Knead to Know in Kingsbridge
As hungry patrons walk into the Kingsbridge Social Club, you can easily pick out the regulars. They’re the ones who enter the restaurant and squint their eyes to focus on the specials board in the back. This happens with good reason—Tom Giudice, the chef behind the menu at this “Italianish” restaurant, has an inspired and rotating array of daily specials of pizza, pasta, soup and pizza dolce (the dessert option).
This addition to the neighborhood opened in March 2017, and, if the 500 pounds of dough they go through every week is any indication, they’ve gained a loyal following. The Kingsbridge Social Club’s popularity also stems from its ever-changing craft beer selection. The attention to the drink menu is of little surprise—the co-owners of this new food destination are also the owners of the neighborhood’s beloved pub, the Bronx Alehouse. Dave Lindsay, who managed the Bronx Alehouse for six years, jumped at the chance to run the front of the house at the Kingsbridge Social Club. “I get people who come in regularly because of the beer specials I post online,” says Dave. “Like our food, our drink menu keeps things interesting.”
Photo 1: Chef Tom Giudice, the chef behind the menu at Kingsbridge Social Club
Photo 2: Chef Tom Giudice slicing a fresh pie
Another co-owner of both establishments is Chris Giudice. When he decided to open the new restaurant, he turned to his brother Tom to be head of the kitchen. “We wanted to do things differently than anyone else in the neighborhood,” says Chef Tom. “We did our research and realized that our style of pizza wasn’t represented. But we argue about what that style is exactly—we’ve settled on Neo-Neapolitan.”
And he’s not lying about research; Tom spent over six months perfecting the dough used in the pies featured on the menu, but he points out he’s been making dough his whole life. “After figuring out the starter for our dough as well as the special flour blend, we found there was a certain flavor we all really enjoyed,” the chef explains. “We ended up with a crust that is light, fluffy and has a nice crispness to it.”
The lineup of 12 pizzas on the menu, the daily special and the extensive topping selection could please just about any palate. Favorites include the classic House Pie, with tomato sauce, mozzarella, grana and basil; Funghi with wild mushrooms and tangy Taleggio cheese; and the Cherry Bomb, a pie featuring homemade meatballs, bacon and cherry peppers.
For those not into Italy’s favorite export, there’s a slew of well-executed options including salads, sandwiches and bar snacks. The crispy Brussels sprouts, big enough to share, are charred and topped with honey-garlic aioli and Spanish paprika. For this dish alone, Tom orders 70 to 80 pounds of Brussels sprouts a week. The jumbo wings, marinated for no less than three days, are finished with a savory and spicy sauce of butter, chili pepper sambal, cherry peppers, caramelized onions and Grana Padano cheese. It’s an extraordinary sauce and one that people keep on the table to use for their pizza crusts later in the meal.
When asked how he would describe his style of cooking, Tom says, “Every description sounds so cliché, so I’ll simplify it to 'fresh and local." But to call Tom’s style 'local' is to truly undersell his approach. For a chef who graduated from Hyde Park’s Culinary Institute of America, studied and worked in Italy, and has been part of a kitchen since he was 15, Tom’s influences come from where he's been, where he is now and the vendors with whom he works.
Photo 1: Dave Lindsay, co-owner of Kingsbridge Social Club
Photo 2: Inside Kingsbridge Social Club
As the name of the restaurant hints, the Kingsbridge Social Club is intended to be a place where people gather and hang out. It’s a comfortable space where the 10 tables seat 30 people without feeling too cramped, while the bar seats another 12. The dining room walls and the large, wood-fired oven are adorned with the bright, flashy work of Tracy 168, a Bronx-based graffiti artist.
Dave is not only in charge of the beer and the running of the restaurant; he's also the event mastermind. "It's my hope to create six events per year, but even if I only do one per season, that's cool!" Over the summer, the Kingsbridge Social Club hosted a successful outdoor pig roast with, of course, beer specials. "I really love that we also have outdoor seating," says Tom. "We've got these communal tables out there and everyone just eats and drinks side by side. It's what the social club is all about." Dave jumps into the conversation excitedly, "Oh! An outdoor family-style shared dinner! That should absolutely be one of our new summer events."
Follow the Kingsbridge Social Club’s beer and food specials on Instagram @kingsbridgesc
3625 Kingsbridge Ave, Bronx, NY
Kingsbridge Social Club
Business operations may be affected due to COVID-19. Please contact the business directly to verify hours.
Most Recent Comments
Food is delicious - that pizza crust! Great beer selection. Staff and owner are attentive & friendly. They are vegan friendly. They have outdoor seating.
Food was great. Very good service. Small neighborhood Italian brick oven pizza with very good food.
The wings are amazing...Don't let the price discourage you for only getting 6 per order. The wings are big and taste great
From Kingsbridge Social ClubLocated steps from the 1 trains 238th Street subway station, Kingsbridge Social Club is becoming a coveted neighborhood restaurant hideaway…. No membership needed to enjoy our retro Bronx homegrown interior and familiar 80’s punk and hip hop vibe. “Wild-style” Art is sprayed all over this place by a true legendary Bronx graffiti artist Tracy 168. At the Social Club our distinguished chef, Thomas Giudice, has created a menu of artisanal wood-fired pizzas and other “Italian-ish” favorites. His creations embody NYC and traditional old country Italian fare. His dough is traditionally made using only Tipo 00 flour, water, yeast, and salt - typical two-day fermentation.
