T&B Wood-Fired, operated by the award-winning team of Tim and Bronwyn Wiechmann, is set to reopen its doors this week.

T&B Wood-Fired, formerly known as T&B Pizza – the restaurant from award-winning husband and wife team Tim and Bronwyn Wiechmann in the heart of Somerville – is relaunching on Thursday, May 6 with a new spring menu.

The Wiechmann’s have been creating beloved dining experiences in the area that pull from their global travels, culinary backgrounds and unique upbringings, for over twenty years.

Prior to opening their first restaurant over a decade ago, chef Tim, a first-generation German American, worked in internationally acclaimed kitchens like L’Arpege and Joel Robuchon before becoming known for creative seasonal cooking. Bronwyn, spent years studying wine and beer, before heading up beverage programs and front of house operations.

In 2013, they opened Bronwyn, the German-inspired tavern and beer garden, which was awarded Esquire’s Best New Restaurant in 2013 and received positive reviews from The Boston Globe, among other outlets. Bronwyn remains a popular neighborhood spot known for its homemade wursts and oversized pretzels, lively atmosphere and extensive beer list.

Dedicated to reflecting all the traditions and seasons of wood-fired cooking, the new menu features wood-fired Neapolitan-style pizzas, technique-driven shareable plates and large format roasts.

Centered by its custom stone hearth wood-fired oven, T&B Wood-Fired opens for dinner, and by popular demand, the team’s pop-up bakery specializing in hand-rolled, wood-fired Montreal-style bagels, Turenne Bagels, will permanently offer breakfast within the same space.

The duo opened T&B Wood-Fired just months before the COVID-19 citywide shutdown and had to creatively pivot their business. Utilizing their custom hearth oven, the team launched pop-up bakery Turenne Bagels, which quickly became known for its wood-fired, Montreal-style bagels that sold out daily.

With the re-opening of T&B Wood-Fired, the oven will finally be used as intended – all day. The restaurant’s ethos is centered on how wood-fired ovens, historically central to European village bakeries, cycle through a wide temperature range that guide how and when various dishes are cooked.

The restaurant’s custom Le Panyol oven – built from a base of sand and limestone quarry stones imported from France – gets extremely hot [upwards of 1000 degrees in the dome] and retains heat for long periods of time, providing ideal environments during a day to make crispy bagels, roasted vegetables, Neapolitan-style pizzas, slow roasts, and more.

T&B Wood-Fired, located at 251 Washington Street in Union Square, will be open for dinner Wednesday to Sunday from 5:00 to 9:00 p.m. Reservations are available via Resy, and tables are held for walk-ins. Turenne Bagels will be open for breakfast on Wednesday – Sunday from 8AM to 1:30pm. For more information on T&B Wood-Fired visit tbpizza.com or follow along on Instagram @tandbwoodfired.