The anticipation is killing me...

Lol

Nice!

The pizza discussion dropped off after 5 posts bit I'll comment because these are my neighbors and I pay attention to their project. It's obvious from the floor plan this is a full italian restaurant. There's a convection oven, two fryers, a 36" griddle, 8 ranges and a domed pizza oven. About a year ago, I begged one of the partners (who also owns other uptown concepts and ISN'T Chris Lower) to do coal fired pizza. This looks like wood fired, but no one is doing napoletana in this town and it seems crazy that no one is doing it. Crank that sucker up to 800F and a pizza cooks in 90 seconds. 1 za per person no cutting.

My opinion is the pizza(like most restaurants) in OKC is muddled with mediocrity. In other words it's not good, but it doesn't suck. The standard is so low that places can skate by for decade as celebrated institutions of said food item. That's not to say there aren't a few places doing it right. Indian food is an example of no one doing it right. Can we please, please get one joint that doesn't have a buffet?? And I don't feel super comfortable with vegetarians preping my meat-etarian dishes. But we only have one Pakistani joint (kabob & curry) making punjab cuisine but it's a take away. I stopped eating buffet indian after I sat a very popular joint on 23rd and a man who was obviously on drugs and in filthy plain clothes came through the front door to announce "I got ya'lls meat delivery." What made it extra gross was this was at 8pm. Who wholesales food product at 8pm?

Sorry for the rant. I need to some breathing exercises and take a heart pill before I get on to Thai food. Or worse. BBQ! Don't get me started!

The pizza discussion dropped off after 5 posts bit I'll comment because these are my neighbors and I pay attention to their project. It's obvious from the floor plan this is a full italian restaurant. There's a convection oven, two fryers, a 36" griddle, 8 ranges and a domed pizza oven. About a year ago, I begged one of the partners (who also owns other uptown concepts and ISN'T Chris Lower) to do coal fired pizza. This looks like wood fired, but no one is doing napoletana in this town and it seems crazy that no one is doing it. Crank that sucker up to 800F and a pizza cooks in 90 seconds. 1 za per person no cutting.

My opinion is the pizza(like most restaurants) in OKC is muddled with mediocrity. In other words it's not good, but it doesn't suck. The standard is so low that places can skate by for decade as celebrated institutions of said food item.

Wife and I were discussing this just the other day. We were fortunate enough to live in Naples for 3 years, and our Friday night ritual involved pizza from our favorite pizzeria. Hard to find anything even vaguely similar here. I realize it's purely anecdotal, but most of the pizzerias used wood for their ovens, not coal. Still, fast individual pizzas just like you described. Would love me some more.


ETA: Meant to ask: Do you think this restaurant will do pizza napoletana?

It's pure speculation, I merely suggested it to one of the owners. It's what makes the most sense. And if they don't I will! A wine bar that pumps out pizza in 2 minutes? Yeah buddy. The only place I'm aware of in this country doing coal is luzzo's Manhattan in the village. The oven is well over a century old. You get the tiny wine glasses and there's middle aged men wearing track suits drinking and talking "business" in the back corner table. Fuhgetaboutit.

Anthony's Coal Fired is in South Florida and in the NE (NY State, NJ, Pennsylvania). Grimaldi's is spread out around the U.S.; AZ, NV, CA, CO, ID, TX, SC, FL. I've eaten at the one in Old Town Scottsdale AZ and it was pretty tasty. I have it on good authority that Anthony's Coal Fired is ridiculously good, but have not eaten there.

It's pure speculation, I merely suggested it to one of the owners. It's what makes the most sense. And if they don't I will! A wine bar that pumps out pizza in 2 minutes? Yeah buddy. The only place I'm aware of in this country doing coal is luzzo's Manhattan in the village. The oven is well over a century old. You get the tiny wine glasses and there's middle aged men wearing track suits drinking and talking "business" in the back corner table. Fuhgetaboutit.
There are any number of coal fired in NYC.

The pizza discussion dropped off after 5 posts bit I'll comment because these are my neighbors and I pay attention to their project. It's obvious from the floor plan this is a full italian restaurant. There's a convection oven, two fryers, a 36" griddle, 8 ranges and a domed pizza oven. About a year ago, I begged one of the partners (who also owns other uptown concepts and ISN'T Chris Lower) to do coal fired pizza. This looks like wood fired, but no one is doing napoletana in this town and it seems crazy that no one is doing it. Crank that sucker up to 800F and a pizza cooks in 90 seconds. 1 za per person no cutting.