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Kingsbridge Social Club quickly becomes a Bronx staple
Since March, the Bronx food scene has welcomed a new staple to the borough, the Kingsbridge Social Club at 3625 Kingsbridge Avenue.
The wood-fired, brick oven pizza and craft beer mainstay takes a unique approach to combining a soft, Neapolitan-style dough with the crispy-style that New York pizza is best known for.
“It took us a few months to get down that perfect ‘neo-Neapolitan’ style down,” said executive chef Tom Guidice.
He’s responsible for everything that goes in and out of the 800-degree brick oven, while his business partner, Dave Lindsay is responsible for everything on tap behind the bar.
Dave’s background comes from working seven years at the nearby Bronx Ale House, learning just about everything there is to know about craft beer and other bar favorites.
Meanwhile Tom learned the secrets to his neo-Neapolitan pies from years of training, taught to him in Italy.
In about four minutes, Guidice can whip up one of his many specialty pies that range from a Wrecking Ball pie with pepperoni, onion, and garlic over the sauce and fresh mozzarella and provolone, all the way to a Funghi Pie with wild mushrooms and taleggio cheese.
In between those two extremes are other original pies such as the Calabrian Carmine that’s made with aged provolone beneath the sauce in addition to sweet soppressata dry salami; that pie was named for a favorite recipe of Guidice’s friend that passed some years ago.
Of course, there’s also the house pie that Guidice uses as a benchmark to see how his always-changing rotation specialty pies are doing.
In the meantime, Lindsay is always helping diners pair the perfect craft beer with their pizza or other entrée. He sometimes recommends an unusual alternative to complement Kingsbridge Social Club’s pie better than beer – Prosecco on tap.
“The bubbles from the Prosecco cut the taste-buds, which makes the next bite of the pizza even more flavorful,” Lindsay said.
The wood fired oven painted by Tracy 168.
Schneps Community News Group/ Alex Mitchell
His mantra is to never have a drink overpower a meal, but rather compliment it’s flavor.
That’s why northeast IPA’s are best poured as ‘standalone drinks,’ the beer aficionado admitted.
Of course, there’s plenty of craft beers that compliment the food as well, such as a Massachusetts brewed lager.
Lindsay finds it a little ironic that a Massachusetts beer is his best seller because he puts such focus on getting many local beers on tap.
“We want to be that staple of the community and keep it local,” Lindsay said. “There’s a reason we put Kingsbridge in the name,” he added.
Sunday brunch, homemade pastas and wings are other major components of the Kingsbridge Social Club’s “small but fresh menu and atmosphere.
That comes in addition to the half-off weekday happy hour from 4 to 7 p.m. and Bronx-themed wall murals done by Kingbridge artist, Tracy 168.
This reporter sampled the Wrecking Ball pie; it doesn’t have a kick of heat, but rather just a flare up of a quality spice and cheese blend.
The neo-Neapolitan styled dough is perfect for specialty pies as it can hold toppings without being awkwardly hard and snapping.
Yet when the pie is folded, it remains firm enough to handle the density of the pepperoni.
All in all, fantastic pizza, drinks and staff.
Kingsbridge Social Club before opening.
Schneps Community News Group/ Alex Mitchell
Kingsbridge Social Club
3625 Kingsbridge Ave, Bronx
staff wears masks
many vegetarian options
accepts credit cards
hipster, trendy, casual
good for groups
good for kids
good for lunch, dinner
happy hour specials
Reviews for Kingsbridge Social Club
|Monday||11:30AM - 11PM|
|Tuesday||11:30AM - 11PM|
|Wednesday||11:30AM - 11PM|
|Thursday||11:30AM - 11PM|
|Friday||11:30AM - 12AM|
|Saturday||11:30AM - 12AM|
|Sunday||11:30AM - 11PM|
Hours or services may differ due to COVID-19. Please contact the business directly to verify hours and availability.
Social club kingsbridge
-Ability to handle bar patrons, phone calls and delivery with the aid of other staff.
-Handle drink preparation for the restaurant and bar patrons while maintaining a clean bar.
-Assist in cocktail menu planning with an emphasis on the use of amaros like Averna or Montenegro, among others.-Welcomes the patron or group; expeditiously follows the Alehouse Steps of Service.
-Is up to date on all menu items, menu changes, and daily specials. Gains knowledge on beer types, styles and brands through in-house training. asking questions, and outside resources. Ability to suggest wine and cocktails that pair with our menu.
-Maintains the table by removing unnecessary items. Keeping the table free of clutter and mess to ensure a positive dining experience.
-Thanks patrons for choosing this restaurant, knowing that the patron had many choices and decided to join us for the night.
-Handles all money and credit card transactions with the utmost care.
-Contributes positively to great team effort.
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