A new dairy restaurant coming soon to Howell, NJ! Brick & Basil authentic Italian cuisine

All right, guys. You're ready for the next grand opening? Guess who's taking over Teaneck here in town on the Jersey Festival. We have already the sign store putting up the new sign. Here we have the two shutfim, Sam Friedman and Isaac Benyov. Isaac and Sam, first mazel tov on your new store. What's going on? Can I say already what the name is going to be? Yes. Here you go. Brick and Basil coming soon. All right. Let's see what's going on inside. First of all, we have already the sign company doing the job. Wow, look at this. Look at this. Nice. Thank you. Brick and Basil authentic Italian cuisine. Beautiful. You just finished When's the outside coming? Soon. Soon. Soon as you have it over here. Putting it outside? No, outside. All right, Sam. If you could please tell us what this store is over here. So, here we have a beautiful new restaurant. We're trying to focus more on like the Italian-American diner vibes. We have a beautiful breakfast menu. We have a high-end pizza program backed up by Isaac sourdough. First of all, I have to give you a compliment. I tasted your sourdough. Next next level. I bought it by Shuki by the wine store. Oh, yeah, it is. It was next next level. So, tell us a little bit about So, give me a Italian cuisine. I guess it's going to be dairy. Yes, dairy. All homemade fresh pastas. Most ingredients made fresh in house every day. Um all our pizza doughs made by Isaac's, of course. We have beautiful high-end oven here to make pizzas the best possible way they made. Um It's a $30,000 oven. One second. Take the mic. Take the mic, Isaac. This is a $30,000 Italian oven specifically to create top-notch pizza. Really? Yes. Wow. Can you tell us a little bit about the history? I know you're you're doing already the sourdough for how long? So, yeah, so I've been doing it for about a year now. Um I just recently expanded the company. We're in a bunch of stores, we do pick up deliveries, subscriptions. You don't even want to think about having your bread for Shabbos. It's at your door for Shabbos. Um but that's that's not what we're focusing on now. Wow. What about you think about opening up an Italian cuisine? I guess this is something that you always wanted to do, Milchig, or just got opportunity? >> Sam came to me like this is like 10 months ago. Little less than 10 months. Okay. Okay. I remember I was trying to help Sandow find a place. Yeah, yeah. We looked at a few different places. We looked at the place that Mendelson's at now also. Um but we found this place. It fit perfectly. We can do events in the back. We have all this big space. And it was a turnkey enough, you know, to [snorts] fit our vision in it. >> yes. >> Yeah. I love it. So, Sam, what is the big opening day? So, we're going to be opening like a week or so. We just got final touches in on here. We got to still get through our oven, the process of getting it ready to go. Um we're going to be opening soon. Okay. No, it's not going to work. >> [laughter] >> Just hold it. Don't worry. >> Yes. We're going to be opening by [clears throat] next Sunday. We'll for sure be open. If we can get open a few days earlier, we're going to have it. We definitely have a soft opening first and a grand opening, of course, but we'll we'll keep everyone tuned to the exact dates coming up. >> So, your main focus going to be like Italian style, like pizza, pasta? Yes. We're doing all the basic food, just done right. Like fresh, fresh, delicious ingredients at the right price, of course. Who's going to be the chef? So, the chef we have is Mosha Drubash from He's from Argentina originally. He's a very good chef. He's a young boy, trained very well. So, we're really excited to have him on board. Wow. He has any experience? Like he was used to be a chef in the He went to culinary school. He graduated from culinary school. Um we're going to be opening soon. He has he has He's more like at chef or just an any Argentinian food is very similar to the Italian food. So we eat all very similar the same sauces. We're working with the pastas and all that. So How about like All right, which actually is it going to be? KCL KCL How about like address over here is Let me see if you remember. >> 6794 US 9 and Halawa But you got to see the oven. Yes, let's let's check it out. >> see the oven. Okay, so here is our state of art electric high heat oven. This oven is made by Morello Forni. Each oven is customized for the customer for their needs. We got the double deck to serve a lot of Shabbos. We can pump out pizzas faster than everybody else in town on Shabbos. >> Really? Um this oven is like we said customized for us. This oven cost us $30,000. It We're just waiting for the last final step. We got to get it up to temperature once we're ready to go and then we're ready to make delicious pizzas for everybody. How about like What's new with the salads, fish? So yes, we have our regular salads like you know all places. Everything obviously fresh ingredients. We're ordering for a truck lettuce every single day. We got our fresh lettuce coming in. Um All our appetizers the same thing. We're not focusing a lot of fried foods. We're focusing on appetizers also a lot of healthier options with appetizers. Um the fish we're having a fish of the day program where it's like we have our regular fish menus, but we're going to have a special fish dish every day from 5:30 to 10:30 and it's going to be a nice program going on for marketing. One more thing about this oven is this oven cost us over 2 months to build from Italy to get it here do the whole thing with the Is it special from Italy? Yes, special shipped in from Italy to bring this oven in. It took us like from Purim we ordered this oven and we only got it last week. So we're really excited to have it for you guys. >> Let me ask you a question. Is a electric oven better than than like a gas oven? So than a gas oven is definitely because you get to a higher temperature with the with the electric oven. Also the standard pizza oven you're cooking on the bottom. So you're just cooking the bottom of the pizza. With this oven you're controlling whether you're cooking from the top or the bottom and you're controlling your level of heat that's going from the top and the bottom. So, you're having a much better effect than even a wood oven cuz you're getting beautiful Yes, the beautiful golden brown. Yes, a nice even distribution of cooking and you're in much more control. Much more forgiving, as they say. Got it. Got it. All right, thank you so much. Good luck with the and guess call me down for the soft opening. I can't wait to see you. Good stuff. Delicious stuff. Look forward to seeing you. >> for the soft opening on our Instagram. What's the Instagram name? It's Brick and Basil Lakewood. Brick and Basil Lakewood. Just tag them. Say hello, hi. There you go. All right, thank you so much. Enjoy. Good luck. Thank you, Ephraim.