Pizza Bros
In case you were wondering, the bros behind 'Pizza Bros' are actually real-life brothers, Joey Pepperoni and Marty McFly. And I'm not joking about their names, either – they got them legally changed to live and breathe the dream. The bros have worked at a bunch of top Sydney pizza joints – including Bella Brutta, Gigi's and The Dolphin Hotel – before starting Pizza Bros as a pizza truck in 2019. Their first bricks-and-mortar venue opened on the rooftop of T he Imperial Erskineville at the end of 2023 – and I say: long may the good times (and slices) continue.
The vibe
By 6pm on a Saturday, every table at Pizza Bros is pretty much full, plus there's a bunch of people hanging by the bar knocking back Spritzes and ales and just basically having a whale of a time. Under the red-and-white striped awning at the back of the space is where the magic happens. You'll see the chefs cooking the pizzas in that bedazzled gold wood-fired oven – a wink to their home in the fabulously queer safe space, The Imperial Erskineville. It's a pretty casual, laid-back affair, and that includes the service, with ordering done by QR code, and you head up to the bar to get your table water. It feels like you're at a pizza party at your friend-of-a-friend's house – and (mostly) anything goes.
The food
The guys use a combination of Australian and Italian flour to create their pizza dough, which is then left to ferment for 72 hours before it's topped with quality ingredients and cooked in the wood-fired oven at 400°C. The result is an excellent puffy and chewy crust with trademark charred leopard spots.
One of their signature pizzas is the hot honey, which comes dotted with 'nduja, melted fior di latte, ricotta, a sprinkle of toasted and nutty sesame seeds and a drizzle of hot honey. It hits the sweet, salty, creamy and fiery notes, but – and I can't believe I'm saying this – it's too ricotta-heavy for me. Better is the quality beast, which features a tomato base, slivers of sweet red onion, LP's salami and pork sausage fragrant with fennel. Elsewhere, there's the Rick and Morty, which sees LP's mortadella paired with pesto and garlic oil; the waterword, which has a kick thanks to fermented chilli alongside prawns and pancetta; and if you feel like going all out, the cacio e pepe comes with double cream, black truffle, pecorino and parmesan. There's also a Margherita for those who like to stick to the classics.
Snacks on the menu wouldn't go astray, nor would a salad or a garlic and cheese pizza in lieu of garlic bread – but these bros are serious about pizza, and the proof is in the (excellent) pie.
The drinks
The booze menu features all your usual suspects, including a bottle of sparkling from South Australia for a steal at $50, and a solid selection of wines by the glass for $10 (in this economy?!). The cocktail menu has all the cheeky classics – including a Pornstar Martini – and there's a bunch named after popular Sydney drag queens, like the Etcetera Etcetera, made with Beefeater gin, Limoncello, orgeat and Peychaud's, for a sweet and citrusy punch.
Time Out tip:
Firstly, you gotta book – I've tried to walk in a bunch of times and every table was full (which I love to see – go Sydney hospitality, you good thing). And if it's your first time, make sure you enjoy a drink or two at The Impy's downstairs bar. It's one of the best places in Sydney to see wonderful drag queens in action – just be sure to wear your favourite colours.
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