Few really know the legend of Pompei, nor where it’s located or what the Italian region is particularly known for. For the geographically challenged, the area is present-day Napoli. Di Pompei looks to change that with its sprawling Brickell restaurant where every single design element is either inspired by or imported from the ancient city. Sandwiched between restaurants in businesses in the former Tobacco Road lot, you enter the outdoor space through an archway built from stones brought from Italy and assembled to look like the original Vesuvian street. Flanking the elaborate opening are murals depicting the city, you know, just in case you forgot where you were or the impetus for the concept. (Though, it is possible to mistake the back corners for a beer garden or an outdoor bar in a restaurant of such massive size).
Di Pompei touts authentic wood-fired pies, which it achieves with lava stones—you guessed it!—procured from Pompei. This particular oven is larger than most, allowing the pizza to cook faster and away from direct heat—a surprising 1300 degrees. The high heat makes for speedy service and pies arrive crispy and hot, though none more than the signature Vesuvius that’s stuffed with ham, mushrooms and mozzarella and set aflame at the table.
