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Co.

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 <em>pizzaioli</em>. 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 , 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>>

– Kate Krader Where To Go Next: New Pizza Artisans

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>>

– Dana Cowin Editor&#8217;s Letter

Last updated June 2009