From a tiny restaurant on Cutting Room Square to a prime position on Portland Street, the expansion of Rudy’s Pizza has been a sight to behold. The neighbourhood pizzeria’s journey began in Manchester in 2015 and has culminated in 17 sites across the UK, including six in Greater Manchester.
This weekend, it opens its third city centre location on Portland Street - joining existing restaurants in Ancoats and on Peter Street. Its new home, in the former Dawson’s Music & Sounds site, is opposite the Britannia hotel and is prime for people watching and a slice or two of Rudy’s delicious Neapolitan pizza.
Featuring huge, double-height windows, and set over two floors, it seats up to 170 covers and will soon boast Rudy’s first pizza school, where budding pizza chefs will be able to learn the Rudy’s way. Kitted out with the brand’s signature mix of plywood, concrete and greenery, with plant baskets hanging from the mezzanine level, the space feels light and spacious.
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“The floor-to-ceiling glass windows make it almost like a goldfish bowl, which makes it great for people watching,” says Neal Bates, managing director of Rudy’s Neapolitan Pizza. "The mezzanine seats around five to 60 people so if people wanted to book it out for a private party they could do. And then around 110 seats downstairs so it’s a big pizzeria.
“I think because of the affordability of our price point, I’m hopeful that we’re one of the first places people think of when deciding where to go out to eat. Our pizzerias are busy right now and most of them are full at weekends, plus we have a delivery presence as well with Deliveroo, so that’s enabled us to organically grow and invest in new pizzerias.”
Its bar, featuring a record player and smattering of house plants, is lined with Italian aperitifs, while on tap there’s a mix of session IPAs, pale ales and lagers from local breweries. High top tables and stools line both double-height windows looking out on Portland Street and the kitchen, where the pizza masters work - giving diners a front row seat of the pizza making process.
Alongside the pizzeria, Rudy’s new location will be home to Rudy’s Pizza Academy launching later this summer, and the HQ for Rudy’s Bake at Home back by popular demand and soon to re-launch in late June.
Rudy’s Pizza Academy will take just over half the space at Portland Street, providing a training programme open to both experienced pizza chefs wanting to learn the Rudy’s way, and to those completely new to making pizza. Every new member of Rudy’s back-of-house team members will start their journey at the Academy.
The Fast-Track Pizzaiolo Programme will combine both practical training, theory on the aspects of a Neapolitan pizza, and in-depth knowledge sharing about ingredients. It’s expected that the academy will welcome over 100 pizza chefs in its first year.
Born out of passion for pizza, Rudy’s follows the authentic Neapolitan tradition of pizza making, serving classic recipes such as Marinara, Margherita and Calabrese - all originating from Naples, the undisputed birthplace of pizza. The pizzeria’s dough is made fresh daily using Caputo ‘00’ flour which ferments for at least 24 hours, alongside the best quality ingredients imported from Naples, including San Marzano tomatoes grown on fields next to Mount Vesuvius, and Fior di Latte mozzarella.
In accordance with an authentic Neapolitan technique, the dough is cooked in a Stefano Ferrara oven for just 60 seconds - resulting in a soft and light pizza with an airy and raised rim of the pizza. Soft, light and floppy, diners are encouraged to either fold it for strength or tuck in with a knife and fork - no judgement here on the path you choose.
The menu at its Portland Street branch will span some of Rudy’s all-time favourites including: spicy Calabrese with San Marzano tomato, fior di latte, basil, extra virgin olive oil, parmesan and ‘nduja sausage; a meaty Carni with San Marzano salame finocchiona, salame piccante, wild boar salami, basil, extra virgin olive oil and fresh chilli; and the white pizza Porchetta with fior di latte, roast porchetta, sage roasted potatoes, smoked mozzarella, caramelised white onions, cracked black pepper and rosemary oil.
Room for more? Rudy’s also has a small selection of desserts for those with a sweet tooth, and as expected there’s a strong Italian theme. Keep it simple with gelato, tiramisu or an affogato for an energy boost, or give Munnelly’s Kinder Bueno cheesecake a whirl.
Never an afterthought, and ideal for the summer months ahead, the drinks menu spans a range of aperitivo including Aperol Spritz, Espresso Martini, Rudy’s own Blood Orangecello Mimosa and a selection of Italian wines, which can be taken out to the south-facing terrace outside when the sun makes an appearance.
Rudy’s Portland Street opens on Saturday, May 6, and is open Monday through Sunday. Bookings can be made via Rudy’s website.
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