If you are a fan of the hip eateries in Chinatown, you’re already a fan of Brick Fire Tavern, which has been serving up Neapolitan pizzas for more than a decade there. Due to the pandemic, of course, they had to close temporarily (we hope), but it gave owner Matthew Resich the much-needed time to focus on his Kaimuki restaurant, which has been in the works for about a year and a half.
The new venue, located at 3447 Waialae Ave. (next to Brew’d), opened on Sept. 30 with a bright, cheery space (it feels more open, even without the social distance spacing), a full bar, and a private room in back. In addition to private dinners, Resich hopes to use the room for classes.
If you’re not familiar with Brick Fire Tavern: In 2015, Resich and his late business partner Inthira Marks flew halfway around the world to Napoli, Italy to learn the art of Neapolitan pizza making under famed pizzaiolo Enzo Coccia. After studying under Coccia, the two returned home to Hawaii and opened Brick Fire Tavern in Honolulu’s Chinatown in 2016.
For the new Kaimuki restaurant, Resich once again commissioned famed third-generation oven builder Stefano Ferrara in Napoli to design and build a wood-fire brick oven. The smoldering embers of local kiawe wood heat the oven to 900 degrees, which means Brick Fire Tavern’s Napoletana pizzas are perfectly cooked in just 90 seconds. Committed to using only the highest-quality ingredients, Brick Fire Tavern sources locally whenever possible for it’s modern pizzas and seasonal dishes. Here are some of the things we tried at a recent media event:
Brick Fire Tavern Kaimuki is open for dinner Tuesday through Sunday from 5 p.m. to 10 p.m. Diners can make a reservation by calling 808-369-2444. Walk-ins accepted. Parking is in the back, or on the street.