Chef Brian Hill says his third midcoast restaurant will be "Just pizza." The owner of Shepherd's Pie in Rockport and Francine Bistro in Camden (and a James Beard Award semifinalist this year) had a soft opening this week for Seabright, also in Camden, which will open on April 1, according to the Pen Bay Pilot. Until the fall of 2011, the location and its wood burning oven had been home to Paolina's Way. "Simple" is Hill's watchword for Seabright, with just five types of pizza and two salads offered at any one time, everything on the menu under $15 and a full bar with "good rum drinks for all the sailors."
Anyone who knows Hill knows that simple means the ease of making, not the quality of the ingredients. We make our own mozzarella and vinegar. We use San Marzano DOP tomatoes, which are the best and tightly controlled. The olive oil is extra virgin and we even shave our own Bonito flakes. When the pizza comes from the oven it finished with fresh grated Parmesan and Romano cheese and extra virgin olive oil.Matteo Maniscalco is Seabright's pizzaiolo. He and his partner, restaurant manager Reena Nemirosvsky used to have a food cart that traveled to farmers markets.
Paolina's Way in Camden is now Seabright [Photo: Maine Wood Heat]