The Beginning

Bascali's Brick Oven started in 1995 right here on Como Avenue in St. Paul. This 1930's building with apartments above feels like being back in the Italian neighborhoods in the north end of Boston. That is where classic Italian American cooking began.

Natural ingredients, dough made from scratch every two hours, and cooking techniques utilizing brick ovens that were imported from Modena, Italy. These are the critical differences that make Bascali's Brick Oven both unique and better than most other Italian restuarants. The brick ovens are cured with 2-year old red oak, which roasts and cooks the meals we prepare. This cooking tradition gives you tastes and flavors that are just wonderful.

As the neighborhood proprietors of Bascali's Brick Oven, our love of cooking classic Italian foods, using methods from hundreds of years ago, is very rewarding. Serving you the best is our goal. We would like to thank all of you for your support.

Sincerely,
Gregory & Karri Schuck and Paula Denn & Mike Venne, proprietors and neighbors.