The restaurant brand, which was recently named Restaurant Group of the Year for a brand with fewer than 20 sites by Restaurant Magazine, will open on the former Cielo site on Oozells Street.
It will come almost four years after the brand made its debut in Birmingham with a restaurant located at Bennett’s Hill.
Rudy’s pizza are made from dough made fresh daily using Caputo ‘00’ flour that has been left to ferment for at least 24 hours, and is cooked in wood fire ovens for 60 seconds, in accordance with Neapolitan pizza tradition. Pizzas include options such as ‘calebrese’ with tomato, fior di latte mozzarella, basil and n’duja sausage; the ‘tarantina’ with tomato, fior di latte, anchovies, capers, Kalamata olives, oregano, basil and olive oil; and the ‘salsiccia del nonno’ white pizza with chilli flakes, fior di latte, smoked mozzarella, ground fennel sausage, caramelised red onion, parmesan, basil and olive oil.
“We are delighted to announce that our next Rudy’s site will be located in Birmingham’s Brindleyplace. Birmingham has been incredibly welcoming to the Rudy’s famiglia since we first opened here in 2019, and we can’t wait to expand our sites in this city,” says managing director Neal Bates.
“Brindleyplace is a great location for Rudy’s and we can’t wait to open our doors next year.”
Rudy’s has grown steadily across the north west and is due to open its 15th venue this month, in Liverpool’s Albert Dock, its third restaurant in the city.