My opinion is the pizza(like most restaurants) in OKC is muddled with mediocrity. In other words it's not good, but it doesn't suck. The standard is so low that places can skate by for decade as celebrated institutions of said food item. That's not to say there aren't a few places doing it right. Indian food is an example of no one doing it right. Can we please, please get one joint that doesn't have a buffet?? And I don't feel super comfortable with vegetarians preping my meat-etarian dishes. But we only have one Pakistani joint (kabob & curry) making punjab cuisine but it's a take away. I stopped eating buffet indian after I sat a very popular joint on 23rd and a man who was obviously on drugs and in filthy plain clothes came through the front door to announce "I got ya'lls meat delivery." What made it extra gross was this was at 8pm. Who wholesales food product at 8pm?

Sorry for the rant. I need to some breathing exercises and take a heart pill before I get on to Thai food. Or worse. BBQ! Don't get me started!

Ian is correct. We are going to be serving real Neapolitan style pizza from an 800 degree oven. We will also have a full bar with a great wine and beer selection, and offer a variety of small plates, pastas and some salads. Nobody in town is currently doing the style of pizza that we will serve.
We think that we will have a very complementary relationship with The Pump next door.

"Wife and I were discussing this just the other day. We were fortunate enough to live in Naples for 3 years, and our Friday night ritual involved pizza from our favorite pizzeria. Hard to find anything even vaguely similar here. I realize it's purely anecdotal, but most of the pizzerias used wood for their ovens, not coal. Still, fast individual pizzas just like you described. Would love me some more.


ETA: Meant to ask: Do you think this restaurant will do pizza napoletana?"

Yessir! We will be doing the real Naples style pizza - 00 flour, using the only dough recipe that you are allowed to use with VPN pizza, and super high quality toppings, all cooked at 800 degrees for a minute or two... Can't wait to have you in!

Will there be any outdoor seating?

Yes... there will be a walled garden patio on the back of the building, adjacent to the parking lot.


Will there be any outdoor seating?

Yes... there will be a walled garden patio on the back of the building, adjacent to the parking lot.

Thanks so much for the info.

You can see the patio area in this recently-revised Rise site plan:

http://www.okctalk.com/attachments/development-buildings/7275d1396708214-rise-riseparking.jpg

They posted this on their Facebook Page:

https://scontent-b-lax.xx.fbcdn.net/hphotos-frc3/t1.0-9/1620689_681139788613716_237226606_n.jpg

Hmm, looks like they are ignoring the central parapet element that seems to have existed. Oh, well. It's still going to look incredible.

Inside the World of Stefano Ferrara Pizza Ovens - Eater Features - Eater National (http://eater.com/archives/2014/03/31/stefano-ferrara-pizza-ovens.php?mobile=false)

The also posted this on their facebook. Sounds great, I cannot wait!!

A peak inside from their Facebook page... Love that barrel roof:

https://scontent-a-lax.xx.fbcdn.net/hphotos-frc3/t1.0-9/10174986_685174984876863_159252786080302445_n.jpg

From their Facebook page:

https://scontent-a-lax.xx.fbcdn.net/hphotos-frc1/t1.0-9/1604817_685677848159910_7266860245392255582_n.jpg

^

Some observations from that rendering:

1) The entrance is in the center instead of on the north end in the floor plan they had previously sumbitted
2) Looks like they are planning to put some sort of marble over the brick front columns and above the storefront; behind the main sign as well
3) Old ghost signs to be painted over

Sharp! I like it.

That looks really slick.

From Steve's blog.

A New Glimpse of the Future Pizzeria Gusto at The Rise | News OK (http://newsok.com/a-new-glimpse-of-the-future-pizzeria-gusto-at-the-rise/article/3955087)

From the PG FB page:

https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-prn2/t1.0-9/10264941_697881123606249_1448146793317605669_n.jpg

From warreng88:



http://www.okctalk.com/images/pete/gusto062114.jpg

Work has seemingly halted. Instead of the patronizing replies, it would be nice if people would just provide a realistic ETA.

Yes, this is not simply a case of "renovation projects are tricky".

