Pizzacraft Fort Lauderdale 11/11/20

Pizzacraft

Name: Pizzacraft
Address: 330 SW 2nd Street, Fort Lauderdale, FL, 33312, US
Telephone: 954 459-7770
Price range: $$

330 SW 2nd Street
Fort Lauderdale FL, 33312
954 459-7770

What's Nearby

Pizzacraft Menu

Details

Hours: 11:30-11pm, Close at 10p on Sunday

Attire: Casual

Parking: Street Metered, Garage

CC: Yes

Alcohol: Full Bar

Outside Dining: Yes

Description

They claimed to have "merged" with Anthony's Pronto, but my guess is that they just bought the customer list and phone number. On Nov 11 there's no signage or anything indicating that anything is different than a year ago.

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Now open. They admit to putting cream in their Carbonara. 4 dishes and Pizza. They've given up trying to serve food to the cretins downtown.

They're touting their "secret pizza dough" recipe, which is as big a joke as Rok:Brgr's secret burger blend. If you know anything about pizza, you know that every pizza dough recipe is marginally different, and the biggest difference between one and another is the process; how the dough is proofed, the time and the temperature. And virtually none of it is worth paying more for. The idea that Falsetto has a better recipe than age-old Pizzerias is kind of comical.

They say the pizzas are "wood fired", but they won't specify the temperature at which they cook the pizza.

When they opened, they "announced" that Hell's Kitchen contestant Bret Hauser was the executive chef; at the time I pointed out that he'd never actually worked as a head chef. I can't find any evidence that he actually worked here as a chef. Not a single mention of Pizzacraft on his twitter feed or on linked in. You'd think a guy who never had a real job would mention that he was a head chef, even if it was at a glorified pizzeria?

Nobody other than dopey food blogger Nicole Danna believed that one.
******

Taps needed to stop the bleeding so the Public House, Taco Craft Rok:Brger people are opening a pizzeria. Add pizza to tacos, sliders, burgers and flatbread and you have a real culinary destination.

Expect Pizza with Fried eggs and Bacon Jam. It's very exciting

Something of interest is that Pizzacraft is a nationally registered Trademark so it may not be prudent to go forward with this name.

Comment Policy Add Comment

Now open for lunch, but they don't have slices or subs. It looks like they have a couple of Anthony's sandwiches on their menu with slightly different descriptions. Are they trying to pull one over on Anthony by putting some of his popular items on the Pizzacraft menu? Why not have 1 menu with both menus on it? It's too confusing considering I didn't like Anthony's sandwich.

It appears that Anthony's Pronto has gone under and they sold the brand to Pizzacraft; Falsetto claims it's a "merger" but you can't really believe anything Falsetto says. There's no legal filing as to a "merger"; My guess is that Samuel Weiss, the actual owner of Anthony's Pronto, sold his customer list and phone number to Pizzacraft. So Pronto is essentially dead; now you have these guys making the food.

Closed for Renovations, per facebook Nov 4

They don't bother opening for lunch anymore. They're latest online menu has no prices. Still putting cream in the "carbonara".

They have a photo of their "Orchiette" with rapini and sausage. I wonder if it's similar to Orecchiette?

They have it spelled right on the menu. Probably hired some teenager to run their page.

It's not really Orecchiette. They're like badly formed shells. They probably have a machine that makes them. They're supposed to be like little hats, not helmets. Maybe just a lazy way of making them. Big City's looked like those. Good ones are thick and short.

Word is that Pizzacraft® lawyers have been in contact.

Seiler is going to Pizzeria openings now?

Uncomfortable chairs. Design over function.

Pizza in my book is Italy's fast/cheap food. I just got back from there and never paid more than $9, often $6-$8 for a pizza. Always handmade, always in a wood burning oven, and always with fresh ingredients. That's a given and is expected, so why Pizzacraft thinks they can charge a fortune because they feel like they're doing something special is silly. When I casually walked up to Pizzacraft this morning and looked at their menu, I just felt completely insulted. You're played for a fool. You'd have to be an idiot to eat there, or even stop in for a quick $3.50 espresso. They already won with a $3 espresso, but they had to go for an extra 50 cents, and that likely doesn't include the tax or tip. An espresso in Italy is almost always $1.10, and Italy is not a cheap country by any means. What got me the most, after also visiting Croatia's Istrian peninsula, essentially the truffle capital of the world, was Pizzacraft's $25 "Forager" pizza. They can't be serious! At that unbelievable price, that pizza better be loaded and piled high with truffle shavings from what I would assume to be a truffle some dog dug up in a South Florida forest given the fact that all their ingredients are local, haha. Well, not quite, it's truffle tremor and a truffle cream sauce that make that pizza unaffordable. What a joke this place is, especially when directly underneath on their menu where they state how everything is local, they mention that their tomatoes are imported from Italy.

It falls in line with their $20 "CAB Prime" burgers at ROK:BRGR. As long as the stupid people keep paying, they'll keep charging more.

The big problem is that you can't believe 1 review. The pizzas don't look good, and not one person mentions how overpriced they are? It's so obviously phony. Nobody who isn't a friend of the business is even going to go there for a $20 pizza. I can SEE the pizza.

I think they priced it high enough so that I wouldn't go there to try it.

In case anyone cares, they bought their liquor license from Andy's Lounge & Package, which has apparently been shut down.

Perhaps the worst lunch menu in history. It's really too bad. It looks like a cool little place. They have to ruin it with the hype and pricing it like they're in NYC or something.

