Fellow Greenport business owners turned out Thursday night to welcome the new 1943 Pizza Bar to the neighborhood at a party celebrating the eatery’s launch.
The restaurant officially opens to the public on Friday.
The 1943 Pizza Bar was born after the owner of a popular North Fork food truck announced in March that he was expanding and opening two permanent spaces in the heart of Greenport.
Matt Michel, owner of the Rolling in Dough pizza truck that’s become a beloved fixture at North Fork events, confirmed im March that he would open two businesses in the former spaces of Prep and Meet, two of the Stirling Square eateries formerly owned by chef Keith Luce.
Michel said the 1943 Pizza Bar would open at the site of the former Prep; the eatery offers 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.
“In 1943, ‘Casablanca’ won Best Picture, the New York Yankees won the World Series, and, with FDR in office, we were winning the war overseas,” he said. “Immigrants had brought pizza to our country at the turn of the century, but it was our boys who, after Italy surrendered, brought home a passionate hunger and appreciation for this culinary marvel. In was in 1943 that pizza as it is known today across the United States was truly born. Here we celebrate that great homecoming every day. We even have a World War II soldier of own still in service, the inspiration for our restaurant — the 1943 International truck known as Rolling in Dough. 1943 was a momentous year for pizza and Americans. It’s a year that lives on in every pizza we craft.”
By July 4 weekend, Michel said, a 15-seat bar, Brix and Rye, is slated to 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.
Reflecting on his expansion, Michel said while the months of preparation have been hectic, he’s made time to step back and take a breath, savoring the experience. “It’s meant to be fun,” he said.
Still, Michel said, running just the truck was a challenge, and adding two new businesses into the mix has meant a focus on organization and planning.
“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.
Michel was warmly welcomed by fellow business owners, many of whom he’s known since working at the Frisky Oyster.
The restaurant, Michel said, symbolizes a long-held dream coming true. Growing up in New Haven, CT, Michel said he lived in the “land of pizza,” surrounded by classics such as Frank Pepe Pizzeria Napoletana and Sally’s. He has wanted to own his own pizza business since he was six or seven years old, and when he saw the first pizza truck in New Haven, Michel said he was motivated to rev his dream into action.
The 1943 Pizza Bar menu features tidbits and tastes including house-marinated olives, white bean crostini, and burrata with roasted cherry tomatoes. An array of tempting toppings for pizzas include pulled pork, pepperoni, spicy fennel sausage, prosciutto, goat cheese, ricotta, carmelized onion, buttery mashed potatoes, arugula, basil pesto, and more.
While he said excellent service is on tap, Michel wants his customers to feel as though they’re part of a family. “I want everyone to feel as though they belong here,” he said.
After the party Thursday, business owner Rena Wilhelm said the locals who came out to support one of their own reflected the best of small town life. “It was so much fun to see business owners and friends outside of their own businesses all in the same spot to wish Matt all the success in the world for his new venture,” she said. “We are all happy and proud. He is the guy next door with a keen mind for business with an exceptional palette for authentic brick oven pizza and noshes. It is unlike any pizza you will ever have. The décor is simple, modern and rustic. It is going to be our go to place for good eats and good company”.
“It’s going to be fun,” Michel added.
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.
