5/5 Lyla D. 2 years ago on Google
We've
been
fans
of
Brick
Fire
Tavern's
Neapolitan
pizzas
since
2016
and
were
disappointed
yet
excited
for
its
certified
trained
pizzaiolo
owners
when
they
decided
to
move
from
Chinatown
to
Kaimukī
in
2020.
Wow!
What
a
time
for
a
move
as
we
are
amid
the
pandemic
but,
to
us,
even
as
we
were
doing
our
best
to
stay
in
place,
we
were
still
drawn
to
Brick
Fire
Tavern's
pizzas.
However,
it's
taken
us
almost
a
year
since
BFT's
move
(September
2020)
to
Kaimukī
to
get
a
taste
of
what
we've
been
missing.
Usually,
I
make
dining
reservations
through
OpenTable.com,
but
this
time,
I
decided
to
call
my
reservation
in.
Fortunately,
there
were
still
a
few
reservations
for
the
date
and
time
that
I
wanted.
I
also
inquired
about
the
location
of
their
parking
lot
behind
the
building
with
its
entrance
on
the
makai
side
of
9th
Avenue
off
Waialae
Avenue.
Their
open
parking
lot
was
spacious,
but
please
note
that
the
lot
is
shared
with
other
businesses,
so
if
it's
crowded,
you'll
probably
have
to
look
for
metered
or
free
street
parking.
Sophia,
our
server,
introduced
herself
to
us
with
positive
and
friendly
energy.
She
asked
if
this
was
our
first
time
dining
with
BFT
Kaimukī,
which
we
confirmed,
but
we
had
been
regulars
at
their
former
Chinatown
location.
We
also
mentioned
how
much
we
liked
their
new
location
because
it's
only
a
4-mile
drive
away
and
has
the
bonus
of
free
parking.
Their
Kaimukī
restaurant
is
larger
and
has
a
more
open
contemporary
layout.
We
didn't
order
adult
beverages
or
appetizers
because
BFT
was
our
second
stop
in
our
celebratory
progressive
dinner.
It
didn't
take
us
long
to
place
our
order
because
we
spotted
one
of
our
favorite
BFT
pies,
Da
"Shrimp
Truck"
($21)
and
the
Bolognese
Pappardelle
($23).
Both
dishes
were
prepared
well
and
tasted
as
delicious
as
we
remembered.
Throughout
our
dining
experience,
Sophia's
attentiveness
and
friendly
demeanor
were
welcoming
and
yet
unobtrusive.
Her
fun-loving
and
positive
attitude
added
to
our
already
exciting
evening.
Brick
Fire
Tavern's
food
was
on
point,
and
we're
already
looking
forward
to
returning
for
more.
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