This younger generation has no sense of value. The complain about their college debt after they've decided to go to a school they can't afford. When I go to a place like this, I leave feeling like sucker for paying so much for food made by a bunch of kid chefs. I see these kids paying their $80 bar tabs and I wonder if I ever had a tab that high, and I do pretty well.

First visit - AWFUL! Could not add mushrooms to a pizza, crust BURNT BLACK (cremated). The take out for co-workers tasted, rejected and tossed. This place won't last long.

Im waiting for them to put up a picture of an edible-looking pizza.

Word is that they have a limited menu at lunch time; that is you can't get everything on their posted menu. So keep that in mind.

They say that they use local ingredients, but on FB they have a post where they say they use flour from Utah! Isn't flour the key ingredient in pizza?

They also say that they use "San Marzano" tomatoes, which aren't local either. Beware of this marketing ploy; multiple taste tests have San Marzanos coming in the middle of the pack.

The first 2 fake reviews are up! Before they opened for business of course.

Now open. It will be a month before they figure out the oven, so I'm not gonna try it for awhile, if at all. I passed on Taco Craft.

The pizzas on their website do NOT look good. That crust is a disaster. That's burned. I think they're working on the premise that anything black is good. You'll break a tooth on that stuff.

They took the prices off the menu they have posted. No need to scare people away.

Fettuccine has 2 Cs

My favorite thing on the menu is where it says No Substitutions.

Here's the deal. They're trying to justify ridiculous prices with marketing BS. I did the same thing with Bossi's. It's legitimate to expose the BS. The idea that you have to spend $30 to be allowed to have an opinion is nonsense. We know what we're getting here, because we know the players behind it.

We also know how much is costs to make a 12" pizza. If they buy the flour and cheese on Amazon it's under $3. Wholesale it's a whole lot less than that.

The Coming Soon picture on their facebook page looks COMPLETELY different than the recently posted pictures of pizzas. The original picture is airy with a nice blistery char, but the recent ones are just brown and flat.

My guess is that the original picture was what they were hoping for. The recent pictures are the actual product.

You are saying that the Chef hasn't updated his linked profile therefore he has no experience. He has plenty of experience. Try the food before you write a horribly written article bashing the place. The owner has 3 other restaurants on the same block that are all doing very well.

I've been to 2 of his "other" restaurants, which is why I know that just about everything presented is a restaurant gimmick right out of restaurant trend magazine, without the backup. Because that's how he rolls. I've wasted enough of my money going to restaurants with fake chefs and bogus claims. He's already embarrassed himself to everyone who knows anything about pizza dough with his "secret recipe". It's a bonafide clown show.

If you watched the video, the "chef" claims to have learned how to cook from his Dad. When someone makes up a company on their linked in profile to pretend that they have experience, it's usually because they don't have anything else. We know that since then he's been working on a Pizza Bagel Truck startup. So there isn't much room for gaining experience.

Why not fill us in on his restaurant experience and we'll check it out. If you idiots want to pay the prices they charge for their ballcap chefs, that's up to you. But don't be foolish enough to ridicule people who know better.

Did they ever disclose any other experience, or can we just assume that your assessment was correct?

Nothing

4 days till opening and they still have no menu up and a Coming Soon website.

Menu is up on Facebook, Looks pretty great. I am looking forward to checking them out. We need Artisan pizza place in Fort Lauderdale. Miami has so many and we have none.

Actually all pizza is Artisan almost by definition. Artisan means "made by hand", typically by a skilled worker. So that guy spinning pizzas at the pizzeria is more of a craftsman than the burger guys here. Pizza has always been hand made. So the term "Artisan Pizza" is a ruse.

They look like the pizzas from Sicilian Oven. There's one opening on Oakland Park Blvd. A lot cheaper than this place!

You're joking right? You have to be a shill. Louie Bossi's just opened. There's D'Angelo Pizza and Tapas. Acqua Y Farina. Pomodoro. What about Gran Forno Pronto? Cafe Europa?

Panaretto tried making crappy "Italian" pizzas and failed and now it's a bad cafe. Remember Rossopomodoro on Las Olas? How did that work out? Ovenella tried it and failed in Boca.

It's been said that an "Artisan" pizza is the same as any other pizza but it costs twice as much.

"Homemade" mozzarella. Does Falsetto make it in his house and drive it in to the restaurant in the morning?

$20 for a 12" pizza. This place was so predictable it's unreal.

The mozzarella is made IN house. [you idiot]

Right. It's called "House-made". I was mocking their lack of understanding of the proper restaurant terminology. And yours apparently also.

My Bentley looks great. Thanks for the support guys!

I think this sums up why I don't go down the Himmarshee anymore. Bunch of Dickheads between these guys and Eli and Petrillo. What a shame. It used to be so much fun.

Scott Rothstein had some nice cars.

Drug dealers and slimy club owners drive nice cars too. There's nothing noble about serving bad, overpriced food.

Notice they have a photo of a woman eating a full-sized slice on their website? But most of the pictures are little pies.

I love the guy on their FB page asking about gluten-free pizza. The entire point of pizza is the gluten. What a bunch of clowns. If you're gluten-free, eat something else.

"Chef Driven" Pizza. Too bad 98% of the "chefs" in Fort Lauderdale are random culinary institute graduates. Secret recipes are very convenient. They can claim to have something better without having to divulge their possibly incompetent ideas.

They've hired some stooge from Rebel House to work in the kitchen. Should be good.

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