EGC transforms old garage in Ft. Mitchell for the Redfields’ new Camporosso Wood Fired Pizzeria

EGC recently completed the renovation of a dilapidated 90-year-old building, transforming it into Camporosso Wood Fired Pizza, an authentic Neapolitan pizzeria.

Before the 2,437 square foot building, located in the heart of Fort Mitchell became home to Camporosso, it was a gas station and mechanics garage for many years, operated by the Korzenborn family.

For the past six years, the building had been vacant.

The owners of the restaurant, Eric and Amy Redfield, are Fort Mitchell residents and called on EGC to improve the old building. 

The Redfields’ dedication to the location and their desire to improve the building were important factors in making the project happen.
 
To successfully renovate an old, run-down building, the project required problem solving, creativity and expertise. The main project goals were to repurpose the vacant building and bring it up to current building standards, invest in the most cost-effective manner possible, and create a viable restaurant that contributes to the Fort Mitchell economy.

EGC successfully accomplished these project objectives.
 
Camporosso opened in April of 2017 and has already seen large crowds and substantial support from the community.

The restaurant features artisan hand-stretched pizza, house-made pasta, creative desserts and an extensive wine and craft beer list, as well as handcrafted cocktails. 

This restaurant is just one of the exciting projects contributing to the redevelopment of Kenton County. 

EGC is proud to contribute to the redevelopment of Northern Kentucky. Shad Sletto, Director of Project Development at EGC, is a member of the Kenton County Tri-County Economic Development Board. The Kenton County board is under the Northern Kentucky Tri-County Economic Development Corporation (Tri-ED), which blends public and private funds to enhance the business climate in and foster regional cooperation among Boone, Campbell and Kenton counties.

From EGC