The Sampler at
Brozinni Pizzeria
In my line of work, one must embrace the fact that a restaurant can be an ephemeral thing— while some stand unchanged for decades as bastions of hospitality, others come and go like the changing of the seasons. So it was with some sense of trepidation that I approached my latest investigation, Brozinni Pizzeria, a new restaurant just off the Village Green at 140 West Main Street.
The place was jam-packed on a weekend evening in autumn, and as we waited we watched the nimble and
speedy servers handle the tide of orders coming and going from the kitchen, bussing and cleaning tables, while graciously and politely seating and serving us.
These folks do not get enough credit by half for their contribution to the local hospitality industry.
The antipasto at Brozinni— ham, salami, and Provolone cheese with cukes, grape tomatoes, red onions, and black olives— is getting a great
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24 Our Brown County • Nov./ Dec. 2015