Scugnizzi — Restaurant in Brisbane City

Today, I had the pumpkin cream gnocchi at Scugnizzi and it was fantastic!. The gnocchi were soft and paired beautifully with the creamy pumpkin sauce which added a little sweetness that complemented the seafood perfectly. The prawns were fresh and tender and the mussels added a nice taste of the sea. The smoked scamorza cheese brought a subtle smokiness that tied everything together really really well.

A few days ago I also tried their pasta with calamari, pistachio, and capers which was just as impressive. The pasta itself was slightly chewy providing a satisfying bite while the calamari was tender, the pistachios added a lovely crunch and richness and the capers gave that pop of slightly lemony bitterness that balanced everything out beautifully.

Both dishes had just the right amount of extra sauce (you wont find Manu Feildel at Scugnizzi screaming "WHERE"S THE SAUCE!?!)... it was perfect for mopping up with their focaccia, which according to my wife is the best she's ever had (she's a bread fiend). Soft and chewy with a touch of salty crunch the focaccia was a delicious way to savour every last bit of flavour.

The experience was made even better by the friendly and energetic staff who were attentive and clearly passionate about the food they serve.

Sure it can get a little busy when half of the CBD rock's up during lunch time but you can't rush a good meal.... If you want it now go to Woolies and get the microwave stuff!

BUT ...If you're looking for a flavourful, well-executed Italian meal in a welcoming atmosphere, Scugnizzi is definitely worth a visit!

12/10 - sadly google review's wont let me upload a photo so you'll just have to trust me and pay the...

Here we are at Scugnizzi in Brisbane Adelaide st, folks. This place? It's flipping the script on Brisbane's pizza game. Forget what you know about wood-fired Neapolitan pizza or just average New York style pizza. Scugnizzi is dishing out the best Roman style Italian pizza in town, and I'm here for it.

The crust? Perfectly crispy yet chewy. The toppings? Fresh salami and balanced. And the sauce? It's the kind of rich, tangy goodness that ties everything together flawlessly. This pizza? It's a revelation in a city swamped with the Neapolitan wood fired wave. Why does almost every independent pizza in Brisbane make the same Neapolitan wood fired style or a terrible take on New York style pizza is beyond me? Thank goodness for Scugnizzi.

I'm not one to dish out praise lightly, but Scugnizzi has earned it. It's the new gold standard for pizza in Brisbane. My score? A solid 8.6. That's right, Scugnizzi is leading the pack, and I'm all in. Neapolitan same old boring wood fired pizza who? We're talking thick, hearty, soul-satisfying rectangular Roman street style pizza that leaves you wanting more.And until someone steps up with a New Haven style pizza that can knock my socks off, which they are none in Queensland, Scugnizzi is sitting pretty at the top of my list...

I'm not one to usually review and rate a restaurant poorly however, I came here after reading all the amazing existing reviews and was thoroughly disappointed. I ordered the calamari pasta and it was not properly cooked. It was quite hard, chewy and gummy in texture. There were few pieces of calamari and it was very very very salty i couldn't finish it. ): For the price of $18.90 it was not worth it at all. The service was also lacking compared to what others have written - no smile and my bowl was sort of dumped down next to me. Everything was such a shame and disappointment. I'm not really sure why I had such a different and negative experience compared to others but just sharing my honest opinion to caution before making a choice based on the other reviews.

Edit: In response to the owner, I was the only customer in store actually as I went in before lunchtime. Also, I've eaten pasta before and I am aware of what al dente pasta's texture should be like and that was not al dente, it was undercooked. The only point I'd agree with is that for freshly made pasta, the value would have been worth it if it wasn't so salty that I couldn't finish it. I appreciate the time taken to respond to each comment, but I still stand by...