Following the success of its flagship store in Sherman Oaks, Los Angeles, MidiCi— The Neapolitan Pizza Company is now open at its first South Florida location in Fort Lauderdale, Florida, with more locations to follow. Offering high quality, delicious Neapolitan pizzas and inspired Italian dishes crafted in their center-stage kitchen, known as “The Heart,” MidiCi presents Fort Lauderdale residents with an upscale dining location within a casual framework of operation that places customers at the helm of their experience.
“Opening our first location in Fort Lauderdale marks a milestone in our national expansion,” says Amit Kleinberger, CEO and co-founder of MidiCi. “We’re confident that John Davimos will create a lasting bond with the Fort Lauderdale community for years to come.”
Kleinberger’s initial impetus to generate community synergy has been a driving force in the continued development and expansion of the MidiCi franchise, which is evident in their mission: People are the best thing that can happen to anyone. His goal to create an environment that encourages intimate face-to-face conversations and removes digital interaction from the dining experience has brought back an old-school approach that places value on the interpersonal connections made during mealtimes. At MidiCi, guests are encouraged to start conversations with strangers until they become friends to create a truly communal dining experience.
“This isn’t just any pizza restaurant—it truly is an opportunity for us to build an experience for the millennial community that has not been executed before,” Kleinberger says. “Genuine personal interaction can be a hard thing to find these days, but we believe there is absolutely nothing that can distract anyone from a perfect Neapolitan pizza, which is exactly what we serve here at MidiCi. A great meal can create lasting friendships.”
Recognized for his incredible success as CEO of Menchie’s Frozen Yogurt and landing a spot on Forbes’ list of America’s Most Promising CEOs Under 35, Kleinberger was inspired by his travels throughout Naples and sought to bring friends together through the passion, purity and art of the Neapolitan pizza. His prior accomplishments and natural leadership proved to be an asset to the Menchie’s franchise when he went incognito on season five of CBS’s hit show Undercover Boss, and has since translated into his larger vision for MidiCi.
The newcomers to the pizza market are firmly planted in tradition from the tools they use to the quick-fire methods implemented in the heart of their open kitchens. MidiCi serves traditional Neapolitan cuisine with fresh, natural, non-GMO ingredients, and guests can select from traditional and signature menu options or create personalized Neapolitan pizzas, all baked to perfection.
The menu, crafted by acclaimed Los Angeles-based restaurateurs and Chefs Peppe Miele and Mario Vollera, features authentic Italian offerings including Antipasto options rarely found in traditional quick-fire pizza establishments, like Wood Fire-Baked Truffle Cheese Bread with non-GMO truffle cream, all natural fresh mushrooms, black truffle cheese, fresh whole mozzarella, organic non-GMO extra virgin olive oil, Parmigiano-Reggiano and fresh organic sweet basil; and Housemade Italian Peeled Tomato Soup made from crushed Italian peeled tomatoes, Parmigiano-Reggiano, housemade pesto, wood fire-toasted ciabatta bread croutons and sweet basil. MidiCi’s menu also features an array of artisan burrata plates served fresh with balsamic reduction and fire-roasted ciabatta bread and, of course, Classic Neapolitan Pizzas to be enjoyed the true Italian way: with fork and knife.
Specialty Pizzas reveal the true creative minds of MidiCi’s chefs, with names like The Devil’s Pizza with crushed Italian peeled tomato sauce, fresh whole mozzarella, housemade spicy sausage, spicy Italian sausage, Fresno chilis, Italian chilis, Parmigiano-Reggiano, extra virgin olive oil and sweet basil; The Prisoner’s Pizza with tomato sauce, fresh whole mozzarella, Parmigiano-Reggiano, sweet basil, extra virgin olive oil and fresh ricotta cheese hidden inside the crust; or The Fisherman’s Pizza, with tomato sauce, Italian tuna, red onions, Italian anchovy filets, fresh grape tomatoes, Italian capers, fresh Italian herbs and extra virgin olive oil. Vegan and gluten free guests need not worry—MidiCi provides full menu alternatives to ensure that everyone who visits can enjoy an authentic Neapolitan pizza.
“From the moment we stepped foot in MidiCi’s flagship Sherman Oaks location we fell in love with the concept—from the food, to the people and ambiance, to the very values of the brand, it was just the right fit,” said franchisee, John Davimos. “We know that once residents of Fort Lauderdale get a chance to try it themselves they’ll want to return and create lasting memories with their friends.”
MidiCi provides pizza lovers with an upscale dining atmosphere, designed by acclaimed hotel and restaurant architect and designer Sam Marshall, while maintaining the ease and affordability of a casual restaurant concept. The space beckons guests to visit and make memories over a gourmet meal next to a signature indoor tree. MidiCi invented and trademarked “fast-fine,” fine dining made faster.
MidiCi is growing all across the country and the world, with over 400 locations awarded and slated to open within the next 6 years. MidiCi—The Neapolitan Pizza in Los Angeles, a 4,300-square foot location, has amassed over 1,200 rave reviews of 4.5 stars since its opening in June 2015.
