A Brooklyn-style pizzeria is coming to Mt. Pleasant this summer, joining Charleston’s expanding roster of pizza spots.
Nathan Thurston and Greg Johnsman, the owners of Miller’s All Day, are launching the new concept called Jimmy Rosso.
“My business partner, Greg, who operates Marsh Hen Mill, mills all our grains. That partnership has really worked well for Miller’s All Day. He brings in products we integrate into the menu. We wanted to carry that tradition at Jimmy Rosso, which is named after ‘Jimmy Red’–one of the most interesting grains he has in his collection,” Thurston told What Now Charleston.
Jimmy Red is a rare variety of corn known for its deep red kernels.
Thurston, who has sampled pizza around the world, including in Costa Rica, said the Brooklyn-style pies left the strongest impression.
“I’ve been really impressed with the pizza coming out of Brooklyn and really connect to that style. We want to bring that lighter crust, lighter style to this market,” he said.
Charleston’s high-quality pizza scene has grown, but Jimmy Rosso plans to stand out by embracing technology.
“We’re bringing in a New York water maker, which will replicate the water–specifically the Brooklyn-Bronx area–proven to be the best for pizza. In Charleston, we have harder water. Sometimes there’s chlorine, and chlorine inhibits yeast growth. Sixty percent of your dough is water. If you’re not focusing on the quality of that ingredient, there are unknown variables in your finished product,” Thurston said.
He said the team is currently developing how they will prep and ferment the dough, as well as how much to make and the best way to store it. In the future, they may expand their water sourcing to regions in Italy as well.
Jimmy Rosso also plans to incorporate electric deck ovens as another technological advancement.
“They’re known for providing more consistent heating on the stones. There’s not as many hot spots as a traditional deck oven. When you open the doors, it doesn’t lose as much heat,” Thurston said.
When it comes to the pizza menu, they intend to keep it simple and focused.
“We’re really focusing on the pizza and we want all the energy to go toward the pizza. Less is more. I am really looking forward to the journey of dialing the product in, making sure we’re delivering an elevated product, but consistently,” he said.
The pizzeria will feature a bar program with a curated wine list designed to complement the pizza, including Lambrusco, a specialty from Italy’s Emilia-Romagna region. They also plan to offer cocktails like the “Pizza Parlor Punch” and an Italian-style margarita.
The overall design, crafted by Charleston-based Outline, who helped design Miller’s All Day, will blend a modern feel with familiar touches.
“We’re trying to evoke nostalgia and nuances that you’ve experienced in the past. We hope to capture that coziness of a small pizzeria, where you walk in and it doesn’t feel like a new restaurant. It feels like it’s been lived in, but very clean and thoughtful,” Thurston said.
Thurston is eagerly counting down to the grand debut.
“The most rewarding thing is to actually see it open to the public and see people experience all the sensory elements–the smell of the pizza when they walk in, the first sip of their cocktail, the first bite. It makes everything worth it,” he said.
While the pizza bakes, follow along on Instagram for updates.
