A New York State of Mind
Brooklyn Bros. Pizzeria (Camano Island, Everett, Mukilteo, Mill Creek)
PART OF OUR 12 PAGE BURGERS, SLICES, & QUICK BITES GUIDE, AVAILABLE HERE
I have to admit, Brooklyn Bros. Pizzeria and I didn’t get off to the best start. We had a bad experience at the Everett location, and thin crust just isn’t my thing. Despite this, I decided to give them another try for this guide, and I’m happy we did. My feelings on the pizza didn’t change, but I fell in love with their Calzone, and I love the atmosphere, the way the staff are and how you can draw all over the walls. It’s definitely worth a try!
How did Brooklyn Bros. come to be?
Brooklyn Bros. was founded by Don & Vicki Evola and Brett Alkan. The three had all always wanted to open a pizzeria- Don is a Chef from the Bensonhurst area of Brooklyn, and Vicki had years of restaurant management experience. The two spent years crafting the perfect NY pizza dough. Then, when the timing was right, and a space came available, they joined together and opened the first location.
Eleven years later, the company has four locations, with two additional owners- David Glass, and Myself, (Jonny). I started working for the company when I was sixteen, about a year after the first location opened. Along the way, I developed a passion for our pizza, the culture that surrounds it, and what we really are: a New York neighborhood pizza shop !
What makes your pizza and ingredients, different from others, particularly chain restaurants?
Our pizza is real, true New York Pizza. It’s not just “New York Style,” it’s true New York. It’s hand crafted with extreme attention to detail in every aspect and at every step. Our sausage is a special Italian blend formulated for us by Ballard’s Cascioppo Brothers.
Our dough recipe itself took seven years to craft to perfecting. Everett, fortunately, is blessed with a wonderful water source- which is why as we continue to grow, all our dough is still made in our Everett shop.
Polly-O cheese is the only cheese we use- and will ever use. Polly-O is made in NY, and has been the NY standard for whole milk mozzarella and ricotta for years. It really is the best you can buy.
Our tomatoes for the sauce are Certified San Marzano tomatoes, grown in volcanic ash from Mt. Vesuvius. The large majority of our other ingredients are imported from the East coast or Italy. We don’t substitute – and we don’t compromise on our toppings or the way things are done here.
You use a different style oven and baking process than the most are used to seeing. What is it, and what makes it a better option than what others use?
Rotoflex ovens are great- the multi-deck, rotating oven allows you to cook a lot of pies at the same time. On top of that, they are cooked on high quality soap stone around 550 degrees. The high heat of the stone shocks the dough – giving it a light, airy crust on the inside with a slightly charred and crisp outside.
Your employees, from the two locations we have visited, have a very NY vibe about them. Is that something you look for when hiring, or is it something they just pick up being around your NY pizza?
To be honest; it’s a little of both. When hiring we definitely look for people with high energy and outgoing attitudes. As our crew members grow with us, their attitude and demeanor blends with the culture that is Brooklyn Bros. to create the vibe you witnessed. The Brooklyn Bros. culture, or vibe, whatever you want to call it- Is something that we strive for both externally and internally.
What is the best part about owning a local business?
Oh, there’s so many things- Bringing this kind of pie, that you just can’t find anywhere else out here, being able to introduce what NY pizza really is to locals, and teach them how to “fold the slice”, interacting with the community and other local businesses… but my favorite’s gotta be the look on a New Yorker’s face when they walk in and the smell hits them.
We have a ton of customers from the NY region and watching them light up when they realize they’re back at home when they sit in our dining room chewing on a slice of “Regular” – That really brings a feeling of “We’re doing this thing right” that’s hard to match.
This feature is part of our 12 page special publication titled Burgers, Slices and Quick Bites. In addition to this feature, the publication features an intro and photos taken by yours truly, plus …
MINI FEATURES ON:
- BURGERS: Nutty’s Junkyard Grill (Arlington), Red Onion Burgers (Mountlake), and Zeke’s Drive-In (Gold Bar)
- PIZZA: Sully’s Pizza & Calzones (Mukilteo) and full feature on Brooklyn Bros Pizzeria (Camano/Everett/Mukilteo/Mill Creek)
- QUICK BITES: Christa’s Sandwichboard (Snohomish) and Sultan Bakery (Sultan)
DIRECTORY LISTINGS ON WHERE TO GO TO GET THE BEST BURGERS, PIZZA, AND QUICK BITES FROM SNOHOMISH COUNTY BUSINESSES (BONUS WASHINGTON/PNW OPTIONS PROVIDED). ALL LOCATIONS WE’VE VISITED ARE RATED. 75 OPTIONS FOR YOU TO CHOOSE FROM!!!
Get a PDF copy of our Burgers, Slices and Quick Bites publication for $4.99 HERE