Donnie’s, a new slice spot slinging crispy New York-style pizza, is opening soon in Teneriffe
In a few short weeks, Teneriffe will be blessed with the arrival of Donnie’s, a New York-inspired pizza joint and cocktail bar. The brainchild of a pair of hospo veterans will soon open on Vernon Terrace, with locals eagerly anticipating a taste of Donnie’s ultra-crispy pizzas, tasty snacks and small plates, and Americana-infused cocktails. Here’s what we know …
A pair of Canberra transplants have snagged one of the last vacant tenancies at the base of the Australian Mercantile Land & Finance Woolstores on Vernon Street, with plans well underway to transform it into NYC-inspired cocktail bar and pizza spot, Donnie’s.
Helmed by Jackson McLoughlin and Nickolas Kruckel, Donnie’s is the pair’s love letter to the crispy slices synonymous with Big Apple pizzerias – the thin, flexible and piping-hot pies first created and then popularised by New York City’s Italian immigrant population. Though Brisbane’s pizza scene is varied – you can easily find Neapolitan pizza, Roman-inspired pizza al taglio and even Detroit-style variants around town – Donnie’s is giving some love to a style that Jackson believes is under-represented in our local offering.
“Having a look around, there aren’t many proper authentic American or New York-style thin-and-crispy pizza places,” says Jackson, who arrives in Brisbane fresh from an extended stint running a large-scale restaurant group in Canberra. “There are ample Italian-inspired mum-and-pop restaurants with white tablecloths and all of that. That’s obviously not what we’re doing, but we’re still delivering a quality product using proper Italian and local ingredients – just served in a different vessel.”
Opening in early-to-mid April between Zero Fox and Rita’s (in the space formerly home to Siffredi’s), Donnie’s is framed as more than a simple pizzeria. Yes, pizza will be a major focus of the menu, but the team will also be serving a range of snacky small plates – think charcuterie and antipasti boards, burrata and the like. On the drinks front, we’ve been told to expect a clutch of local beers, great wine (including a bunch of imported Italian gear), seasonal spritzes and classic cocktails with some Americana-inspired riffs.
“We’re trying to not pigeonhole ourselves into being a pizzeria – it’s a bit more bougie, you know?” says Jackson. “You can come here during the week to catch-up with a friend and have a wine or a cocktail and some nibblies, but then on the weekend bring a group down for some pizzas.”
That said, New York-style pizzas are going to be Donnie’s calling card. Jackson and Nickolas recently recruited the talents of Alim Nayil of Patio Pizza in the UK, flying the maestro out to help the duo perfect Donnie’s dough via an intensive four-day masterclass.
“It’s a lower hydration dough, whereas Napoli-style pizza is at a higher hydration level,” explains Jackson. “We cold-ferment it in the fridge for 48 hours, where it develops more of a flavour. I use a mixture of flours as well, which is what we’re playing around with at the moment.”
Once fired up in Donnie’s Pizza Master deck oven (the same oven used in many of America’s top pizza joints), the pizza will be pliant and foldable while still retaining integrity, with just the right amount of char on the base and a crispy crust offering a perfectly chewy texture.
“I like the fact that it’s a bit crispy and that it feels like it has a bit more structure to it,” says Jackson. “You can put more interesting toppings on it and it doesn’t become a floppy mess. It can sit in a box for half an hour and still have integrity.”
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Donnie’s menu will feature approximately eight core options and a monthly rotating special showcasing hyper-seasonal ingredients. While Jackson is keeping mum on the menu specifics, he reveals he’s been working on a tomato-base pizza crowned with ‘nduja, whipped ricotta and hot honey, which he hopes will be a crowd favourite.
“As long as you’re putting good quality ingredients on top of the dough you’re going to have a decent product, which is really what we’re trying to do,” says Jackson. “We’re not skimping out on anything or cutting corners just to save a few dollars.”
As for the space itself, Jackson and Nick are currently hard at work giving the interior some much-needed TLC, implementing a rustic aesthetic that better matches the heritage of the exterior. The duo is also extending the timber booths outside to improve seating versatility.
Donnie’s is set to open in the coming weeks – stay tuned for an up-close look at the offering soon.