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Showing results for tags 'Pizza Napoletana'.
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I've been sitting on this story for awhile, but now that Prince of Petworth has been on the scent (you have to give them credit - they are really on the ball!), here's the official story: As many of you know, Edan Macquaid (our own "pizza man") made his name working as pizzaiolo at 2 Amys for many years. Then, in early, 2008, this buzzy story fixated all eyes on downtown Falls Church, and for a brief, glorious moment in time, Pizzeria Orso became THE pizza destination in the Washington, DC area (all the while, with Enzo Algarme at Pupatella steadily climbing the ladder which he continues to ascend to this very day). The glory days at Orso didn't last long, however, as much of the kitchen staff was dismissed, and the concept simplified (it's still very good, by the way). At that point, Edan - from my viewpoint - became somewhat adrift, not willing to settle for anything less than his talents deserved (Edan, I know the feeling, brother, and I'm drifting right out there with you). He consulted, and continues to consult, for Local 16. One look at the Aden can pretty much tell you what Edan (a pun?) was able to do there. I went a couple of months ago, on a quiet Sunday evening when Edan wasn't working, and got that very same Aden which had magnificent crust, even though I could tell the master had not been manning the oven on that evening. Aman Ayoubi, an equity owner of Local 16, has had the lease on 1832 14th. Street for awhile now. As wise owners often do, he prefers to stay in the background (are you paying attention, Dan Snyder?), and is letting Edan Macquaid be the public workhorse behind the new, downscale pizzeria opening up in that space. The restaurant does not yet have a name, but it will not be Local 14. This will be a casual, dive kind of place with a wood-fired oven. The bottom floor will have a carpet store; the top two will have a dining room, possibly a balcony over 14th, and an open kitchen, bar, and small rooftop on the third floor. Food wise, the menu is forming as 4-5 pizze, and a small menu of constantly changing items. They are hoping to have the oven built on site (3rd floor) by Napolitan builders, and are also discussing the possibility of a wood grill. There will be no gas appliances or lines running into the building. In Edan's own words, "All fire, baby!" Edan will be in the kitchen during most (if not all) operating hours. It's looking like 55-70 seats, probably on the lower end of that range. And they'll be doing it on the cheap, so the draw here won't be the interior design; it will be the pizzas themselves. This restaurant will be all about the pizza, and this is exactly the characteristic that could vault this restaurant into national recognition which is exactly what Edan Macquaid's talents deserve to have. Congratulations to everyone, and good luck to Mr. Ayoubi and the whole team involved in the development of this exciting concept. And hopefully, one day, it will be goodbye forever, jumbo slice! Cheers, Rocks PS - Please consider the value of advertising on donrockwell.com's Jobs and Employment forum. No, you won't get the flood of resumes that you'll get on Craigslist, but you'll save yourself $25, and you just never know who's going to be reading it. Remember that the membership of this website is 25-30% industry insiders, and all it takes is the right one to see it. -
The initial Manhattan pizza recommendations from Jon focused on Motorino & Kesté. Today Ankur gave up Don Antonio – the newly opened collaboration of Roberto Caporuscio, from Kesté, and Antonio Sarita, his mentor from Naples’ Pizzeria Starita a Materdei. Based on Ankur’s enthusiastic rec [with an emphasis that Antonio would only be in NY for a few weeks] along with updates & videos from Slice, I’m pushing Don Antonio to the front the line for my upcoming NYC trek. Anyone been in the few weeks they’ve been open? Don Antonio 309 West 50th Street, New York NY 10019 (near Eighth Ave.; map) 646-719-1043 Initial menu: Don-Antonio-by-Starita-80800788-MENU.pdf
