Alex Piris opened Bravo behind his Red Hill café in late 2022, with a wood oven and dough stretched by hand where you can watch it happen through the window. The sourcing stays close — potatoes from Ingelara at Michelago, ham from the butcher up the road — and the toppings run further than margherita: mussel and prawn, Jerusalem artichoke. Mostly takeaway, with a few stools and blanketed picnic tables outside.
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