Guys from Pitruco to revamp food at Smokey Joe's

Penn hangout Smokey Joe's will get a boost in the food department mid-month.

Jonah Fliegelman and Nathan Winkler-Rhoades - who run Pitruco, the pizza truck - will oversee the kitchen, starting Oct. 18.

They're branding it Enjay's Pizza at Smokey Joe's - after their initials.

Fliegelman cautioned that they won't be baking the wood-fired pizzas as they do on the truck - as such, this will not be "Pitruco's."

"We are rebranding the restaurant because the product will be different from Pitruco (we couldn't fit a wood-fired oven in the tiny kitchen and so are instead using standing Baker's Pride deck ovens," Winkler-Rhoades told me. "The concept is sort of 'ironic Italian-American,'  focused around New Haven/New York style pies plus a few sandwiches, starters, etc. Nothing fancy, but most everything will be homemade (sausage, meatballs, breads, pickles, etc.)."

It will run from 5 to 10 p.m. Tuesday to Sunday; lunch and delivery are planned.

Here is the lineup:

Snacks

-giardiniera (house-pickled veggies, available hot or not)

-garlic knots

-house fries (cherry peppers, garlic, oregano, parmesan)

-eggplant parm (served with toasted bread)

Hoagies

-fried cauliflower (caper aioli, pickled onions, cherry pepper spread)

-chicken cutlet (iceberg, smokey mayo, caramelized onions)

-meatballs (gravy, sharp prov, fried onions)

Pizzas

12" small or 18" large

-tomato pie (red sauce, olive oil, touch of pecorino)

-plain cheese (red sauce, mozzarella blend)

-mushroom & onion (roasted creminis & maitakes, griddled onions, gruyere, thyme)

-sausage & pepper (red sauce, cheese, our sweet Italian sausage, marinated peppers)

-pepperoni (red sauce, cheese, spicy salami, basil-garlic oil)

-supreme (more or less all of the above)

Vegetables

-sautéed broccoli rabe (lemon, garlic, toasted breadcrumbs)

-chopped salad (lots of fresh vegetables, nuts, cheese, buttermilk dressing)

-A very traditional Caesar

Dessert

-freshly fried donut stuffed with sweet ricotta