SOURCE: Carpe Diem Films LLC

December 11, 2007 08:30 ET

"Oven Restaurant," Brooklyn's New Kings of Pizza Chemistry

NEW YORK, NY--(Marketwire - December 11, 2007) - Tanner Spree arrives at work every morning at 7:30 a.m. and watches in scientific fascination as the yeast rises on his handmade dough. Spree has a double degree in biochemistry and business. He has applied his creative and biochemistry skills to the art of gourmet pizzas at the newly opened Oven Restaurant on Henry St. in Brooklyn Heights. Fans such as Paul Giamatti ("Sideways"), Gabriel Bryne, Anna Wilding ("Buddha Wild") and various hip-hop stars are lining up regularly for a laid-back seat in this discreet restaurant tucked off the Brooklyn Promenade on Henry St. in Brooklyn Heights. Jacob Buchanan of Fat Boy Hits Music Group says, "The pizzas are exotic. Each one is a different experience. It's the best of both worlds for me, and my roster of stars. The atmosphere is clean, warm and comfortable, and yet the food in front of you is high-end and affordable. That's rare."

The homey name of "Oven Restaurant" lends the right atmosphere to this chilled place where an excellent bottle of wine and a completely fresh gourmet pizza with specially imported ingredients combine to make one of the most heavenly pizzas out of Brooklyn in years. Tanner, with his young rock star good looks and self-effacing manner, has been making dough and tossing pizza for over six years. Originally from Colorado and now at Oven, he prides himself on his creative abilities combining imported tomatoes, truffle oil and flour from Italy. Fresh sauces are made every morning. Dashes of New Zealand beef can tempt meat-eaters. For vegetarians, a range of creative and hard-to-find vegetarian toppings are available.

Chef Andrea Vargus joins Tanner Spree in the kitchen. The front of house manager is experienced restaurateur Deb Linehan. Oven is open Tuesday through Sunday, lunch and dinners.