Pizzartist Launch

The place you can never get into just got better with the launch of 'Pizzartist'.

Sought-after Brisbane restaurant and design studio Holloway is expanding to welcome a new pizzeria into its varied repertoire from April 22.

Founders Raffaele Persichetti and Martin Gordon Brown said Pizzartist will fill a growing demand for Holloway cuisine, design items and experience. “For the last six months we've been turning away eager diners and folks have been struggling to get a table. We want to open the experience to greater numbers without compromising on quality,” Martin explains.

Holloway restaurant opened its doors in April 2014, offering a unique experience where members of the public can dine on à la carte world cuisine while browsing Holloway's selection of tailored eyewear and boutique watches.

Artisan designers Raffaele and Martin have lovingly restored the historic 1930s building on Hardgrave Road using recycled and found materials. The floor is a mosaic of native tree slices interspersed with rose petals and stones. Lamp shades crafted from recycled spectacles hang from the ceiling. Pianos feature in regular live performances and the walls are adorned with standout pieces from holloway muses.

The restaurant’s ever-changing menu features seasonal produce sourced from local and organic suppliers, with dishes including duck ravioli, Indonesian rendang curry, quality charcoaled meats and Raffaele's now infamous Italian wood fired pizza.

Holloway founder, designer and Head Chef, Raffaele has spent his life traveling the world, expanding and refining his knowledge of world food by immersing himself in foreign cultures.“Food is ingrained in my family tradition, it’s always been a leading passion, to eat well and to eat well with family and friends,” he said. “Nurturing your body and feeding yourself the right nutrients is one of the most important things in life; to balance your diet is pretty much right at the top of essential design.”

Pizzartist pizza is made from 5,000 spelt grain, the ancient grain used by the Egyptians and then the Romans, all of the ancient races that lived on ancient grain. It’s a simple and amazing thing, flavour-wise, and we are keen to bring more of that ancient flavour to this area of Australia.

The pizzas will be complemented by fresh produce grown in the restaurant’s own backyard, with tomatoes and fresh herbs coming straight from the garden to the plate.

“Pizzartist is a merging of delicate artistry, bringing together natural mother yeasts and a love of organic design with a desire to provide good times for good people,” explains Martin.

With an ever-expanding series of projects, from teaching industrial design students, to branding, design and business strategy, agricultural endeavours and music production, Holloway shows no sign of slowing down.

Pizzartist will be serving up a range of Italian wood fired pizza from 6.00pm Wednesday to Saturdays, with the à la carte restaurant remaining open on Saturday nights.

Members of the public are invited to the launch of Pizzartist from 5.30pm, Wednesday 22 April.

Media contact: Phoebe Owen. 0403 498 914.

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