WILMINGTON — With “hidden not forbidden” scribed across the floor, a hideaway at the back of The Rift in Cargo East will transform into a pizza kitchen by the weekend.
Owners Justin and Bekah Smith, along with business partners Corey James Kovach, Britt West, Sam and Katie Lewis, and Aaron Belcher, always planned to transform a small portion of the bar at 2144 Wrightsville Ave. The pies will start churning out hopefully by Friday night.
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“But it may be Saturday, depending on how we wrap up the week,” Justin Smith said Monday, just as permitting was signed off on by the county. “We want to just be an excellent addition to the already thriving Cargo District food scene.”
The business owners opened their popular bar The Rift on St. Patrick’s Day this year, taking over the former dog bar, Ruff Draft. Before launching, they began the permitting process for the takeout restaurant and started renovating what was once an HVAC business before Ruff Draft opened; since, the small area in the back has been used as storage. The Rift owners hoped the pizza spot would open by summer, but it took a little longer than expected to outfit due to the installation of a new kitchen, built from scratch, including a hood system and traditional deck ovens.
Carrying forth designer Corey Kovach’s portal inspiration, patrons can expect to enter the counter-service area through The Rift’s back wall of golden frames, of which one portrait will act as a hidden door. It’s much like what patrons experience when entering the front of The Rift through a refrigerator door or mirror.
“The ceiling is made to look like it is a rift-type of black hole,” Smith explained of the restaurant.
The counter service can also be accessed from the 11,000-square-foot outdoor area. QR codes will be dispersed throughout The Rift for people to order from their phones and they will receive a text when their pizza is ready. Or they can place an order from the counter and receive a buzzer to alert them when the food is done.
For five months, the group has been working on recipes for its pies. Smith’s wife managed the first Slice of Life in downtown Wilmington when Ian Moseley opened it in the 1990s.
“Bekah has definitely taken the lead on the pizzas,” Smith said.
He added the group has been playing around with recipes galore for five months. From toying with pies on propane in their backyard, to creating them in various commercial grade kitchens, thanks to generous restaurateur friends, they’re firming up the finalized menu in the next four days.
It will blend “simple and basic” with fun and experimental. While the standards are expected — pepperoni, meat lovers, veggie — there are also specialities. The “Dill-usion” comes topped with dill pickles and bacon and “Hot Granny” is served with apples, prosciutto, and hot honey drizzle.
“The dill pickle pizza did really good at our tastings,” Smith said.
Just a few weeks ago, they also were toying with a hot chicken recipe, doused in the hot honey.
The Rift pizza sauce is homemade, though there are also other bases, such as barbecue sauce. Plus, dips and drizzles include hot honey, ranch, balsamic glaze and pesto, to punch up the flavor profile.
For now, the crust is hand-tossed, available in 12-inch personal or 18-inch large; there is also a 14-inch cauliflower crust. The crew may serve other types — Detroit, Chicago, Sicilian — as daily specials.
“How we work at The Rift, I think you could see all different styles coming to play,” Smith said. “Like if you know, you know — there could be a password that unlocks the daily special. … We’re going to change it up and keep it fun and different.”
The menu also will consist of a few appetizers — cheese or pepperoni pizza rolls, spinach dip and chicken nachos — and salads aplenty, from Caesar to The Import (fresh mozzarella, Balsamic glaze, thin-sliced tomatoes, basil).
The group will employ around 15 more people to run The Rift Pizza Kitchen, opening at noon on Friday, Saturday and Sunday and at 3 p.m. Monday through Thursday.
“We’ll be the first in the area open until midnight,” Smith said of the restaurant.
He added the noon opening may also extend into weekdays eventually, but the group needs to get the restaurant up and running to see if demand is there.
Costs of pies are still being worked out, as various cheeses and ingredients are priced this week.
“But we will be competitive,” Smith assured. “We want the neighborhood to embrace this.”
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