© Quentin Bacon

French chef Laurent Tourondel is entering the cutthroat business of pizza slinging in New York City. This Thursday, he opens L’Amico, an Italian-American restaurant anchored by dishes cooked in two California-made, copper-plated, wood-fired ovens.

September 09, 2015

French chef Laurent Tourondel is entering the cutthroat business of pizza slinging in New York City. This Thursday, he opens L’Amico, an Italian-American restaurant anchored by dishes cooked in two California-made, copper-plated, wood-fired ovens. Of course, that means pizzas galore—and they do look amazing—like truffle-laced white mushroom and seasonal summer squash. But the ovens are also used for dishes like roast chicken, skirt steak and orate, a branzino-esque fish, which is served with Calbrian chili verde. Some of the only dishes not prepared in the ovens are the pastas, like fusilli with spicy sausage and a seafood-packed agnolotti with lemon-mascarpone. Desserts include not-so-traditionally flavored gelatos like fresh corn and black cherry Amaretto, as well as classic confections like warm chocolate torta.

Tourondel recently gave Food & Wine’s Periscope followers a sneak peek at a few of his signature dishes, as well as a tour of L’Amico’s open, airy dining room. Watch the video below to see it. 

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