Called Palazzo, the neighborhood restaurant will occupy the former site of Church Grill on Church Road.
Spanning 2,000 square feet and seating 80 guests, it will feature large tables for groups, counter seating, an open kitchen and a dedicated bar area.
An open-air terrace will also be open in the summer.
The menu will primarily focus on offering a mix of small and large plates, with a selection of pizzas also available.
Featured dishes include mozzarella fritti and scotch bonnet honey; mortadella with fried sage; a salad of arugula, endive, red onion and salted ricotta; and Chicken Milanese with Lemon Aioli.
Palazzo will also hold a late-night weekend license, with regular DJ sets scheduled for Fridays and Saturdays.
Drink options will include an Italian wine list ranging from Piedmont to Sicily, as well as classic cocktails such as bicicletta and amaro spritz. There will also be draft beer from The Brick Brewery and The Drop Project.
“Palazzo is everything we would want in a local hangout,” says Ed Sandeman, who founded Made of Dough with friends Henry Amodio and Harry Gibson.
“Good honest food, good drinks, extensive record collection driven by tube amps and Klipsch speakers, open early and late with DJs playing vinyl on the weekends. Heaven.”
Palazzo will be the second attempt by the Made of Dough teams to launch an offshoot of their core brand. The first, Roma Pizza, was advertised as a ‘fast, thin crust pizzeria’ with an emphasis on accessibility and affordability, where all the pizzas on the menu were £5. Having launched on Brick Lane in Shoreditch at the end of 2019, the site was later redeveloped as a Made of Dough restaurant.
Sandeman, Amodio and Gibson launched Made of Dough as a pop-up in 2014 and then opened at Pop Brixton the following year.
The trio launched Made of Dough’s long-awaited first brick and mortar site in Peckham in 2017.