We’re counting down the top coolest stories of 2014 on northforker.com. We will publish one story on our list per day, every day, until Jan. 1.
Coming in at number 5 is the opening of 1943 Pizza Bar and Brix & Rye in Greenport.
The popular mobile pizza company Rolling in Dough put down permanent roots in Greenport this year when it opened two brick-and-mortar locations in the village’s historic Stirling Square.
A $250,000 small-business grant the company received in January helped establish the storefronts, which were left vacant in 2013.
In June, 1943 Pizza Bar opened, featuring Rolling in Dough’s signature 13-inch crispy crust and specialty toppings. The 20-seat restaurant includes an open kitchen where customers can watch chefs work their magic.
Two months after the pizza bar opened, Rolling in Dough owner Matt Michel debuted Brix and Rye, a sophisticated yet casual bar and lounge that specializes in crafted cocktails and local wines.
“It has been exactly what we’ve been hoping for,” Michel said. “I underestimated how busy it would be. It has been an adventure.”
The two storefronts’ early success has not diminished the popularity of the company’s traveling pizza business, a 1943 K-6 International Harvester truck. And there is more to come. The company will launch a cocktail truck in 2015, something Michel has described as a traveling bar to complement his pizza truck.