What is Razzo?
Razzo, which means “rocket” in Italian, is a new Roman-inspired pizza and natural wine bar in Pendleton.
When does Razzo open?
Reservations are open! Razzo received a warm welcome this past weekend during our private soft-opening series and is slated to open to the public for dinners this week, starting Wednesday, October 18th. Book your reservation now on OpenTable.
Typical hours will be Tuesday-Saturday, 5:00-10:00 pm.
What can you expect at Razzo?
A cozy, neon-lit environment for enjoying natural wine, Roman-inspired pizza and other Italian fare in the bar, dining room, or on the patio.
Who owns Razzo?
Guilfoil & Wulfson, the team behind Bar Saeso and The Carriage House. Christy Wulfson and Michael Guilfoil are both designers from different backgrounds who moved to Cincinnati from LA for the development opportunities, beautiful historic architecture, and desire to bring their knowledge of design and hospitality from Los Angeles to a smaller, growing city. They are also partners in INDIO, a recently established design and architecture studio that brings a brand-forward approach called “interior identity design” to commercial projects including workplace, hotel, retail, and of course, restaurant design.
Why did we decide to open Razzo?
We had to have the building. The corner location at the intersection of Broadway and 13th Street is an anchor for the neighborhood of Pendleton, one of our favorite little slices of the city. When Boomtown closed last summer, we knew it would leave a void and that whatever filled it would have a huge impact on the culture and identity of Pendleton. We didn’t want to see another burger joint, sportsbar, or trendy concept built around a gimmick end up with big presence on a street that was starting to evolve, thanks to businesses like Bar Saeso, Urbana Cafe, Hart and Cru, into an area that feels less like another strip of college bars and more like a quaint yet vibrant European square. The corner was calling out to become something classic, which is exactly what we set out to create.
The incredible Blake Bartley with Urban Fast Forward brokered the deal for Guilfoil & Wulfson to lease the space for the next ten years from our friends at Model Group, who have supported our vision for Razzo from day one.
Why did we choose Italian?
We chose to open an Italian restaurant for the same reason we chose Italy as an inspiration for Bar Saeso (and no, it wasn’t because we loved the second season of White Lotus– although, we did). It all stems from the Italianate architecture, the ability for the best parts of Cincy (of which there are many, including Pendleton) to feel authentically European, and our personal love of the city of Rome in particular. We also knew we wanted to offer a unique but approachable menu in an environment that people could feel just as comfortable coming in for just a glass or two of wine as for a whole family-style dinner. Italian pizzerias and trattorias are welcoming neighborhood staples that people frequent regularly and feel at home in. We wanted to create a place like that in Pendleton.
How did we approach the menu?
In addition to design, Michael Guilfoil has a background in music production, which is what originally brought him to Los Angeles. In his words, the approach to creating the menu was like producing an album, pulling in talented collaborators at the right place and time to create the best final outcome.
When it came time to develop the recipe for our pizza dough, we went straight to the man who makes the best pizza in town, Alex Plattner, owner of St. Francis Apizza. Plattner’s mastery over manipulating a few simple ingredients to create a unique, delicious outcome, paired with his patience and expertise while teaching our team was the foundation of our food program. Time spent with him inspired weeks of further practice, testing, and tasting to create the light and airy yet structured and crispy dough we’re proud to offer and excited to continue to perfect over time.
To complete the menu and provide elevation and creativity, we brought in our friend Jordan Anthony-Brown, Chef and Owner of the most anticipated new restaurant in Cincy, The Aperture. We had the opportunity to get to know Jordan through his Sunday Supper residency at the Carriage House last year. INDIO also contributed to the branding and interior design for The Aperture. Anyone lucky enough to have experienced Sunday Supper, or another one of Jordan’s pop-ups over the past few years, knows that his ability to balance the elegance and thoughtfulness typical of fine dining, along with the excitement and craveability of comfort food, creates a dining experience you won’t soon forget. Watching Jordan apply his approach to cozy, simple Italian cooking, was one of the most exciting aspects of seeing Razzo come together. We can’t wait to see The Aperture open this winter and suspect these two restaurants won’t be the last of our collaboration with JAB.
Executing the menu and leading the team in the kitchen is our talented head chef, Myles Klapatch, from Madison, Wisconsin, whose passion for cooking, teaching, and bringing people joy shines through in all that he does. In Myles’ own words, his goal for Razzo is to prepare each dish in a way that is either already known and loved but exceeds expectations, or has just enough of a twist to provide a bit of surprise and delight.
What is Roman-style pizza?
Roman-style pizza can take many forms, from thin, crispy and organically-shaped pies to thick and perfectly geometric pizza al taglio (which translates to, “by the slice”). Razzo’s recipe was inspired by the pan-baked version known for its rectangular slices and interesting toppings. Made popular in Italy and more recently in the US by pizzarias like Bonci, we were drawn to the focaccia-like consistency of the crust that is light and airy yet crispy enough to carry sauces, cheese, and toppings with ease. The fluffiness of the crust creates a taller profile, not unlike the ever-popular Detroit-style pizza, however upon picking up the first slice you’ll notice the distinct bubbles and lightness, which make it less filling, enabling guests to try multiple styles and/or accompany their pizza with other tasty dishes and still have room for dessert.
What is the beverage/wine menu like?
The beverage menu leads with natural wine, the perfect pairing for a casual yet intriguing dining experience based on simple, quality ingredients. Since opening Bar Saeso, we’ve enjoyed being part of the growing community of people in Cincy who love to drink natural wine. Wine distributors are introducing new and exciting producers to the city for the first time, Nati Wine Fest in Camp Washington almost instantly sold out in its second year, and in general, consumers continue to become more curious and adventurous in their selections rather than sticking to their pinot grigios and cabs. We’re here for it. Razzo’s wine list will feature predominantly natural wines by the glass, with a more expansive bottle list emphasizing small production, low intervention, and interesting wines that make for great conversations.
We will also have a small menu of classic cocktails and spirits available, as well as a selection of mostly European beers on tap along with rotating local brews.
What’s Next?
In the near future, we’re excited to start offering take-out and delivery! For now, come visit us at 1201 Broadway Street in Pendleton, downtown. Reservations for the dining room are available now through OpenTable. The bar and patio will be open for walk-ins.
More Info: info@razzo.pizza
Press Contact: Chris Navin, chris@razzo.pizza
Photography: Hatsue Andrews @byhatsue