This BGC Haunt Might Just Be the Most IG-Worthy Pizza Shop We’ve Seen
And of course, the pizzas are superb.
G/F Eight Forbes Town Road, Bonifacio Global City
Open from 11 a.m. to 12 a.m. (Monday to Thursday), 11 a.m. to 2 a.m. (Friday to Sunday)
(SPOT.ph) Though the dish hails all the way from the other side of the globe, there’s something about pizza that feels oh-so-familiar and easy to relate to for us Filipinos. Perhaps it’s the ease of eating—you can use a fork and knife, or just have a go at it with your hands—or just the winning combo of carbs and cheese and other toppings. Or maybe it’s its versatility; it goes with so many dang flavor combos (though tomato sauce plus cheese is generally always a great bet!), and you could have a slice as a filling snack but it’s also substantial enough that you could call it a meal. We’re always happy to welcome new players in Manila, and in particular, one local pizza joint has caught our eyes (and taste buds). Give a warm welcome to Pizzulu, who recently opened their own dine-in outpost in Forbestown, Bonifacio Global City!
Pizza shop Pizzulu now serves their famous pizzas (and more!) in BGC:
Like many standout food brands we’ve seen and loved lately, Pizzulu was established as a delivery-only venture in the middle of the lockdown. “Me and… my sisters were having a family dinner and as usual we are trying to formulate another brand and pivot product during the pandemic,” co-founder Karla Zulueta shares in an exchange with SPOT.ph. Seeing that there were opportunities within the brick-oven pizza category, they sought to join the scene themselves—and thus the brand was born, its moniker taking after their last name.
“Right then and there and [after] around two months of research and development we launched the brand,” Zulueta shares—and they would rack up a significant following as the months went on. “We started in a 20 square meter commisary and we had to move to a 600 square meter pizza factory after three months. It was quite challenging at first as the demand was growing and we had to perfect the pizzas and bake them fresh… as the orders come. This was the biggest birth pain we encountered making sure pizzas were delivered on time to multitude of hungry customers who are also in lockdown.”
From their delivery-only commissary in San Juan, Pizzulu officially entered the dine-in realm at the end of December 2021 as they officially opened their doors at their BGC outpos. The aim? To be a “cool pizza place,” where pizza lovers can snap photos, hang out, and chow down on great food. “We want our loyal customers to finally have a feel and experience of the brand,” Zulueta shares. They do so with a sleek and minimalist look that’s modern, with nude tones, soft lighting, and a snazzy marble bar—but that’s still casual enough that you can sit back and lounge around with the fam or the gang, and maybe shoot photos for your Instagram feed while you’re at it.
The stars at Pizzulu, of course, are the pizzas—and they make a superb pie that’s of the rustic-leaning sort from their own dough that they make in-house, after going through “extreme research and development.” The result? Crisp-chewy perfection, with lightly blistered cornicione and a subtle yeasty note that goes with any and all of their topping combinations.
Making great basics is a hallmark of a good pizza place in our book, and Pizzulu proves to be just that with their take on a classic pepperoni pie: the Cheesy Pepperoni Pizza (P555). Here, thick slices of pepperoni make for a meaty, punchy bite; and for the cheeses they use gooey-sharp blend of mozzarella and cheddar tied together with Pizzulu’s own tomato sauce. On the greener end of the spectrum is the Spinach & Bacon Pizza (P670), which brings together an earthy-tasting spinach cream with smokey strips of bacon for a surprisingly balanced whole.
And though on plainer end of the visual spectrum, the Black Truffle Mushroom Pizza (P555) is definitely not to be missed. You may remember our Shopping + Services writer Ashley Martelino raving about this pie as one of her top food picks in 2021, and this author totally agrees. Here, truffle cream and truffle oil breathe earthiness and depth to buttery fontina cheese, and tender stalks of shimeji mushrooms add texture and a subtle nuttiness to the mix. The result? Suave slices where every element comes together into a cohesive union.
But you’ll also want to save room for the pasta dishes they’ve got on offer. By no means mere menu fillers, these are standout plates worth trooping over for in their own right. The Ragu Bucatini Pasta (starts at P349/solo) is a standout; this is a proper ragu with sizable chunks of grass-fed beef, simmered for five hours (!) until fork-tender in a rich tomato base. (It's also got what seems to be a subtle note of mace or nutmeg—and it totally works!) For the pasta part of the equation they employ bucatini, the classic Italian noodle shape with a hole through the middle; and its relative thickness stands up perfectly to the hearty, beefy flavors of the sauce.
For a briny bite that’ll sate the hankering for seafood, go for the Squid Ink Spaghetti w/ Seafood Pasta (starts at P499/solo). Striking in appearance, this dish features squid-ink spaghetti noodles, whose deep and umami profile is illuminated by the tanginess of Pizzulu’s original tomato sauce. (Feel free to squeeze over the lemon for added brightness!) Topping the dish are shrimp, mussels, white clams, and parsley for added zest—plus, the vivid hues of the toppings and sauce pops out beautifully from the jet-black pasta.
Of course, the best accompaniment to their hearty, carby eats are their signature cocktails, for which they worked with a pro mixologist from Singapore to come up with classic and creative combos using local liquors. The La Coco Piña (P349) is a tropical-tasting contender with Don Papa 7, Don Papa Masskara, pineapple juice, and green Leon juice, plus a touch of coconut cream for richness. Don't you underestimate its light and bright appearance though—the alcohol comes fairly strong! For an even more ravishing sip that pairs beautifully with their red-sauced dishes (like the Ragu!) go for the Sangrila Classica (P349), where Don Papa 7 and red wine come together with lemon juice for brightness and a spiced syrup for warmth.
Perhaps the secret to their A+ eats and drinks is the Zulueta family’s attention to detail, as they use cheeses from Europe and other great-quality ingredients for great-tasting results. And with a solid lineup of libations and a sleek yet cozy atmosphere to boot, you’ve got a gem of a restaurant that's a stellar addition to the dining scene in BGC.
Photos by Majoy Siason.
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