ON THE MENU– Brick Oven Pizza develops it the method you like it
Published 12:02 am Sunday, January 1, 2023
BRIDGE CITY– Signature thin crust, homemade sauce, fresh mozzarella and components made from scratch all rest on a pan comfortable in a brick oven, melting and blending to excellence– starving?
These are simply a couple of qualities that comprise Brick Oven Pizza, situated at 1125 Texas Avenue in Bridge City.
The shop accompanies other Southeast Texas places such as Lumberton, Port Neches and Nederland.
“We enjoy serving Southeast Texans, no matter what part of the location they are from, if they desire it, we’ll make it,” stated Brick Oven supervisorRebecca Free “I’m from Southeast Texas and matured in Vidor, so I understand our location likes pizza in any type.”
There are a lot of various ranges on the menu, and Brick Oven develops their own pizzas.
What sets Brick Oven apart from so other facilities is they utilize a brick oven, dough made from scratch, together with fresh components and quality service.
“Everyday we make our dough fresh,” statedFree “We make our spinach dip from scratch everyday, our cattle ranch made from scratch and our salads. We make a great deal of our items homemade every day. But what makes us so unique is how we prepare our pizza. We have bricks inside the oven, on top, bottom and sides, which keeps it uniformly warmed.”
One customer-favorite is Bubba’s Pizza, which includes pepperoni, ham, beef, Italian sausage, pizza sauce and mozzarella.
Each pizza has 4 sizes for whether you desire a little to whet your cravings or the biggest that can feed a household.
Other preferred pizzas consist of Bubba’s Brother, BARBEQUE Chicken Luau, Razorback andDouble Trouble You can likewise produce your own signature pizza.
If pizza is not everybody’s thing, then Brick Oven provides delicious salads and sandwiches.
The terrific salads menu has a home salad, garden salad, Mortar Salad, Mediterranean Salad and Sriracha Salad.
They have a variety of sandwiches that consist of a Chicken Bacon Ranch, Italian, Ham, Turley, Club and Meatball.
“We have a fair bit of appetisers,” statedFree “We have draft beer, bottle beer and white wine by the glass. We provide lasagna and chicken alfredo.”
Brick Oven likewise makes signature pizzas into a calzone type, for all of the calzone fans.
Brick Oven has signature oven baked pastas that consists of Chicken Alfredo, Chicken Spaghetti, Spaghetti and Meatballs and Little Italy.
There are likewise signature quesadillas such as Chicken Bacon Ranch, Creamy Chicken and Spinach, Supreme Chicken and BARBEQUE Pork.
” I would state that our preferred menu products have actually been our quesadillas and Calzones,” statedFree “The finest aspect of it, is we can make whatever our consumer’s method.”
Brick Oven has remarkable appetisers on the slate, consisting of Ultimate Pork Nachos, Roasted Jumbo Wings, Spinach Stuffed Mushrooms, Spicy Cream Cheese Stuffed Mushrooms, Ultimate Nachos, Pizza Sticks and tasty Brick Oven Queso to choose practically whatever. The Lasagna Dip and Buffalo Chicken Dip is first-class, also.
Free is happy to deal with individuals in such a remarkable environment.
” I merely enjoy our personnel, they work so difficult to fulfill each and every consumer’s requirements,” statedFree “We work like one huge delighted household and with that. We treat our consumers like they belong of ours, too. We enjoy to put smiles on individuals’ faces and make certain their experience here is constantly fantastic.”
Brick Oven happily accepts groups.
“We enjoy to please everybody’s requirements and groups are absolutely invited,” statedFree “As long as we are offered a heads-up with who is coming and a head count, we’re prepared for everybody. Just just recently we had a group of 25 from Lamar Institute of Technology and they had a blast and it was amazing serving them.”
The dining establishment is dine-in and takeaway.
Customers can call the dining establishment ahead of time throughout hectic hours and get pizzas preparing prior to they show up. To order, call 409-738-3121.
— Story by Van Wade