Bambino's moving downtown, modernizing

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After 33 years in business at 2849 E. Platte Ave., Bambino's Italian Eatery and Sports Bar has closed down in order to relaunch Bambino's Urban Pizzeria in the coming weeks.

It will reside in the former In & Out Gyros at 36 E. Bijou St. as well as the neighboring mini-mart space, which will allow passersby a glimpse of the dough-making operation, says co-owner Suzette Megyeri, also of the nearby Skirted Heifer

Expect a whole new Bambino's downtown. - SHUTTERSTOCK
  • Shutterstock
  • Expect a whole new Bambino's downtown.
The new Bambino's will be virtually a complete reboot, following in Skirted Heifer's footsteps by sourcing lots of local products (plus incorporating eco-friendly design) and modernizing to meet the marketplace. Mainly, that means a Chipotle-inspired fast-casual concept that allows guests to build their own pizzas, which will take about four minutes to cook in a 700-degree dual wood-gas oven.

The two-page menu — Bambino's prior menu was six pages — also includes pastas and salads, plus vegetarian, vegan and gluten-free substitutions. 

I'll have more from my chat with Megyeri for you soon, in Side Dish. Meanwhile, here's the company press release: 
Everything evolves, after 33 years at the same location, Bambinos is moving to downtown Colorado Springs. As times and food trends change, Bambinos must change as well. We are reinventing our pizza to a more traditional Neapolitan pie.
Not only will we be changing our pizza but the atmosphere as well. We want to create a contemporary, cutting edge experience that our guests will love. Bambinos will orchestrate as a fast casual restaurant. We aim to marry quality with speed, taking fresh, high quality artisan ingredients and delivering a delicious fast-fired pizza to the customer in 10 minutes. We will differentiate from the competition by not using machine pressed dough; we believe homemade dough is vital to the quality. Our pizzas will be 11 ½ inches of homemade, hand-stretched Neapolitan dough, with homemade mozzarella, and locally grown produce! We will offer unlimited toppings for $8.50. For those wanting more than pizza we will also offer several varieties of macaroni and cheese pasta bowls, and five different lush and palatable salads. We will also be serving homemade cheesecake, homemade frozen custard and dessert pizzas. We will have a liquor license and serve locally brewed beer and wine.
The new location will operate with an “open performance kitchen,” our customers will be able to watch the entire pizza making process, from adding the sauce and cheese to our trained Oven Masters spinning pizzas in the fast-fire oven. We will function as an all-encompassing staff which excels at each station. We will have a “Dough Room” where customers and people walking along the street will be able to watch us make our Neapolitan dough and homemade Fior Di Latte Mozzarella cheese!
Evolution is defined as development and progress; we have made much progress over the years, and we could not have done it without the support of all our loyal customers. Our goal is to develop further and become an industry leader making the best pizza and food for our customers taste buds. We are looking forward to seeing you downtown!

Also of note, Skirted Heifer manager Dylan Harris arrives back in Colorado Springs today after biking from New York City with a filmmaker friend. The two are in-part fundraising for Heifer International. Here's more info about connecting with that initiative: 
 
See related PDF Skirted_Heifer_Proud_Sponsor_word.pdf


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