Except translation, this story has not been edited by achinews staff and is published from a syndicated feed.
The new venture comes from Daryl Leach, founder of Baked Pizza Al Taglio, alongside Ramen Dayo! Founder, Paul Beveridge, and Tom Lauckner, co-founder of Piece in Glasgow.
“We know good pizza, we bake great pizza, and we can’t wait to serve it to the amazing people of Glasgow,” Darly Leach, who is in charge of the day-to-day running of the business, said of the an opening.
“No stranger to good pizza”, Leach began honing his craft at a young age after realizing his passion for pizza.
He later became a pizza chef in local restaurants in Glasgow before going to Naples, Italy, where he would spend his weeks making over 1000 pizzas a day.
He then traveled to Rome, where he specialized in learning how to bake Roman sheet pizza.
Also fond of Italian-American pizza, especially the “NYC-slice”, he moved to New York in 2016 and secured a night job as a pizzaiolo at Ray’s Pizza and Bagels on St. Mark’s Place, East Village.
It was there that he learned how to make the classic New York pie.
“Ray’s was open almost 24/7 and, as such, it was the center of the area,” he said.
“Its affordability in an otherwise fairly expensive neighborhood allowed all kinds of backgrounds to mix together while sharing a pizza.
“The experience inspired me to bring the same vibe to Glasgow”
The interior at Sear’s has been curated by Paul Beveridge and is said to be reminiscent of an “80s/90s New York deli” with exposed brick, wood paneled walls, a self-serve soda fountain, neon signs and a case of to fill with pizza. pies
“Shop interiors have always been an obsession of mine” he said.
“I was lucky enough to visit NY as a kid in the 80s and 90s, and I remember being in awe of the hand-painted signs and the aesthetic of the bodegas and pizza shops.
“This was when NYC club art and culture was at its peak with Madonna, Keith Haring, Rocksteady Crew, Paris is Burning, The Ramones etc, so I’ve tried to incorporate those images into our shop.”
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The store will now offer a choice of nine pizza options made with the “best key ingredients” of low moisture mozzarella, San Marzano tomatoes and a blend of Italian and organic, sustainable Wildfarmed Regenerative dough.
Opening the doors to Sear’s from this week, the team said: “Whether you’re in the mood for a quick slice or a full 18-inch pie, the Sear’s menu caters for every craving and schedule.
“With draft beer coming soon, it will be perfect for a late night bite, lunch break or casual dining.”
Sear’s Pizza is located at 8 Chancellor Street in Glasgow.
For more information visit searspizza.com
(Except translation, this story has not been edited by achinews staff and is published from a syndicated feed.)
source link https://www.heraldscotland.com/news/24588857.trio-glasgow-hospitality-figures-collaborate-new-restaurant/?ref=rss
