Early particulars on the big Burrito Restaurant Group’s upcoming Lawrenceville restaurant


D.Details of the Burrito Restaurant Group’s new big concept in Lower Lawrenceville are beginning to trickle after a community presentation at Lawrenceville United and Lawrenceville Corporation. A PDF was published online with a concept called “Alta Via Pizzeria”.

The restaurant group that operates Eleven Contemporary Kitchen, Alta Via, Mad Mex, Casbah, Soba and Umi will open a pizza restaurant. The specifics of the restaurant, which is expected to open in September or October, are yet to be determined. “It’ll be fun and casual. It’s good food that is affordable in a fun setting. We want to have the fun Mad Mex has all day, but with a different type of food, ”says Bill Fuller, great chef and president of Burrito.

Fuller says the basic ideas being spread about the restaurant are correct, but the details, including the name of the restaurant, are still being ironed out. “It’s a menu that was just created as a structure. These are not specific menu items, ”he says.

The restaurant will in fact be oriented towards pizza and will prepare at least two types in new Pizza Master electric ovens that can heat up to 900 degrees. Fuller says they are developing a pan pizza that isn’t entirely Roman and not entirely Detroit-esque, and a 14- or 16-inch-round pizza. Both cakes begin with the dough fermenting for several days, and the pizza is available for eating, takeaway, and delivery.

Fuller says he and his culinary team started playing around with pizza while they were putting the menu together on Alta Via, but that it was never intended for the menu at this restaurant.

The Lawrenceville menu is rounded off by salads, vegetable dishes, hamburgers, sandwiches and much more. Fuller said the house will have a full bar and wine list with an emphasis on selections from California and Italy. The restaurant is open for lunch and dinner.

Fuller says the market for opening a pizza-centered restaurant in a neighborhood that already has plenty of pizza options, including the distance to the outstanding driftwood oven, is far from saturated. “It’s a different kind of restaurant. Just because they have pizza here and pizza there doesn’t mean we can’t fill two different sides of the market, ”he says.

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