Eclectic Choices Fill Menu At 2Ovens In Shrewsbury

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The staff of 2Ovens in Shrewsbury shows how to cook with a brick oven. Photo Credit: John Swinconeck
Left to right, Bertucci's Area Director John Testa, 2Ovens Executive Chef Jeff Tenner, and 2Ovens Managing Partner Giovanni Cefalo, at the Shrewsbury restaurant. Photo Credit: John Swinconeck
A gas jet and wood fire help heat the 2Ovens ovens. Photo Credit: John Swinconeck
2Ovens' signature burger, fresh out of the brick oven. Photo Credit: John Swinconeck
2Ovens' shrimp pesto pizza with goat cheese and red pepper. Photo Credit: John Swinconeck
A 2Ovens chopped salad, crowned with bacon, bacon, bacon. Photo Credit: John Swinconeck

SHREWSBURY, Mass. — The pizzas aren't round, and the kitchen isn't sequestered in the back of the building. But the managers and owners of 2Ovens restaurant in Shrewsbury believe that, aside from fresh ingredients, those idiosyncrasies are the restaurant's biggest draw.

The offshoot of the Northborough-based Bertucci's chain, 2Ovens opened at White City Plaza in December. Where Bertucci's is an Italian-style restaurant, 2Ovens has more eclectic inspirations, with menu items including black pepper shrimp with spicy pineapple and chop salad with cucumber wasabi dressing. “We have a barbecue pork pizza with apples that's to die for,” managing partner Giovanni Cefalo said.

“2Ovens was an opportunity for us to leverage what we're best at, which is brick oven cooking,” executive chef Jeff Tenner said. “That's all we do here. There's no other cooking method. There's no grill, nothing other than what you see here, which are the two ovens.”

The menu is streamlined. Three salads, four sandwiches, shared plates of veggies and meats from one of two gas- and wood-fired brick ovens, plus pizzas. The two ovens, for which it is named, sit in the middle of the restaurant, surrounded by the wraparound bar.

All beers and wines are on tap. Although its not common to have wine exclusively available on tap, Tenner said the first glass from the keg is as fresh as the last, and the wine is all temperature-controlled.

Pizza, naturally, is a big seller. Dough is made fresh daily and ferments for 24 hours. Every other hot menu item—even the burgers—are made to take advantage of the high heat that comes out of the oven, Tenner said.

The brick ovens, powered with a combination of red and black oak and gas, are hot enough to bake a pizza in about two minutes.

This is the first 2Ovens, although there are plans to open another location in Newton.

Shrewsbury was a good place to start the chain, because it is adjacent to Worcester and in a location with a large population of 17- to 34-year-olds, Tenner said.

“It's great for your guest-base, but you also have a great workforce,” he said. “We have an incredible group of bartenders and cooks and servers that all live locally. That's not true everywhere. What a difference to have your employees live and work in the same town.”

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Comments (7)

McHay:

This place is neat, but they simply go too far trying to make things unique and different tasting. What I had was too busy and the ingredients should not have been put together. It's not a bar, it's not a restaurant, it's not really comfortable. I wouldn't recommend it.

bubbly:

I'll repeat since I was censored yesterday- yes, count the number of posts compared to the number next to Comments above:

Another advertisment posing as news

AladdinsLamp:

Bubbly, your frothing at the mouth. Let's celebrate a good pizza joint with champagne instead of vinegar.

RSTAR:

Open in upton or Grafton !!!

Mr. Ed:

Pizza there is decent, but it's ... a pizza place. Loud as hell inside too.

krobkoe:

Parking is not good in that parking lot...has PF Gym to deal with too. Plus make sure one locks the vehicle with the creeps that go to DD and Honey Farms.

Liberal:

20 vens is a strange name for a pizza place.

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