Brick + Wood Opens in Fairfield

The new wood-fired brick oven kitchen and wine-on-tap Brick + Wood has opened in the former Ponte Vecchio location in the center of Fairfield’s bustling downtown area. Brick + Wood focuses on wood-fired pizza and Neapolitan street food. Wonder where their name came from, could it be from the wood-fired brick oven or from the wood and brick decor?

Brick + Wood Opens in Fairfield

Brick & Wood has an impressive 30 wines on tap, that, surprisingly, was started by the French. Wine on tap is a new contemporary design which, supposedly, keeps the wine fresher as it is stored in a properly sealed keg that prevents oxygen from reaching the wine. If you are not sure which wine you want, order a flight of wine, that way you can pair them with your food.

As usual our merry little group started the evening with cocktails. A few we were treated to included the Tarragon Margarita, peppermint Shooters, Sangria and Pomegranate Martinis. Each and every one was well balanced and tasteful.

Brick + Wood Opens in Fairfield

We sampled many items from their entire menu, starting with three from the Neapolitan Street Food side. Starting with the Loaded Baked Potato Crochette, a nicely crisped outside surrounding mashed potatoes with bacon, chives and cheese. Up next was a light and airy Montanara “Pizza Fritte” served with marinara sauce and parmigiano, which reminded me of fried dough you get at a home town fair.  The last street food was the Arancini, a traditional crispy rice ball stuffed with pear and gorgonzola with sage brown sauce for dipping. The sage brown sauce was a great pairing to the pear and gorgonzola.

Moving on, we were next offered samples from the Mozzarella and Burrata Bar portion of the menu. Up first was the Arugula Salad (which is actually from the Salads section of the menu, if that really matters) consisting of arugula, pear, candied walnuts, maple vinaigrette, and fried bocconcini. A light and refreshing way to cleanse the palate. This was followed by the Truffle Burrata, more about that a little later. The last dish was the Girelli, super thin sliced mozzarella layered with eggplant, prosciutto, and roasted peppers. I wonder how much practice it takes to slice the mozzarella than thin.

Finally, we had the Associazone Pizzaiuoli Napoletani (APN) certified pizza from the wood-fired brick oven. Presented to us this evening were three of the Brick + Wood pizzas: Margherita, Arugula e Prosciutto, and Diavola (Texas Heat). The Margherita was topped with San Marzano tomato sauce, basil, fresh mozzarella, and extra virgin olive oil. The Arugula e Prosciutto, is a white pizza layered with fresh mozzarella, prosciutto, shaved parmigiano, and a drizzling of balsamic glaze. My personal favorite, a slightly hot and spicy Diavola (Texas Heat) is a spicy soppressata, garlic, jalapenos, and oregano on top of a red sauce. Each one of these medium thick crusted pizzas had a slight char from the oven.

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How fresh do you like your burrata? Well, it does not get any fresher than what Brick & Wood offers. Step up to the mozzarella bar and watch as they prepare your fresh Burrata. That night we had the Truffle Burrata: house made mozzarella with a cream and truffle filled center served with prosciutto and arugula. The burrata was rich and creamy with the truffle oil adding depth to the favor. The saltiness of the prosciutto and the peppery arugula balanced well with the burrata. This was the best burrata we have had, none was left on any of the plates at the table.

Brick + Wood Burrata

Closing out with dessert, we sampled their Caramel Bourbon Bread Pudding and Nutella Panzerotto. The bread pudding is home made and will vary from day to day. Nutella Panzerotto: a crispy fried dough filled with a mixture of nutella and bacon. Nothing can be bad with bacon in it.

Brick + Wood is closed on Mondays, open from 11:30 am to 3:00 pm and 5:00 pm to Closing on Tuesday through Saturday and from 5:00 pm to Closing on Sunday.

Having only been opened a couple months, the locals are taking a shine to it. Owners Paolo and Clara Cavalli motto “Love, Life, and Pizza” is reflected in their love for creating good food so we can enjoy it in our life.

Brick & Wood invited us in for a complimentary tasting and the opinions we share about our experience are our own. We do not consider ourselves food critics nor food experts. Our goal is to share what the restaurant has to offer, give you a bit of our own opinion and let you decide for yourselves. Please let us know what you think in the comments below.

Brick + Wood on Urbanspoon


  1. Craving more of that jalapeno pizza – and burrata!!! YUM

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