OPENING SOON | Neapolitan Pizzeria ‘Basic Goodness’ To Launch In Tofino This Summer

May 5, 2017.

BG-Starbust-Logo--03

by Andrew Morrison | First time restaurateurs Heather Heron and Marco de Conciliis are opening a new Neapolitan-style pizzeria in Tofino this summer. The 20 seater is destined for the 1,066 sqft space in the brand new building currently under construction at 551 Campbell Street (between Shelter and Wolf In The Fog). It’s to be called Basic Goodness. The plan is for 8 wood-fired pizzas on the menu with a weekly special, plus a few antipasto plates, salads, and desserts. Amorita Adair, the opening sommelier at Savio Volpe, is doing the Italian wine program.

BASIC-GOODNESS-BUILDINGrendering courtesy Flo Design (building designer)

Both Heather and Marco are recent arrivals to Tofino, having recently left the United States and long careers in fashion and design. Heather – a Canadian by birth with family history in Tofino – operated her own product and interior design firm in Los Angeles for 20 years, her work being featured in Vogue, Vanity Fair, Wallpaper and The New York Times. Marco – a graduate from The Pizza Italian Academy in Italy who trained under a master Pizzaiolo in his hometown of Naples – spent the last 30 years working internationally for Ford Models as the face of campaigns for Calvin Klein, Versace, Guess, and Armani.

IMG_3452t for them, but what’s great for us is Basic Goodness potentially filling a hole. Legit, traditional Neapolitan pizza – to my knowledge – has yet to join the ranks of Tofino’s surprisingly deep bench of culinary assets. Granted, there’s already pizza in Tofino (eg. Tony’s, Sobo), but these pies sound like they’re going to be taken to a different, altogether loftier level. By no means am I predicting anything fancy (it’s pizza), but doing one thing exceedingly well in a small town is never a bad idea, and neither is pizza.

Heather and Marco launched a Kickstarter campaign this morning to help fund the wood-burning oven of their dreams. I wish them the best with it, and look forward to tasting the results this summer. Take a look…

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