Restaurant of the Week: Bruciato

Western Washington is home to an abundance of restaurants showcasing dishes from regions all over the world. Entrepreneur and chef Brendan McGill has transported the art of Italian pizza-making to Bainbridge Island with pizzeria Bruciato.

Located in Winslow, just two minutes from the Bainbridge ferry terminal, is Bruciato. Found inside the newly renovated Winslow Hardware building, this restaurant has become a staple for the island locals in addition to being a must-stop for many out-of-town visitors. The large open-concept restaurant is the perfect place to stop in with the family for a casual lunch and can easily accommodate large groups, special celebrations or a simple date night. When entering, you will notice the large garage doors (typically opened up in the spring/summer months), which give an indoor/outdoor dining experience along with the high ceilings and, of course, a large wood-fire oven, which is the focal point of the restaurant. 

Focusing on quality pizzas with delicious imported ingredients from Campania, Italy, such as the finely ground type 00 flour, truly sets its pizzas apart from any other. Incorporating fresh ingredients with a high-heat wood-burning oven is key for Bruciato and its success.

Begin your journey through Italy with an order of the polpettine, available on the antipasti section of the menu. These traditional meatballs consist of pork and beef smothered in pomodoro and then topped with Grana Padano cheese–a perfect dish for sharing! The prosciutto e giardiniera is a true classic and is a must-try as Bruciato cures all of its meats in house. This simple dish is full of flavor, and the 20-month-aged San Daniele prosciutto is accompanied with olive oil and giardiniera.

Credit: Suzi Pratt

Ingredients are key for firing up the perfect pizza, and Bruciato has mastered the expert level of bringing Naples to the Pacific Northwest. A combination of in-house curated meats, fresh mozzarella, San Marzano tomatoes and a scorching hot oven each play a key role in the authenticity of each pizza. The dough is hand-stretched and topped with local and imported ingredients, like its famous olives that are truly mouthwatering (sorry, they don’t sell these for retail). Each pizza highlights different ingredients, from the soppressata e pepe, which is topped with the house pomodoro sauce, soppressata, mozzarella, asiago, basil, Mama Lil’s peppers, red onion and Grana Padano, to the sweet and savory datteri e prosciutto with dates, mozzarella, Grana Padano, basil, San Daniele prosciutto and balsamic. These two dishes are on opposite ends of the spectrum for taste but both are exploding with flavor. Unless you have traveled to Italy, you may be surprised when your pizza arrives straight from the oven uncut; this is typical in Neapolitan-style cooking, and you will receive a pair of scissors to cut your pizza at the table.

Before closing out or finalizing your order, take a peek at the delicious Dolci list, which includes the prized hazelnut chocolate calzone plated with extra sauce and a powdered sugar. This perfectly crafted dessert will not disappoint. And check out the extensive list of Italian wines to complement your meal. You might want to try the 2011 Lionello Marchesi Chianti, which will pair nicely with your meal from start to finish. For those who prefer something aside from wine, there are plenty of local Washington-made beers and ciders available both on tap, in the can or bottle. Looking to stay true to Italy throughout your meal? Order the Peroni beer, which is available on tap.

Now open for dine-in and a limited takeout menu, you can enjoy your meal inside the restaurant or in the comfort of your own home (or perhaps on the ferry) with the easy online ordering system. Bruciato is open Monday through Friday, 3 to 9 p.m., and Saturday through Sunday, noon to 9 p.m. Note that the restaurant is closed on Wednesdays.

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Review Washington State indoor dining guidelines prior to your visit

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