Brace yourselves for some big news, Southport people. You're getting a Coalfire Pizza. A Coalfire Pizza that's nearly double the size of the original, has a second coal-burning oven, a full bar, a sidewalk patio, and a "slightly expanded menu."
Partners Bill Carroll and Dave Bonomi resisted the temptation to open more locations for years (Coalfire's seventh anniversary is coming next month), but couldn't say no to Coobah owner (and former Veruca Salt drummer) Jimmy Madla, who's also a partner in the new location. They're ready to begin construction at 3707 N. Southport and are hoping to open before fall.
Bonomi describes the space as "industrial and distressed," with exposed brick walls, and they're keeping it that way because "we don't have much money." No matter, the Eater 38-approved artisanal pizza will be the same: Cooked in the 800-degree ovens, served in one size and with three toppings or less. "This is who we are and what we do," Bonomi says. "No selling out."
The location will obviously be different, from the destination spot on Grand to a neighborhood full of families and young professionals, which is fine by Bonomi. "Our core demographic is young families," he insists. "And we're pleased as punch to go to a neighborhood with some f-ing foot traffic."