Upscale dining for the masses is the theme behind Top of the Pontch chef Justin Vaiciunas's new fast-casual project, Brera Pizza & Salad Co. The restaurant offer diners a full meal, prepared with fresh ingredients for under $10 including DIY wood-fired pizzas and salads.
The chef was first approached in December by investors including attorney Michael Jaafar about designing the menu for the chain. Vaiciunas says that the concept intrigued him. Not everyone can afford to eat Vaiciunas's food at upscale downtown eatery Top of the Pontch, but "here I can give that to the masses," he says.
Vaiciunas believes Brera's approach to the dining experience, as well as the menu comprised of made-to-order salads and pizzas, sets it apart from similar concepts, such as 7 Greens Salad Co., Blaze, and Freshii. "We're the first company to literally merge pizza customization and salad customization under one roof." Likewise, Brera boasts expanded offerings such as house-made prosciutto.
While the company is still building their first 2,500-square-foot location in Dearborn, the partners are already scouting spaces in the Campus Martius area as well as the suburbs for their next two restaurants. The first location will seat approximately 40 inside and 40 on the patio. Future Breras may offer expanded menus with pasta. Vaiciunas says they'd like to see a Detroit location by the end of the year. Brera Pizza & Salad Co. is expected to soft-open in late-April.