Being the head chef of a Michelin-starred restaurant isn’t easy, so you can totally understand why they’d want to escape the stress of the job and look for something more interesting. That’s the new career path for chef Tom Kemble, who earned a Michelin star while running Bonhams and has also worked at top restaurants such as Hedone and Faviken, but now has opened a pizza shop.
Spring Street Pizzeria is the culmination of a passion project during lockdown. As you’d expect from a top chef, Tom has created a perfect pizza to his exacting standards. His dough is fermented for 48-72 hours, giving the pizza a stunning crust, which is complemented by homemade dips including green goddess, pesto and confit aioli.
The pizzeria is located in an arch on O’Meara Street, just around the corner from Flat Iron Square. While it’s not a slice shop per se, pizzas will be sold by the quarter, half or whole slice. New menu options include:
Sausage & Friarelli – Pork fennel sausage, friarelli, red onion, wild oregano, fior di latte mozzarella, scarmorza, parmesan and Calabrian chili flakes
The New Yorker – San Marzano tomatoes, Rebel Charcuterie pepperoni, parmesan, hot honey and basil
Anchovies, Stracciatella & Rocket – San Marzano tomatoes, garlic, wild oregano, Parmigiano Reggiano, anchovies, stracciatella, lemon and rocket
There will also be a selection of small desserts, including Estate Dairy soft serve ice cream topped with sea salt caramel or olive oil.
Tom said he wants Spring Street to be the place where “great pizza, great wine and cocktails and great music come together to create the ultimate gathering place.” To achieve that goal, there will be a short Italian wine list and cocktails, including martinis.
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