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By Sophia Edwards
February 18, 2013

Sugo Mi

The pizza here pulls in loyalists from all over Brisbane.
By Sophia Edwards
February 18, 2013

The vast majority of those who dine at Sugo Mi do so for the pizza. The pizzas are thin crust but not over-crisp or brittle. The dough is oven charred but elastic in texture, offering the right amount of bite and resistance. The flavours are simple, straightforward and complementary — not too crowded.

The pizza menu is divided into rosso (red) and bianco (white). Rosso refers to the red sugo base used in classics like the margherita and the spicy piccante (with soppressa salami and fresh chilli). The sugo itself is sweet and flavoursome, but the sugo-less bianco pizzas are just as popular as their red counterparts. The quattro formaggi (mozzarella, parmigiano, gorgonzola, bocconcini and fresh sage) and the patate (potato, pancetta, mozzarella, parmagiano and rosemary) are favourites with the punters thanks to their incredible flavours.

There are also many Italian classics on the Sugo Mi menu including porcini arancini, spaghetti vongole and pannacotta. To accompany your meal there is a modest selection of wines from Australia, New Zealand and Italy from which to choose, as well as local beers.

The restaurant interior is very small, but tables overflow out onto the footpath, resulting in a bustling outdoor dining area. 5pm – 6pm Sunday to Thursday is an ideal time to go, not only to avoid the worst of the dinner rush, but for the $18 pizza hour.

On your way out, perhaps visit the adjacent Sugo Mi groceria, which stocks Italian food products and take-home gelati.

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