All wood-fired pizzas are built on house made dough and 10 inches with artisan style crust with varied toppings on each one, or the ability to create one’s own, according to Elizabeth Sheeks, spokeswoman for Cincinnati-based Barrel Vault Group, which owns and operates the new Brixx location.
‘We’re excited to bring a fresh alternative to pizza and beer in the Northeast Cincinnati neighborhoods,” Sheeks said. “ We hope to be an establishment where guests can not only enjoy great food and drinks, but can call it their own and feel at home.”
Founded on items made from scratch every morning, the restaurant’s menu includes seasonal pasta dishes, salads and sandwiches complemented by 24 craft beers on tap, 14 wines by the glass and cocktails. All pizzas are topped with an array of fresh ingredients and cooked in a wood-burning oven to infuse the food with natural flavor. New craft beers arrive weekly and highlight a variety of local and national breweries.
To help those with food allergies or dietary restrictions, Brixx uses turbinado sugar in its traditional and whole-wheat dough, making it 100 percent vegan. IT also offers gluten-free pizza dough and gluten-free bottled beers.
“Everyone deserves to unwind and enjoy a great pizza with a beer or glass of wine when they want,” said Matthew Warren, operating partner. “We’re excited to give guests a place to do just that, no matter their dietary needs.”
Brixx Wood Fired Pizza employs 50 people and is still adding to its team. Those interested in serving or cooking positions should apply at the restaurant in person.
Hours are 11 a.m. to 1 a.m. Monday through Saturday and 11 a.m. to midnight on Sunday.
For more information, call 513-530-9844 or visit www.brixxpizza.com.