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Pizzeria Toro set to open flame in Raleigh.
Slicing onto the scene, Pizzeria Toro promises to be your next ’za obsesh when it fires up next summer at Seaboard Station.
Having already amassed a cult following, the uberpopular Bull City wood-fired pizza place is sliding its signature pies into an ever-fitting former trucking company garage that’s part industrial grit, part open-air chill—and soon to be home for their neighborhood hangout alongside upcoming The Common Market.
Bright, high and airy, the space screamed Toro to the team: raw, open and ready for bar-and-pizza-joint energy. “We’ve always been really picky about where to put another Toro,” says chef/partner Gray Brooks of the pizzeria’s sophomore effort after over a dozen years in Durham—“but when this opportunity came up, it just felt right.”
Helmed by Gray, who cut his teeth in fine dining, alongside Seattle-bred hospitalitarians Jay Owens and partner + wife Cara Stacy, Toro Jr. is the byproduct of the trio’s MO of marrying thoughtful service, elevated eats and casual vibes. That philosophy shows in every aspect of their Durham success and selects—from classic margherita and pepperoni pies to seasonal creations crowned with locally sourced ingredients, all blistered and charred to perfection.
Long lauded by local foodies, critics and national outlets as one of Durham’s top ’za destinations, the team looks to bring that same winning recipe to Raleigh. “Operating a restaurant outside of Durham is going to be a new challenge for us—one that we’re really excited about,” shares Brooks. “We’ve always loved the food scene here—so many talented chefs and great staffs. And we’re stoked to be a small part of it. I think we’ll fit in pretty well.”
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Please don’t write things like “‘za obsesh.” It makes everyone just cringe reading it. You provide great updates and stories, but please try to write like the adults we all are. Thanks.