Behind a retro red awning next to Penshurst Station, new pizzeria Bsp’eria is bringing a slice of Brooklyn to Sydney’s south. Locals have been lining up for pepperoni pizzas drizzled with piping hot maple syrup, made by chefs who have worked at pizza institutions including Frankie’s and Via Napoli.
“We wanted to create a small, Neapolitan-style menu with high-quality ingredients,” says Michael Sgourdas, who co-owns Bsp’eria with lifelong friend Mick Abboud. Sgourdas, who’s worked in hospitality for around 30 years, also owns Fifteen Coffee in Mascot.
To achieve their aim, the duo called on the “superstar” consulting powers of Stefano De Caro, chef and owner at Cicerone Cucina Romana in Surry Hills. Together, the trio developed a small-but-mighty menu of six pizzas.
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The Uncle Charlie has already established itself as a favourite: a white base covered in spicy ’nduja, mozzarella, ricotta and honey. Also popular are the Fun Guy, topped with three kinds of mushrooms, truffle cream and pecorino, and the Pepperoni, drizzled with hot maple syrup. Every sourdough base is fermented for 24 to 48 hours and spiked with semolina for extra crunch.
Sgourdas and Abboud had planned for years to open a venue together, so as soon as they stumbled upon a venue that felt right, they decided to make it happen.
“[Abboud] came across the shop, which used to sell manoush, and felt it was unique,” says Sgourdas. “We fell in love with the ’70s retro style, the old red awning, and the red brickwork. The position is also great, being in front of the train station and pedestrian crossing.”
In transforming the shop into Bsp’eria, Sgourdas and Abboud went for a “Brooklyn-like vibe”. Pizzas are served through a big open window, backdropped by an industrial kitchen where customers can see the chefs in action. For those keen to dine on the spot, there’s outdoor seating, made up of stools and milk crates.
Before rocking up, it’s a good idea to order in advance. (Orders can be made by phone from 4.30pm.)
“This helps us to keep the quality and consistency under control and allow for the odd walk-in,” says Sgourdas.
“We feel that hospitality is a tough gig and has been through a lot in the last three years. We want to have fun and enjoy what we do, and really want our product and customer service to reflect this.”
2C Bridge Street, Penshurst
0434 999 901
Wed to Sun 5pm–9pm