The popular mobile pizza company Rolling in Dough will open its brick-and-mortar pizzeria in Greenport for dinner on Friday, owner Matt Michel told Northforker.com.
The eatery, known as 1943 Pizza, is located in Greenport’s historic Stirling Square, where chef Keith Luce previously operated his brief ventures Main, Meet, Prep and Nosh, in four of the complex’s commercial spaces.
“I’m a little bit nervous, but it’s very exciting,” Michel said on Thursday morning.
The restaurant will open for dinner at 5 p.m. It will serve pizza, salads, appetizer and homemade ice cream sandwiches.
Aside from the restaurant, he’ll also soon be opening what’s planned as a swank little bar and lounge called Brix and Rye.
Known on the twin forks for its thin-crust pizza, Rolling in Dough got its start in 2009 when Michel launched the roaming business from the vintage 1943 pickup he retrofitted with a wood-fired brick oven. The truck could be seen at wedding after-parties, vineyard events and company picnics across the East End. Rolling in Dough has served pizza to public figures such as Bill and Hillary Clinton and “The Barefoot Contessa” chef, Ina Garten.
This is the first time Rolling in Dough will have a permanent location. A $250,000 small-business grant the company received in January helped fund the new venue, Michel said. He also believes he’s developed a good reputation and has a strong enough customer base to hit the ground running with a pizzeria.