It was going to happen eventually - the pop up pizzeria. The planet's trendiest food center New York City is where it's happening .What's best about them is that these pizzas are variations on the traditional pies. They're innovative as they are tasty.
Long time restaurant critic Pete Wells wrote about them in yesterday's New YorkTimes Food section.Pop ups across Manhattan and its' boroughs are not that unusual. There are tacorias and ice cream parlors along with pop up bakeries and coffee shops. Pizzerias are not that common though, especially ones that have unusual and new toppings. How is this phenomenon happening? It's due to the ovens .There is the electric Breville Pizzailo, a small, portable brick oven and several models by Ooni. The last can be powered by wood pellets, carcoal and gas and cost between and $299 and $1,000 These were made for home use but are quickly becoming popular with chefs who have to be on a budget.Most commerical deck ovens cost many times as much). These devices have allowed a batch of self taught makers to storm a traditional , family owned business, The most traditional ones are owned by men. Now thanks to the new pop up trade , two of the most avidly followed are run by women.
How are the pizzas? They range from the unuusal to the traditional. Natalie De Sabato is leading this craze with her company Traze, She sells grandma (ones with thick crusts) to bars, breweries and other spots throughout the city.Her best known pie has crumbled fava bean squirted with halal-cart white sauce.I'ts put into into a counter top electric oven that's smaller than a microwave and baked.Mr. Wells declared it the best pizza he's ever had.Augie Russo of Tiny Pizza Kitchen creates a variety of traditional and different. He is known for his Margherita pizza with his black bubbles, airy interior and crusty rim. Then there's his Betty White which changes topping with the season.One night it had gooseberries, pomegranate seeds ,spiced butternut squash and sauteed leeks.It's decorated with edible flowers and herbs.His Farewell To Figs is redolent with the fruit.His pizza is tiopped with fresh ones along with a spicy fig jam from a small batch reserve in California.salame ribbons, salted raw onions, charred cherry tomaotes and fice kinds of cheese top it.
Pop pizzareias are becoming more and more popular. They're a great outlet for creative chefs looking to break free from the traditional mold. They'll be around for a while.
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