South Florida restaurant industry leader, JEY Hospitality Group, celebrated the grand opening of its newest concepts, PizzaCraft and Apothecary 330 on Thursday, October 15^th. Fort Lauderdale Mayor Jack Seiler, along with other local dignitaries, joined JEY Hospitality Group co-founders Marc Falsetto and Charles Hazlett, Executive Chef Robbyns Martinez and PizzaCraft Chef Bret Hauser for a ribbon cutting ceremony at the restaurant located in the historic Himmarshee Village. More than 250 guests joined the festivities including amazing food samplings from PizzaCraft and craft cocktails from Apothecary 330.

The dual concept focuses on creating authentic artisan pizza, pasta and other Italian specialties at PizzaCraft while offering 1920s-inspired cocktails at Apothecary 330. Throughout the cocktail reception, guests had the opportunity to sample a selection of PizzaCrafts’ pizza pies, appetizers and charcuterie as well as handcrafted beverages from Apothecary 330’s diverse selection of more than 300 whiskeys, craft beers, Absinthe and wines.

 

All images appearing in this post photographed by Holli Lapes

 

Co-founder Marc Falsetto cutting the “Grand Opening” Ribbon (center)

South Florida food bloggers and media representatives were invited back at a later date to enjoy a more in depth look at what PizzaCraft and Apothecary 330 has to offer.

The right side of the building is home to Fort Lauderdale’s first low-key, upscale secret cocktail bar, Apothecary 330, with a Bar Chef creating variations of American classic craft cocktails such as Old Fashions, NY Sours and various house-made Himmarshee Elixirs. Opening at 5 p.m., this private bar features a beverage program that consists of local craft beers, more than 300 types of whiskey, an absinthe drip and an extensive wine list with wines by the glass from boutique vineyards from around the country. There are over 20 craft beers on tap from local and boutique breweries.

Apothecary 330 has a 1920’s medicinal look and feel with antique lounge furniture, dimmed lighting, a dress code and cater to a sophisticated clientele. The intimate space is available for private functions and events.

NY SOUR – Knob Creek Rye, egg white, fresh lemon, vanilla syrup, Baby Amarone float

PizzaCraft is located on the left of the building and offers homemade pastas and small plates. With the focus on chef-driven artisanal pizzas,  the artisan pizzas have a Neo/Neapolitan twist, creating a brand new style of pizza. The dinner and lunch menus includes a number of red and white 14-inch pizzas while the lunch menu also features sandwiches such as a Meatball Hero and Tomato & Mozzarella. Daily specials are be available after 5 p.m. featuring classic Italian favorites such as Linguine & Clams and Homemade Lasagna.

The ambiance is a mixture of exposed brick, white subway tile and a pizza bar with views of a custom-made wood-burning oven with red and white tile behind a white Carrera marble bar top where guests can watch the artisanal pizza being made.

POLENTA FRIES – shaved parmesan, house marinara & roasted garlic aioli

ARANCINIS – wild mushroom risotto, mozzarella, house marinara

MEATBALLS – san marzano tomato, whipped ricotta, torn basil

The ground beef used for these meatballs is the same high quality meat being used for the burgers at ROK:BRGR (a burger bar and gastro pub concept also put forth by the JEY group).
The meatballs are slow cooked, utilizing traditional Italian technique.

Lets talk new world ingredients —
What happens when you are in the mood for both a pizza and a baked potato?

The answer: you order the Smoked Bacon Pizza from PizzaCraft.

SMOKED BACON – scallion cream, fingerling potato, cave aged gruyere, fontina, “miami smokers” bacon, caramelized onion, scallion, e.v.o.o.

Many ingredients used at Pizzacraft are locally sourced as much as possible from quality vendors as we see here with the bacon. Other ingredients such as some of the cheeses and meats are imported from Italy.

SPICY SOPPRESSATA – san marzano tomato sauce, homemade mozzarella, spicy soppressata, italian long hots, “mikes” hot honey, pecorino, torn basil

ORECCHIETTE & FENNEL SAUSAGE – pecorino, e.v.o.o.

All pasta served at PizzaCraft is made fresh daily, in fact the establishment does not have a freezer.

BUCATINI CARBONARA – “miami smoker’s” bacon, farm egg, pecorino, splash of cream, black pepper

Ok so bucatini is officially my newest food crush. It is a thick spaghetti-like pasta with a hole running through the center which in my opinion creates a nice texture for an enjoyable mouthfeel. By the way – the Carbonara Pizza is also an excellent choice if you are a fan of this creamy flavor palate.

RICOTTA CHEESECAKE – house-made with blueberry compote

Once you’ve had ricotta cheesecake, I don’t think you’ll ever want any other variation.

I already have my eye on the serving of homemade ricotta with sea salt, pistachio and local honey served on a crostini for my next visit.

PizzaCraft on social media:

Follow on Instagram: https://instagram.com/pizzacraft/
Like on Facebook: https://www.facebook.com/PizzaCraftPizzeria
Tweet on Twitter: https://twitter.com/PizzaCraftPizza

All images appearing in this post photographed by Holli Lapes

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