Our dough is crafted with patient attention, resulting in a crust that is light, never flat. The extreme heat of our hearth gives every pie a slightly charred, deeply flavored exterior.
Brimstone began in a cramped kitchen with a single imported oven and an obsession with getting a single thing right — the crust. Two decades later, the obsession has not softened. Every pie still starts with a slow-fermented dough, rests for 48 hours, and meets the fire for barely ninety seconds.
We source tomatoes from small growers, mill our own flour blend, and refuse to serve anything we would not eat ourselves. The result is not convenient. It is, we hope, honest.
We seat guests every 15 minutes. Parties of seven or more, please call us directly.
We deliver within a small radius around the restaurant. Some menu items may not be available for delivery to preserve quality.