooms, ricotta, chives (white pizza) 

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Must-Have Add-On’s
Porchetta (serves 2)
slow-roasted, herb- and citrus-stuffed pork belly with crispy skin
Roasted cabbage
salsa macha
Bergamot Pudding
almond-citrus shortbread



November 13th
Wood Fired Brunch by Chef Max Sussman


Porchetta Hash
fennel and herb roasted pork, breakfast potatoes, fried eggs, fennel slaw
Bacon and Eggs Pizza 
crispy bacon, mozzarella, chives, soft egg
Cheese Pizza
housemade marinara, two kinds of mozzarella, Sicilian oregano, parmesan 
Pepperoni Pizza
above + pepperoni 
Caesar
herbs, parmesan, croutons
House
provolone, pepperoncini, roasted tomato, olives

Reservations recommended
plus walk-in tables for a la carte food and drink ordering