Expected to open in April this year the restaurant will be located next door to the amie wine studio, the wine bar that Roden and Sandbach founded in 2020. Chef Sumant Sinai, formerly of Circus Pizza in Panzer’s in St John’s Wood and Share a Slice in Brixton, will head up the kitchen.
The menu will offer thin-crust pizza made with regeneratively farmed flour and British ingredients, alongside small plates and signature sauces including southern and buttermilk ranch – the latter a nod to Roden’s Kentuckian grandmother Louise, affectionately known as ‘Weezie’.
Drinks will include amie wines by the glass, Guinness and Harbour Brewery beers from Cornwall, as well as a concise list of cocktails such as negronis, spicy margaritas, and an old fashioned made from Kentucky straight bourbon.
With the design led by Roden alongside Flora de Boinville, the space will include a bar at the front with relaxed dining in the back and will use furniture, which is mostly vintage or reclaimed, that has been found at markets across the UK.
“We are so excited to open Weezie’s,” say Roden and Sandbach.
“We really love our home in Eccleston Yards, and we wanted to give our guests an option to stretch their nights at amie wine studio for longer.
“Some nights call for a glass of amie; some nights call for a Guinness. Most nights call for a slice. We wanted to create a space where you can have it all.”
Weezie’s will operate primarily on a walk-in basis, with reservations accepted only for tables of six or more, and will also offer takeaway pizzas.
In addition to regular service, the venue will be available for private hire, with the space operating as an event venue that can be booked from its opening in April.