Some regular Slice-reading New Yorkers might be wondering why a national pizza blog with a strong New York bent has been completely mum on the pies at Nicoletta, the new pizza venture from über-Chef Michael White who happens to one of the greatest (not to mention one of our favorite) Italian chefs in the city. And you'd be right to wonder. Other than a brief First Look, we've been silent on the subject. Honestly, it was the initial negative press culiminating in Pete Wells' zero-star review in the New York Times that made us give pause and consider the matter. I mean, what is Michael White doing serving heavy, midwestern pizza with a sauce made with dried herbs and low moisture Wisconsin mozzarella? Here's the real story.
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With Michael White behind Nicoletta, it was one of the most anticipated openings of the year. And we may be biased here at Slice, but all the more anticipated because it was pizza! There's nothing like a scathing New York Times review, however, to extinguish the excitement surrounding a new restaurant.
Pizza fiends and pizza friends, you've heard about Nicoletta, right? How could you not have? It's the latest venture from James Beard Award–winning Michael White, one of NYC's most highly regarded chefs and the man behind Marea, Osteria Morini, and Ai Fiori. Which means the hype surrounding the place has been through the roof.
Chefs love pizza too. So we're chatting up chefs from around the country about their favorites, their home-pizzamaking habits, and their beloved childhood pizza memories. Today's victim: Michael White, chef at Marea and the newly opened Osteria Morini. Chef Michael White and his daughter with their homemade pie. [Photograph: Michael White] Thanks so much for chatting with us! Do you ever make pizza at home? I like to make pizza at home on Sunday nights with my wife and daughter Francesca. Checkout the closeup above!...