The owner of a popular North Fork food truck is expanding and opening two permanent spaces in the heart of Greenport this May.
Matt Michel, owner of the Rolling in the Dough pizza truck that’s become a beloved fixture at North Fork events, confirmed Tuesday he is in the process of opening two businesses in the former spaces of Prep and Meet, two of the Stirling Square eateries formerly owned by chef Keith Luce.
Michel said he plans to open the former Prep as the 1943 Pizza Bar; the eatery will have seating for 15 to 20, with some inside and some outside in the courtyard. The restaurant, Michel said, is named after his pizza truck, which was made in 1943.
A 15-seat bar, Brix and Rye, will open downstairs at the former Meet site on Main Street, and will feature a selection of fine Scotch, rye, whiskey, wine and beer, as well as pizza and an adapted menu.
Both businesses are slated to open on May 15.
“It’s pretty exciting and surreal,” Michel said. “It’s basically a free investment after the grant that I got. It’s a dream come true.”
In January, Michel announced that he would expanding and opening a location in Greenport after winning a $250,000 Chase Mission Main Street grant.
“It’s going to be fun,” Michel said.
The famous Rolling in the Dough pizza truck will still be making stops all summer, and will be parked in the back of Stirling Square. “That’s why it’s the dream spot,” he said, with all three businesses tied in together.
Michel’s business was one of only two chosen in New York State, and 12 in total from across the country, that shared a hefty $3 million grant.
According to the Chase website, the business serves “wood-fired, brick-oven pizza in a fully restored vintage 1943 Harvester truck . . . Rolling in Dough provides flavor and fun on the go.”
Rolling in Dough not only serves to cater events, but has been set up at community events and fairs, Michel said.
Luce shut down Prep and Meet, along with Main and Nosh, suddenly in December.
