Here, Jim Lahey, the fanatic behind Sullivan St Bakery, turns out jagged, faintly tangy, artfully blistered pies perfectly engineered to support their toppings without being soggy or bready or overly chewy—a feat that usually eludes even Italy’s best pizzaioli. The eternal wait at his high-design pizzeria (come early or late) pays off with artisanal salumi and pies like the Amalfi, pungent with green olives and anchovies; or the Santo, its charred radicchio cap cutting through the decadence of three cheeses.
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From Food & Wine , APR 2009
Jim Lahey, the bread genius who launched Sullivan Street Bakery, makes one of the best pizza crusts ever at his hip...MORE
From Food & Wine , JUN 2009
Toppings are remarkable, like the fresh spinach on the three-cheese Popeye—a favorite of chef Jean-Georges Vongerichten’s, one of Co.’s...MORE