Revered Chef Nino Coniglio of Williamsburg Pizza and Coniglio’s in Morristown, NJ opens a new restaurant with the oldest coal oven in America
New York, N.Y. – Lucky Charlie, the new pizza restaurant and bar from award-winning chef Nino Coniglio (Williamsburg Pizza, Coniglios), is opening on June 27 in Bushwick, Brooklyn at 254 Irving Ave., between Bleecker and Menahan. The restaurant, which is home to the oldest coal oven in America, is inspired by New York pizzerias of the 1920s and Nino’s Sicilian heritage, and features a selection of pizzas that highlight Italian-imported ingredients, alongside a seasonally-rotating menu of meat, seafood, and oven-baked pasta dishes. The beverage program focuses on classic cocktails and an exclusively Sicilian wine list, and the 42 seat space is reminiscent of old New York, with exposed, original-to-the-space brick, vintage photos and posters, and red leather bar stools.
TEAM
Nino Coniglio is an award-winning pizza chef and restaurateur behind the acclaimed Williamsburg Pizza and Coniglio’s Old Fashioned, the beloved Italian restaurant in Morristown, New Jersey. The only pizza chef to ever apprentice with the legendary Chef Dom DeMarco of Di Fara Pizza, Nino has received numerous accolades, including the title at the World Pizza Championship in Salsomaggiore Terme, Italy, Pizza Maker of the Year at the International Pizza Expo, and is a Food Network’s Chopped Champion. Lucky Charlie is Nino’s first project with a coal oven, where he is using techniques and ingredients that are directly inspired by the original NYC coal oven pizzerias of the 1900s.
MENU
Lucky Charlie’s menu is centered around its pizza offerings, which are inspired by the coal-oven New York pizzerias of the 1920s. The dough is ten percent sourdough, 80% hydration, fermented for 24 hours and uses biga – a type of pre-ferment – resulting in an enhanced flavor, and a thin but firm, light and fluffy crust. Daily Pizza offerings include Classic with fiori di latte, DOP San Marzano tomatoes, Sicilian oregano, and imported Italian sheep’s milk pecorino, drizzled with Sicilian extra virgin olive oil and topped with finely grated parmigiano reggiano; White with stracciatella, caciocavallo, whipped sheep’s milk ricotta, imported pecorino sardo, and drizzled with Sicilian extra virgin olive oil; and Red with DOP San Marzano tomatoes, Sicilian extra virgin olive oil, bread crumbs, basil, and Sicilian oregano. An array of toppings such as locally sourced sausage, cup-and-char pepperoni, Sicilian olives, artichoke hearts, and housemade meatballs are also available.
The remainder of Lucky Charlie’s menu will change seasonally, with highlights from the opening menu including Pastas Al Forno such as Baked Anelletti, a Sicilian classic, with imported Italian anelli layered with eggplant, beef ragu, Sicilian pecorino, peas, primo sale, and bread crumbs; a 20 layer Lasagna Verde with housemade pasta and cream sauce with parsley, zucchini, basil, locally-sourced fresh spinach, housemade mozzarella, pecorino romano and parmigiano reggiano; and housemade Manicotti stuffed with whipped ricotta and basil, topped with an option of sausage ragu or passata; Seafood Antipasti, which comes with Tuna Crudo and a selection of share plates including Clams Oregenata; Oysters Rockefeller; Clams Casino; Sicilian Seafood Salad with calamari, octopus, scungilli, clams, shrimp, and mussels ; and Shrimp Al Forno with pistachio gremolata. Larger format entrees include Steak Pizzaiola with aged ribeye topped with Sunday sauce, oregano, heirloom tomatoes, and carmelized onions ; Eggplant Parm; and Stigghiola, a popular Sicilian street food with scallions wrapped in veal sweetbreads and charred in the oven.
COCKTAILS + WINE
Lucky Charlie’s cocktails by Rob Hoffman (Previously of Pastis, Verboten, and The Standard) will focus on Sicilian flavors and imported Italian ingredients, with highlights including Tony & Geno with gin, housemade rosemary citrus tonic, and limon di Salerno; Calabrian Martini with Sicilian olive oil washed vodka and Calabrian chili brine; Lupo Di Mare with rosemary infused vodka, amara d’Arancia, Sicilian red grapefruit, and sal di mare; Mongibello with tequila, blood orange, Calabrian chili infused black lava salt; Spaghett Americano with contratto rosso, red bitter, and Miller High Life; and Granita Del Dia, a daily, rotating shaved ice cocktail. The wine program is exclusively Sicilian, with 8 wines by the glass (red, white, orange, and lambrusco) and 30 bottles. Also available are a selection of housemade old fashioned sodas including Fig, with syrup made from the fig tree in Lucky Charlie’s backyard, Cherry, with imported sweet cherries grown near Sicily’s Mount Etna, Blood Orange, and Vanilla.
DESIGN
Designed by the ownership team, Lucky Charlie is a warm and welcoming space, reminiscent of an old-world New York City bar. Upon entering, guests are greeted by a black and white tile door mat that spells Va Eccati (Sicilian slang meaning ‘throw yourself in the sea’, and a friendly way to say ‘get outta here’) and a gallery wall with old photos of Nino’s family and ancestors. The space features original-to-the-space exposed brick and is centered around by a 15 seat oak bar with red leather stools, while the opposite side of the dining room, with 26 seats, is lined with deep green banquettes, maple tables, and green and white checkered stained glass light fixtures. Vintage design elements are found throughout the space, including bronze gyro ceiling fans, liquor and advertising posters, and more. Lucky Charlie’s kitchen is anchored by the oldest coal oven in America, which was discovered in 2002 by the building’s landlord and restaurant namesake, Charlie Verde. The oven was built in 1890, and was used to bake fresh bread for the neighborhood’s Italian immigrants.
ADDITIONAL DETAILS
Lucky Charlie is open Wednesday – Sunday from 5PM-4AM. Limited menu after midnight. Seating will be available by walk in only, with reservations launching in the near future.
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Contact:
Chloe Cardio
Senior Brand Manager
p: 845.489.6552
@monacreative