Fresh-Milled Flour for Pizza
We grind organic wheat berries every day using our in-house flour mill to make fresh, un-bleached, un-enriched, and generally un-messed-with organic flour for our pizza. We think this labor-intensive process makes for some pretty great pizza.
204 E 13th St New York, NY 10003
The Bruno concept, space, logo, graphics and furniture were designed by owner Demian Repucci. After studying architecture, Demian got into restaurant design with a few restaurants in Chicago, most notably by designing the private dining room, new fixtures and graphics of Blackbird Restaurant. In 2002, he was a winner of the James Beard Foundation award for Outstanding Restaurant Designfor his work on Blackbird. Before relocating to New York, he wrote the business plan for Avec with Donnie Madia, one of Blackird's owners.
In New York Demian designed and consulted on many restaurant projects including Fiamma, Las Vegas, Shibuya, Las Vegas, the MGM Grand Hotel, Sushi Samba and Carrabba's Italian Grill. Temporarily moving to London in 2006 Demian did 'stage' internships in the kitchens of Fergus Henderson's St. John Restaurant and the River Cafe, owned by Ruth Rogers and Rose Grey. Upon returning to New York, Demian continued to gain restaurant back-of-house experience with internships in the kitchens of Blue Hill, Dovetail, Prune and Donatella.
Finally taking the plunge in 2012, Demian began the long process of designing and opening his own restaurant. Bruno Restaurant grew out this. Opened in July of 2015, Bruno gave Demian a crash course in the controlled-mayhem management that running a restaurant can be. But Bruno also finally gave him the opportunity to get back to the James Beard awards. In 2016 he again won the Outstanding Restaurant Design award for Bruno.
While he feels he has enough drama-filled stories about building, opening and running a restaurant to write a book, Demian's days are mostly taken up with simply running Bruno. Please stop by to say hello!