Ten years after opening Beccofino in Teneriffe, Cordell Khoury and Paolo Biscaro have opened their second venture, Julius Pizzeria. Partnering with Aleks Dzajkovski and head chef Anthony Nicastro, the new South Brisbane restaurant serves up a similar menu to its older sibling, pleasing diners with creative Italian fare. Select from a broad range of rosse- or bianche-based wood-fired pizzas, cooked to perfection in the custom-built Stefano Ferrara oven from Naples. Antipasti highlights include buffalo mozzarella and artichoke trifolati with toasted bruschetta, while the pasta selections range from duck and tomato ragu pappardelle to broccoli orecchiette with anchovies, toasted breadcrumbs and chilli – two long-time Beccofino favourites. Those looking to kick back with an Aperol Spritz in hand can perch at the bar and nibble on bar snacks while they wait for a table or takeaway order. Theatre goers can book a pre-show sitting no later than 6:00 pm, however, similarly to its sibling venue, Julius won’t be accepting general bookings.