It’s been a minute since we’ve talked about pizza, and in Brooklyn that is kind of a long time. So thank goodness Emily—Clinton Hill’s stellar pie joint—has stepped in with some welcome news about baked bread and cheese with their planned expansion.
While Emily first announced in November a planned second operation just a few buildings down from their original Fulton Street location—and that that version, Emmy Squared, would focus on Detroit style pies (thicker, squared crusts with ladled-on sauce and crisped, cheesy edges), Grub Street reports their second venture will now open in Williamsburg.
Owners Matt and Emily Hyland—with an assist from chef and partner Lou Tomczak, who previously worked at Paulie Gee’s and is a life-long lover of square pies—announced the last minute neighborhood change to Grub Street, following a dispute with the Clinton Hill Landlord.
The new location further north in Brooklyn will be much larger (with room for 50 seats), and therefore operate more as a restaurant than take-out heavy (though very great one at that) epicenter. And as originally planned, this Emmy Squared, now at 364 Grand Street in the old Bill Baker’s Restaurant and Bar, will serve Italian Sandwiches (chicken Parm, meatball, (and likely) eggplant Parm), as well as a takeout menu.
Grub Street reports the Williamsburg location will serve even more varieties of Detroit-style pizza than the Clinton Hill location had planned (their original offering was going to be a basic red and white pie with rotating toppings). And they say Emmy Squared might also offer snacks—and who doesn’t love a snack. Actually, that was not a question, that was me just letting you know: everyone does.
Because the new spot was pretty well built out, Emmy Squared does not expect any delays in their announced spring opening. So Brooklyn pizza eaters, I do believe we have a true case of all’s well that ends well on our hands, especially because this particular ending is: even more Emily pizza.