If you’re looking for a place to have a beer or martini with some great pizza outside the city, look no further than Ricardo’s Brick Oven Pizza in Brunswick.

Located inside Brunswick’s longest standing bar, Equinox Bar-Grill-and-Patio at 1091 Pearl Road, this privately owned pizza place is gaining quite a reputation.  Visit Ricardo's Brick Oven Pizza online to read about their fine ingredients and menu items. 

With dough made from the highest quality flour used in pizza making imported from Italy daily and sauce crushed from tomatoes grown in the San Marzano Valley of Italy, every pie that comes out of their authentic brick oven tastes like pizza from the Italian countryside.  The dough tastes incredibly fresh and its aroma reflects the high quality of ingredients as well.  Ricardo’s crust is always thin and crispy too, just like real pizza crust should be.

I sampled three of Ricardo’s hand-tossed pizzas.  The first was his BLT pizza.  I thought, “Hey, I love BLTs! Why not try it in pizza form?”  I was very pleased.  His signature bacon ranch sauce was light and complimented the raw tomatoes, lettuce, and bacon bit toppings rather nicely. 

Next, I sampled his Grand Tour of Italy pizza featuring pepperoni, Italian sausage, salami, onions, green peppers, and roasted red peppers with his sauce made from hand-crushed tomatoes.  Benissimo! Upon first inspection, this pizza looked very well put together.  The toppings were consistent throughout and the aroma was magnificent.  My first bite sent my taste buds into a whirlwind of Italian flavor.  All the toppings combined in an extremely pleasing manner; there was no one ingredient that overpowered the whole pie.  The Italian sausage was of superb quality – none of that fake stuff typically used at chains.  The pepperoni was not greasy at all and the vegetables were particularly fresh tasting and looking.  To top it off, the cheese stretches and was not greasy. 

Finally, I tried Ricardo’s Mediterranean pizza.   The white garlic sauce did not overpower the flavor of the green olives, gyro meat, tomatoes, or feta cheese.  Actually, the green olives had that pungent, authentic Italian flavor that is hard to find in American restaurants.  The Feta was of high quality and the gyro meat tasted great.  This was truly a specialty pizza.

Ricky said his Aloha Delicious pizza was one of his top sellers.  With his signature bacon ranch sauce topped with ham, pineapple, and bacon while featuring a honey flavored crust, Brick Oven patrons’ mouths water at the very smell of this dish.  His restaurant is known for this Hawaiian pizza, Ricky said.

The setting at the Equinox Bar, Grill, and Patio is interesting.  Originally just a sports bar with billiard tables, this establishment has expanded.  Now featuring a lounge area that serves martinis and Italian wines, this spacious bar offers two completely different atmospheres.  On Friday and Saturday nights, the lounge area becomes a club with a DJ spinning high-energy Top 40 selections.  It never gets too packed and the crowd is generally 25 and up. 

Mark your date books! September 26^th is the date of the Equinox Bar’s 10^th anniversary party.  That is the perfect day to come try Ricardo’s Brick Oven Pizza and have a drink at their bar. Equinox offers a full range of beverages including domestic and imported beers, many different kinds of liquor, and all the Three Olives Vodka flavors.

Ricky used to own one of those chain pizza places, so he knows how they make their food and he knew he could do better.  So now, Ricky only uses his brick oven and the best, all-natural ingredients, including non-bleached flour that is fine-milled and high in protein. 

Lastly, Ricky is a genuine, good guy who wants to make a “different” kind of pizza.  Since his restaurant does not get extremely packed, I truly believe that he makes every pie to the highest standard possible.  So go in and try Ricardo’s Brick Oven Pizza soon – before the secret gets out.