<body><div>Formerly known as a pop-up concept by pizza-loving hipsters, Puffy Bois has gained much fanfare from their restaurant takeovers at Caffe Fernet, Tippling Club and Meatsmith. And after finding a permanent home along the trendy Bali Lane last year, the dive bar is ready to switch things up a little. But before we give you the full rundown, a word on how to locate the joint: you’ll first have to spot a dark, neon-purple-lit stairway that ends with a signage reading, "Don't be a douchebag and be good to your mother". Wise words indeed.Your first contact will be nothing short of a warm welcome by a gentleman with a thick Aussie accent. That’s Sam Ng behind the bar – an award-winning bartender and former brand ambassador for several major spirit labels like Four Pillars Gin and Monkey Shoulder Whisky. And standing by the pizza oven working the dough is Zul Zaba, Sam’s long-time friend and business partner.<figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3HhSsb_0vBBB69G00" alt="https://img.particlenews.com/image.php?url=3HhSsb_0vBBB69G00" width="2048" height="1536" ></figure>From refurbishing wooden tables and floors to patching up the concrete walls, the duo built almost everything in the bar by hand. If you’re up for solid banter, snag a seat by the 12-seater bar. Those looking for a little privacy can choose to tuck themselves away by the corners. And just like the space, the menu runs lean and mean. Don’t expect to see any QR codes or physical menus here – everything you need to know is plastered up on the walls. Otherwise, raise any questions you have to Sam and Zul, and the blokes are ever ready to give their best recommendations.<figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=0Z4WLU_0vBBB69G00" alt="https://img.particlenews.com/image.php?url=0Z4WLU_0vBBB69G00" width="2048" height="1536" ></figure>Chow down on five rotating pizza options that go by the slice (from $6.50) or whole (from $24). Zul clarifies that their pizzas are neither Neapolitan nor New York-style, but rather somewhere in between and a result of trial and error. The base is made from a three-day-proofed sourdough, resulting in a nice acidity, a crackling snap when bitten into, and a satisfyingly chewy middle. Here, permanent like a meaty pepperoni pizza or margherita are slathered with flavourful sauces and pretty hard to beat. Oh, and don’t ignore that jar of chilli sauce beside you. The homemade, self-proclaimed lao gan ma-inspired chilli is perfect for dunking your leftover crusts in. <figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3OKMCb_0vBBB69G00" alt="https://img.particlenews.com/image.php?url=3OKMCb_0vBBB69G00" width="2048" height="1536" ></figure>If you're looking for more pizzazz, consider the other playful creations on the menu. The crispy Parma-Roni was a bestseller, but is now replaced with the punchy Nduja-Roni ($7.50 or $28). Spicy chunks of pork sausage from Spilinga, Italy, are peppered all over the base for a complex and layered, yet extremely moreish bite. We understand why this quickly became a hit among the regulars. Other flavours on the menu include the Calamari Zaff (short for zafferano, Italian for ‘saffron’) and the Primavera. The former is the only seafood option on the list if you’re looking for something zesty and savoury, while the latter is a vegan option inspired by the Primavera salad. This sees an earthy pea spread base finished off with a drizzle of balsamic reduction. <figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3GdyMF_0vBBB69G00" alt="https://img.particlenews.com/image.php?url=3GdyMF_0vBBB69G00" width="2048" height="1536" ></figure>Tipples come in the form of craft cocktails that promise deceptively simple but smashable combinations. “We try not to make our cocktails overly sweet, sour, savoury, or bitter,” Sam explains. “The focus really is on approachable drinks. We want people to come in and be like “Damn that’s a great drink. So, what are you doing this weekend?” Good food is important, but it’s not always the focus.” <figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=4A5eUN_0vBBB69G00" alt="https://img.particlenews.com/image.php?url=4A5eUN_0vBBB69G00" width="2048" height="1536" ></figure>Among the classic cocktails, the bar also serves up the highly customisable What What ($23) which blends your choice of spirit with a lip-smacking juice made of four types of citrus. We think your best bet is to either go with the gin or mezcal, but dark rum works as well. Else, we also enjoyed the Pillar to Post ($22) – think of it as a spritzy negroni minus the Campari and with the added rare ingredient of strawberry gum. There’s also a light selection of natural wines, growers champagne, and a rotating selection of seasonal brews. We cracked open a can of Tokyo White by Far Yeast Brewing for the evening and it didn’t disappoint. <figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=0psjN7_0vBBB69G00" alt="https://img.particlenews.com/image.php?url=0psjN7_0vBBB69G00" width="2048" height="1536" ></figure>“I’ll tell you what we really, really want. It’s for people to be able to come in and instantly feel like they’re in their mates' place… if their mate just happened to make epic pizza, had some badass booze, and knew how to keep heads nodding to great tunes”, Sam and Zul share.While Sam is not one to flex his illustrious resume accumulated a span over 21 years, he’s got plenty of personality and remains ever so willing to share his knowledge with the curious. And it is that very spirit of unfiltered hospitality that makes up the pillars of Puffy Bois, making every experience here truly unpretentious.</div></body>

Mountain View, CA

NewsBreak

Puffy Bois

Formerly known as a pop-up concept by pizza-loving hipsters, Puffy Bois has gained much fanfare from their restaurant takeovers at Caffe Fernet, Tippling Club and Meatsmith. And after finding a permanent home along the trendy Bali Lane last year, the dive bar is ready to switch things up a little.

Puffy Bois

Comments / 0