There have been several changes to the plans (egress and the like) which have slowed things dramatically. Then there was a hold on some building permits due to other various issues (some are still holds in effect) and finally one of their key players (Jeremy Foraker) left Land Run just after this project got rolling. Steve also made reference to "internal problems" in his last chat.

Fortunately for Land Run, the tenants don't really have the option of simply going elsewhere. And even if they wanted to, I suspect all of them have a decent amount invested in design, plans and equipment specifically for their space.

The only tenant I know that has bailed is the Okay See, which has set up shop at The Hub on Film Row.

Also, nothing at all has happened regarding the boarded-up cottages and fourplex that Land Run acquired as a part of this redevelopment.


Really hope they get rolling soon but there are still dirt floors in a good part of the space and we are almost into July. Hard to imagine this all coming together and the tenants getting all their work done in just a few months.

The latest renderings; floor plan and signage has changed slightly. Also, you can see details of the south and west exposures.



http://www.okctalk.com/attachments/restaurants-bars/8815d1406763524-pizzeria-gusto-gustonew2.jpg


http://www.okctalk.com/attachments/restaurants-bars/8816d1406763524-pizzeria-gusto-gustonew3.jpg


http://www.okctalk.com/attachments/restaurants-bars/8818d1406763526-pizzeria-gusto-gustonew5.jpg


http://www.okctalk.com/attachments/restaurants-bars/8819d1406763526-pizzeria-gusto-gustonew6.jpg


http://www.okctalk.com/attachments/restaurants-bars/8817d1406763525-pizzeria-gusto-gustonew4.jpg


http://www.okctalk.com/attachments/restaurants-bars/8814d1406763523-pizzeria-gusto-gustonew1.jpg

i think the updates to the front façade are an improvement... like it. -M

Sadly, it seems this is the only project in that area to be making progress. I hope the failures and potential loss of quality tenants at the Rise don't hurt them.

^

Pump Bar is moving along pretty well, but both it and Gusto are in their own buildings and not part of the eternal delays in the main structure of The Rise.

^

Pump Bar is moving along pretty well, but both it and Gusto are in their own buildings and not part of the eternal delays in the main structure of The Rise.

True, and I look forward to both. However, the current state of their (ahem) neighbors is a detractor.

Plus, The Rise has to get the parking lot and drives done before anyone can open.

I am going to hijack the thread for just a moment. My wife has digestive problems that demands a bland diet. I eat the same along with her to support her. Reading about all the food porn on this forum really helps. Some of y'all really have a gift at describing a meal and restaurant. Just want to say thanks. I feel like a food shut in sometimes.

Plus, The Rise has to get the parking lot and drives done before anyone can open.

I won't hold my breath.

From their Facebook page:

8892

Very nice...can't wait for it to open!

From their Facebook page:

https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-xpf1/v/t1.0-9/10610547_756490474411980_5223909498803722906_n.jpg ?oh=d4c17e3301e480f1790529653eca01f7&oe=545CD4F9&__gda__=1415491219_13ee4bb4f781074b4935fdfb30cb65a d

Very cool.

They are really making progress now. This is going to be amazing space:

https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-xap1/v/t1.0-9/10649656_764110613649966_4389360125037373073_n.jpg ?oh=12da85c49e70d3ce27cd5d4abfeb3615&oe=548D8F70&__gda__=1422614956_bf01ecf91d7ac5e8ca38f916b4b4fb2 2

I feel like October was what Laveryl told me they were shooting for.

Wow. Take a look at their Facebook pictures from yesterday. The chandeliers are amazing! I cannot wait for this place to open.

Very excited about this place! We desperately need better pizza in this town.

Very excited about this place! We desperately need better pizza in this town.

I'm excited about it too, not that I think we need better pizza, but be careful what you wish for. I thought Back Door BBQ was going to bring top notch BBQ to OKC and it just brought high priced mediocre BBQ to OKC.

What I'm most excited about is that they are bringing another style of pizza to town. I'm perfectly happy with Humble Pie for Chicago Style and Papa Angelo's for New York Style and I also enjoy Sandro's, Empire, and The Wedge on occasion.

I'm excited about it too, not that I think we need better pizza, but be careful what you wish for. I thought Back Door BBQ was going to bring top notch BBQ to OKC and it just brought high priced mediocre BBQ to OKC.

