PrintPizzaiolo Michael Ayoub in the 'Brooklyn Paper'
The previous post reminds me that I was negligent in blogging this item about Cronkite and Fornino owner Michael Ayoub from the March 3 issue of the Brooklyn Paper:
Sitting at a table in his award-winning Williamsburg restaurant, Fornino, Ayoub was rightfully proud to be discussing his growing pizza empire. To call Fornino, or its newborn Manhattan sibling Cronkite, a “pizzeria” is a mighty understatement. What he offers—gourmet pies with homegrown and high-end ingredients, including homemade mozzarella and three types of specialty flour—is about as far from a plain old slice as you can get.
And that’s just the way he wants it.
“When I was a kid,” he said, “a slice of Sicilian at Pizza Wagon on 86th Street [was the best in town], but that was a different time and an uneducated palate. At this point, I’m a little bit of a pizza snob.”
Looks like Mr. Ayoub is considering a third pizzeria in downtown Brooklyn: "He hasn’t abandoned Brooklyn, however, and is hoping to open more restaurants soon. Right now, he has his sights on a spot in Downtown Brooklyn," the paper says.
Full disclosure: I was asked to give my 2¢ about Ayoub and his pizza in the story.
Pie in the sky [The Brooklyn Paper]
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1 Comment:
I've been planning to go to Cronkite (only a couple of blocks from me), but I loathe people who attempt to boost their own establishments by putting others down. I'll save my money and take a trrip to Pizza Wagon, which still rocks, thanks.
Slice BaHa at 3:25PM on 03/18/07