“Someone once told me that Pizza Bruno wasn’t the best restaurant,” Bruno Zaccini tells me.
Probably not for the vampire.
His pizzeria is well known for its huge garlic knots, as well as the neoneapolis pie that burns in its crafty wood.
It wasn’t like Zacchini planned it that way.
In fact, the knot was a throwback to Kitchen Days at the Third Wave Cafe & Wine Bar in News Myrna Beach.
“They were things I made for friends when they visited me,” says Zacchini, who now boasts three locations.
“They always said I should put them on the menu,” he says, and when he went back to the early days of the Curryford location, it was almost a joke. “I was like, ‘No one’s going to buy these.’ ”
Even if he lost money on that bet, he got it back and then made some people to date.
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Even the menu is immersed in what is called “too much garlic,” and the spray of Pecorino Romano and Chilean Flakes and Oregano, ordered by Vampire Hunter in April, known as the National Garlic Month.
“They have a following for this crazy cult,” says Zaccini, who does the fried version at a university park location.
Both are heaven. And neither of them could be out of the menu. Make sure Zacini’s castle is not attacked with torches and pitchforks. Even now, it is best to arrive by 7pm on the busiest night in a few years.
On Pizza Bruno’s early days, it was like things, he explains.
“We went into this ditch right after Covid. A video of Tiktok posted by someone (about the knot) was a word of mouth. They sold out in an hour and a half every night.”
It’s not surprising. Early on, Pizza Bruno only had one oven. All: pizza, wings, octopus, garlic knots – everything was made in it.
“It was a nightmare,” he laughs. “Whenever it sells out of the knot, I’ll thank God.”
Rejoiced, the team increased production.
“We took off the cap and made it well, so we never ran out, but I never had it,” he says. He says they have since returned to the old “sold out” system available, which is excellent for everyone.
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“Rare is driving demand,” he admits, “but it gives us an oven breathing room and space. If you don’t make it in time, we’re sorry. But I agreed.”
He always belongs when he was 13 years old, working at a Boardwalk pizza counter in Seaside Heights, New Jersey.
“We sold a lot of people. People love them and polish them with garlic and oil. That wasn’t what I do. These days, everything has to be an internet-friendly, tiktok-friendly, top. It’s not difficult to do that with a garlic knot.
Zacchini’s knot enjoys social media fame for over 15 minutes, but “that was never my intention.”
Nevertheless, the garlic knot in Pizza Bruno is extremely important.
I think the best meal should be.
Zacchini agrees.
“You can tell a lot about people by eating with them and seeing how they react to it.”
“No” to the garlic knot? ! It’s a bet that passes through the centre of a second date. (pizzabrunofl.com)
If you’re going
Pizza Bruno: 3990 Curryford Road, Orlando, 689-356-0098
Pizza Bruno College Park: 2429 Edgewater Drive, Orlando, 321-483-7555
Maitland Social: 360 E. Horatio Ave., Suite 300, in Orlando, 689-305-3315
Do you want to reach out to me? Find me on Facebook, Twitter, Instagram @Amydroo or the Osfoodie Instagram account @orlando.foodie. Email: amthompson@orlandosentinel.com. Join Let’s Eat, Orlando Facebook Group for more foodie fun.
For supplementary stab wounds
Chuang Fu
When the king of the garlic knot craves the flavour but does not want to make it himself, Chuan Phu’s talented chef stirs his itch with garlic-fried pea shoots. Details: 1035 N. Orlando Ave. In Winter Park, 321-972-3606; chuanfuorlando.com
Beirut Deli & Grill
This happy and humble kitchen really knows how to put garlic paste in Shawarma if you know what I’m saying. If you can take it out of the ramekin, that’s true. Thick, rich, amazing, and a little speckled, it would taste good for anything. Well, I’m thinking about it, the next time I order the big side… More information: Oviedo’s 3100 Alafaya Trail, 321-765-4139; Beirutgrilldeli.com
Chimiking
This Puerto Rican/Dominican base has plenty of Latin flavors and there are several places around Kissimmee, Orlando and Windermere, one of which is more garlic than the others. Order protein (chicken breast, shrimp, mixed seafood, etc.) with generous thrashings of your choice of starch and garlic sauce. If you want to eat with a spoon, they will sell you some to the side. Some people do. More information: chimikingrestaurant.com
