Meaty slices of chewy, house-made salami picante share the stage with cavolo nero, similar to common kale in texture and flavor. A drizzle of spicy Calabrian chile oil packs just enough heat to give the pizza an added dimension but doesn't drown out the rest of the toppings. Want to learn how to make this bad boy? Step right this way.
The weblog Feastmentioned yesterday that Pulino's Bar & Pizzeria has revamped its crust. Funny, we had the pizza there just a few weeks ago while shooting a Pieman's Craft video and hadn't noticed a difference at the time. But Pulino's executive chef Nate Appleman confirmed the change when we emailed him, so we headed over to check it out. Long story short: It really is new, and it really is improved. The all-over crispness (almost crunchiness) is gone, replaced by a crisp-chewy round of flavorful crust. After the jump, a before-and-after.
For this installment of the Pieman's Craft, we talked to Nate Appleman of Pulino's Bar & Pizzeria in New York City to see how he makes the Salsiccia, one of the signature breakfast pizzas there. An indulgent pie perfect for sharing in the morning or at brunch, it's topped with mozzarella and grana padano cheeses, bacon, sausage uncannily reminiscent of the Jimmy Dean variety, and a couple of eggs.
"The result is probably the highest expression of bar pizza." [Photograph: Nick Solares] Pulino's Bar and Pizzeria 282 Bowery, New York NY 10012 (at Houston; map); 212-226-1966; pulinosny.com/ Pizza Style: "Bowery style" Oven Type: Wood Stone gas-assisted wood The Skinny: It could never have lived up to all the hype that preceded its opening but Nate Appleman has succeeded in developing an exulted form the of bar pizza, bolstered by a superb in-house butchery and partner Keith McNally's front-of-house professionalism Price: $8 to $19 Notes: Reservations recommended When I heard that Pulino's Bar and Pizzeria would be serving "Bowery style"...
[Photograph: Adam Kuban] Metromix New York has a great interview with Nate Appleman about the hullabaloo surrounding the Pulino's opening. I don't want to snip too much of the Q&A session, so here are just these two Q's: The hype surrounding Pulino's--pretty intense. Honestly, it's ridiculous. The combination I guess of Keith and myself is kind of a unique thing. To be 100 percent honest, we're cooking pizza. Pizza is so common with the American man or woman that it can never be transcending. It's not like talking about sea urchins and trying that for the first time. That...
Don't worry, Nate Appleman here isn't angry at Slice. He was just pullin' a face for the camera. [Photographs: Adam Kuban] Another week, another high-profile pizza happening, man. Today, Pulino's Bar & Pizzeria, the long-awaited pizza joint helmed by San Francisco arriviste Nate Appleman (late of A16 in the City by the Bay). Other Coverage AHNY (good breakfast pie info) » Lunch Studio » GSNY (nice interior shots) » Guest of a Guest » Food in Mouth » Though to call it a "pizza joint" would be a bit of an understatement. The latest in Keith McNally's restaurant group (oh,...
ZagatBuzz manages to get a photo of a pizza from Nate Appleman's upcoming Pulino's Bar and Pizzeria. Of course you can't judge a book by its cover, and the photo from a Zagat reader is a little blurry, but the pie looks fairly interesting. If you recall, Appleman told Slice that he was going for a unique style of pizza. Pulino's will open Monday. Pulino's Bar and Pizzeria 282 Bowery, New York NY 10012 (at Houston; map)...
Slice just ran into Nate Appleman, who, as you may know, is set to open Pulino's Bar & Grill with restaurateur Keith McNally. Appleman tells us two things: 1) That he's about three weeks out from opening Pulino's, and, perhaps more important, 2) That he's not doing Neapolitan-style pizza there....
NBC New York has dug up floor plans of Pulino's, should that type of thing excite you. [Plans: NBC New York] First, I will once again say that they have the name bass-ackward, but there is some news coming from Pulino's Bar & Pizza helmsman Nate Appleman. The guy tweeted this last night: Hiring: cooks, pizza makers, prep, dishwashers. Anyone interested please send resumes to [nappleman@pulinosny.com] (Note that the correct email address is listed above; Appleman tweeted an incorrect address in the original tweet.) Polish up those interviewing skills!...
@benleventhal: "McNallyWire: While not inconceivable that this intel is a decoy, kitchen-side source has Pulino's opening late Jan/early Feb." [Pulino's was originally scheduled to open this month. —The Mgmt.]...
