They’ve earned their crown as champions of the Edinburgh food scene with a no-nonsense approach to pizza and an irresistibly cool neon-soaked aesthetic.
Now, Civerinos are ready to take on Glasgow.
After announcing plans to open two new restaurants in the city earlier this year, the Glasgow Times caught up with founder and managing director Michele Civiera to hear what he hopes to bring to the table.
He said: “Glasgow has a big love affair with pizza and that’s not something we’re looking to disrupt.
“Our offering is something that’s slightly different.
“We’re opening in the Southside and the West End with our Slice brand which sells New York-style pizza by the slice.
“It’s loud, bright and fun.
“We do what we do really well.”
Eager to place himself at the heart of the action Michele and his family will soon relocate to Glasgow ahead of the restaurant's launch.
More than just a shrewd business decision, it’s a homecoming for the chef who lived in the city’s Southside until the age of four.
He said: “I grew up around the hospitality industry in Glasgow.
“My family had ice cream or fish and chip shops.
“When I was in my early 20s I went to New York and discovered a style of pizza which was totally different to anything I had tried before.
“I opened the first Civerinos in 2014 which was more focused on Italian street food but within six months the Times and the Observer had listed us as one of the top places for pizza.
“I thought s***, I guess we’re a pizza restaurant now.
“If you’re just hearing of us now, it’s not all bright lights and Instagram hype.
“We have a real backstory and I stand by our product any day of the week.”
A unique menu and American influence have no doubt been the driving force behind the family-run eatery’s success which has grown to include four locations in Edinburgh.
But the core ethos of Civerinos extends far beyond dishing out signature ‘slices as big as yer heid’.
At the Slice branch on the Portobello promenade, the team runs an initiative which sees youngsters encouraged to collect a bag of beach rubbish in exchange for a free meal.
Furthermore, a £1 slice offer aims to make sure that eating out is a fully inclusive experience.
Hoping to bring those same values to Glasgow, Michele said: “City centres are for tourists. Neighbourhoods are where it’s at.
“After Covid especially people want to stay local.
“I see more of that in Glasgow than Edinburgh at the moment.
“We choose our locations with the hope of becoming a key part of the community.
“It works well for us, but more than that, it’s the right thing to do.
“We employ from and look after our neighbourhoods.”
It's been almost five months since Civerinos first revealed plans to branch into a new city leaving Glasgow hungry for updates.
When talk turns to an opening date, Michele is cool and confident in his view that if something is worth doing, it’s worth doing right.
He said: “We’re easing into Glasgow at the moment.
“Things aren’t easy for the hospitality industry at the moment and we’re trying to read the room.
“We’re probably going wait and see how the winter goes.
“It’s going to take a bit of time, but we have to get it right.
“It’s all happening.”
For more information on Civerinos click here.
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