Three cousins. Three wood-fired ovens. And a lot of dough. Those are the makings for Cugino Forno Neapolitan Pizza, which has opened at 1160 Revolution Mill Drive in Greensboro.
The pizzeria opened in the free-standing building that was a machine shop for the former Revolution Mill. The mill opened in 1899 and produced flannel for decades before closing and falling into disrepair. In 2012, Self-Help assumed ownership of Revolution Mill and is completing the property’s transformation into a mixed-use development of offices and apartments.
Cousins Joseph Ozbey, Yilmaz Guver and Adam Adksoy opened the pizzeria.
Cugino is Italian for cousin. Forno is Italian for oven.
The wood-fired ovens are custom made from volcanic sandstone and shipped from Italy. They take center stage in a restaurant with a concept that differs from most pizzerias.
Customers place their order upon entry. Then they take a number and choose a spot at one of 15 picnic tables.
Why picnic tables?
“It’s family style,” Yilmaz Guver said. “That is how it is done in Napoli.”
Joseph Ozbey said the tables encourage strangers to get to know each other.
“We have a saying, ‘We don’t meet if we don’t eat,’” Ozbey said.
The room is open. The hand-tossed pizza action and baking is all in plain view. Customers don’t have to wait long for their Neapolitan-style, thin crust pizza. Each pizza cooks in an 800- to 900-degree oven for about two minutes.
The menu is small. There are only 11 16-inch specialty pizzas, ranging from a vegetarian-friendly marinara for $13.95 to the Napoletana with Italian sausage and Bufala Mozzarella for $16.95.
Additional toppings, such as artichoke or caramelized onion can be added to the Margeritha pizza ($14.95) for $1.95 each.
All ingredients, from the flour to the Italian sausage is imported from Italy.
“It’s traditional-style pizza,” Guver said. “We make it this way because that is how it started in Italy.”
The restaurant also offers salads and cannoli.
Italian beer and wine will be offered soon.
The restaurant is open daily from 11 a.m. until the restaurant runs out of dough, about 9 p.m.
Cugino Forno may well be the beginning of the mill campus as a destination for diners. Urban Grinders coffee shop is expected to open in the main building this spring. Natty Greene’s Kitchen + Market, a spin-off from Natty Greene’s Brew Pub, featuring a full restaurant charcuterie and bar, is expected to open this year in another free standing building overlooking Buffalo Creek on the campus’ south side.
Follow Cugino Forno Pizza on Facebook.
Free Cone Day
Dairy Queen celebrates the first day of spring on Monday with Free Cone Day.
Participating Dairy Queen and DQ Grill and Chill locations are offering a free small vanilla cone of soft-serve ice cream. The promotion is limited to one per customer. Mall locations are excluded.
On the same day, Dairy Queen will be collecting donations for Children’s Miracle Network Hospitals.
Last year, $200,000 was raised for the charity.
Restaurant safety class
The High Point Convention and Visitors Bureau is offering a ServSafe Manager class and exam from 8:30 a.m. to 5 p.m. March 27.
The class will be held at the bureau at 1634 N. Main St., Suite 102 in High Point.
ServSafe is a training and certification food-safety program for food-industry managers. It covers preventing food borne illness, the flow of food and proper food-handling techniques, preventing cross contamination, the importance of safe personal hygiene and proper cleaning, accommodating guests with food allergies, and working with reputable suppliers.
In Guilford County, restaurants that have a manager certified through the program can avoid a two-point penalty on its sanitation rating.
Cost is $125.30. Register at www.raisethegrade.com or call (844) 704-3663.
Beer enthusiasts wanted
If you love beer and love to travel, World of Beer is looking for you.
The chain of craft beer retail store and taverns is looking for three interns to travel the globe this summer looking for awesome beer communities big and small to showcase, while sharing stories of everything they experience along the way.
Photographers, writers, social media mavericks and beer blog surfers are invited to apply.
Internships run May through August. Each intern will be paid $12,000 plus travel expenses.
Deadline for applications is March 26. Semifinalists will be interviewed personally at nine WOB locations across the country, including the one in Greensboro (1310 Westover Terrace).
Visit at https://worldofbeer.com/drinkitintern for information and to apply.
- Dairy Queen is now offering its $5 Buck Lunch value menu all day, every day.
- Red Lobster is offering the Lobster Lovers’ Lunch menu featuring a lobster roll with fries, lobster-topped Caesar Salad or a half Lobster and Langostino Pizza. The items are available for about $9.99 for a limited time.
- Captain D’s has introduced Home-Style Shrimp breaded with a buttermilk batter and black pepper breadcrumb coating.
- McAlister’s Deli is celebrating St. Patrick’s Day by offering free green tea to any customer wearing green on Friday. And through Friday, the Reuben Spud, a baked potato topped with corned beef and sauerkraut, is on the menu.
- Mimi’s is celebrating St. Patrick’s Day with corned beef and cabbage with steamed carrots and potatoes and corned beef and served with two eggs, toast or muffin and herb-roasted potatoes. Both are available Friday only.
Contact Short Orders at (336) 373-7145 or at email@example.com. Follow on Twitter at Short_OrdersNR and on Facebook.