What I'm most excited about is that they are bringing another style of pizza to town. I'm perfectly happy with Humble Pie for Chicago Style and Papa Angelo's for New York Style and I also enjoy Sandro's, Empire, and The Wedge on occasion.

I am looking forward to this opening as well. but I have to agree with you on back door.. I was very excited and its just very little food for big price tag and quality is just ok..

Storefront going in, interior shaping up (from their FB page):

https://scontent-a-lax.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/10420015_768823743178653_4913160035854650600_n.jpg ?oh=d81eb5dfb7f32828f53748f376ee5b6e&oe=54CCE5BE

https://scontent-b-lax.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/10676400_767262473334780_7424085561394433234_n.jpg ?oh=033a8dc2a4334b1ffd1109039d6727e2&oe=54864314

I have to say that those ceiling light fixtures have to be unique for a pizza place.

Gorgeous

From their FB page:

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-prn2/v/t1.0-9/10383896_775653159162378_6328398244060068365_n.jpg ?oh=08cf7ef2096b7bb3375e032dc144ba44&oe=54CF7C1E&__gda__=1421141732_18c1bab54367f7b9afc2282f9546bf5 d

https://scontent-a-dfw.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/1800197_776209332440094_4280828552702911901_n.jpg? oh=518db9aa83418b5029b30c3d64e83407&oe=54B14163

9273

That is stunning.

Totally agree. What a great spot.

From their FB page:



I'm really impressed that they installed wood-framed glazing. It's highly unusual in modern commercial construction and a really nice (and timeless) touch.

Ian, are going to paint over the faded text and keep your new signage to the south part of the building or keep the new signage centered on the front facade?

I'm really impressed that they installed wood-framed glazing. It's highly unusual in modern commercial construction and a really nice (and timeless) touch.
Agree 100%.

They have made a huge investment in this building.

But with their track record, you can almost guarantee the place will be overrun from Day 1.

They have made a huge investment in this building.

But with their track record, you can almost guarantee the place will be overrun from Day 1.

I'd hate to be the managers of Pizza 23 right now. To date, no one I've met loves Pizza 23. But because of its location and lack of any real competition (i.e. no sit-down restaurant in the vicinity besides Cheever's, which is at a very different price point) it has been popular with the neighborhood. You ask if someone wants to go to Pizza 23 and the answer is a, "sure why not?" and never a "YES!!!" If a much superior restaurant opens nearby, the lack of customers at Pizza 23 will be stunning.

Looks like the interior is getting close, but there is still tons of work to do outside; they plan to open next month:

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/10153021_780553062005721_1412707729967700341_n.jpg ?oh=b1ab748565edf2f3c53233c4909b308c&oe=54B827A2&__gda__=1421815578_19bc0b834863f3b619114c0e90fd517 9

I'd hate to be the managers of Pizza 23 right now. To date, no one I've met loves Pizza 23. But because of its location and lack of any real competition (i.e. no sit-down restaurant in the vicinity besides Cheever's, which is at a very different price point) it has been popular with the neighborhood. You ask if someone wants to go to Pizza 23 and the answer is a, "sure why not?" and never a "YES!!!" If a much superior restaurant opens nearby, the lack of customers at Pizza 23 will be stunning.

I got to Pizza23 for Salad. their chopped salad is soooo good. but for Pizza there are other options. and this will be another option on top of that.

I got to Pizza23 for Salad. their chopped salad is soooo good. but for Pizza there are other options. and this will be another option on top of that.

I really do love Pizza23. I hope they make it. May go there Saturday :)

I really do love Pizza23. I hope they make it. May go there Saturday :)

I stand corrected.

I'd hate to be the managers of Pizza 23 right now. To date, no one I've met loves Pizza 23. But because of its location and lack of any real competition (i.e. no sit-down restaurant in the vicinity besides Cheever's, which is at a very different price point) it has been popular with the neighborhood. You ask if someone wants to go to Pizza 23 and the answer is a, "sure why not?" and never a "YES!!!" If a much superior restaurant opens nearby, the lack of customers at Pizza 23 will be stunning.

My wife and I love Pizza 23 and if we lived closer, we would go there more often. I have taken several out of towners there and they really like it, but I had a sense the area wasn't their favorite (homeless people walking in front and shouting at people across the street, cars bassing down the street cursing at each other, etc). I think once the building across the street (I think it is owned by David Box) is renovated and the The Rise is open, some of those things will change by themselves.