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God, guts and gluten: That s what s powering a new pizzeria from Alex Figura and Spencer White, the chef/owners of Dio Mio Handmade Pasta. With Redeemer Pizza, Figura and White now have two businesses tinted with religious iconography. But Redeemer is actually named after an heirloom wheat variety, according to marketing and communications director LuLu Clair. The guys have really been getting into milling flour at Dio Mio, Clair notes, adding that using wheat from small regional farms has long been part of Dio Mio s mission. So when you head to Redeemer when it opens this spring, or attend one of the planned pop-ups over the next few weeks, don t expected to be converted except maybe to the team s brand of New York-style pies made with slow-fermented, naturally leavened dough. The pop-ups will be held at Good Bread Bake Shop at 1515 Madison Street (previously Pete s Cornerhouse Lounge); the first, slated for January 16, has already sold out.

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